Cheryl Recipe Reviews (Pg. 1) - Allrecipes.com (1188301)

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Tres Leches (Milk Cake)

Reviewed: Aug. 3, 2012
I made this for the birthday of a friend at work. I found the recipe easy and quick. It got RAVE reviews! I made a few simple changes - I added 1/2 tsp salt; used 1 tsp vanilla in the cake (instead of the 1/2); separated the eggs, whipped the whites and folded them in (based on other reviews); the whole milk I bought was 14 ounces (instead of 16 ounces); and I used 2 cups of whipping cream with 2/3 cup of sugar (plus the vanilla) for the topping. Of the people who tried it, everyone LOVED it, but I got the most pleasure from the reviews of the Latinos. They thought it was better than a local restaurant's version. It is a definite keeper. Thanks for the great recipe!!!
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3 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Jun. 15, 2007
I made this and brought it into work. Rave reviews!!! It was wonderful. I followed the recipe instructions as they were written. I did make some minor ingredient changes -I only had walnuts so I used those instead of pecans; I used 1 1/4 cups of sugar instead of 1 1/2; I made 1 1/2 times the amount of strusel; and I added about 1 teaspoon of almond extract as well as the vanilla (1 tablespoon). I baked it in a bundt pan and I put some of the strusel topping in first, then half the batter, the rest of the stresel, and the remainder of the batter. I baked it for 35 minutes (my oven is a little slow), but it tested clean. The one thing in the directions that I think was most important is that you FOLD the dry ingredients into the wet ingredients. By doing this carefully, you get a very nice texture to the coffeecake.
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79 users found this review helpful

Easy Cinnamon Fudge

Reviewed: Jan. 28, 2004
I thought this fudge was excellent! Easy to make and very smooth. Unlike fudge that must be cooked, this was smooth, creamy and stayed moist. I will definately make it again!
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0 users found this review helpful

Eggnog Cookies I

Reviewed: Jan. 28, 2004
These cookies were easy to make, and I could taste the eggnog flavor, but they reminded me of vanilla wafers. There was nothing to draw your attention to them on a platter of cookies. They were very plain looking, and rather non-descript. I will pass on making them again.
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5 users found this review helpful

Romance Bars

Reviewed: Jan. 28, 2004
I made these at Christmas and added them to the platters of cookies I give to family and friends. They were my favorite new cookie this year! I love the combination of walnuts, coconut and cherries. They were a little sweet, but I had cut them pretty small so they would go further, and they were only 1 or 2 bites. Just enough! they were easy to make, and I will definately make them again!
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2 users found this review helpful

Pecan Filled Cookies

Reviewed: Jan. 28, 2004
I tripled this recipe and everyone love them. I added them to platters of cookies I give away at Christmas, and when I asked people which cookies they liked best, many chose these. They took some time to make, but they were worth it. I used a handle on a wooden spoon to make the hole for the filling, and I used a baby spoon to fill the hole with the pecan/brown sugar/sour cream mixture. I'll be making these again next year.
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1 user found this review helpful

Spoon Cookies

Reviewed: Jan. 28, 2004
I made these at Christmas and put them on platters of cookies I give away to family and friends. They were easy to make, and because you can decorate them without a lot of effort, they looked great on the platters. They coud be decorated for any occasion, not just Christmas. They were not too sweet, and I will be making them again next year! Thanks
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7 users found this review helpful

Cranberry Bars

Reviewed: Jan. 28, 2004
I made these at Christmas time. I make 6-7 different kinds of cookies and make platters to give away. I was very disappionted with this recipe. I thought the flavor of the cake mix was overwhelming. They were very soft, so not a good addition to my platters. And with the first batch (I made them twice), I did not let the cranberries cool enough to allow them to thicken, so the filling too runny (I actually drained some of the juice off). The second batch I did cool the filling and it was thicker, but I found this version of the filling overwhelming. My suggestion would be to put it in a bigger pan (like 11x15) to make them thinner, and maybe crisper. Unfortunately I will not be making them again. Sorry.
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0 users found this review helpful

Glazed Pork Chop

Reviewed: Jun. 11, 2003
After reading the reviews, I used equal amounts of brown sugar and mustard. My pork chops were boneless loin chops, about 1/2 inch thick. I briefly browned the chops in a fry pan before glazing them and putting them in the oven. They did not cook up tender. I think they need longer to cook and may benefit by being covered with foil. I don't think I'll try them again; I didn't really like the flavor. Sorry.
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4 users found this review helpful

Ambrosia Cake

Reviewed: May 2, 2003
I made this cake for Mother's Day. Everyone loved it. I chose this recipe because it uses egg whites rather than whole eggs, and it seemd like it would be less calories. I thought there was a lot of sugar, so I reduced the sugar in the cake by 1/4 cup. The cake tasted great! The filling and the frosting worked up quickly even though the recipe sounds involved. I would definetley make it again.
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9 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Oct. 23, 2002
This is a great recipe. Start to finish was about 40 minutes. I did not use a 9x13 inch pan, mine measured 17x12. It tasted great and was enjoyed by all who tried it. I made about ten copies of the recipe to hand out. Thanks Angela!
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6 users found this review helpful

 
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