Cheri Franz Recipe Reviews (Pg. 1) - Allrecipes.com (10964255)

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Cheri Franz

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Easy, Fast, Flaky Pie Crust

Reviewed: Oct. 29, 2014
I was away from my kitchen and needed a dough recipe so I could whip up a pie at the last minute, so I tried this one. I was in a rush and only had butter so I used the food processor and processed flour and butter then drizzled the cold water in while I pulsed a few times. Then I dumped it onto a floured board and formed two balls I doubled the recipe) There wasn't time to chill the dough, so I simply rolled it out between two pieces of plastic wrap and it was quite easy to work with. The best news is that it actually tasted as good as my tried and true recipe in my kitchen file. This makes a very light and flakey crust - everyone who ate the pie remarked at how delicious the crust was. This was so good, in fact, that I plan on baking it side by side with my regular recipe to determine whether or not I should begin using this as my standard. No need to worry if you don't have time to chill this dough - you can be pretty confidant that whatever you make will taste delicious with this dough as your base!
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Chewy Caramel

Reviewed: Feb. 22, 2014
*MY NOTES: The initial stirring time is very important! First time I made this it scorched while I walked across the room to grab my pop. (no harm). I depended on the cold water test for soft ball stage because I didn't think the thermometer was working. [ It just took a loooong time for the temp to climb, but when it did, it climbed quickly. ] **The color got a tad darker as it got to temp also. I added the vanilla at the very end after removing from heat - and beat it in thoroughly. THIS IS AN EASY RECIPE - just don't over think it. (I worried too much from reading so many reviews). It is by far the best caramels I have ever tasted - hands down!
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Cream Cheese Penguins

Reviewed: Feb. 24, 2009
This is always a hit at every winter event that I take it to. Over the years I've fine-tuned the prep time by taking advantage of other reviewers . . . but the best thing that I do is that I make a cheese ball from a favorite recipe (or you can even purchase a cheese ball); and then I 'frost' it with softened cream cheese and take a toothpick to carve lines in it resembling blocks of snow so it looks like an igloo. Then I make a 'door' by scraping off the cream cheese in the form of an upside down U - thus exposing the cheese ball. I arrange the penguins around the igloo and place them all on a shiney metal serving tray to look like ice. This is a darling center piece. Make sure to serve crackers along side.
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Basic Flaky Pie Crust

Reviewed: Feb. 22, 2009
I was away from my kitchen and needed a dough recipe so I could whip up a pie at the last minute, so I tried this one. I was in a rush and only had butter so I used the food processor and processed flour and butter then drizzled the cold water in while I pulsed a few times. Then I dumped it onto a floured board and formed two balls I doubled the recipe) There wasn't time to chill the dough, so I simply rolled it out between two pieces of plastic wrap and it was quite easy to work with. The best news is that it actually tasted as good as my tried and true recipe in my kitchen file. This makes a very light and flakey crust - everyone who ate the pie remarked at how delicious the crust was. This was so good, in fact, that I plan on baking it side by side with my regular recipe to determine whether or not I should begin using this as my standard. No need to worry if you don't have time to chill this dough - you can be pretty confidant that whatever you make will taste delicious with this dough as your base!
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Honey Bun Cake I

Reviewed: Feb. 22, 2009
This is a very tasty cake, though I made some alterations after reading comments: I used my Kitchenaid to mix the eggs, oil and sour cream, then I stirred in the cake mix. (I find it is too easy to over-mix when the eggs and wet ingredients aren't fully blended)I also added 1/2 cup graham cracker crumbs and 1/4 cup melted butter to the brown sugar and cinnamon mixture. I used a lightly greased bundt pan and placed 1/3 of the batter in the bottom followed by half of the cinnamon mixture; another 1/3 cake batter and then the secong half of the cinnamon mixture - I swirled this somewhat with a wooden skewer, then I topped it off with the remainder of the batter. I baked it for 45-50 minutes and allowed it to settle for three minutes before I removed it from the pan. I came out easily and looked great. I served it as is - no need for any glaze or frosting when the cinnamon is integrated well into the cake. This is the first cake that I made with a mix in which the cake mix is undetectable in my opinion. The addition of the butter and graham crackers made this a more complex and richer cake, so I was able to serve this up in smaller pieces which were every bit as satisfying as a larger piece of cake. I was a little hesitant to serve a box cake at a social gathering, but it was literally devoured before any of the other desserts. This is definitaly a winner!
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Too Much Chocolate Cake

Reviewed: Jun. 7, 2008
I made this as a sheet cake in a 13 x 9 (?) pan and baked it for 35 minutes at 350. I also first beat the eggs using my Kitchen Aide mixer, added the sour cream, oil, and water and mixed these ingredients thoroughly before adding the box of pudding and cake mix. When I added the dry mixes, I only mixed until thoroughly blended, then added the chocolate chips. I sprayed my cake pan well with Pam, then poured cake batter into pan and baked in lower third of the oven for 35 minutes. I checked with a toothpick as well as testing for doneness by touching the top of the cake and watched for it to bounce back. When cooled for about an hour, I topped with the satiny chocolate glaze to complete this wonderful cake. Soooo easy and seemingly foolproof. Everyone loves this cake!
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Satiny Chocolate Glaze

Reviewed: Jun. 7, 2008
This really IS the best. I used Mrs Buttersworth as it is less expensive and has an extra depth of flavor than plain corn syrup.This is great!
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Graham Streusel Coffee Cake

