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

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CHERYLBH

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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

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 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

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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1 user found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 8, 2008
I have to agree with a former reviewer who said that this was "THAT" cookie that her husband raved about. This cookie recipe is fantastic! I've been baking cookies for over 35 years and I think I've finally found "THE ONE"! The texture of the cookies was perfect: very slightly crisp on the outside and nice and chewy on the inside. I did make a couple of changes though, as I was actually looking for a CHOCOLATE oatmeal cookie recipe, when I stumbled across this one. I substituted milk chocolate chips for the white, walnuts and a few chopped macadamias for the pecans (just my personal preference) and I used my food processor to give the oats a finer texture. (Just pulse for about a minute or a bit less). Other than that, I followed the recipe to a "T". The dough is thick; however, my kitchen aid stand mixer handled it quite well. I used a cookie scoop and the results were perfect cookies... in appearance, as well as taste and texture. Definitely a keeper! Thanks Julie, for sharing your wonderful cookie recipe with us!
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2 users found this review helpful

Soft Chocolate Cookies

Reviewed: Dec. 13, 2008
Very good and easy-to-make chocolate cookie recipe. Not too greasy like some others I have tried... and has a nice soft texture, just like it says. I was careful not to over-soften the butter and didn't have to refrigerate the batter at all. I did use a cookie scoop and got about 40 cookies out of the recipe. I added peanut butter chips to part of the batter, the rest I made just plain and it was equally as good. Would definitely recommend this as a good basic chocolate cookie recipe- esp. for someone with little baking experience, as it was so easy.
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2 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

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

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
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
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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2 users found this review helpful
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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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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1 user found this review helpful

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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0 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

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

Chantal's New York Cheesecake

Reviewed: Jul. 24, 2014
Made as written & it turned out great! Only things I did different were to use parchment paper on the bottom of my spring form pan & bake in a waterbath. Turned out beautifully smooth... NO cracks... and cut easily, as well.
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2 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

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

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