Betty Crocker Recipe Reviews (Pg. 1) - Allrecipes.com (11849019)

cook's profile

Betty Crocker

Reviews

Photos

Menus

 
View All Reviews Learn more

Cherry Pound Cake

Reviewed: Jan. 11, 2011
Excellent recipe! I have made this cake twice in less than a week and although I've been known to tweek the ingredients, I had no need to with this recipe. Okay, the only thing I did change the second time I made it, was to add lots and lots of cherries! For me, the recipe made two loaves. I absolutely love it and am so happy to have found a delicious pound cake FINALLY!
Was this review helpful? [ YES ]
14 users found this review helpful

Slow Cooker Baby Back Ribs

Reviewed: Aug. 4, 2013
Great rib recipe. I did make a few modifications based on other review recommendations. I used coke instead of water, an entire can as I had more than three pounds of ribs to cook. I added about 4 cloves of minced garlic and a huge "dollup" of liquid smoke. Hubby absolutely loved the ribs and it is now my "go to" recipe for back ribs!
Was this review helpful? [ YES ]
8 users found this review helpful

Easy Peach Crisp I

Reviewed: Oct. 4, 2012
I read some of the reviews and suggestions before making this dessert. I didn't have any apples so I used a can of cherry pie filling as suggested.I used a smaller pan because there wasn't that much pie filling to fill up a large baking dish. I used only half the cake mix and added crumbled oatmeal cookies for some crunch to the cake mix before cutting in cold butter. I baked it for about 35 minutes and could hardly wait to try it. Good recipe but it's still missing something. Perhaps some oats next time.
Was this review helpful? [ YES ]
7 users found this review helpful

Butter Tart Squares

Reviewed: Apr. 21, 2012
Excellent recipe! The only thing I did differently, was omit the raisins because my husband prefers these bars without them. These bars are a new favourite and will be made again and again!
Was this review helpful? [ YES ]
7 users found this review helpful

Moist and Chewy Peanut Butter Cookies

Reviewed: Mar. 16, 2013
After reading some of the reviews, I offer these tips; use butter and add in a generous amount of peanut butter. Beat until light and fluffy before adding other ingredients. Rather than flatten the cookies with a fork, use a cookie scoop and leave dough as a scoop on cookie sheet to bake. Cookies will spread while baking but will not flatten out and therefore you will enjoy a great chewy p.b. cookie! One final tip; before placing batter on cookie sheets, take a small scoop and roll in your hands, if the dough is too "greasey" add a little bit more flour to the dough. Perfect cookie dough uses butter at room temp (not microwaved for any length of time)!
Was this review helpful? [ YES ]
6 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Oct. 13, 2012
Great recipe for a large banana bread. I made two changes to this recipe (sorry). I don't normally use sour cream so I used a vanilla yogurt, similar in texture to sour cream instead. And I too, mashed the bananas before adding them to the mixture. N.B.: To Sandy who's banana bread wasn't baked on the inside -- two possible problems to your dilemma - #1 - bake the loaf on a lower rack rather than in the middle or #2 - your oven might need to be checked - the thermostat may not be working properly. Hope you resolve the oven issues and try this recipe again. IT'S THAT GOOD!
Was this review helpful? [ YES ]
6 users found this review helpful

Apple Crisp with Oat Topping

Reviewed: Nov. 17, 2012
Excellent recipe. Before making it, I read the reviews and liked the suggestion of using different apples. I used Honey Crisp and Granny Smith and the combination of these two is very good. I don't use cinnamon very often but do have pumpkin pie spice so I used it instead with good results. The apples I used were big so when they were peeled and sliced, I decided to use a larger baking dish than the 9 inch suggested. I'm glad I did! I made a little extra topping and baked in a 9 x 13 dish. After sampling it hot out of the oven, I know this dessert won't last long. It's a keeper.
Was this review helpful? [ YES ]
3 users found this review helpful

