Mama Cass Recipe Reviews (Pg. 8) - Allrecipes.com (1149962)

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Aunt Johnnie's Pound Cake

Reviewed: Aug. 7, 2006
My husband loves this cake. Some of my tasters felt it had too strong an almond flavor, so I tried substituting different flavorings, but they seemed bland to me. The texture really is wonderful and moist.
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Pecan Sour Cream Pound Cake

Reviewed: Aug. 7, 2006
Absolutely excellent! Wonderful flavor and texture, and the pecans and orange glaze add a little of the unexpected. I won a ribbon for this cake in ourlocal fair.
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4 users found this review helpful

Mocha Bundt Cake

Reviewed: Jun. 29, 2006
Moist, very sweet, and very strong flavor (both coffee and alcohol). One of my guests suggested that it would be better served in a glass! Personally, I like Amaretto Cake better because the flavor is less overwhelming.
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Yummy Apple Pound Cake

Reviewed: Jun. 29, 2006
Well, I have the dissenting opinion on this cake, so give it a try before making up your mind. I've been baking a lot of cake recipes from this site in order to find one worthy of entering in our local fair, and this one is not in the running. I served it to two different sets of guests as well as my family but, after a week, ended up throwing half away because nobody would eat seconds. It is moist, so that's not the problem. The flavor is somewhat flat, though - just not a cake that grabbed us and had us wanting more.
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Photo by Mama Cass

Bacon Cheeseburger Cake

Reviewed: May 21, 2006
What an adorable idea! I made this cake for a school function where the children got to select cakes as prizes. Not only did I receive many compliments as I carried the cake down the hallway, but it was also one of the first ones chosen! I can't vouch for how it tastes since I didn't eat it, but it was very easy to make. I simplified the recipe by omitting the "bacon," wrapping whole vanilla wafers (instead of halves) in fruit leather, using yellow fruit leather for the "cheese," instead of fruit-flavored candy, and using yellow and red decorator icing for the "mustard" and "ketchup." I also cut the green fruit leather in strips to look like shredded lettuce. By the way, my local grocery store sells boxes of fruit leather in primary colors, but they have "tongue tattoos" on them. I felt that the tattoos weren't that noticeable and were pretty easy to hide under the bun.
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17 users found this review helpful

Napoleon's Banana Muffin

Reviewed: Mar. 15, 2006
I'm sorry - I was disappointed with this recipe. It was more work than the average muffin recipe, and the end result was a chewy (rather than moist) texture and overly sweet flavor.
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Mini Reubens

Reviewed: Mar. 15, 2006
I love the classic Reuben sandwich, but these appetizers are even better! Since they have less bread, you can taste the other flavors better, and they are healthier since they are broiled rather than grilled with lots of butter. You can serve them anywhere from a Super Bowl party to a shower (although I would recommend eating with utensils at the latter since the sandwiches can get messy).
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27 users found this review helpful

Dip For The Stars

Reviewed: Mar. 10, 2006
I served this for a group of neighborhood ladies, and they all loved it and requested the recipe. It looks pretty and tastes great. As other reviewers have noted, it is pricey. It cost me $25 just for the cheeses, pine nuts, pesto and sun-dried tomatoes.
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2 users found this review helpful

Simple White Cake

Reviewed: Feb. 19, 2006
I doubled this recipe to make a layer cake and followed another reviewer's suggestion to add 1-1/2 cups of milk instead of just one. The result was tasty and moist. As other reviewers have noted, it is a dense cake, which I think is typical of white cakes from scratch, but I am going to keep looking for a recipe that's a little bit lighter and fluffier.
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3 users found this review helpful

Luscious Buttercream Frosting

Reviewed: Feb. 19, 2006
My experience with this recipe doesn't match up to the other reviews, so definitely try this one on your own and make your own judgment. I found the frosting tasty but very runny and difficult to spread (it just dripped off the cake). I will probably go back to the buttercream recipe on the box of powdered sugar.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Feb. 15, 2006
Like the other reviewers, I substituted beef broth for the water. I would give this recipe a "5" for being easy. How can you beat 1 teaspoon of everything? It gets a "4" for flavor because some members of my family found it so-so.
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Hazelnut Melting Moments

