nrgizrbune41 Recipe Reviews (Pg. 2) - Allrecipes.com (10588470)

cook's profile

nrgizrbune41

Reviews

Menus

 
View All Reviews Learn more
Photo by nrgizrbune41

Pie Crust I

Reviewed: Jan. 1, 2012
This is a favorite pie recipe. The secret to a tender crust is not handling the crust. You can see in the background the pie crust was rolled using a pastry cloth (& rolling pin cover.) I also use a slightly rounded amount of shortening by adding 2 Tablespoons butter at room temp. After cutting dough together, I add liquid, scoop together with a rubber scrapper. Don't handle, warmth of your hand melts shortening making crust tough. Dump on lightly flowered pastry cloth, pull dough into ball by using opposite corners of cloth and cross your hands over & pulling across dough till ball is formed. It may take a few pulls to accomplish. Cut in 1/2 with large knife & push 1/2 aside with knife for the top, again not touching dough. Roll out & place in pan. Crimp & poke with holes. If I'm making a pumpkin pie I pre bake with top edges covered with foil for about 5 min. & than pour filling in pricked crust. No, it won't leak & the bottom doesn't get soggy. I remove foil the last 15 min. baking time so the edges won't over brown.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by nrgizrbune41

Coconut Cake I

Reviewed: Oct. 19, 2011
I loved it. I made a mistake & reversed the sugar & sour cream amounts. Ended up using 2 c. sour cream, 1 c. sugar & the coconut. It was absolutely a delicious mistake! When I make my cake mixes I use milk instead of water & 1/2 oil & apple sauce for the oil. You can't taste the apple flavor but it makes for a very moist cake. No matter what flavor including chocolate. I buy snack cups of unsweetned apple sauce and put oil in the bottom of the correct size measure cup. example: fill 1/2 with oil & a few tablespoons of apple sauce until it reaches the top of the measure cup. The cake is best mellowing over night. Actually any cake is better done the day before. It mellows & infuses the cake with more flavor. I made the filling the night before I made cake mix, just to save time. But, I noticed that the coconut absorbed the liquid from the sour cream & was really delicious & fluffy. I will do this again next time.I also think the sugar can be cut to 3/4 cup. I love sweet & this is plenty sweet. My friends devoured the cake in no time. My coffee gang loved it. Did you know you can toast coconut in a T-Fal type pan with no oil. The coconut has plenty of oil in it. Just use a medium heat & stir constantly & the coconut will toast.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by nrgizrbune41

Luscious Four-Layer PHILLY Pumpkin Cake

Reviewed: Oct. 15, 2011
I added an extra step. I frosted cake with whip cream. I wanted it to be for a birthday cake for my coffee gang. It was gone by the end of the party. The guys all begged for a 2nd piece. I used home made caramel sauce as I find it simple to make a small amount as needed.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by nrgizrbune41

Pumpkin Cream Pie

Reviewed: Dec. 2, 2010
I have made this 3 times. This time I used caramel sauce & chopped pecans on the whip cream topping around the pie edges. I also sprinkled a few pecans on my crust along with a 1 Tbsp. of caramel sauce drizzled over the pecans. It was wonderful & decadent!
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by nrgizrbune41

Earthquake Cookies

Reviewed: Nov. 17, 2010
These were really good. I followed the recipe exactly. I did add 2/3 cup mini chocolate chips as suggested by another person. There can never be too much chocolate! They were good the night I made them but excellent the next day. I baked them exactly 8 min. If this cookie is dry it's because they were baked too long. I would suggest making the day before so flavors can mellow. I stored them in a tin between layers of wax paper NOT plastic wrap or they will get too soft.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by nrgizrbune41

Brick-Oven Pizza (Brooklyn Style)

