Connie F Recipe Reviews (Pg. 1) - Allrecipes.com (10665780)

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Connie F

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Pancakes I

Reviewed: May 23, 2008
Now THIS is what your basic pancake is supposed to taste like. Tender-crisp, not too sweet, well balanced, and the batter consistency is perfect. Since I used all whole-wheat flour and no white flour, I increased the baking soda to 1 teaspoon, and added 1/4 teaspoon cider vinegar to the egg mixture, to boost the rising power. I also used 1/4 cup buttermilk powder, stirred into the dry ingredients, then used water instead of milk. Let the batter sit five minutes before cooking. Result... the first pancakes I ever made I wouldn't be ashamed to serve to guests. Fortunately, I don't have any guests tonight, so I gets 'em all!!! Made just the right amount to eat some and save some for breakfast.
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Hungarian Mushroom Soup

Reviewed: Jan. 3, 2008
Now, THIS is a great soup! I made this for a New Year’s Eve party where most of the guests were dedicated carnivores, but one can’t eat meat products beyond chicken broth in the evening. I had a crowd hovering within sniffing range! The only changes I made were to double the recipe, add a few cloves of garlic with the onions, and two medium, coarsely shredded red potatoes along with the mushrooms, as I only had a pound and a half of mushrooms. Worked great, and the soup held up very nicely in the crock pot on warm for my buffet presentation.
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Hearty Cabbage Soup

Reviewed: Dec. 22, 2007
Wonderful base soup! I dislike thin, "brothy" soups of any kind, but this one's nice and hearty, much better than most cabbage soups. The tiny bit of sugar really brings out the flavors. I sauteed some polish sausage along with the onion, and added some extra veggies. Great for a cold night!
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Chocolate Cherry Cake III

Reviewed: Dec. 7, 2007
Awesome cake! I used to make this years ago, and I'd lost the recipe. It sure was great to find it here! The only difference is, I put 1/4 cup of water in the batter. Makes it easier to handle, and the cake comes out a little lighter. Thanks... this one's a keeper!
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Chocolate-Covered Cherry Cookies

Reviewed: Nov. 12, 2007
Wow! I don’t even like chocolate covered cherries, but I love these rich little cookies! Easy to make, not expensive, perfect as a new addition to my Christmas cookie tray. I think I’ll use white chocolate chips in the frosting next time, with just a little extra red food coloring to make the icing elegantly festive, and to cut the intensity of the chocolate just a little. I made the frosting in the microwave… easy, and if it starts to set up too much, I can just nuke it another few seconds, stir, and carry on. Lovely!
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Cappuccino Brownies

Reviewed: Nov. 11, 2007
Three stars because this recipe looks good… but I can’t actually try it, because I have no idea how many cups of chocolate chips equals 2 pounds. I don’t have a kitchen scale. So, all I can do is rate the recipe itself, not the finished product. I’m eager to try it, though, as soon as I translate this quantity into a form I can use!
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