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

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CHERYLBH

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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

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

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

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

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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15 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

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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7 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

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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5 users found this review helpful
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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5 users found this review helpful

Donut Muffins

Reviewed: Jan. 21, 2011
Very good and easy to make, with simple on-hand ingredients. Only changes I made were to decrease the nutmeg to 1/2 teas. & add 1/2 teas. cinnamon. Also, instead of margarine for the topping, I just sprayed ICBINB (can't believe it's not butter) spray on the tops & rolled in cinnamon sugar... yum! I made these to take to my neighbors, but unfortunately, they never made it there! :)
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5 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

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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4 users found this review helpful

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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4 users found this review helpful

Donut Muffins

Reviewed: Jan. 21, 2011
Very good and easy to make, with simple on-hand ingredients. Only changes I made were to decrease the nutmeg to 1/2 teas. & add 1/2 teas. cinnamon. Also, instead of margarine for the topping, I just sprayed ICBINB (can't believe it's not butter) spray on the tops & rolled in cinnamon sugar... yum! I made these to take to my neighbors, but unfortunately, they never made it there! :)
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4 users found this review helpful

Banana Cake VI

Reviewed: Aug. 30, 2010
I'm not sure I can add much to the rave reviews on here, but I had to say this is one of the best cakes I have ever made! I've made it dozens of times now & every time someone new tries it, they want the recipe. I tried the cream cheese frosting & it was good, but personally, I prefer buttercream, so that's what I use on top. It helps that it's easy to make, as well. Not only is it my "go to" banana cake, it's usually the cake I make whenever I need something extra good! I bake it as directed (although I have found that baking it at 350 works well, too). Also, I think the freezer part is essential to making it so moist. It truly is scrumptious... thanks Cindy for sharing it with us!
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4 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
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

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

Fudgy Chocolate Cream Pie

Reviewed: Jul. 13, 2011
Lives up to it's name... this is a thick, rich, chocolate "fudgy" pie. Absolutely delicious! only variations I made was using 1 (12 oz.) can of evaporated milk in place of reg. milk (makes for a smoother, richer pie)... & also combined the flour & cornstarch together in a cup, added just enough water to make a thin paste, then added this to the liquid mixture of milk/eggs. This eliminated any lumps. I used the Basic Flaky Pie Crust recipe off of this site & it balanced out the sweetness of the filling really well. I chose not to use a topping, but may try one in the future. I think whipped cream would be my preference, as this is a cold pie & just seems to "fit" better. Be forewarned: this is a thick, rich pie... but in my opinion, with the homemade pie crust, it wasn't too sweet... and oh, so good when you're craving something chocolatey! This is definitely a keeper! Edited to add: this is my "go to" recipe now for chocolate pie! I've made it dozens of times & have found that we like it best with a regular egg white meringue topping.
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3 users found this review helpful

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