Springchick Recipe Reviews (Pg. 1) - Allrecipes.com (1254499)

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Overnight Blueberry French Toast

Reviewed: Sep. 12, 2002
I found this recipe while looking for a way to use up extra fresh blueberries. What an impressive and unique recipe!! I used whole-grain wheat bread. I agree that you can cut back on the cream cheese and be fine. The blueberry sauce would be nice to pour over vanilla ice cream, if you make extra. This recipe is sure to get smiles from guests.
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3 users found this review helpful

Pumpkin Roll I

Reviewed: Oct. 8, 2002
Great recipe! I was happy to find a pumpkin roll recipe that didn't require me to beat the egg whites separately and fold them in, as do many jelly-roll recipes. I used a 15x10 jelly roll pan, which worked fine.
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7 users found this review helpful

Autumn Spice Ham Steak

Reviewed: Oct. 22, 2002
This is a tasty recipe which is also simple. It's a great way to use up leftover ham.
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9 users found this review helpful

Sweet Pie

Reviewed: Nov. 13, 2002
This pie has a great, simple flavor, reminding me of a light-textured cheesecake. I added just a bit of fresh grated nutmeg. Make sure you use a deep dish pie plate, because the filling is plentiful. This is an easy pie to make!
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23 users found this review helpful

Buckeye Balls II

Reviewed: Dec. 21, 2002
By far, these are the BEST sweet treats of the Christmas season! Living in the "Buckeye State" of Ohio all my life, these have been a staple in our Christmas kitchen. This recipe is nearly identical to the family recipe I'm used to. The nice addition of vanilla is the only difference. It helps if you add the powdered sugar about one cup at a time. That way, you can control how stiff the dough gets; you won't have to worry about adding too much powdered sugar and scrambling to add more peanut butter or other ingredient. Don't try to mix the dough with a spoon, because you'll break or bend it (plus mixing with your hands is fun!) Buckeyes always impress friends and family, and homemade ones are much less expensive than store-bought ones.
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9 users found this review helpful

Eclair Cake

Reviewed: Jul. 7, 2003
Always a hit! I use more like 3.5 cups of milk and sugar-free pudding mix. I also make my own chocolate glaze. You *MUST* make this 24 hours in advance, or you won't be able to cut it well, and it won't taste as good.
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0 users found this review helpful

Cherry Crunch

Reviewed: Oct. 25, 2005
This dessert hits the spot! If you're looking for a "comfort food" dessert, this is it! I used Lite Cherry Pie Filling, and it turned out fine.
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2 users found this review helpful

Unsweetened Surprise

Reviewed: Feb. 5, 2006
Don't be scared by the name--these are plenty sweet! They are the same recipe my Grandma would make each Christmas. They are like a brownie, with the unique topping of a mint frosting layer followed by a thin chocolate glaze. If you like chocolate and mint together, you will probably like these bars! The next time I make these, I will line my pan with foil, because they tend to stick to my greased and floured pan. Make sure they are THOROUGHLY chilled before cutting them, or they won't cut well. They are picture-perfect if you can cut them cleanly.
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14 users found this review helpful

Peanut Butter Chip Chocolate Cookies

Reviewed: Feb. 5, 2006
I like the thick and chewy nature of these cookies. If you want a flatter cookie with the same taste, try the Reese's® Chewy Chocolate Cookie recipe on this site. I used 50%wheat and 50%white flour (adding 2-3T. of water with the wet ingredients to account for the wheat flour), and they turned out great! Each time I make these, they get rave reviews.
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1 user found this review helpful

Reese's® Chewy Chocolate Cookie

Reviewed: Feb. 5, 2006
These have a wonderful taste, but each time I make them they turn out flat (and I typically don't have a flat-cookie problem). My problem might be that I use my 1.5T scoop, which makes a bigger cookie than the recipe calls for. If you desire a thicker, chewier cookie, try the Peanut Butter Chip Chocolate Cookie recipe on this site.
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0 users found this review helpful

Apple Cinnamon Turnovers

Reviewed: Sep. 14, 2007
Nice sweet breakfast treat using canned biscuits! Here are some hints: Unpeeled apple finely diced worked well. I rolled out one circle at a time, filled it, sealed it, then moved to the next circle--because the dough circles tended to shrink quickly after rolling. Make sure to secure the seal well, so the filling stays in as best as it can. I also added a light drizzle of a buttery confectioner's sugar glaze, once they emerged from the oven. The next time I'll cut the sugar (called for) in half, then add my glaze. That should be just the perfect amount of sweetness with the extra special touch of a wet glaze, too!
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16 users found this review helpful

Black Bean Hummus

Reviewed: Sep. 14, 2007
Not pretty, but tastes great! Hearty flavor and goes well with all sorts of dippers like fresh veggies, pita chips, rolled in a tortilla shell, etc.. I used sesame oil, to taste, instead of tahini.
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0 users found this review helpful

Hummus III

Reviewed: Sep. 14, 2007
Great basic hummus recipe. I used 2tsp. or so of sesame oil insted of tahini.
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0 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 14, 2007
Used 1 tsp. cream of tartar and 1 tsp. lemon juice. Shaped into 1" balls and baked @ 375' for 7-7 1/2 minutes.
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0 users found this review helpful

Cinnamon Coffee Frosting

Reviewed: Sep. 14, 2007
What a unique frosting flavor! Very good on chocolate cake. Save the step of mashing the instant coffee by dissolving it in a little water or the vanilla. Excellent!!
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8 users found this review helpful

Apple Crisp II

Reviewed: Sep. 14, 2007
Whenever I make this, I get rave reviews! The topping is so good I multiply it by 1 & 1/2. Plus I halve all the sugars. I bump the cinnamon up to 1 Tbl., and add a bit of nutmeg as well. I often sneak wheat germ or bran into the topping, and nary a person has noticed yet. This is a winner, Diane!
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1 user found this review helpful

Triple Berry Crisp

Reviewed: Sep. 14, 2007
This is my staple berry crisp recipe! Frozen berries work well for me (unthawed). I reduced the butter to 1 cup + 2Tbl.. We like more berries per crust ratio, so I double the berries. And par-baking the bottom crust for 7-8 minutes seems to work well. Great flavor!
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8 users found this review helpful

Chocolate Pudding Cake II

Reviewed: Sep. 14, 2007
Quite easy to put together with basic pantry staples. When I'm out of eggs to make brownies or a regular cake, this is a satisfying chocolate dessert! It is best eaten the first day, and you must have patience to let it cool a while before eating or serving--one of the hardest parts for our household!
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0 users found this review helpful

Creamy Rice Pudding

Reviewed: Sep. 14, 2007
Great flavor! I use brown rice, and I'm not sure if it contributes to the lack of creaminess I get each time. Since mine doesn't get as creamy as some reviewers describe, it doesn't chill too well. This is a great way to use leftover rice.
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1 user found this review helpful

Frozen Chocolate Pie

Reviewed: Sep. 14, 2007
This is a great frozen pie that doesn't involve the thawing, spreading, & layering hassles of making typical ice cream pies. I served it in a chocolate graham shell, and it went as fast as the two other ice cream pies I made. Delicious!
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3 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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