Doris Cheung Recipe Reviews (Pg. 1) - Allrecipes.com (1209832)

Pecan Nut Crust

Reviewed: Apr. 20, 2012

I'd ground up a bunch of pecans and was 1/2 cup short, so I made up the difference with almond meal. This is a great crust for gluten free diets and Passover. I skipped the cinnamon when I made an icebox key lime pie. It was a big hit. I will use this again for pumpkin pie and include the cinnamon. Thanks for sharing!

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Chicken Matzo Ball Soup

Reviewed: Mar. 8, 2012

Easy to make and hits the spot--especially if you're sick and have no one to make this for you! I used a combo of chicken and vegetable stock for more dimension. Yum!

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Almond Squares II

Reviewed: Jan. 29, 2012

I thought these would be like chewy almond brownies, but they were more like almond tea cookie bars. They would go great with tea, but they don't work as part of a dessert buffet--other dessert flavors would completely overshadow these.

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Pumpkin Cake II

Reviewed: Jan. 9, 2012

This was an easy, tasty recipe. I followed some of the other reviewers and used 2/3 cup sugar, 1 15-oz can of pumpkin, 1/4 cup milk instead of water, and added 1/2 tsp nutmeg. I live at high altitude, so I added a scant 1/4 cup flour and baked the cake in a heavy-gauge Bundt pan at 350 degrees for about 30-35 minutes. A dusting of confectioners' sugar is all you need, but the cream cheese glaze or a caramel glaze would go well too!

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Pumpkin Cheesecake II

Reviewed: Nov. 23, 2011

Takes some time to bake and cool, so don't wait til the evening to start. Recipe was worth the effort--everyone came back for seconds and thirds! I also made it with the maple/whipping cream sauce but doubled the pecans and toasted them first. Next time, I'll try with a gingersnap crust.

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Cinnamon Coffee Puffs

Reviewed: Jul. 2, 2010

These taste even better as mini muffins if you skip using paper liners and brush the entire muffin with butter and roll in cinnamon sugar twice. I brought these to work, and my colleagues couldn't stop popping them in their mouths! Bake for about 10-12 minutes. Yields 24 mini muffins.

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Frosted Banana Bars

Reviewed: Jul. 2, 2010

These were easy to make and yummy! I used homemade cream cheese frosting--if you're going to make something from scratch, why slather fake stuff on top? They're more like cake than a bar, and they taste better chilled.

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Chocolate Cavity Maker Cake

Reviewed: Jan. 20, 2010

Chocolatey and quick to make.

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Pecan Sandies

Reviewed: Jan. 20, 2010

These were pecany, sandy, and delicious. Thanks!

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Raisin Sour Cream Bars

Reviewed: Nov. 24, 2009

This is a great alternative to oatmeal raisin cookies. Plus they stay moist and delicious!

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Delicious Gluten-Free Pancakes

Reviewed: Sep. 7, 2009

These were just as yummy as wheat pancakes. I used 2 tsps of sugar instead of the sugar substitute, added 1 chopped up Granny Smith apple, and 1 cup of chopped walnuts. I also prefer a thicker pancake, so I only used 1 1/3 cup water. Thanks for sharing AC6AA!

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Smoky Chicken Spread

Reviewed: May 22, 2009

I made this for a happy hour get together and served it with herbed focaccia that I had toasted on the grill. It was a huge hit! Thanks!

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Peanut Butter Temptations II

Reviewed: May 22, 2008

These cookies were rich and delicious! To make them extra over-the-top, I pressed a peanut butter cup into each cookie after taking the pan out of the oven, and once the pb cup got soft and gooey, I pressed another one into it. Double delicious!

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Passover Chocolate Mandelbrot

Reviewed: Jun. 29, 2007

This recipe was yummy! It was like a cross between a toasted quickbread and biscotti. I made one batch with chocolate chips and walnuts and another dried cherries and almond slices. All my Jewish friends loved it and couldn't believe it was kosher for Passover!

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7 users found this review helpful

Honey Bun Cake I

Reviewed: Mar. 12, 2006

This cake was all right, but I didn't find it 'fantabulous'. What it's got going for it is that it is incredibly easy to make, and you can enjoy an almost-homemade coffeecake with a little time and effort. I found the icing to be a bit much (enough to drown the cake) and halved it with plenty enough to drizzle.

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Chocolate Pound Cake III

Reviewed: Oct. 25, 2005

This cake is extremely fudgy. I made it into two 8" layers (to make two separate desserts). I served one immediately and wrapped the other (plastic wrap, foil, and ziploc bag) and froze it. Both were delicious served with just a light sprinkling of confectioners' sugar.

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Blueberry Cream Muffins

Reviewed: Jul. 11, 2005

Very easy to make! Not too sweet, but next time, I'd add more vanilla or try adding cinnamon or nutmeg for more flavor. Great with mixed berries!

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Best Ever Muffins

Reviewed: Jul. 11, 2005

This recipe was extremely easy to make, but the flavor was 'flat'. It needs a teaspoon of vanilla to give it dimension. I found the recipe for Blueberry Cream Muffins submitted by Kim to be much more flavorful.

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Crab Quiche I

Reviewed: Feb. 23, 2004

Deelish! I wanted an easy recipe to demonstrate to my husband that fend-for-yourself-night (i.e., when I'm in class) doesn't always have to mean cold sandwiches or salads. I helped him make this last night, and not only was he was impressed by how easy it was, both of us thought the quiche looked and tasted great! Thanks.

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Caramel Pound Cake

Reviewed: Sep. 2, 2003

This cake was very heavy, rich, and moist. I would consider this recipe for advanced, patient bakers. If using a tube pan with a removable bottom, wrap foil around the outside of it and place pan on a rimmed cookie sheet or it could leak all over the oven! After cooking the frosting, I transferred it to a pyrex bowl to speed up the cooling process, but it still took a good amount of stirring to get it to frosting consistency. I found it much too sugary sweet and next time would opt for drizzling each cake slice with a little caramel sauce and garnish with some fruit for color.

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27 users found this review helpful