Christy Cooks Recipe Reviews (Pg. 1) - Allrecipes.com (11090117)

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Raspberry Pie I

Reviewed: Jul. 19, 2015
My boyfriend brought me three quarts of black raspberries that he picked from his yard. I made two pies off this site and this was the better of the two. When I made the filling it seemed rather skimpy so I added another 50%. The biggest problem was when I baked it and it overflowed. I added much less water and ground the tapioca to a fine powder. Within hours the pie was ready to slice and serve and was not the slight bit runny. The pieces held together perfectly and the flavor was good. Thank you.
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Raspberry Sour Cream Pie

Reviewed: Jul. 19, 2015
This pie turned out pretty tasty even though I forgot the vanilla. I added all the filling to one pie crust or it would have been an incredibly thin pie. When I stirred in the raspberries (tiny wild ones my boyfriend picked in his yard) the entire filling turned pink. I don't know if this is because the raspberries had been frozen for awhile. I would like to try this pie with other berries-and adding the vanilla of course. One last thing- the berries were very tart so I added extra sugar. My boyfriend said it was delicious- which pleased me because I had thought leaving the vanilla out was a fatal flaw.
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Banana Cake VI

Reviewed: Jun. 7, 2015
I was not overly impressed with this cake. It was good enough but nothing special. I was excited to try the unique baking and freezing method, but did not find it to turn out a cake any moister than other methods. It took an extra half hour in the oven to test just-done. The frosting, as written would be too sweet for me and would have covered up the tang that I love so much in cream cheese frostings. I added two cups of powdered sugar and found it plenty sweet. Don't think I will make this recipe again, though it is definitely tasty enough to finish.
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Strawberry Oatmeal Breakfast Smoothie

Reviewed: May 17, 2015
This was pretty good. I ground the oats to a fine powder in my food processor. It's pretty filling, but for me it was just one serving. I did not add the vanilla or the sugar and it was sweet enough. Thanks!
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Turkey Burgers

Reviewed: May 1, 2015
My mom made these and brought one over for me when I was recovering from surgery. I found the flavor to be pretty good, because I really like onion. She said that the amount of water made the meat difficult to work with and ended up covering the patties with panko. We froze them to make them easier to cook (I took mine out of the freezer several hours before cooking, but it was still firm). They did not fall apart. Overall, they were pretty good and did not disappoint, but we've had better.
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Whole Grain Breakfast Cookies

Reviewed: Apr. 26, 2015
These are really good for healthy cookies. Soft and chewy and very filling. I love to read on nutrition, so I made a change. I used honey instead of the agave nectar, because I read some facts on it which included that the amount of fructose in it converts to fat faster than glucose and can cause weight gain and create insulin resistance. I had tried it in the past because it is supposed to be lower on the glycemic index, but threw it away after reading the new research. I ground my flax seeds right before using them because the omega three fatty acids go rancid soon after being ground, but am concerned that it might not matter because I read that heat can damage the value of those fatty acids. Oh well, the fiber is definitely still there. After reading the reviews about them being crumbly, I added an extra egg yolk and used dark brown sugar. They were not crumbly at all. I added a few extra cherries and wish I had just thrown the rest of the bag in. If I make these again I will reduce the chocolate because it overwhelmed everything else, and omit the cinnamon. I got 20 cookies and 8 minutes was perfect in my oven. Thanks for this versatile recipe!
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Blueberry Cream Muffins

Reviewed: Mar. 26, 2015
I thought these cake-y muffins were pretty good. I made them as directed, except added more blueberries, doubled the vanilla, and sprinkled the top with a touch of turbinado sugar. I found them to be very moist and quite sweet. I am glad that I didn't add any spices because the simple flavor of the berries was very pleasant. I couldn't try one until the second day, so I don't know how they tasted right out of the oven. They rose beautifully, I am sure due to the mixing method. I filled the muffin cups to the very top and found them to be the perfect size. I do agree that they resemble muffins made from a mix, except these are made with natural ingredients and the fresh berries make a big difference. Thanks for the recipe!
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The Best Smoked Salmon Spread

Reviewed: Mar. 13, 2015
This is pretty tasty. I love the addition of capers. I was a bit short on cream chees (about an ounce),so I made up the difference with sour cream. I also added about 1.5oz more smoked salmon that I had on hand. Very rich and great on crackers. Thanks.
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Cranberry Sauce Muffins

Reviewed: Mar. 12, 2015
These were surprisingly good. Nice flavor, rose very well, had a delicious crispy top with a moist interior. Loved the spices. I used whole milk, as I always do in baking to ensure a moist product with a full flavor. I had considered adding some sort of topping to these, but I loved the thin crispy layer that developed and am glad I didn't add anything to this great recipe. I got 14 perfect sized muffins from this recipe instead of eighteen. Thanks!
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Raspberry Cream Cheese Coffee Cake

