CHERYLBH Recipe Reviews (Pg. 1) - Allrecipes.com (1244145)

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CHERYLBH

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Fluffy Pancakes

Reviewed: Mar. 28, 2014
How could you go wrong with so many good reviews? :) For years...I've used a home-made waffle batter recipe, to make pancakes. I thought it was pretty good... until now! It pales in comparison to this recipe... FANTASTIC! And I followed the recipe to a "T"! Thanks for sharing with us, Kris!
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Fluffy Cake Doughnuts

Reviewed: Oct. 5, 2013
I thought it was just "okay". Had kind of a spongy texture, which I wasn't fond of. And was a little too sweet for me. I guess it just wasn't the recipe I was looking for. Sorry.
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Cracked Sugar Cookies I

Reviewed: Oct. 3, 2013
Perfect sugar cookie! My only issue was that I didn't get the cracks... not sure why. I did substitute 1/4 cup of the white sugar with brown sugar, for extra richness. Perhaps I didn't beat the sugar mixture long enough... not sure. Either way, this is an excellent buttery, sugary cookie... and so easy to make! I will be making these again! Thank you for sharing your recipe with us, Pam!
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Buttermilk Chess Pie

Reviewed: Sep. 25, 2013
Yes, it's sweet. Chess pie is supposed to be sweet. ;) I made it exactly as the recipe was written & it turned out great! I didn't have any problems with butter oozing in the middle at all. I'm wondering if those who did, may have used margarine instead of real butter? Or maybe made a deep dish pie, which would have made the custard thicker? I did half the recipe, which was just enough to make one reg. 9 in. pie (not deep dish). And, of course... used my pie shell ring to keep the edges from burning. If you like chess pie, this is a keeper.
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Photo by CHERYLBH

Baked Ham and Cheese Party Sandwiches

Reviewed: Sep. 16, 2013
Delicious! I used the King's Hawaiian mini rolls, left out the poppy seeds, used only 1/2 cup of butter, & actually rehydrated my minced onion. Also, switched the amounts of 2 ingredients: used 1 1/2 TEAS. of Dijon mustard (not a mustard fan) & used 1 1/2 TBSP. Worcestershire sauce... they were perfect! I made 60 of these lovely little sandwiches for a ladies event at church & they went over very well!
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Photo by CHERYLBH

Golden Potato Soup

Reviewed: Sep. 16, 2013
FANTASTIC! Changes I made were: -used dried minced onion in place of chopped onion... 1TBSP = 1/2 cup of onion -left out celery (because I don't like it) -used chicken broth instead of water + bouillon, as other reviewers had suggested (thank you) -cheddar cheese in place of American (I honestly don't think I've ever seen shredded AMERICAN cheese) -and used half & half for about a third of the milk... just to make it richer tasting -Also... I sautéed my flour in a little butter on the stove before SLOWLY adding the milk... it makes it smoother with no lumps And you can buy the ham already diced in the package. I quadrupled the recipe for a ladies retreat at church... it wasn't hard at all & well worth the effort! Thank you Marge, for sharing this delicious recipe!
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Quick Yeast Rolls

Reviewed: Aug. 25, 2013
Sorry, but I wasn't impressed. Then again... I've never had much luck with baking yeast rolls... that's why I ended up giving it 3 stars, instead of one. This time it could have been the baker's fault. ;)
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Oatmeal Toffee Cookies

Reviewed: Aug. 25, 2013
A very good cookie... however, it was way too sweet for my personal taste & a tad dry. I've made them twice & the 2nd. time I cut the toffee bits to 3/4 cup & I liked them much better! Be sure & use parchment paper though... as the toffee bits melt & get a little sticky on the bottom if you don't.
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Meringue II

Reviewed: Jun. 28, 2013
The meringue did hold up better with this recipe... and did not weep. But to me, it kind of had the consistency more of a marshmallow cream, which I didn't care for. Think I'll go back to just adding the cream of tartar.
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October Oatmeal Pumpkin Muffins

Reviewed: Jun. 28, 2013
These actually were surprisingly pretty good! I didn't expect much because of the lack of butter in the recipe. But the pumpkin is an excellent replacement! And the spices really enrich the flavor. They're not my favorite muffin... but for the healthy nutritional content, they're not bad. (Although, the choc. chips and walnuts I added might have influenced the taste somewhat.) ;)
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Seminary Muffins

Reviewed: Jun. 28, 2013
Tried these because of the many positive reviews, but I felt they were just "so-so". The strongest flavor was the banana... so it seemed kind of like a banana-oatmeal muffin. They weren't awful, but not terrific either. On the positive side, they had a good, solid texture (which I like my muffins to have) and are very low in fat. However, I probably won't be making them again.
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Coconut Cream Pie IV

Reviewed: Apr. 11, 2013
I'm sorry, but I was not impressed at all with this pie! I am with those who could not get this pie to set up. It turned out very runny & this comes from someone who has made pies for the better part of 35 years! I know to boil the custard, & for how long. I followed the directions to a "T" as this recipe is written, & ended up with a soupy pie! It doesn't deserve more than 1 star in my honest opinion. It was also too sweet for my taste, but I realize that's just personal preference. Wish I could give it a better rating, but I will not be making another attempt at this one. :/
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Apple Strudel Muffins