Reviewed: Aug. 13, 2010
This was a good recipe. I'm not o fan of crushed tomatoes. The second time I made it I used tomato sauce (NOT pizza sauce) which I liked so much better. I'm trying to duplicate a simple pizza from a local bakery that closed a few years ago. It is the same, so I will try more recipes. The dough was good but for me it takes too long. Often I decide in the a.m. that I want to make it for last minute impromtu dinner & am forced to use a different crust.
Was this review helpful? [ YES ]
2 users found this review helpful

Strawberry "SHORTCUT" Shortcake

Reviewed: Aug. 4, 2010
This is the best darn dessert to make in a hurry! I made it so I could send in a photo. This is one cake I didn't have a photo in my collection. When I take this to a pot luck, I leave in the pan & frost with whip cream. Obviously I can't cut and turn over each piece like I do for at home, but it is just as tastey served this way. I always bring recipe copies, as is one of my requested recipes. I only had a butter recipe mix last night, so I used that & it was just as delicious as with a regular yellow cake mix. This is a great way to have strawberry shortcake "out of season."
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by nrgizrbune41

Fruit and Cream Pie I

Reviewed: Apr. 18, 2010
This was really delicious. I rated only 4 star because the first pie turned out all pink and soft. The second time I used the base as specfied and found a recipe to cook the strawberry topping pour over base and it was really wonderful. I used the additional berries and whip cream over each slice of pie.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by nrgizrbune41

Lemon Cream Pie

Reviewed: Mar. 31, 2010
This recipe is really good. I'm giving 4 stars only because it was time consuming. It was tasty and refreshing. The one thing I did different was the crust. I used my pie crust and added in the nuts. On top I put whip cream before serving.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by nrgizrbune41

Texas Brownies II

Reviewed: Feb. 28, 2010
I made this the night before because I wanted them to mellow. They were very good and moist but cake-like in texture. I used sour cream as I didn't have buttermilk. I cooked them About 4 min. less than required. I did put the frosting on while the bars were hot from the oven; for 2 reasons. One because it tends to make a more moist bar and second the frosting will stay shiney and be more like a fudge. I gave this 4 stars only because it was more like a cake than brownies.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by nrgizrbune41

Aunt Bev's Famous Apple Pie

Reviewed: Nov. 23, 2009
It was really quite good. I used Macintosh apples. The only thing I didn't like was the nutmeg. I cut sugar by 1/4 cup. I will make again without nutmeg. I used my own pie crust, which is really tender! I also cover the rim with foil for the first 40 minutes; remove and continue baking. This way even the rim is tender.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by nrgizrbune41

Chocolate Cavity Maker Cake

Reviewed: Nov. 11, 2009
This was delicious! If I make it again I will use chocolate milk in place of the liquor. (I used white cream de cocoa.) I'm not a fan of liquor but wanted to try recipe as written. I also cooked it for 55 minutes and used 1 1/c cups mini chips as sugested by others. I will try next time cutting baking time by 5 more minutes. Cake mellowed overnight and was great. I removed it from the refrigator 30 inutes before serving. I kept it cold because I used a mouse filling for top and split layers. See my photo. The mousse isa very simple and delicious. 1 pkg. instant chocolate pudding, 1/4 cup confectionary sugar, 2 heaping taplespoons cocoa. Mix together and beat in 1 cup milk and fold in 8 ounces of whip topping. I used mini chips sprinkled on top as it was a birthday party.
Was this review helpful? [ YES ]
9 users found this review helpful
Photo by nrgizrbune41

Rhubarb Cake I

Reviewed: Nov. 2, 2009
I loved the cake part! I didn't care for the crumble top. Most crumble topping has flour in it and will stay on top of the cake. I am going to make it next time with a favorite crumble topping recipe. I think it would be 5 star. NOTE: I also used 4 cups of rhubarb as suggested by others. As I said the cake part was perfect. Mine baked in 38 minutes.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by nrgizrbune41