Reviewed: Feb. 4, 2006
Very good recipe although, as other reviewers have mentioned, very labor-intensive. Luckily, I had a cup of toasted ground hazelnuts leftover from another recipe, so I supplemented it with 1/2 cup of pecans. Pecans make an acceptable substitution for those not willing to spend the time cracking open hazelnuts. To further simplify, I'm going to experiment with pressing chocolate wafers or Ghiradelli mint chocolate drops into the cookie prior to baking rather than making thumbprints and filling with melted chocolate chips. I also used the Pampered Chef small scoop and didn't have a problem with the crumbly dough.
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German Pancakes II

Reviewed: Jan. 11, 2006
Somewhere I read a review of German pancakes (aka Dutch babies) that explained that they are not meant to be eaten plain, but are to supposed act as a "bowl" for fresh berries. I did follow some of the other reviewer's suggestions to add some additional flavoring (and one of my children loved this eggy-type pancake with nothing but syrup) but in my opinion, it was best with powdered sugar, a squeeze of fresh lemon juice, and fresh raspberries.
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Oven Baked Herb Chicken

Reviewed: Jan. 4, 2006
Instead of breasts, I used thighs, and I could only find garlic herb dry salad dressing mix. Since some of the other reviewers complained about gumminess when coating the chicken, I first dipped the chicken in the combined butter and lemon juice and then shook them in a bag with the combined flour and dry dressing mix. I poured the extra butter mixture on the bottom of the baking dish. Easy, little mess, moist and delicious!
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53 users found this review helpful

Irish Lamb Stew

Reviewed: Oct. 29, 2005
Very good stew! I basically used the recipe as a guideline. I had a lamb bone leftover from another recipe on this site (Roast Leg of Lamb with Rosemary - try; it's awesome!), so I put it in a crockpot with the other ingredients. I did use 1 lb. bacon instead of 1-1/2, about 3/4 c. onion instead of 3 large onions, rosemary instead of thyme, and I omitted the 1/2 c. water. The stew was thick and hearty. My only complaint would be that the seasoning was overly strong, but that may be caused by the fact that I used less lamb than specified in the recipe.
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Alphabet Soup

Reviewed: Oct. 8, 2005
My picky husband really liked this soup, even with all the veggies, but I found it bland. Although the V-8 added some heat, the flavored lacked body.
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16 users found this review helpful

Zucchini Patties

Reviewed: Sep. 10, 2005
I fondly remember my mom cooking zucchini patties each summer, and this recipe did not disappoint. The batter was very thick and easy to work with, and the flavor was good although perhaps a bit bland for some. My suggestion would be to add some herbs for more flavor; I will need to experiment some more....
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Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Aug. 9, 2005
I think this is probably the best chocolate cake recipe I've tried from this site. However, I do prefer it with a chocolate Cool Whip frosting rather than the one included. (See Cool Whipped Frosting recipe on this site; use chocolate pudding instead of vanilla.) The recipe makes 6 cups of batter, so you will need to pour 3 cups into each pan for a two-layer cake and 2 cups into each pan for a three-layer cake. Oh, this cake won first place for me in my local fair, and you won't believe this, but somebody actually stole the cake from its display!
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8 users found this review helpful

Fried Green Tomatoes

Reviewed: Jul. 26, 2005
I used buttery round crackers (like Ritz) and fried the tomatoes in bacon grease, which was absolutely delicious! I couldn't stop eating them!
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3 users found this review helpful

Amaretto Cake

Reviewed: Jun. 13, 2005
I tasted this cake after it cooled, and my first impression was that the amaretto was too strong and the cake was soggy on top (as mentioned by other reviewers). However, the next day, the cake was perfect! Make it a day ahead for the flavors to meld.
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2 users found this review helpful

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