Cherry Rae Recipe Reviews (Pg. 1) - Allrecipes.com (10788922)

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Best Ever Muffins

Reviewed: May 25, 2011
Amazing Recipe! They came out so delicious. I didn't have much in my cupboard or fridge so I just added a few tablespoons of cinnamon and they came out great. Because I halved the recipe I just used 1 egg white (also to make them lower fat) and I also used skim milk. They're still super rich and delicious. I DID follow the review that said to turn the oven up to make them domed... I probably won't do that again. They didn't dome and they just burned on the bottom!
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21 users found this review helpful

Shortbread Cookies II

Reviewed: Dec. 11, 2010
I followed the recipe exactly the only thing I don't have is a cookie press. I'm a very experienced baker and never had cookie dough go this wrong on me! I chilled the dough for 30 minutes before trying to roll it out but it was still very gooey and sticky. It also tore far too easily and my floured rolling pin couldn't even go one stretch before tearing it apart and getting the dough stuck to the *floured* surface. I'm sure this is a great recipe if you have a cookie press. The doug tastes delicious. I ended up pressing it out with my hands and using cutters. This obviously gives sort of ugly uneven cookies but with the amount of butter I used i didn't want it to go to waste. We'll see how they bake! Just a warning to other cookie press-less bakers. I was hugely disappointed. It's also kind of screwed up my Christmas party as I now only have 3 hours to finish off and offer ugly cookies! Haha.
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43 users found this review helpful

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Oct. 19, 2009
These actually do live up to their rather cocky title. I've baked so many different cookies over the years and none of them have ever been as good as the ones you find in a bakery. Some have been close, but these are really amazing!! My friend even went so far as to say they're the best he's eaten (without being prompted!). I halved the recipe and it worked just as well. I think I also made them smaller than the recipe calls for since with 1/2 the recipe I actually still made 20 cookies and they were done in 13 minutes. They stay so perfectly soft and chewy in the middle with a wonderful crunchy edge! I used non-hydrogenated margarine as I really don't like using butter too much because of the cholesterol factors, I also find with cookies it makes them crunchier and thinner. Oh and for the people finding this comes out crumbly - you are probably using too much flour. When measuring flour into cups make sure you spoon it in and level it off, scooping the flour *with* the cup will result in too much flour because it compacts it and so you get more! Also, leaving them on the baking sheet for 20 minutes is a typo I think! I left them for the usual 3-4 minutes as with most other cookie recipes and as long as you're careful (as always) that's plenty long for them to set!
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20 users found this review helpful

Vanilla Glaze

Reviewed: Apr. 28, 2009
i added twice as much butter asked for and also twice as much vanilla (because i tasted it and it just tasted like icing sugar and i prefer more flavour than that). i also used water instead of milk because in the summer months leaving the cake out of the fridge causes the milk in the icing to go sour. i coloured it electric blue and topped cupcakes with it by dipping them in. the consistency is amazing and it tasted wonderful after all my edition. it goes on SO smooth and nice and is a hundred times easier than fondant for cupcakes!
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10 users found this review helpful

Beef Stroganoff III

Reviewed: Apr. 23, 2009
absolutely incredible. i've been searching for the best stroganoff recipe for my whole life and this is it. so unbelievably delicious! i did add extra everything - doubled the concentrated broth, the mustard and used REAL portabello mushrooms (sauted) - i can't imagine using tinned mushrooms. also added 2 tspns cumin and had to substitute the wine for ale. so good!
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3 users found this review helpful

Easy Sugar Cookies

Reviewed: Apr. 11, 2009
all the raving reviews are SO TRUE for this recipe!! it is the best dough ever, it just all came together so beautifully and is so amazing to work with. PLUS it's tasty and if you cut back a little on the sugar it's perfect to be frosted or topped with chocolate. the only issue i had was that my cookies rose too much so i had to flatten the second batch before backing and they are never as nice and round. next time i may just omit the baking powder so they don't rise. also, my cookies never crack on top, and i wish i knew why! the cracking is the prettiest thing...
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3 users found this review helpful
Photo by Cherry Rae

Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Dec. 29, 2008
I have made this recipe many times over the past year and a half and people love it! I have made my own alterations - sometimes it was difficult to get hold of the molasses so I often substitute them with 4 tablespoons packed brown sugar dissolved in a shot of espresso! Works great as a substitute. I have also made vegan versions with 2 tablespoons soy flour mixed with 2 tablespoons soy milk and I always substitute butter in my baking for non-hydrogenated dairy free margarine as it is more healthy. LOVE this recipe - it's so versatile!
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4 users found this review helpful
Photo by Cherry Rae

Storybook Gingerbread Men

Reviewed: Dec. 29, 2008
I followed the recipe to the T, except added 1/2 tsp more ginger and also cinnamon. It turned out too dry and flaky and wouldn't bind so I had to add more water - I'd say I added another 1/3 of a cup. Because the dough was so stiff I didn't chill it - it rolled well but it was difficult to get very thin. I used 4" cutters and the recipe made 16 cookies - not sure why the recipe says 5 servings? So the Nutrition Info is incorrect. I only baked them for 9 minutes and 12 would have been WAY too long for sure! Thank goodness I am an obsessive watcher of my baking! They were quite cakey, but I like that, however even with extra spice they still weren't very gingery. Would be good for people who like it very mild! Was great to decorate and it is more delicious the day after for sure! It's not super sweet, so that's what sold me on this recipe in the end!
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4 users found this review helpful
Photo by Cherry Rae

Chewy Sugar Cookies

Reviewed: Mar. 26, 2008
I've made this recipe a few times now, with different variations. The first time was a complete disaster and they came out like little cakes. They didn't spread at ALL. But I realised I must have put too much flour in by mistake. The second time was perfection! I usually do one of two variations: 1. maple extract instead of vanilla and add white chocolate chips just before the flour. 2. Sprinkle nutmeg on the top. I've never rolled them in sugar. I think that'd be too sweet.
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2 users found this review helpful

Golden Yam Brownies

Reviewed: Feb. 21, 2008
THIS IS AMAZING! God, so good. The yams don't need to be cooked. Just peel them and grate them on the smallest holes on your cheese grater! It takes less than 2 minutes and it's healthy and natural. I 1/2ed the recipe and baked this in a muffin tin for 12 individual cakes. I completely omitted the white sugar as I decided they were probably sweet enough! I was right, and the glaze is just delicious. I'd hate to have to leave that out. I used non-hydrogenated margerine instead of butter and I used all purpose wheat free flour. I also used just 1 egg and 1 egg white instead of two eggs. I added 1/2 a teaspoon of cinnamon. All in all, they came out SUPER moist (they key is getting a fresh and firm yam because they are full of water). They are so tasty, especially with the cinnamon. The grated yam melts away into the texture of the cake much like grated carrot in carrot cake. I implore people to make these and NOT use canned yams! :D
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162 users found this review helpful

Vegan Brownies

Reviewed: Feb. 14, 2008
I'm fairly experienced with vegan baking and often just adapt existing non-vegan recipes (it's fairly easy once you've gone through a bit of trial and error and know what works and what doesn't). So, this recipe intrigued me. I used it as a base and straight off it seemed like a LOT of oil. I don't really like baking with oil even though most vegan recipes suggest it because it makes the product greasy. So, I changed the recipe for 12 servings (to bake in a 12x muffin pan). I used 3/4 of the amount of fat it suggested (I substituted oil for melted vegan non-hydrogenated margarine). I doubled the liquid and used 1/2 soy milk and 1/2 water. I used Demerara sugar instead of white and 1/2ed that too. I then added 2 table spoons maple syrup (to give back some moisture and gooeyness). I doubled the amount of vanilla extract and added 1 tsp cinnamon. It made the mix quite dough like and it actually rolled up into a ball. I worked with it like that, breaking off 12 portions, rolling them into balls and pressing them into the muffin tin. I then baked it for only 15 minutes to keep them gooey. They came out delicious! They aren't very sweet with less sugar (my intention) so if you like your brownies sweeter (and higher calories!) add 2-3 more table spoons maple syrup!
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185 users found this review helpful

