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

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CHERYLBH

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Baker's Secret Pie Crust

Reviewed: Oct. 3, 2002
Excellent! This is THE very BEST pie crust I have ever made! I didn't use the cake flour...just doubled my regular flour (the ONLY flour I will bake with is White Lily, which is ground "extra fine") and it turned out perfect!Like some of you, I have been searching for a good pie crust recipe for years...and I finally found it. Thanks to Carole for sharing it with us!
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50 users found this review helpful
Photo by CHERYLBH

Apple Pie by Grandma Ople

Reviewed: Oct. 13, 2002
Excellent apple pie...and very easy to make!
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2 users found this review helpful

Pork Chops to Live For

Reviewed: Oct. 24, 2002
Had a pretty good taste, but nothing really special. In all fairness though, I used cream of chicken soup instead of cream of mushroom-don't know if that had anything to do with it or not.
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0 users found this review helpful

French Coconut Pie

Reviewed: Oct. 24, 2002
A good basic coconut pie recipe...the buttermilk gives it a rich flavor, I think. I made 6 of these in 1 week- 5 were for a church dinner. I used the "Bakers secret pie crust" on this same site.
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18 users found this review helpful

Cashew Cookies

Reviewed: Oct. 24, 2002
Very good cookie...has a buttery/nutty taste. I chopped the cashews up with my food processor, being careful not to chop them too fine. From the previous reviews, I expected them to be on the "not-so-sweet" side, but I thought they were plenty sweet. And, actually a quite "rich" cookie. These would make a good cookie for holiday baking, as I considered them to be a "special" treat.
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14 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 31, 2002
I made these for Christmas & they were WAY too sweet for everyone! I ended up throwing most of them out. I added a teas. of salt, as some had suggested, but still, they were too sweet. In all fairness though, I couldn't find the unsweetened cranberries & used the ones that were already sweetened. Any suggestions from anyone as to where the unsweetened ones can be found? I can see where you would certainly need the tartness of those to balance out the flavor.
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2 users found this review helpful

The Best Banana Pudding

Reviewed: Mar. 12, 2003
Very good, especially on a warm summery day! However, after reading some of the other reviews on it being a little on the sweet side, I decreased the cool whip to half and added plain whipped cream to make up the difference. Then, I decreased the condensed milk to half a can- I thought it was perfect!
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97 users found this review helpful

Banana Crumb Muffins

Reviewed: Mar. 12, 2003
very good and moist...only difference I will make next time, is to add some chopped walnuts.
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1 user found this review helpful

Tanya's Snickerdoodles

Reviewed: Oct. 13, 2003
Very good cookie...only thing I'll do different next time is to omit the almond extract. (was a bit too strong for me). But the cookies baked up very nicely and stayed soft for the couple of days that they lasted.
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3 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Oct. 13, 2003
EXCELLENT buttercream frosting recipe! Hard to uderstand why anyone wouldn't rate this recipe a 5 star! I've tried many buttercream frosting recipes, but this one tops them all! Taste is smooth, creamy & buttery... spreads easily! Thanks for sharing with us, Rick!
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4 users found this review helpful

BBQ Potato Roast

Reviewed: Oct. 13, 2003
I've made these several times just in the past few weeks. They're delicious! Only variation I made was to use olive oil instead of regular vegetable oil. The first time I made them, I made the mistake of allowing them to boil too long, which made quite a mess because they were too "mushy" to work with. (MY mistake!) Now I make sure they're still somewhat firm when removing them from the boiling water. Great, simple recipe!
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22 users found this review helpful
Photo by CHERYLBH

White Chocolate Raspberry Cheesecake

Reviewed: Feb. 3, 2004
I made this cheesecake recipe, with no variations whatsoever, and it turned out excellent! I've made many different cheesecakes before and this one is definitely a keeper! Edited to add: I've made this dozens of times over the last 3 years & it is the BEST cheesecake I've ever made!I always get rave reviews! Here are a few small tweaks I've learned, though: First, I do not use the cream in the oreos. It slides off pretty easily, so I use the cookie part only. Otherwise, I think it's too sweet & messy. I also use my food processor to grind them up very fine.I use seedless raspberry jam for the filling now, as suggested by another reviewer... thank you! It's every bit as good as the home-made raspberry sauce in the recipe & SO much easier and less time consuming. I use 1/2 cup... microwave for about 30 seconds (or until melted) & then I allow it to cool some, while mixing the other ingredients. I also do the same when the cake is ready to be served... put it in a little baggie, drizzle over the top of each piece. Another reviewer stated that when you use the preserves, "it will make indentations when it bakes and makes the final appearance look bad with jelly fissures." This is a good description & very true. But if you drizzle the sauce over the top before serving, it hides this & truly makes a lovely presentation! Also, when preparing your spring form pan, if you cut a piece of parchment paper & line the bottom, & spray the pan with cooking spray...it keeps it from sticking.
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2 users found this review helpful

