April A. Recipe Reviews (Pg. 1) - Allrecipes.com (10853967)

Fruity Cream Cheese Spread

Reviewed: Apr. 1, 2012

It was pretty good but not as fruity tasting as I had hoped. I added vanilla as another reviewer had done, also a packet of Splenda and a little bit of strawberry extract I had on hand. It tasted better than the store-bought strawberry cream cheese!

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1 user found this review helpful

Pineapple Angel Food Cake I

Reviewed: Jul. 3, 2010

I had purchased the 2 pouch angelfood cake mix and got nervous about how to mix it. My solution was to combine both pouches in the bowl, drain the pineapple and use the juice to mix the batter. Then I folded in the crushed pineapple. The cake came out great (probably the same as the original instructions). The center did collapse a little but not completely flat. Perhaps that's what the topping is for - a disguise!

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3 users found this review helpful

Two Bowl Cake

Reviewed: Jul. 22, 2008

I made this cake following one reviewer's suggestion of omitting cocoa, using white and brown sugar and adding lemon. It was DELICIOUS! Here's a hint for feeding it to your family: don't tell them what's NOT in it! When mine heard 'no eggs, no butter, no milk' their faces looked like I had said it had liver in it. Thanks for a great recipe.

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10 users found this review helpful

Strawberry Yogurt Trifle

Reviewed: Jun. 16, 2008

Very delicious and enjoyed by everyone. I stretched the recipe, using 3 containers of non-fat lemon yogurt (6 oz size) and 1 container of lite whipped topping (8 oz). No one knew it was a "light" dessert! Thanks for the recipe.

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17 users found this review helpful

Butternut Squash Bisque

Reviewed: Nov. 25, 2007

Very delicious. I baked the squash because it's easier than peeling & cutting, plus the roasted flavor is nice. I sauteed the carrots with the onions, seasoned with salt and pepper. Chicken stock was what I had. I used my hand blender to break it down slightly (I like some lumps). After adding the baked squash it was very thick so I added evaporated skim milk (instead of cream). I also added about 1/4 tsp. of crushed thyme for a little savory taste. Thanks for the recipe!

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3 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: Apr. 30, 2007

This was very delicious. Thanks to those who recommended hot fudge topping brands; Mrs. Richardson's was my choice. I had increased the recipe for an 11x15 sheet cake (the Four Egg Yellow Cake found here), which actually turned out better for some of the measurements - the whole jar of hot fudge topping was needed. I did add a little more powdered sugar for the basic frosting. I had a small amount left for decorating that needed only a bit of extra powdered sugar. My mother-in-law, a 100% scratch baker, had nothing but praise. Thank you!

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1 user found this review helpful

Blueberry Breakfast Sauce

Reviewed: Apr. 30, 2007

Fantastic! I made this for a birthday pancake breakfast - for 7 teenage boys. They loved it. I especially appreciate that the ingredients are simple; the sauce had straight-forward blueberry flavor. I also used this recipe to make a strawberry sauce using frozen, sliced strawberries w/sugar - I thawed the container first, substituted apple juice for the water and mixed the corn starch into the juice before combining in the pot. It turned out great as well.

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44 users found this review helpful

Four Egg Yellow Cake

Reviewed: Apr. 30, 2007

Very delicious. I've been looking for a good recipe using all-purpose flour (instead of cake flour) and this is it. I used the exact ingredients but increased the recipe to fill an 11x15 pan. I got a little nervous when the middle didn't crown but it was fully cooked, I didn't have to level it off and the texture was better than I expected. Thanks!! ** Revision ** I made this for the 2nd time today and the finished texture was very light and fluffy! Thorougly creaming the shortening & sugar is definitely the answer. I didn't have enough shortening so I ended up using 50/50 shortening/butter, which I beat together for a few minutes before adding the sugar. The creamed mixture should look silky and light, sort of like whipped butter. After I added the last of the milk, I turned the mixer speed up a little (one setting above "stir") and beat for about 30 sec. The batter looked smoother this time and had a nice body to it, not runny as with some box mixes. This recipe does work and will be my only yellow cake from now on. Thanks SO MUCH!

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171 users found this review helpful

Baked Sweet Potatoes

Reviewed: Mar. 17, 2007

I didn't notice the oregano as an ingredient until reading the reviews, then I was doubtful. So many positive comments convinced me to choose this particular recipe over the others in my search. I followed the suggested 2:1 salt&pepper to oregano and it was outstanding. Thanks for such a tasty recipe.

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2 users found this review helpful

Chicken and Bacon Chowder

Reviewed: Mar. 17, 2007

Delicious! The whole family enjoyed this very much. I used evaporated skim milk for the cream. Unfortunately, I got carried away and added too much broth/milk, making it a little thin so I thickened it with instant potato flakes. Thanks!

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5 users found this review helpful