Spiced Farmhouse Fairy Cakes

Reviewed: Aug. 29, 2007
There is far too much flour in this recipe to be considered a true British "fairy cake" recipe. It comes out much more like a muffin/bread product with this much flour (unless you use extremely fine and low gluten flour like cake flour). SO, if you really want a true fairy cake and something a lot less dry you should reduce the flour to just over 1 cup (a heaped cupful). This will be more accurate, and more moist! Still I give this recipe 3 stars because it's basically good, just the proportions are slightly wrong.
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37 users found this review helpful

Butter Cream Frosting II

Reviewed: Aug. 21, 2007
Edit : I am now giving this recipe 5 stars as the next day it was SO much better. Even I liked it! It was perfect on my cookies and cream cupcakes. ----------- I really don't like buttercream frosting in general, but I made this for my partner who loves it from his childhood. I changed the servings to 18 (3/4 of the full recipe) to frost 12 large cupcakes (very large). It was the perfect amount. I made these substitutions: Butter instead of marg. Otherwise it'd be far too much processed fat for my tastes. I only used 3 cups of sugar instead of 3 + 3/4 based on everyone's reviews. It was still incredibly sweet. I used "butter" crisco because that's all the store had. I added more pure vanilla extract because at first it tasted too much like fat and icing sugar. This worked well to give it a better flavour. The consistency at this point was very greasy and not near firm enough so I added approx 1/2 cup of fine flour (a spoon at a time). I beat it for about 5-8 minutes and it became incredibly fluffy. I wasn't so keen on the final product for eating but it piped beautifully and my partner really enjoyed eating it.
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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Mar. 14, 2007
Edit: on my second making of the recipe I cut out all of the sugar and added a tsp and a half of real vanilla essence. It's even better and more delicious! I halved the servings (to 6) and also halved the amount of sugar. Because the recipe then called for 1 1/2 eggs I just used 1 egg. It came out perfectly. At first I thought there was far too much batter for three people. But, using 1/2 cup per pancake it make 6 perfect equal size pancakes. It was brill! My guest thoroughly enjoyed them and wolfed them down. I also had 1/2 cup less buttermilk than was required so I was forced to add another 1/2 cup non-fat milk. Worked like a charm. These will be my standard buttermilk pancakes now. Thanks!
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3 users found this review helpful

Easy Pancakes

Reviewed: Aug. 11, 2006
Before I even read the reviews I realised that 2 TABLESPOONS of Baking Powder was obviously a typo for this recipe. I used 2 TEASPOONS like others, and this recipe turned out so light and fluffy! I also omitted the oil as I'm not a fan of extra fat in my pancakes. I halved the sugar and served them with real grade 3 maple syrup and they were so light and tasty.
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146 users found this review helpful
Photo by Cherry Rae

Brown Sugar Cream Cheese Frosting

Reviewed: Aug. 11, 2006
This is the best cream cheese frosting I've ever tried! I left out the almond essence as I didn't have any. I also didn't have any honey, but I used real grade 3 maple syrup instead. I also used 1/2 fat cream cheese. As this caused the frosting to be a little thinner than ideal I added a little corn starch until it thickened up nicely. I used this to frost the "Fudge Cake" that I made alongside the "Chocolate Cream Cheese Frosting". It was so tangy and sweet with a slight difference to normal Cream Cheese Frosting and the maple definitely added a unique and deliscious flavour. I think this will be great for Cinnamon Buns.
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3 users found this review helpful
Photo by Cherry Rae

