su-z-grrl Recipe Reviews (Pg. 1) - (11313052)

cook's profile





View All Reviews Learn more

Sugar Cream Pie I

Reviewed: Dec. 23, 2014
My mom always used to make sugar cream pie. It's been years since she's made it (she can no longer cook) so I'd forgotten about it, but I came across her recipe. It's very similar to this, but she used full whipping cream instead of half-and-half, and 1/4 cup cornstarch. You should get much better results if you make those changes. Flour changes the taste and texture in a manner I don't like, and I would NEVER omit the vanilla extract! Regardless of whether it "evaporates" (the only part that does is the alcohol), it gives it that nice vanilla taste that makes it a sugar cream pie!
Was this review helpful? [ YES ]
1 user found this review helpful

Whole Grain Breakfast Cookies

Reviewed: Jul. 12, 2014
I too made these with a few subs--Honey instead of agave because agave is NOT healthy; safflower oil instead of canola because canola is NOT healthy; and I also added some pureed carrots (about 1/4 cup) to punch up the veggie value, and the cookies were moist, chewy, and delish! I'm a cloves fan so I added 1/4 tsp of that too. I'm planning to tweak the recipe a bit for seasonal variety, adding cranberies and pumpkin, etc. Great basic recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Coconut Macaroons

Reviewed: Dec. 21, 2009
Mmmmm! Chewy-sweet and good! I like to make two variations as well: 1) I slightly flatten the balls and bake as directed, then dip halfway into melted semisweet chocolate; or, 2) I press a dark chocolate Hershey's kiss in the center of the cookies while still warm. Yummy!
Was this review helpful? [ YES ]
0 users found this review helpful

Mexican Wedding Cookies

Reviewed: Dec. 21, 2009
These cookies are very easy to make and melt in your mouth! The traditional recipe calls for almonds, but I also like to use finely chopped walnuts or pecans because of their softer texture. The secret to keeping the powdered sugar on while not having to use a whole box of powdered sugar is to dredge the cookies the first time while still slightly warm, so the powdered sugar gets melted and is a bit "tacky." Then allow them to cool fully, then re-roll them in powdered sugar. They will cover completely and look beautiful, and the sugar will stay on! For Christmas, I add a final light dusting in red or green sugar sprinkles over the powdered sugar.
Was this review helpful? [ YES ]
19 users found this review helpful

Go Pro!

In Season

Let the Slow Cooker Handle It
Let the Slow Cooker Handle It

The best wintertime meals need a long, slow simmer while you're doing something else.

Get Your Money's Worth
Get Your Money's Worth

Our big collection of budget recipes will leave some jingle in your pocket.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States