nrgizrbune41 Recipe Reviews (Pg. 1) - Allrecipes.com (10588470)

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Fudgy Chocolate Cream Pie

Reviewed: May 5, 2008
This was excellent! I added extra 2 tsp. cornstarch and 1/2 c. milk to make enough to fill pie. Another reviewer said it was very thick. So by using just a bit more cornstarch and extra milk it was perfect and cut really neat slices. Cornstarch is unique in the way that when you bring to a hard boil; than boil for 1 min longer the filling is perfect. If you overcook it, it will go back to thin!!!I made this for my coffee group and they gave it 10 stars!
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175 users found this review helpful
Photo by nrgizrbune41

Mom's Pie Crust

Reviewed: Nov. 1, 2008
I admit to using shortening. I thought I had butter. I didn't. I forgot the sugar too! But it was a great mistake! This crust was so tender. I filled it with a no bake pumpkin pie from this sight. Got all rave reviews. The secret of any crust is not to handle the dough. I use a spatula to gather it together. I dump dough on a lightly floured pastry cloth and using the corners of the cloth and pull it together. I just roll dough out and aside from turning; I haven't handled the dough. The warmth of your hands make crust tough. Practice makes perfect. I make at least 2-3 pies a month!
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168 users found this review helpful
Photo by nrgizrbune41

Sweet Potato Pie I

Reviewed: Oct. 13, 2008
This was so darn good! Just a note; I do this same idea with pumpkin pie. I pre- bake my crust for ten minutes before pouring in the filling. I first prick the pie shell with a fork so it doesn't puff up.(no it doesn't leak with filling in it)I than pour in filling and bake as directed. I always cover my crust for half the baking time.Then remove the "crust covers" and continue baking till filling is set. This way your crust doesn't over brown and good to last crumb! I did what someone else suggested and used can milk and mostly brown sugar and cut back about 2 Tablespoons of sugar. I boiled fresh sweet patatoes in their skin. Cooled them and put in food prosser to make it creamy. I used 2 c. of sweet potatoes. The pie was creamy,the texture was just the right, as was the sweetness. Pie baked in 50 minutes to perfection! I have my own wonderful pie crust recipe I use. This will be my only sweet potato pie recipe!
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115 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!
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35 users found this review helpful
Photo by nrgizrbune41

Apple Pie III

Reviewed: Dec. 19, 2008
This pie was good although I did a couple of things different. I used my own great tasting flaky crust recipe - so why try another. I also more than doubled the filling to 2 1/2 times. But used 3/4 c. sugar. I prefer a stuffed apple pie. See photo of my pie. I also cover the crust ends for 3/4 of baking time with crust covers. This way the crust stays golden. When using firmer apples like granny smith or greenings; it takes longer to get the apples tender and if the crust isn't covered the ends get too dark and left on the plate.It also doesn't look good.
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22 users found this review helpful
Photo by nrgizrbune41

EZ Peanut Butter Pie I

Reviewed: Aug. 11, 2009
I did use an oreo crust to save time. The only thing I would do different is use confectionary sugar and eliminate the regular sugar. It makes a creamier consistancy. I put fudge sauce on the crust before putting in the filling. I also drizzled some on top and decorated with peanut butter cups.
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19 users found this review helpful
Photo by nrgizrbune41

Baby Food Cake I

Reviewed: Nov. 20, 2008
This was moist. Instead of using baby food I used canned peaches. I drained most of the liquid and put peaches in a food processor to make puree. The flavor is much more intense. For frosting beat 8oz. cream cheese, with 1 c. powder sugar and another 1c. puree peaches. Fold in 8 oz. whip topping. I split my 2 9" layers and frosted in between layers, than stacked and frosted top and sides of cake. The fosting is light and not overly sweet. It made for a really high cake. I drizzled with caramel and chopped pecans. Next time I would use almonds as peaches and almonds blend well! You can use other canned fruit like apricots.
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17 users found this review helpful
Photo by nrgizrbune41

Sara's Pumpkin Pie

Reviewed: Nov. 1, 2008
I used all brown sugar. I removed allspice as I don't care for that spice. I also cut ginger and cloves to 1/4 teaspoon each. I like the pumpkin flavor to shine. Cloves has sharpness to it. It can take away from the pumpkins delicate flavor.
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16 users found this review helpful
Photo by nrgizrbune41

Toffee Pie Bars

Reviewed: Feb. 17, 2009
No greasing or sticking if you use Reynolds Release Foil! I mention this 1st for people have trouble with sticking to the pan. Also I find if you bring to a boil and boil a full 3 minutes; the brown sugar butter mixture will set up perfectly. These are just as great as the soda cracker cookies in this sight. It's hard to tell the difference. But if you compare taste; the saltines bring out the toffee flavors a bit more because of the salt. I made these at Christmas time. I also made these with milk chocolate chips instead of nuts and used 1 cup of toffee bits sold along with chocolate chip section of the baking aisle. My grandson isn't a nut lover and thought these were great this way. My coffee group thought these were a great Valentine Day treat.
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14 users found this review helpful
Photo by nrgizrbune41