Butter Tart Muffins

Reviewed: Oct. 16, 2010
I had all the ingredients on hand so I thought I'd check these muffins out. I may have cooked the raisin mixture too long or maybe I didn't cool it in the fridge long enough. In any event, my muffins didn't look anything like the picture here. When I added the mixture to the flour mixture, the batter was awfully thick. No problem, I used a soup spoon and put the muffin mixture in the pan. Baked them for the suggested time and although they don't look like the writer's pic, they tasted pretty darn good! I'll definitely make them again but will watch how long I heat the raisin mixture on the stove.
Was this review helpful? [ YES ]
3 users found this review helpful

Amish White Bread

Reviewed: Jan. 12, 2014
I made this bread for the second time this morning. The first time I made it, it didn't turn out the way I had hoped, but it was my fault! First, I decreased the sugar - only used 1/3 cup; second, I used my stand mixer with the bread hook but obviously didn't knead the bread as long as I should have because I could taste the yeast. This time I used the 2/3 cup sugar called for and kneaded the dough in the stand mixer until the dough was crawling up the bread hook. When I took it out of the bowl, I continued to knead it by hand for a few minutes more, ensuring all the ingredients were well mixed. The end result was two perfect loaves, that baked up perfectly in 30 minutes. I couldn't resist the smell of the fresh baked bread and cut a couple of slices right away! Absolutely amazing and what surprised me, is the sugar was not overpowering in the finished loaf! Having nailed this recipe, I am not sure I'll ever use my bread machine again!
Was this review helpful? [ YES ]
2 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 5, 2013
I love a good cream cheese frosting but I'm sorry, I definitely tweaked it. I used 4 oz of softened cream cheese, about 6 oz of softened butter, 3 huge tbsp. of corn syrup and a good splash of vanilla extract. Mixed until well blended and light in texture. Added icing sugar 1/2 cup at a time until I thought I had enough to frost my cake. If needed, add a tsp of milk or cream to frosting to blend. If too soft, just add a little more icing sugar until you get the consistency you wish for frosting your cake.
Was this review helpful? [ YES ]
2 users found this review helpful

Peanut Butter Balls III

Reviewed: Mar. 16, 2013
I have been making these sweet treats for years too! Try rolling them in coconut instead of dipped in chocolate! OMG, they are super addictive!
Was this review helpful? [ YES ]
2 users found this review helpful

Something Special Apple Crisp

Reviewed: Nov. 12, 2011
Excellent recipe; however, I do agree with another reader that the butter may be a tad too much and definitely makes the paper liners greasey. I chose not to process the oats in the food processor, preferring instead, to keep them as is and they add a great texture to the finished product. I think next time, I'll try applesauce in place of the butter. This recipe is really, really good! A keeper!
Was this review helpful? [ YES ]
2 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Oct. 22, 2011
This has been my p.b. recipe for years, with the exception of baking powder! I'll try adding it to my cookie dough recipe the next time I make these. I no longer roll the batter into balls. Instead, I use a cookie scoop and leave the dough as is when it's dropped on the cookie sheet. I get a cookie that spreads a bit and makes for a great chewy on the inside with crisp edges on the outside. I could make these cookies every week and have a happy husband. He absolutely loves them! Prep Tip: Never, ever microwave the butter to soften it! If it is too soft, it will change the entire recipe and you'll end up with cookie batter you could wring out! Thirty minutes on the kitchen counter will soften the butter enough to work with in your electric mixer. Also, if you want to ensure the cookie dough is the right consistency for baking, take a bit of the dough and roll it in your hands. If the dough doesn't stick to your hands, it's good to bake!!! If it is a bit sticky, just add a little bit of flour, maybe a 1/4 cup at a time, until you have the right consistency for baking. This is something I do frequently because I don't measure the peanut butter so if I've added too much, I'll need to add more flour at the end.
Was this review helpful? [ YES ]
2 users found this review helpful