Reviewed: Mar. 12, 2015
This was a great coffee cake that my boyfriend called "outstanding" and said I could sell it:). I preferred it at room temperature by far. The chilled dough layer was a bit too dense for me (I did chill it slightly at the beginning, but brought it out well before I wanted to serve it).I had reduced the almond extract, but everyone loved the almond flavor so I think I will put the full amount in next time. I did not put all the topping on the cake and next time may make the bottom layer just a bit thinner. I also added a powdered sugar glaze to the cut pieces. I will definitely make this one again. Thanks!
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Sweet Tamarind Chutney

Reviewed: Mar. 8, 2015
We went to an Indian restaurant for lunch and had their version, which was very sweet and fruity. For dinner at home I made this version, lowering the sugar and increasing the ground red pepper. We much preferred it this way. I cooked it longer, reducing it to the one and a quarter cups that the recipe indicates (patience is needed), and as it chilled in the refrigerator, it got much thicker. We served it over samosas and it was wonderful. Thanks.
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Bran Muffins a la Brian

Reviewed: Mar. 5, 2015
Yum! These are very, very good. So similar to Classic Bran Muffins on this sight, but are a bit more moist and less crumbly. I didn't think it was possible to find a better recipe than those (which I've made many, many years), but I think this one is. It received rave reviews from everyone. I added more golden raisins than called for, but other than that I found these perfect for my taste. I was a few tablespoons short on the buttermilk so I added some plain Greek yogurt to make the difference. Thanks! I'll make these again and again.
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Oat Bran Muffins

Reviewed: Mar. 4, 2015
Even though I cut the baking powder and soda in half they rose extremely well, so I'm not sure why so much was called for. Added a heaping teaspoon of cinnamon, and the flavor was good-just sweet enough (for me...not sweet enough for my parents) with a fruity taste from the applesauce. I used extra large eggs, but they were still quite dry. One tester said I make so many delicious muffins that these are not worth making, so I probably won't try again.
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Homemade Horseradish Sauce

Reviewed: Mar. 1, 2015
I really liked this, but needed to add more horseradish for my taste. It doesn't get a 5 though, because I am in love with another horseradish sauce. But this one is super easy, and uses ingredients usually around. I certainly do like it-I'm cleaning out the bowl right now with little bits of roast beef that I wouldn't have been interested in otherwise.
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Vanilla-Pear Breakfast Oatmeal

Reviewed: Mar. 1, 2015
This was pretty good. My pears were not packed in syrup so mine wasn't as sweet as I would like. I added a spoonful of Truvia. I think I would not add the almonds if I were to make it again-just personal preference, though they did add a pleasant crunch. Super quick and easy and very filling; it gave me tons of energy. I was not hungry for over 6 hours! I found it was even good after many hours in the fridge, so I plan on reheating it for breakfast tomorrow. I used blackberries because I did not have raspberries, and it is great with Greek vanilla yogurt on top. This was a healthy way for me to use up a lonely can of pears. The directions were perfect.
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Whipped Horseradish Sauce

Reviewed: Feb. 28, 2015
This is pretty good. I prefer the way I usually make it though- equal parts whipping cream and horseradish...and I only whip it to the point right before it holds peaks.
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Creamy Horseradish Garlic Spread

Reviewed: Feb. 28, 2015
Very yummy. It would be a 5 if I didn't have another recipe that I like a little better. But this one is easy and made with ingredients that are usually around. I personally prefer a bit more horseradish. Thanks!
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Banana-Nog Cake

Reviewed: Feb. 3, 2015
Just like most reviewers, I was happy to find a way to use up my eggnog, the flavor of which was not very discernible. The cake was like a very sweet banana bread. It puffed up a lot in the oven and the center was moist while the edges were dryer. The icing was the best part, I used just shy of the three cups sugar that was called for and I could almost eat it by itself. I took it to a potluck and people said they liked it, especially the icing, but there was more left at the end than the other desserts I usually take.
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Garlic Red Potatoes

Reviewed: Jan. 25, 2015
Nice overall flavors, but I needed to make some changes. I noticed that they were not cooking fast enough, so I had to crank up the heat to 450 to finish them in time for dinner. I also did not use as much butter-they didn't need it. I only used half a lemon because mine was enormous, and added a whole lot more parmesan cheese and some freshly ground black pepper. I might have added a fresh herb if I had had one on hand. We really enjoyed the lemon flavor and the texture. My boyfriend especially liked them. Thanks for the recipe.
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Eggnog Cupcakes

Reviewed: Jan. 20, 2015
After reading one reviewers opinion that there was not enough fat in these, I added the 1/4 cup of butter listed on the package and lowered the eggnog to one cup. I think the added fat is important. I liked these cupcakes; they had the typical pound cake crust (which is the best part), and the dense, but not heavy texture. I did not like the frosting: It was tooth-achingly sweet and made me feel a bit sick. I noticed that others felt the same way, scraping off the frosting (though the kids didn't seem to mind). I agree with the reviewer who added a lightly sweetened whipped cream topping. I will try them that way if I chose to make these again.
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