Raspberry Oatmeal Bars

Reviewed: Mar. 17, 2008
Excellent and easy. Everyone loves the recipe! I used marmalade and called them marmalade bars (that the only jam I had.) They were a perfect bar with coffee at our morning coffee group. Note I didn't use the water. I just stirred jam with a fork. I have made this several times and now only grease sides of pan so jam won't stick. Plenty of grease in base so that part never sticks.
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10 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.
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9 users found this review helpful
Photo by nrgizrbune41

Almond Shortbread I

Reviewed: Dec. 22, 2008
These were good. I did something a bit different. I have a several mini tart pans so I pressed dough in each one and make perfect little round shortbreads.
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9 users found this review helpful
Photo by nrgizrbune41

Chocolate Supreme Pie

Reviewed: Oct. 24, 2008
This Pie is really good. I added my twist. I chose the recipe to bake because it sounded simple and I could dress it upfor company. I love the combination of caramel, chocolate and pecans! I used semi sweet chocolate chips in place of the milk chocolate to cut the sweetness. I used a homemade pie crust with 1/4 cup Carmel spread over a baked crust and 1/4 cup chopped pecans. I than put in the filling. I frosted with whip topping and drizzled another 1/4 cup caramel sauce and sprinkled 1/4 cup chopped pecans. A small serving brings a satisfied smile!
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9 users found this review helpful
Photo by nrgizrbune41

Mmm-Mmm Ice Cream Cake

Reviewed: Apr. 15, 2012
Delicious topping. Much better than store bought fudge topping as it gets very gummy when frozen. I went a step further. First I didn't have what I needed for base & I wanted to make a dessert & I wanted to try the cooked topping. I broke up 8 oz. of Oreo cookies & placed in bottom because thats all I had. Walmart carries full 1/2 gal rectangles of ice cream & I sliced & layered over the cookies. To get it to stick to the cookies so it would cut nicely, I put a large piece of plastic wrap over the ice cream layer & pressed down firmly so the cookies were than stuck to the ice cream. I than froze it while making the sauce. Removed the wrap when sauce was cool, poured on the sauce & returned to the cake to freezer. I waited till that froze, than added a 8 oz. layer of whip topping & sprinkled with salted peanuts. It was so delicious. It was the cooked topping that made it so good. I'm giving it 4 stars only because it didn't have a topping. It looked a bit bare to me to serve. I will make it again & will try the original base. I think my preference will be the Oreos, as that is my favorite store bought cookie!
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8 users found this review helpful
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Bavarian Brownies

Reviewed: May 28, 2009
These were pretty good in a pinch. I used regular chocolate cake mix because that all I had and wanted to bake. An old trick my Mom taught me is to add 1 Tablespoon corn syrup to the mix. It makes a chewy brownie. I used oil as someone suggested. My brownies were a bit flatter than than usual. But they were moist. I cut back on the baking time, too.
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8 users found this review helpful
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Soda Cracker Cookies

Reviewed: Feb. 14, 2009
These are awesome! They are more like candy than a cookie. I save a step and use Renolds release foil which needs no grease. Saves having messy hands!
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8 users found this review helpful
Photo by nrgizrbune41

Pizzelles II

Reviewed: Aug. 24, 2014
This is almost like my family's recipe, except I used vegetable shortening melted. It gives a more crispy "cookie' than butter. I gave this recipe 4 stars because it had too much baking powder. I made 1/2 batch with 2 tsp. baking powder. I had trouble keeping the cookie thin & crispy. 2nd batch I used 1 tsp. Made for a nice crispy cookie.This is photo with 1/2 the amount of baking powder.
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6 users found this review helpful
Photo by nrgizrbune41

Too Much Chocolate Cake

Reviewed: Feb. 24, 2014
Great cake but 1st choice is Chocolate Cavity Maker Cake from this sight. I made this because I didn't have 16 oz. of sour cream. I used mini chocolate chips which leaves every mouthful a bit of chocolate heaven. I greased & cocoa the pan so there is no white cake flour residue on cake. Pans should be greased & "floured" or use unsweetened baking cocoa for chocolate cakes & flour for white cakes. Release is easier. If not frosted,cake will look good. I use a simple mousse filling/frosting. 1 instant chocolate pudding, 1 Tablespoon baking cocoa, 1/4 cup powder sugar & 3/4 cup milk. Beat till thick & fold in 8 oz. cool whip.
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6 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.
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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.
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6 users found this review helpful

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