Deep Dish Brownies

Reviewed: Feb. 3, 2004
I made this recipe twice this week: first time the only variation was to cut the eggs back to 2, instead of 3... also used a glass baking dish. The result was gooey brownies that literally fell in the middle. I decided there were too many positive reviews for this recipe not to be any better than that, so I tried it again with 3 eggs and a METAL baking pan. I also cut the baking time to 25-29 minutes. The result: PERFECT brownies! We prefer our brownies with a cake-like texture and so the original recipe worked very well for that. As others have said, if you prefer the chewy texture, cut the eggs back to 2. All in all, a very good recipe! Edited to add that I have baked these brownies with only 1/2 cup butter, instead of 3/4 & I actually like them better. Not near as greasy & didn't affect the texture at all. I also use the DARK cocoa & use parchment paper on the bottom of the pan to prevent sticking. I think I have finally found THE PERFECT brownie recipe... thank you Biz McMahon!
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6 users found this review helpful

Hash Brown and Pork Chop Casserole

Reviewed: Feb. 3, 2004
Very good recipe! I used garlic powder on my pork chops before browning them, and shredded my potatoes in my "salad shooter" instead of using frozen hash browns. Also, I used cr. of chicken soup, as we don't care for celery. The result: a tasty, good-for-cold-winter-nights- warm up your tummy recipe.
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2 users found this review helpful

Banana Cream Pie with Chocolate Lining

Reviewed: Jun. 11, 2004
Sorry, maybe it was just a matter of personal taste, but I was not impressed with the flavor of this recipe. Texture was good, just wasn't what I thought it would be. I thought the filling was a bit on the bland side.
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5 users found this review helpful

Banana Nut Bread I

Reviewed: Sep. 14, 2004
Absolutely THE BEST banana bread I have ever made! I have always had problems with banana bread baking all the way through when I make it in a large loaf pan, but not with this one... thanks Gwynne for sharing this wonderful recipe!
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0 users found this review helpful

Buttermilk Pancakes II

Reviewed: Oct. 13, 2004
The BEST pancake recipe I've ever used... these taste alot like CrackerBarrel pancakes. (my personal favorite!)
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1 user found this review helpful
Photo by CHERYLBH

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 14, 2004
A very good cookie, overall... however, the cookie part was a bit too sweet for me. I prefer my chocolate chip cookie to have a slight bit of a salty taste, to balance out the sweetness of the chocolate. I decreased the amount of choc. chips to 1 cup & even used salted butter, but it just didn't "measure up" taste-wise for me, personally. They did however, come out beautifully in apearance & texture: slightly crunchy on the outside, and soft and chewy on the inside, just as they were described. And they do mimmick the kind of cookies you see at specialty shops in the mall. I can see why so many people gave this recipe 5 stars... if I try it again, I will decrease the amount of sugar and vanilla.
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4 users found this review helpful

Wedding Cake Frosting

Reviewed: May 10, 2007
Absolutely THE BEST cake frosting I have ever made! I originally became "hooked on" "Ricks special buttercream frosting" on this site, and while it is still a great frosting recipe, I decided to try this one due to the great reviews. It has a much smoother texture and as of now, I will be using this for all my future cake recipes... it is just THAT good! I think creaming the butter and shortening together for 10-12 minutes had alot to do with the great consistency. (Thanks to previous reviewers who suggested this.) Also, I used half and half instead of milk. And I decreased the conf. sugar to 4 cups. (did not use the frosting for decorating, so as others have said, you may need to add more sugar for this). I also used just a tad less (butter-flavored) shortening (maybe 1-2 Tbsp.) as I like the buttery taste. I would highly recommend this recipe for anyone who likes a delicious soft buttercream frosting. Edited to add that I now replace the half & half with heavy whipping cream... makes the frosting so light & fluffy!
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6 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Oct. 19, 2007
I thought these muffins had a great texture, but were too sweet for my personal taste. I like my muffins for breakfast and like more of a "flavorful" muffin- these, to me, tasted kind of bland... with an overpowering sweetness. I couldn't taste much of the pumpkin flavor and I thought it needed more spices added to the recipe...ie: nutmeg, etc. In all fairness though, I didn't use the cream cheese mixture- I just made the plain pumpkin muffins. If I try them again, I will leave off the streusel topping, and add more pumpkin and spices.
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4 users found this review helpful

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