Fudge Cake

Reviewed: Aug. 11, 2006
I honestly can't believe more people haven't tried this recipe. It is probably one of the best chocolate fudge cakes I've ever baked. (and I've baked quite a few!). I changed the recipe to 9 servings and this was actually just over what I needed. I baked an 8inch layer cake and still had mix left over! I used low fat margarine instead of butter to make it a little less sinful. I also added 1 tsp of cinnamon to add a little spice. Just before I put the tins in the oven I dropped a handful of roughly chopped dark and white chocolate chunks into the top of the mix. These added some nice surprises in the middle of the cakes. I baked it for 25-30 minutes and the result was so perfect. It was intensely moist and rich and chocolatey but it was also light to the bite unlike a lot of heavy chocolate cakes. I filled the layer cake with my Raspberry Layer Cake Filling and frosted the tops and sides with the Brown Sugar Cream Cheese Frosting and Chocolate Cream Cheese Frosting. I added fresh raspberries to the top and chocolate shavings. I will be making this cake time and time again. It is now my no1 chocolate cake recipe! The only thing I can think that is putting people off with giving this recipe a go is the lack of detailed instructions, but if you've baked a cake or two before it is easy to work out the details. For example make sure you grease and flour your tins before you put the mixture in ;) I urge everyone to give this recipe a go!!
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77 users found this review helpful
Photo by Cherry Rae

Chocolate Cream Cheese Frosting

Reviewed: Aug. 11, 2006
This was very quick and easy to whip up and spread over a layer cake. I used half fat cream cheese for a less-sinful result. I also only used around 1/3 of the sugar suggested. Even with a small amount of confectioners sugar it was a great consistency. I used 87% cocoa swiss chocolate and also added a couple of squares of white vanilla chocolate instead of using condensed milk. I changed the servings to 6 as I was frosting an 8 inch layer cake and it was to be swirled with the Brown Sugar Cream Cheese Frosting. I had a tonne left over so it was more than enough; I think there would have been plenty to frost the 8inch layer cake on it's own. This was all used on the "Fudge Cake" recipe. It was so rich and delicious. It was perfect for a special occasion cake (in this case a birthday). I actually found the frosting quite tangy, but this might be because I didn't use condensed milk and I cut the sugar so much. I do like a good tangy frosting. I would recommend this to anyone who is a chocolate lover, and I think it would probably actually work best on a non-chocolate cake in order to appreciate it fully.
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69 users found this review helpful
Photo by Cherry Rae

Veneto Chicken

Reviewed: Aug. 11, 2006
I found this recipe when looking for something to do with a left over bottle of white wine from the day before. This has to be one of my favourite chicken recipes I've ever tried. I used half red onion along with white onion as I love the way red onion and balsamic vinegar go together. I also used twice as much wine as the recipe asked for, to give it a bit of an extra kick. Like others I sauted the mushrooms breifly over a very high heat to brown them off. I also used chicken breasts as I was only cooking for two people. The recipe creates a really nice thick and rich (yet light) sauce that you can lavish over the chicken, mushrooms and onions. I served it with a side of bulgar wheat and briefly stemed vegetables. I think it would also be great with rice or pasta. It's definitely the kind of dish that can be dressed down for a home-evening meal or dressed up for a dinner party. I will be making this over and over! Yummy!
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12 users found this review helpful
Photo by Cherry Rae

Chicken Salad with Couscous

Reviewed: Aug. 11, 2006
I made this recipe when I received it in my inbox in the "daily recipe" newsletter. It sounded exactly like what I wanted for dinner and I wasn't disappointed. I used Bulgar Wheat instead of cous cous as the local store was out. I made the recipe for 2 and actually doubled the cumin and wine because I was added a lot more vegetables. I used tender stem broccoli and baby corn as extra veg. I also used mild white onion which I sauted with the chicken as I was out of green onions. I omitted the olives as I don't like them. All in all even with all my changes this was an incredible dish. It was a favourite with my other half too. I will definitely be making this for lunches as well as light dinners in the future. It was perfect. Thank you!
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9 users found this review helpful

 
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