Cookies 'n' Creme Fudge

Reviewed: Oct. 29, 2009
I made these using orange filled Halloween Oreos. I have no fault with the recipe except they very sweet. The directions were right on. I did do as suggested & chopped the cookies & used the crumbs left for my grandson to toss on his icecream. This kept the fudge with almost no specks of brown. Note: I used 1/2 a pkg. of an 18 oz. bag of Oreos
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by nrgizrbune41

Easy Apple Coffee Cake

Reviewed: Oct. 19, 2009
YUMMY IN YOUR TUMMY! YES I'M SHOUTING! This was soooo good & easy! More time peeling & cutting than making the recipe. I finely chopped 1 of the apples & stirred it into the batter. I did use someones suggestion and stirred sugar and nuts into the fruit just before assembling batter and apples. If you sugar too soon; the fruit will weep and make a lot of liquid. This was moist and dense. I wanted to serve it as a dessert so I made whip cream and served it with some sliced apples as presentation. My coffee crew just loved it & I will be printing several recipes requests this afternoon!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by nrgizrbune41

Maryann's Upside Down Rhubarb Cake

Reviewed: Oct. 2, 2009
OH MY GOSH! This was by far a great simple desert. I did use 3/4 c. whipping cream instead of 1/2 c. as called for. It was no problem. I did used 4 c. frozen rhubarb and let it drain for a about 1 hour as sugested by others. Also as suggested I cut the sugar. I used 1 3/4 c. sugar but next time I will try 1 1/2 cups. Someone said a cake mix had a store bought taste to it. I always use 1/2 milk and 1/2 water for the liquid, plus oil and eggs as specified in cake mix directions when making a cake mix. My friends never realize that it is a mix until I tell them.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by nrgizrbune41

Fresh Peach Cobbler I

Reviewed: Sep. 21, 2009
This is truly old time peach cobbler; like my Mom used to make with biscuit topping. I keep the fruit hot in the oven after cooking the peachs while I'm making the biscuit top. This is important so the biscuits will cook thourghly and not be doughy on the bottom. I gave it 4 stars for 2 reasons; 1.) because I didn't care for the lemon & 2.) you had to double the topping as others suggested. I will make again minus the lemon juice.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by nrgizrbune41

Peach Cobbler II

Reviewed: Sep. 15, 2009
It was very good! I gave it 4 stars because I modified it as several suggested. There is another recipe on this sight I'm going to try this weekend before peaches go away!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by nrgizrbune41

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Aug. 25, 2009
This was really pretty good but I didn't like the allspice taste or maybe it was the maple syrup. I did use the nuts but used vanilla wafers as gingersnaps is not my favorite. If I try it again I will use corn syrup, some nutmeg and dash of cloves. An old trick my Mom always did was separate eggs; whip whites and than fold in. It has the same flavor but a lighter texture. I have my own version of a water bath: I put in a cold oven a a broiler pan on bottom shelf; fill with water and as the oven gets hot so does the water. This makes it moist without wrapping the bottom of cheesecake pan. I also mixed 1 cup sour cream with 2 T. sugar; spread over hot cheese cake, returned to oven and baked 5 min. more. Next time I would double topping but use only 3 T. sugar.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by nrgizrbune41

Peanut Butter Pie

Reviewed: Aug. 13, 2009
This is the one! My coffee crew devoured this in less than 30 minutes! Extremely quick to make. It was the best. I choose to use an Oreo crust as I'm a chocoholic. I doubled the amount of peanut butter. It was plenty rich without using extra sugar. Everything else was the same amounts. I did add 1/3 of a 12 ounce jar of Smuckers HOT FUDGE sauce to the bottom of the crust. Do not use chocolate syrup. It is too thin! I also drizzle some on top. You have to melt it to drizzle as it is very thick. This is the 2nd recipe I tried in the last 3 days. Everyone asked for the recipe - even the guys! Kudos for recipe!
Was this review helpful? [ YES ]
35 users found this review helpful

Displaying results 21-40 (of 89) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States