Sara's Awesome Pumpkin Bread

Reviewed: Nov. 15, 2009
Excellent recipe! Make it a couple of days ahead though as this bread definitely improves with age! I added honey roasted sunflower seeds to the batter and also sprinkled more seeds on the top of the loaf before baking. The crunch of the sweetened seeds was excellent!
Was this review helpful? [ YES ]
2 users found this review helpful

Fabulous Beef Tenderloin

Reviewed: Feb. 1, 2014
OMG! I had never made beef tenderloin before today. Like many other reviewers, I was surprised, no, shocked at the price per pound but I thought, hell, we deserve it so I bought a 2 lb tenderloin. I cooked it exactly as written until it was medium well. I hadn't told hubby how much this meat was per pound until he started to eat it. He said it was absolutely the best he had ever eaten so then I told him how much! We're not rich, but I can tell you, we'll be eating beef tenderloin on a regular basis from now on. Not sure why some reviewers thought the content of soya and butter was too salty. We didn't find that to be the case at all! I didn't use the drippings though which may have made it more salty. I chose instead, to make an au jus to drizzle over the meat and potatoes. Thank you to the Wrights for an excellent recipe!!!!!! This recipe was absolutely amazing and even better than any beef dish we've had in restaurants!
Was this review helpful? [ YES ]
1 user found this review helpful

World's Best Lasagna

Reviewed: Oct. 19, 2013
I was looking for a better recipe than the one I currently make. I read the reviews and although I too, will admit that there is a little more work to this recipe (more ingredients), I decided to try it for my hubby's card night. I put the sauce ingredients together and allowed the meat sauce to simmer for about four hours on low before assembling the lasagna to cook in the oven. The guys raved about the end result and even asked for seconds! My only regret, is that the overall depth of the dish was at the top of my 13 x 9 baking dish so I may have to scale back on layers next time. Make sure you allow the dish to sit on the counter for at least 20 minutes before serving which allows the lasagna to set up allowing you to serve without a gloppy mess! Nicer presentation! Serve with salad and you're good to go. Leftovers freeze well in individual servings. This is now my "go to" lasagna!
Was this review helpful? [ YES ]
1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Jun. 30, 2013
Sorry, the concept of brown sugar in a meatloaf intrigued me but I cannot use ketchup in meatloaf. I prefer a good barbeque sauce instead. I omitted the milk completely and used a package of stuffing mix instead; crumble the bread crumbs right in the packet before opening and putting in the meat mixture. Adds a great flavor and texture.
Was this review helpful? [ YES ]
1 user found this review helpful

Maple Glazed Turkey Roast

Reviewed: Feb. 8, 2013
Wow, what a great recipe! I had two medium sized turkey breasts so I doubled the recipe so that I would have enough glaze to baste them a few times during cooking. The skin roasted perfectly and the meat inside was moist and tasty. So easy to prepare and keep an eye on during the cooking. I even made my own cranberry sauce from this site to serve with the turkey and can honestly say, I will never, ever buy canned cranberry sauce EVER again. Simple to make and a great compliment to this fantastic turkey recipe. Thanks so much!
Was this review helpful? [ YES ]
1 user found this review helpful

Cranberry Apple Sauce

Reviewed: Feb. 3, 2013
I tried this sauce with turkey tonight. Hubby normally only wants the canned jelly cranberry and I just can't bring myself to open any more cans of that stuff! I loved the idea of combining apple juice and cranberries. Before preparing, I read the reviews and noted that some readers warned it was a little tart and some sugar may need to be added. They were right. The sauce definitely would have been too tart for us so I added 1/4 cup white sugar to the mixture when it was cooking on the stove but have noted that it needs more next time. Great recipe though and definitely my go-to recipe from here on in!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Maple Caramel Bread Pudding

Reviewed: Jan. 27, 2013
Great recipe but think it needs raisins, apples, etc. Will definitely make it again! And as another reader suggested, it is excellent with ice cream!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 30) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com 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