future_chef Recipe Reviews (Pg. 1) - Allrecipes.com (10912428)

Pork Tenderloin Stew

Reviewed: May 21, 2012

I did change this up a bit, since I didn't want to measure anything. My only substitutions were that I didn't have celery or mushrooms, I used home-made broth instead of canned, I didn't use tarragon, I added a little bit of salt and pepper, and subbed corn starch for the milk. And good lord, is it amazing!!

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Simple White Cake

Reviewed: Apr. 3, 2012

I overcooked it slightly, but even so it was exceedingly dry.

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Soft Sugar Cookies IV

Reviewed: Dec. 15, 2011

absolutely delicious and decadent. I used 1 Tbs per cookie, then smooshed it onto the pan with the bottom of a glass. I didn't use sugar to coat them because I'm going to put frosting on them, but the cookies themselves are even better then store-bought, something I thought I'd never be able to find in a sugar cookie recipe. Well done!!!

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Peanut Butter Candy Blossoms

Reviewed: Nov. 23, 2011

Absolutely luscious cookie. The only change that I made was that instead of wrapping dough around candy, I added 1.5 cups of chocolate chips. My boyfriend ate the entire batch by himself (I made a double batch), and declared that not only are these his new favorite cookie, but that if I packaged them, I'd make a killing selling them. I didn't refrigerate them the first time, but when I didn't finish making them that night, the dough went into the fridge for the night. When I made them the next day, the only difference was that the cookie didn't spread quite as much, and when it did, it made itself a perfect circle. Thanks so much for this recipe!

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Homemade Bread

Reviewed: Jul. 11, 2011

Delicious bread. It keeps extremely well, cooks easily, and as long as one knows how to properly work with yeast, will rise like crazy to make the perfect crumb.

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Sour Cream Coffee Cake

Reviewed: Jan. 2, 2011

ABSOLUTELY AMAZING coffee cake. Succulent, sweet, fluffy, and scrumptious, this cake leaves nothing to be desired. Following a previous reviewer's suggestion, I doubled the topping, and sliced 1 large apple into thin slices, layering them between the two cake layers. I even made a second cake after tasting the first; I've found my coffee cake recipe for when I have sweet cravings!! Thanks so much for posting. :)

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German Potato Pancakes

Reviewed: Jan. 2, 2011

It took a few tries with this recipe to make it come out the way I wanted it to. I only eyeballed my ingredients, and so I needed to sprinkle some "nature's seasoning" on the pancakes while they fried. I also had to add a LOT more flour so that they would be crispy. Other than that, this recipe is excellent for a base; taste test as you cook works best with this one. Side-note; although my potatoes did discolor, as soon as they hit the hot oil they changed back to white.

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Apple Crisp Cups

Reviewed: Nov. 26, 2010

Although this recipe looks delicious (and it truly is!), you had best make sure you thoroughly grease your muffin pan. And I mean, coat it until it drips. Otherwise, there's no chance of the cups coming out of the tin easily. I made them in regular muffin size tins, and as per a previous comment, flipped the pan upside down as soon as it came out of the oven. I beat on the bottom of each tin to encourage the cups to fall, then let them sit to cool. 10 minutes later, I raised the pan. 5 were out of the tin, and the other half either remained in the pan, or broke in the middle. I believe next time I will coat the pan in oil, and not invert the pan as I found that a spoon would easily pop them out when they were cool. These two complaints aside, the cups had an excellent flavor and texture. I will definately attempt them again.

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Berry Sour Cream Cake

Reviewed: Nov. 26, 2010

Firstly, I made a few substitutions. Rather than fresh/frozen fruit, I used a can of cherry pie filling. I poured it on top and then marbled it with the actual cake. Also, to make it slightly more cholesterol friendly, I put in 1/2 cup of applesauce in lieu of the 2 eggs. This cake was wonderfully delicious. I was skeptical when it was cut, as the texture was very crumbly, and the bottom seemed far too brown. To my immense surprise and satisfaction, the cake was yummy, flavorful, and moist. It made a perfect base for the fruit and icing. My complaint is very simple. There was far too much icing, and I ended up pouring more than 2/3's of it down the sink. However, it helped with flavor and moistness. I also didn't like the denseness of the cake. Although I am an avid white cake fan, this cake is very heavy, so make sure that if you're looking for something light, you don't make this one.

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Braided Egg Bread

Reviewed: Mar. 27, 2008

The recipe was ENORMOUS! It mad two huge loaves. It was very good but a little dry, so I think next time I will try a previous tip and add potato flakes. I did brush the top fo one with egg white and honey, and the other with egg white and cinnamon and sugar. Made them much better, but I think next time I will incorporate the items into the dough as well.

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Fabulous Orange Cake

Reviewed: Feb. 20, 2008

I made this as mini-cupcakes instead of cakes, and chopped up the chips so they weren't overwhelming. The cake is extremely moist, and I would reccommend no icing or topping at all, just serve hot with vanilla ice cream to complement the flavors. Also, I put a whipped cream cheese frosting on half and a fluffy, mild chocolate frosting on the other half of the cupcakes, and everyone enjoyed both variations. However, I did make a change to the recipe as I could not get Liqueur; I just substituted an equal amount of unsweetened orange juice concentrate, plus 1/4t orange extract for a little extra orange.

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My Favorite Sugar Cookies

Reviewed: Jan. 15, 2008

I loved this recipe. It was simple and delicious. I reccommend rolling the dough out at least 1/4" thick to make a nice soft cookie that taste store-bought (in this case, a good thing) They were a little bland without any frosting, but are excellent with.

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