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

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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!
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2 users found this review helpful

Golden Sweet Cornbread

Reviewed: Oct. 22, 2011
Excellent recipe! Like many of the other reviewers, I too, have been looking for a new corn bread recipe and this one is definitely a keeper! I did not change a single thing, only the baking pan; I baked the corn bread in a 9" x 9" square baking pan for 20 minutes. Absolutely love this recipe!!!
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1 user found this review helpful

Peach Muffins

Reviewed: Dec. 4, 2013
A great muffin, quick and easy to mix and bake. I read some of the reviews before making these muffins for the first time. I prefer brown sugar so as a few readers suggested, I used it instead of white sugar and also used canned peaches, reserving the juice and using the juice in place of oil for a healthier muffin. They baked up in 25 minutes and were excellent right out of the oven with butter. This recipe has been added to my favourites and I'll be making it all the time.
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0 users 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!
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1 user 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!
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9 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!
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2 users found this review helpful

Creamy Banana Bread

Reviewed: Feb. 20, 2015
Up until today, I had a favourite go to Banana bread recipe that called for sour cream. The idea of using cream cheese intrigued me so I made this recipe. The only change I made was to omit the nuts because hubby doesn't like them. I have now pitched all my other banana bread recipes and will use this recipe and ONLY this bread recipe going forward. This banana bread is so moist and flavourful, OMG, we love it! To those of you who said you'd add more bananas, please be careful. Too many bananas changes the entire loaf and you may find as I did, that the loaves do not bake all the way thru because of too many bananas in the batter. Try using banana extract instead!
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0 users found this review helpful

Cream Cheese Pound Cake

Reviewed: Jun. 13, 2014
This is the pound cake recipe I wanted. The only changes I made to the recipe was to omit the almond extract (didn't have any) and the nutmeg. I added a little more than a tablespoon of pure vanilla extract. I baked in two loaf pans and the texture of the cake is exactly like any store bought -- but better!!! This is at the top of my cake recipes from here on in! Don't have cake flour in the pantry? No problem. For every 1 cup of all purpose flour, remove two tablespoons of flour and replace with 2 tablespoons of cornstarch. So for this recipe, I measured 3 cups all purpose flour, removed six tablespoons of flour and replaced with six tablespoons cornstarch. Sifted together and presto, cake flour!
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5 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.
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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.
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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!
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2 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!
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19 users found this review helpful

Marinade for Chicken

Reviewed: Jun. 30, 2013
We love this marinade! Since we only buy boneless, skinless chicken breasts now, I'm happy to have a new marinade that adds something to an otherwise bland piece of chicken, especially if done in the oven. We barbequed the chicken and the marinade created a great crispy coating and the meat was very moist despite cooking the chicken to 170F. Thanks for a great marinade. It's now my go-to for chicken!
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0 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 23, 2013
Just made this recipe and the only changes I made after reading other reviews, was to use oil instead of melted butter and added a splash of pure vanilla extract. Great muffin, good rise during 20 minutes baking time. This is my new go to breakfast muffin recipe. Next time, I am going to add oats to the crumb topping. Brown sugar was maybe a little too sweet but definitely want to incorporate a crumb topping every time. Love them!!
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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!
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14 users found this review helpful

Fluffy Pancakes

Reviewed: May 25, 2014
I refuse to use a prepackaged pancake mix. I had a scratch pancake recipe I have been making for a few years but after reading the reviews for this recipe, I had to try it. I have pitched that old recipe and this is now my go-to for fluffy, light tasting, delicious pancakes!!! The only change I made was to use butter in the pan instead of cooking spray. I realized too, that preheating the stove to medium heat is key to a great, perfectly cooked pancake. Patience though is key, allowing each side to cook properly. Thanks Kris for a great tasting pancake!!!
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Chicken Noodle Casserole I

Reviewed: Nov. 14, 2014
Great recipe! I read reviews before making this dish for the first time and one of the reviewers wasn't a fan of poaching the chicken. I did poach the chicken. I added chicken broth to the water for added flavour. The one thing I did not do, was cook the egg noodles in the poached chicken water. There was too much chicken fat, etc., in the water when I removed the chicken. I opted to use fresh water to boil the egg noodles. Other than adding additional seasoning, ie., poultry seasoning, garlic powder and seasoned salt, my family really enjoyed this dish. Thanks Dawne!
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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!
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1 user found this review helpful

Apple Oatmeal Crisp

Reviewed: Sep. 26, 2010
Excellent recipe! I made it exactly as writer's recipe was written. Only changes I will make next time is to omit the white sugar and cinnamon topping altogether -- too much sugar, and I will add pumpkin pie spice to the apples.
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1 user found this review helpful

The Best Steak Marinade

Reviewed: Jul. 23, 2011
Excellent marinade. The first time I made this, I didn't change the recipe at all; however, we found the balsamic vinegar at little too over powering. The next time I used red wine vinegar and it was excellent! I also add 1/2 tsp baking soda to break down a little of the fat during the marinade process. I typically like to marinade my steaks overnight. The flavours are way more intense and flavourful!!!
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1 user found this review helpful

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