Bromache Recipe Reviews (Pg. 1) - Allrecipes.com (1201854)

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Fudge-Nut Oatmeal Bars

Reviewed: Nov. 27, 2010
Delicious! I skipped the nuts and had a smaller can of condensed milk than the recipe calls for, but they turned out really great. My pan was on the small side (9 x 11 maybe?), so I had lots of leftover base which I made into five big oatmeal chocolate chip cookies. Those were also very tasty! Thanks!
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11 users found this review helpful

Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Jan. 11, 2010
I love these cookies! I found this several years ago while searching for a recipe where the dough didn't need to be refrigerated so I could use it in a baking program at the nursing home where I worked. It has been made many times since then, both there and at my own home. Thanks so much!
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4 users found this review helpful

Bread Machine Rolls

Reviewed: Oct. 2, 2011
Delicious!! I also skipped the egg wash, but otherwise followed the recipe and directions. My rolls took an extra three minutes in the oven. I will definitely be making this again. Thanks for the recipe!
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2 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Dec. 25, 2010
Excellent, with the suggested changes of substituting coconut milk for half the cream, using cornstarch instead of flour, and topping with real whipped cream. Those make it a five-star recipe. Thank you!
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2 users found this review helpful

Fairy Food

Reviewed: Jan. 11, 2010
This is a great recipe! So simple, but tastes exactly like the "sponge toffee" I've always known. (Never heard it called "fairy food" before -- interesting!) I used an 8x8 pan and it filled it to the brim, so I'll probably try something bigger next time. Didn't bother with the chocolate because we just wanted it plain. Thanks!
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2 users found this review helpful

Honey Cornbread

Reviewed: Mar. 25, 2012
I give this recipe four stars as written, because we found it way too sweet. However, if you cut the sugar in half (1/8 cup instead of 1/4), it's a solid 4.5 stars. Thanks for the recipe!
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1 user found this review helpful

Heavenly Angel Food Cake

Reviewed: May 26, 2011
Fabulous! I always assumed angel food cake was difficult to make, so I never looked into it until recently. But it's so easy! I've made this twice now, scaled down both times due to having fewer eggs than needed for the full recipe. It turned out well both times. First time, I only had six eggs, so I halved it and made cupcakes. Half a recipe made 15 cupcakes. (I made them in a regular muffin tin, but they ended up shrinking circumferenc -wise for some reason? Tasted good though!) Tonight, I made it as a cake in a tube pan, but used a carton of egg whites which is equivalent to 8 eggs, so I scaled the recipe to 14 servings instead of 20. Worked out terrific! It actually rose right to the edge of the pan, so I'm not sure the whole recipe would have fit anyway. Baked it for exactly forty minutes and it came out perfectly. Thanks so much for the delicious recipe! I'll never buy store-bought angel food again.
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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Oct. 15, 2010
Delicious! Made it in my bread maker on the dough setting, and it was enough for two medium sized (12" or so) pizzas. Thanks!
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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Aug. 22, 2010
Wonderful recipe! I subbed canola oil for the olive, chocolate chips for the blueberries, and added a teaspoonful of vanilla for extra flavor. Makes over four cups of batter! Plenty for a feast and enough to freeze for later. (They freeze and reheat well in a toaster oven -- quick and easy breakfast!) Thanks for the recipe!
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1 user found this review helpful

Marbled Almond Roca

Reviewed: Jan. 11, 2010
Wonderful! I don't have a candy thermometer, but found it pretty easy to check for the hard crack stage by dripping some into a glass of cold water occasionally until it formed brittle threads. Took about fifteen minutes from when it started to boil. I just used regular chocolate chips alone and poured it into a 8 x 10 pan (all I had -- turned out great), but otherwise followed the recipe exactly. Butter is definitely the way to go -- makes a lovely butter toffee taste to the candy. Yum! Thanks for the recipe!
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Chocolate Snaps Sugar Cookie

Reviewed: Dec. 20, 2009
Delicious! Soft and chewy. Great cookie. I added the cocoa to the dry ingredients, as others suggested. I also made it a rounded 1/2 cup to make them a bit chocolate-ier. Other than that, I followed the recipe as written. Thanks!
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1 user found this review helpful

Buttercream Icing

Reviewed: Jun. 29, 2009
This was a really nice buttercream frosting. Good consistency and flavor. I also used only butter (I don't really get using shortening in a "buttercream" frosting), and colored it with regular food coloring, using a bit less milk because of the extra liquid.
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1 user found this review helpful

Best Brownies

Reviewed: Jun. 19, 2009
These are really good, chewy brownies. The recipe is easy and turns out well. I didn't give it five stars, though, because something is missing for me... Not sure what, but I think i'm going to keep looking.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 19, 2009
Wonderful recipe! Deserves the many high ratings. I used oil instead of butter too, to make it easier. They tasted great and turned out perfectly at 18 minutes for me. The topping makes them really special.
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1 user found this review helpful

Peanut Butter Bars I

Reviewed: May 25, 2003
WOW!!!! I ran across this recipe and had to try it right away to see if they really are like Reese Peanut Butter Cups (my favorite), and they didn't disappoint! Amazing likeness except with a little less chocolate. But great nevertheless! So easy to make and I had all the ingredients already on hand (except that I used milk chocolate chips instead of semi-sweet). Thanks so much -- this will be a definite favorite! I can't wait to make some for my mom, also a peanut butter-and-chocolate fanatic.
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Potato Cheese Soup

Reviewed: Sep. 17, 2002
I love, love, LOVE this recipe! I make it at least once every two weeks, and have made other people try it -- everyone loves it, vegetarian and non-vegetarian alike. I usually double it and add more potatoes to make it thicker. I also substitute broccoli for the celery, and sometimes add other veggies like parsnips or corn. And I've tried different cheeses -- monterey jack, cheddar, mozzarella, havarti -- all taste great. I'd definitely recommend this hearty soup to anyone!
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Valentino's Pizza Crust

Reviewed: Jun. 16, 2011
This is an excellent quick pizza dough recipe. It makes two twelve-inch, thin crust pizzas, or one really thick one. I prefer Jay's Signature Pizza Crust when I have more time (more flavorful), but this is great for most days. Thanks so much!
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Sweet Dinner Rolls

Reviewed: Oct. 15, 2010
Oh, these are wonderful! I won't be paying the Dough Boy any more money. ;) I've made these two times now, and both times (due to unforeseen circumstances) the dough ended up sitting in my bread maker on the "keep warm" setting for over an hour. Oops! But they still turned out great -- I just formed them into crescents and only let them rise for ten or fifteen minutes before baking. My family loved them. Can't wait to try them the proper way someday!
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Exquisite Pizza Sauce

Reviewed: Oct. 15, 2010
Wonderful! I followed the recipe, except for red pepper flakes and onion powder, neither of which I had. Used a bit more cayenne instead, and some very finely diced red onion. I found the two tbsp. of honey to be a bit much when tasting the sauce on its own, but on the actual pizza it was just fine. Put this on Jay's Signature Pizza Crust (also on this site) and topped with cheese and veggies. Delicious! Thanks!
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Butter Chickpea Curry

Reviewed: Jan. 29, 2010
Great recipe! I had to leave out the ginger because I didn't have any, and I added a pinch of cayenne, but otherwise I made it as per the recipe. I'd like to try it with diced tomatoes/tomato paste and coconut milk sometime, but it was tasty as is. Thanks!
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Displaying results 1-20 (of 26) reviews
 
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