Reviewed: Sep. 2, 2012
I'm sorry, but these muffins, made as written... were just not good. Too bland (as another reviewer suggested: where is the cinnamon?). I was not impressed at all. The texture was very dry, as well.
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Lite Carrot Cake

Reviewed: Mar. 5, 2012
It looks like I may be in the minority here, but I did not care for this cake at all. I made it per recipe instructions & it just did not have enough flavor. I gave it 3 stars, instead of 2 because it IS a much healthier version of carrot cake. However, I don't think I will attempt it again. Texture is dense, which I like... but it was too dry and bland as some other reviewers have noted.
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Photo by CHERYLBH

Extreme Chocolate Cake

Reviewed: Jan. 26, 2012
Excellent cake recipe! Nice & moist and not difficult at all. I, personally, wasn't too crazy about the frosting... I think it's just a matter of differences in taste preference. This one was a little sweet for me as I prefer a more buttery flavor to off-set the sweetness of the cake. Think I'll try my all-time favorite "wedding cake frosting" on it next time. (from this site) It still deserves 5 stars though! Thanks to everyone for the "soupy batter warnings". The batter IS absolutely soupy... but makes a wonderfully delicious cake! Edited to add that I tried using the dark cocoa & liked it even better. No more store-bought cake mixes for me! Also, if you make cupcakes with this, (which I did) be careful not to overfill.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 22, 2011
Have to agree with some of the other reviewers about the dough being too sticky to roll out. I ended up placing mine in the freezer for about 30 min., which helped some, but this is not the best ROLLED sugar cookie. I salvaged the dough by using a cookie scoop & then slightly flattening them... used different scoop sizes to improvise & make snowmen. It has a good taste, all be it a bit on the bland side as another reviewer stated. They were "okay" in my opinion... but I have certainly had better. Edited to add I decided to give this recipe another shot this year just to be sure, as there were so many good reviews on it. I liked it even less this time around. They were SO dry! :/ It may come down mostly to personal taste, but I have made 1000's of cookies in my lifetime & these certainly do not rank up there with the best. Wish I had more positive things to say about them.
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Cranberry Nut Bread I

Reviewed: Dec. 22, 2011
A bit too dry in my opinion... & a bit too "orangey" tasting for me. Also had problems with it not baking all the way through in the middle. Probably won't try this one again.
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Photo by CHERYLBH

White Chocolate Covered Pretzels

Reviewed: Dec. 22, 2011
Excellent! Easy to make & turned out beautifully... with red & green sprinkles for Christmas! I made 2 separate batches & used a 15 oz. bag each of white choc. & dark choc. chips, melted in a double boiler (well, my version of a double boiler anyway: small pan on bottom with boiling water & slightly larger one on top) ;) This keeps the chocolate soft & easy to apply throught the entire process. I also had to add 1 1/2 TBSP shortening as others suggested... for the white choc. It is much thicker than the dark when melted. The dark melted fine on it's own. I spooned the choc. on to each one... very easy! Took me less than an hour for each batch. Left them at room temp. for about 30 min. & they were hardened enough to put in to containers for safe keeping... that is... IF I can keep my hands off them! :)
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Chocolate Peanut Butter Fudge

Reviewed: Aug. 11, 2011
The recipe, as it's written, is a great basic fudge recipe. I was looking for an "old fashioned" recipe, without marshmallows or sweetened condensed milk & this was THE one! I did try substituting powdered sugar a couple of times like some other reviewers suggested... but each time, the fudge didn't set properly. But when I tried the granulated sugar (as recipe suggests), it turned out beautifully. Smooth... not grainy & set up really well. I didn't place the granulated sugar batches in the fridge though until AFTER it had set. Not sure if that made the difference or not. For my best batch of fudge, I reduced the sugar to 2 3/4 c. & increased the peanut butter to 1 cup. I used reduced fat Jif & it made no difference at all... also used dark cocoa instead of regular and it was not only delicious, but the dark color made it look even more scrumptious! Thanks for a great fudge recipe... I will definitely be making this one again!
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Thumbprint Cookies I

Reviewed: Aug. 4, 2011
I'm usually a little liberal with rating my recipes, as I try to account for variations in individuals' tastes. I tried to give this recipe a 4, as there were so many positive reviews... but I just couldn't. I noticed that most of the good reviews had alterations added to the recipe... but to me, if I have to alter the original recipe to give it a 5 star rating, then it doesn't 'deserve' it. (but that's just me) I have been baking for the better part of 40 yrs., so it's not that I'm inexperienced. Also, cookies are one of my "specialties" ... but this recipe needs some improvement. I agree with several other reviewers that there simply was not nearly enough walnuts! The dough is very sticky & is actually difficult to roll in to a ball without adding some flour to your hands. I did consider that my butter may have been a tad too soft, so I refrigerated the dough with little improvement. Mine also were too soft to make a good indentation in the cookie, after the 5 min. suggested baking time... plus needed a longer total baking time, as well. I used Amish cherry preserves, which held up well & were delicious! On the positive side, they did have a rich, buttery flavor & I think that with some of the suggested "tweaking", this could be a very good cookie recipe, indeed! I may give it another try around the holidays and see.
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