Reviewed: May 29, 2008
This is the second time this week I've made this cake - it is soooo good. I made it for my husband and took the main part of the cake to work two days later. Everyone loved it - even several days old - that they requested it again. This is exceptional. I follow the recipe as written and it is wonderful - the smell from the oven is overwhelming. You must try this - it is better than you might think!
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Triple Layer Cookie Bars

Reviewed: May 29, 2008
These are terrific! I love trying new recipes and I take the outcome to work for everyone to judge - I work for a large car dealership - and everyone loves these1 I originally made these because I always have chocolate chips (I purchase them in bulk) but I didn't have the other chips called for in layered bars, so I made these. What a great find! Make these - you won't be sorry.
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Chocolate Mint Dessert Brownies

Reviewed: Mar. 13, 2008
These are the best ever. When I'm in a real hurry and want something really over the top but don't have time, I whip up a box brownie mix and simply put the mint and chocolate layers on top. You can't miss with this one!
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Six Week Bran Muffins

Reviewed: Mar. 11, 2008
This recipe brings back some fond memories of my daughter when she was little. I always had this batter in the fridge and I popped six of these in the oven moments before she and her friends were due home from school. She arrived home everyday to the smell of these baking, and as soon as she changed her clothes she and her buddies each munched on a hot muffin with a tall glass of cold milk. To this day whenever we run into any of her friends from the old neighborhood, they remind me of the great smells and flavors from our house after school. Now I take this batter to work once a week and bake them in the kitchen mid day to share - there is never a crumb left.
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Peanut Butter Fudge Bars

Reviewed: Mar. 11, 2008
I followed this recipe as written and it crumbled and fell apart with each slice. I took it to work and very few folks ate it - those that did, didn't finish it. I must have done something wrong, but it was a complete washout.
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Chicken Breasts Pierre

Reviewed: Mar. 11, 2008
Followed recipe exactly initially except used whole breasts. After fully cooked, I shredded the chicken into large chunks and put back into the sauce. We loved it. Subsequently added sliced mushrooms; red bell peppers and topped with capers when serving. This has quickly become a favorite.
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Kellogg's® Chocolate Scotcheroos

Reviewed: Mar. 7, 2008
These are the best crisy treats I've made. I took them to work and they were consumed faster than anything I've taken in the past. WORD OF CAUTION: I heated/dissolced the sugar and corn syrup mixture in the microwave because I didn't want to dirty an pan and I waited too long before I mixed it with the cereal. The mixture started to harden quickly which made it difficult to mix. Next time I will use a pot that is large enough to add the cereal to the sweetened peanut butter mixture. I cut these in small 1" squares and even at that small size they were rich and very fulfilling. Delish!!!
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Bar Cookies from Cake Mix

Reviewed: Mar. 1, 2008
This recipe is excellent for a quick dessert or snack. It is rich and satisfies any sweet tooth or chocolate craving! I followed the advice and used two eggs and 3 T of water with great results. My bakeware is dark and very heavy so I lowered the oven temp to 325, which is what I always do when using these pans - and the recipe finished with a uniform, moist and chewy texture. I also line my pans with parchment and midway through the cooling time I remove the entire thing by lifting the ends of the parchment and allowing it to cool the rest of the way sitting on the parchment on a cooling rack. This prevents any sweating which allows a mild crust to form on the bottom and seems to help lock in the moisture. This might be why mine never get dry or crumbly. Each time I've made this recipe, I cut one row of cookies while they are still warm and don't cut the remainder until the following morning. The warm ones are to die for. In the morning, I cutthe rest that have completely cooled and take them to work to serve to my colleagues and customers and I ALWAYS have requests for the recipe. So be warned . . . if you take these out of the house, take along copies of the recipe - people LOVE these!
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Oatmeal Peanut Butter Bars

Reviewed: Feb. 12, 2008
This is a versatile recipe. I made the following revisions with excellent results: Substitute corn syrup with ¼ cup honey and four packets of Splenda. I increased butter to ½ cup and used a heaping cup of natural peanut butter. I added ¼ cup bran; ¼ cup almond meal; ½ cup finely chopped prunes; ½ cup peanut butter chips. I omitted the coconut. After I pressed the batter into the pan, I sprinkled a mixture of peanut butter and chocolate chips on top and pressed them into the batter. I also lined my pan with parchment paper for ease of removal after baking… The most important thing for me was to wait until these cooled sufficiently prior to cutting so they don’t crumble. On occasion I’ve loaded these up with chopped nuts as well as nut meal (ground nut meat); freshly ground flaxseeds; and soy protein in an attempt to increase nutritional content. Any and all dried fruit works well in these bars. The addition of chocolate or peanut butter chips makes these much richer and makes them taste as good as any cookie, but it also provides nutrition as well.
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Seven Layer Bars

Reviewed: Jan. 29, 2008
I read many of the reviews and used parchment paper - perfect solution to the reports of stickiness. The entire thing lifts out of the pan and comes right off the paper when fully cooled. An exceptional variation follows: Substitute chocolate boxed cake instead of graham crumbs, increasing butter to 1 1/2 sticks of butter. Mix thoroughly and press on bottom of pan. I used 1 cup peanut butter chips, 1 cup milk chocolate chips, 1/2 cup semi-sweet chips and sprinkled over the crust. I omitted nuts altogether; mixed the milk with the coconut, poured it over the layers of chips; THEN topped with a handful of semi-sweet chips on top for a really nice presentation. Very impressive and absolutely delicious - finger licken' good!
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American Apple Pie

Reviewed: Jan. 23, 2008
I used Granny Smith apples and apple corer/peeler. I made two - one piled high and the other level. the level one I topped with a glaze of just 10X sugar and water, mixed till thick - spread on pie while very warm. this was exceptional
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