Spelunker Recipe Reviews (Pg. 1) - Allrecipes.com (11781065)

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BREAKSTONE'S Creamy Banana-Sour Cream Cake

Reviewed: May 13, 2013
This is a fabulous recipe that is very versatile. I have made it exactly as specified and it turned out great. I've played around with it and found I like it even better. I usually add some extract of some sort: vanilla, coconut, even amaretto. Sometimes I use plain yogurt or vanilla yogurt instead of the sour cream, also quite scrumptious. But best of... You MUST DO THIS next time you make this cake.... Stab it all over with a fork and splash about 1/4 to 1/2 cup of hazelnut syrup (the kind you find at dollar tree for coffee) all over the top of the cake before frosting. Mmmmmmmmmmmmmm.......
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Chocolate Mocha Liqueur Cake II

Reviewed: Sep. 22, 2012
Holy Toledo! This cake is fantastic! I used what I had or didn't have on hand. I didn't have any pudding mix so I just cut the eggs back to 3. I had both Coffee Liqueur and Creme de Cocoa so I put the creme de cocoa in the cake and used the coffee liqueur for the sauce. Also, with the sauce I think I just used all liqueur and no water (it's been that kind of week), and I was running very low on margarine/butter so I used Cream of Coconut I had on hand. FABULOUS CAKE!! I was worried my cake would stick to my obstinate bundt pan so I dusted the pan with sugar. The result of everything, including the sugar dusting, was a wonderfully sauced cake, a lightly crunchy coating, drool worthy sauce (what didn't soak into the cake making it super moist), a great texture, and a cake that holds itself together. It was a little rich, but then again my makeshift ingredients were sweeter than called for. At any rate, this is a new staple!!!
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Easy OREO Truffles

Reviewed: Oct. 23, 2011
HOLY HOLY THINGS I CAN"T SAY!! Had this two days ago at a family wedding. I've had them before, I think most everyone present had, but here was the kicker... the cook used STRAWBERRY Oreos for the truffles! It was completely out of this world and I have never tasted the likes of it. My husband keeps laughing at me because on our way back from the wedding I kept zoning out in the car. He thought something was wrong but I was just lost in truffle-thought. Lol! You MUST try these with strawberry!
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3 users found this review helpful

Chicken Nut Puffs

Reviewed: Oct. 14, 2011
Don't let the other reviews fool you, this is an AWESOME recipe! Of course, if you are used to freezer style appetizers, deep fried appetizers, or anything involving a multitude of Kraft products rolled together, then obviously you won't like the home-made goodness of this recipe. I don't think this recipe is bland at all... I think it tastes like CHICKEN, which most people over-season so much they've forgotten how it is suppose to taste. I've served this at several gathering and family affairs and everyone always RAVES about it and wants the recipe. It's hearty, not over powering, and just makes you feel happy eating. So for those who still enjoy old-fashioned, home-made, FRESH flavors... Enjoy!
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5 users found this review helpful

Cinnamon Pumpkin Waffles

Reviewed: Oct. 17, 2010
Very good recipe, kind of a funny after taste from just the waffle itself, but syrup solves all things!! :-) Being made w/ wheat flour it took a very long time for my waffles to cook, therefore I don't think I will make them again. However it was a good use of left over pumpkin puree.
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2 users found this review helpful

Sesame Zucchini Bread

Reviewed: Aug. 24, 2010
This bread is incredible!! I can't believe no one has reviewed it yet! Some of the ingredients may seem a little strange, but this delightful bread comes out so sweet and moist, rather cake-like. The zucchini is not noticable other than to add pleasant little green confetti-like specks in the bread. I have been eating this bread for years and there is just about no wrong way to make it (except omitting the maple flavoring, that's a sin). Enjoy this great autumn spice bread!
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Big Soft Ginger Cookies

Reviewed: Jul. 19, 2010
Amazing Cookie Recipe! I'm a chocoholic but these are hands down my new favorite cookie recipe. The abundant spices are so refreshing! Definitely hazardous to your health to make as they won't stick around long at all. I did make one personal adjustment= I'm allergic to molasses so I simply used 3/4 c. dark corn syrup instead. They were still fantastic!
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1 user found this review helpful

Blueberry Bread II

Reviewed: Jul. 9, 2010
Great foundation recipe for blueberry bread! Way to go Julie! Some mentioned that their bread turned green, the reason the bread turns green is if the berries are added at the beginning of the bread cycle, you must wait till the second rise cycle (the normal time for additions such as nuts, raisins, etc, to be added.) I thought the bread was fine, but my husband (who is a little finicky) requested some alterations and WOWOWOWOWOW did it turn out great! In lieu of wheat gluten, I used a total of 3 tablespoons of bread yeast. I also used butter instead of oil, added an additional 1/2 tsp of salt, increased the sugar to 4 Tbsp, increased my berry amount to nearly 1 cup, AND.... I added a few drops of coconut extract and vanilla extract. ... We now call it "Oh My God , Bread". Happy Baking!!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Apr. 26, 2010
I have been making these cookies for years and they always turn out astonishingly delicious. I had one of my friends almost cry on me when she found out they weren't Pepperidge farm and she couldn't just buy them any time. (That's a funnier story than it sounds ^_^) Anyway, there is a very simple trick to not have flat cookies- After mixing your dough cover your bowl TIGHTLY with foil or plastic wrap and refridgerate for 1 hour. The balls are a little harder to make but you wind up with perfectly puffy cookies. Also, make sure that you don't indent too deeply for your jam otherwise the bottoms won't hold together. If after you have baked them they don't look 'jammy' enough you can fill with a little more jam before I icing. (and to insert jam I always use a ziploc bag with on corner cut out)
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Coconut Poke Cake

Reviewed: Apr. 14, 2010
WOW!!... Is all I have to say about this cake. So extremely simple to make; without it 'tasting' simple. Not an overwhelming coconut flavor, which is nice, though if you really want a LOT of coconut taste you can add coconut extract as some have said. I actually make this cake in two small cake pans (I keep one for myself and give the other away). Definitely heat your cream sauce to thin it before pouring over your cake. Its unimaginably, ~sinfully~ delicious with chocolate sauce, also not bad to put a can of pineapple tid bits in the batter. It is SOOOOO worth it to try this cake!!
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5 users found this review helpful

Oatmeal Butterscotch Cookies

Reviewed: Jan. 2, 2010
Overall good cookie, though not to my or my husband's personal liking. I discovered I didn't have brown sugar after I began making the recipe but substituted with 1/2 c. white sugar and 1/4 c. dark corn syrup and the consistency was still lovely. I also abhor an abundance of cookie sheets so I spread the entire batter to make bars, again it worked just fine. I was guilty of overcooking them, but had I not done that I think they would have been moister. Good recipe if you are a raving fan of butterscotch.
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