fishermomma Recipe Reviews (Pg. 1) - Allrecipes.com (10802298)

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Cinnamon Coffee Cake II

Reviewed: Mar. 30, 2011
Fantastic! I followed exactly and it was perfect. Beautiful color, moist texture, sweet and delicious flavor. I made the Quick White Icing from Joy of Cooking and drizzled on the top. Thanks!
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4 users found this review helpful

Buttermilk Pound Cake II

Reviewed: Feb. 5, 2011
This is a good Pound Cake recipe. I tried it while looking for recipes to use up Buttermilk. I served it with Pineapple Sherbet, also on allrecipes.
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2 users found this review helpful

Pineapple Sherbet

Reviewed: Feb. 5, 2011
What a surprise - this is so delicious. I never would've tried it; but needed to use up buttermilk and had all the makings for the recipe. I can't quit eating it! I made Buttermilk Pound Cake II also from allrecipes and we ate them together. I added 1/2 teaspoon of coconut extract just because I had it. Mine took substantially longer than 3 hours total to freeze, it was more like a delicious creamy milkshake at 3 hours. I froze it in a long flat Tupperware and we just scooped the most frozen parts to eat last night saving the rest for today. Don't be afraid to try - this one is a keeper!
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3 users found this review helpful

Donut Muffins

Reviewed: Jan. 20, 2011
So yummy! This is a great recipe to stir up quickly. I used less nutmeg, to make a bit more child-friendly. I also baked at 350 for only 18 minutes in a dark mini-muffin pan. I think what makes these muffins "donut"-ish is being careful not to overbake and rolling entire muffin in butter and sugar.
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1 user found this review helpful

JIF® Irresistible Peanut Butter Cookies

Reviewed: Oct. 18, 2010
This is a fantastic recipe and a perfect traditional peanut butter cookie - just like they are supposed to be! For me the key is not to overbake and not to leave them to cool too long on the hot cookie sheet.
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2 users found this review helpful

Pumpkin Whoopie Pies

Reviewed: Oct. 1, 2010
I originally got almost this exact recipe out of a Family Fun magazine several years ago - they were called Pilgrim Pies and my son LOVES them. For the Piligrim Pies you use an entire can of pumpkin (which is only a small difference) and 1 Tablespoon of pumpkin pie spice, which I'm sure would also be very similar. The Pilgrim Pie recipe calls for this Cream Cheese filling; mix 4 oz of softened cream cheese and 1 stick of softened butter. Add 2 teaspoons of vanilla and 4-5 cups of powdered sugar, 1/2 cup at a time until you get the desired consistency. This is a fabulous and fun recipe......something a little bit different, kinda like a mini cake complete with frosting!
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14 users found this review helpful

Peanut Butter Cake II

Reviewed: Sep. 21, 2010
Great recipe! I made 21 cupcakes in ungreased liners, baked at 350 degrees for 18 minutes. To simplify, I bought a 16 oz jar of honey peanut butter and measured out 1/2 cup for the cake. I used the rest of the jar in the frosting as well as a 1 pound box of powdered sugar (run through a fine strainer) and 8 Tablespoons of cream. This is very close to the measurements in the recipe and turned out great. I piped the frosting on top of cooled cupcakes and stuck a mini Nutter Butter on some, crushed Reese's pieces on some, and peanut butter cups cut into fourths on the rest. These were lots of fun for a family birthday, I'll make again.
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6 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Aug. 17, 2010
These tasted delicious hot out of the oven. I like the quick rise yeast method of adding the yeast with the dry ingredients. I thought the filling was perfect in taste, but it baked out onto my muffin tin and was a bit messy. I think next time I will cut the rolls to fill about 2/3 of the tin and make a second pan if needed. The way the middles pop up out of the rolls makes for a beautiful cinnamon roll. I reheated them this morning and topped with butter, still yummy!
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1 user found this review helpful

Ranch Style Oyster Crackers

Reviewed: Aug. 16, 2010
Love this stuff........SO good!
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2 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Aug. 16, 2010
I love this recipe and have made it often. I sometimes do a cheese only version for picky eaters. It is best made the night before and refrigerated overnight.
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4 users found this review helpful

Baked Spaghetti

Reviewed: Aug. 16, 2010
I made a bunch of this for a Ladies Lunch and it was very yummy - a nice way to spruce up a spaghetti lunch easily.
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Feather-Light Biscuits

Reviewed: Aug. 16, 2010
Great, very tasty recipe! I baked half and froze half - they baked up beautifully later.
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Pretty Chicken Marinade

Reviewed: Aug. 16, 2010
Yum! We loved this recipe, I've made it twice; and while it is saltier with regular soy sauce - we liked it that way! We ate it once with baked potatoes and corn on the cob, and the second time sliced over salad. Great recipe - LOVE it!
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2 users found this review helpful

Fluffy Pudding Frosting

Reviewed: Aug. 16, 2010
This is a wonderful frosting recipe, I used it with a 2 layer chocolate dirt worm cake and it help the crushed oreos and gummy worms fine. After I frosted and decorated the cake I kept it in the fridge until close to party time and it was perfect. I will definitely use it again, it's a nice light change from buttercream.
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2 users found this review helpful

Slow Cooker Beef Vegetable Soup

Reviewed: Oct. 29, 2009
Great recipe.....and so easy!
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5 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 28, 2009
We loved this....great recipe with no cracks! The texture was just right. I'm looking forward to making it again.
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3 users found this review helpful

Easy Mint Chocolate Chip Ice Cream

Reviewed: Jul. 6, 2009
I made this exactly as instructed and it was great! The amount fit perfectly in my 1 1/2 quart freezer, I doubled it the next day to fit in a traditional gallon freezer. I did chop the mini chips with my food chopper the second time around and prefer it that way, but both are great. I'm anxious to try the oreo version too. What an easy and versatile recipe, THANKS!
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1 user found this review helpful

Grandmother's Pound Cake I

Reviewed: May 5, 2009
This cake is fantastic! If you are looking for a traditional heavy pound cake this might not be the recipe for you. However, this cake does have a substantial texture to hold up to the liquid from fruit toppings without getting soggy. I made mine in a Bundt pan (40 minutes bake time) and served it with strawberries. I plan to try it this weekend in a petit fours recipe from Family Fun magazine. Thanks for a delicious recipe.
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5 users found this review helpful

Asian Style Country Ribs

Reviewed: May 5, 2009
I really loved this recipe - the flavor and ease of preparation make it a favorite. The second time I made it I switched recipe amounts of olive oil and sesame oil just because the sesame oil seemed a little bit strong the first time around. I also had to decrease the cooking time by an hour, and that actually worked better for my slow cooker. These are so yummy, I found myself eating them cold right out of the fridge the next day! I served them with rice and roasted asparagus.
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31 users found this review helpful

Mall Pretzels

Reviewed: Jan. 29, 2009
My family loved these. I followed the recipe except I used regular all purpose flour for all 4 cups in the recipe. I also used the dough hook on my kitchen aid for the kneading and let the dough rise longer than suggested. After I rolled and dipped the first pretzel I realized the next one rolled more easily - maybe because my hands were a bit wet. My kids didn't have any trouble rolling the pretzels, we had a really fun time together. Thanks for a great recipe, I think I'll be making them again today!
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2 users found this review helpful

Displaying results 1-20 (of 32) reviews
 
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