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My Mother-in-Law's Plum Bread

Reviewed: Sep. 29, 2013
MAN, is this good!!!! I had a can of plums to use up, so I found this recipe. I was afraid that using canned instead of fresh would make it too mushy, but it was perfect! I didn't toss the plums in flour, obviously, and I didn't assemble everything as the recipe says, but didn't change anything else. I mixed the flour and sugar in one bowl and whipped all the other ingredients in another bowl with a whisk. Added the wet to the dry, then gently stirred in the plums. Oh, and I added about 1/3 cup chopped pecans. This is SO good fresh out of the oven slathered in butter!! As one reviewer already noted, it really sticks to the pan. Be sure to grease and flour the pan, especially the bottom. Mine was a mess to get out, but I wasn't serving it to company so it didn't matter. It didn't sit around for very long anyway because it was so delicious. Looking forward to trying it with peaches. Great recipe!
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2 users found this review helpful

Dump Bars

Reviewed: Mar. 29, 2011
WOW. These aren't fudgy, chewy brownies, but the cook who posted it never said they would be! So if you rated the recipe low because it wasn't what you expected, you need to go read the description again. It is indeed an awesome brownie--rich, moist, and delicious. Only change I made was to use half butter, half oil, and to add some chopped pecans to the batter. They were absolutely delicious. I especially like the slightly crunchy top crust. Instant hit at my house!
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5 users found this review helpful

Surprise Banana Cake

Reviewed: Dec. 12, 2010
Delicious! I had only three bananas but it was still great. I added a dash of cinnamon and nutmeg, but didn't make any other changes to the ingredients. Baked it in two round layers and mixed up a maple cream cheese frosting for it (butter, cream cheese, vanilla, maple syrup, confectioners' sugar), then sprinkled chopped walnuts on top. Yum!!
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3 users found this review helpful

Old Fashioned Pineapple Upside-Down Cake

Reviewed: Oct. 24, 2010
Really, really delicious cake. Made no changes whatsoever, and it was perfect. Maybe the folks who said it was too dry didn't use cake flour, as the recipe calls for. The only thing I'll do differently next time is not cook it as long--every oven is different, but 30 minutes was a tad too long, so I'll try 25 next time. I also might increase the amount of butter/brown sugar for the topping, but that's just personal preference. I served this to a couple of dyed-in-the-wool chocolate-loving men, and they raved about it!
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1 user found this review helpful

Crazy Mixed Up Cake

Reviewed: Sep. 15, 2010
Fantastic cake--very moist, very chocolately, very easy to make. I have no idea why anyone would choose to mix it in the pan, though, unless it's just for the novelty of the idea, and to avoid dirtying a bowl. Next time I make it (and I will make it again) I'm going to just mix it in a bowl and pour it in the pan. I followed the directions this time, but stirring the mixture in a pan that's been greased and floured results in the cake sticking to the pan in places. Not a huge problem, but it would be easier to serve if it came out cleanly from the pan. Plus, the ingredients would be much easier to mix thoroughly in a bowl. It's fun to call it a crazy mixed-up cake and give funny directions for making it, but it's not practical to stir it in the pan. But it is a delicious cake, so thanks for the recipe, Peachey!
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14 users found this review helpful

Melt In Your Mouth Blueberry Cake

Reviewed: Jul. 10, 2010
What a delicious cake! Followed the recipe exactly and it's fabulous. A couple of pieces of advice, though--it probably won't take 50 minutes to cook. I cooked mine 40 minutes but I wish I'd taken it out a few minutes earlier. Also, next time I'm going to add the blueberries last, because the more you stir the batter, the more the flour comes off the blueberries (and the more likely they are to drop to the bottom). This isn't a sweet cake, so I made a caramel glaze to drizzle over and topped it off with toasted pecans. There were only four of us at dinner and the cake is 2/3 gone already! Scrumptious!
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1 user found this review helpful
Photo by NCwriter

Chocolate Chip Dream Bars

Reviewed: May 2, 2010
Delicious! I followed the recipe exactly, but instead of baking the recipe in a smaller pan, I just increased the quantities of everything to 1.5 recipe and used a 13 x 9 pan as stated. It was the perfect amount for the pan. However, although they were yummy, the crust came out really hard and crispy. I think next time (and there will be a next time) I won't cook it as long before putting the topping on, or maybe I'll add a little milk or less flour. Oh--just remembered, I added some chopped pecans, but other than that didn't change the recipe. Even with the hard crust they were deliciously gooey and different!
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Freezer Caramel Drizzle Pie

Reviewed: Apr. 24, 2010
FANTASTIC!! I made this in a springform pan and made my own thick graham cracker crust. For one side of the pie I sprinkled mini chocolate chips atop each layer, to give it a "turtle" character. Hard to say which side was better because they were both wonderful, and the pie was totally gobbled up by my family on Easter Sunday. The only change I made was using light caramel syrup with Splenda (Smucker's) and light sweetened condensed milk. You couldn't tell the difference at all. Wonderful and unique dessert--thanks Karen!
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5 users found this review helpful

The Best Blondies

Reviewed: Apr. 24, 2010
Waaaaaay too greasy. I was looking for the kind of blondies that the old ladies used to bring to covered dish suppers at my grandmother's church, and this isn't it. Instead of a brownie-like consistency, these are very dense and heavy. I followed the recipe exactly (I hate it when people here give negative reviews and they've made changes to the recipe!) and although I questioned using THREE STICKS of butter in this recipe, I still did that...and now I wish I'd left one of them out. Not your grandmother's blondie at all! Sorry Pam, but I won't make these again.
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13 users found this review helpful
Photo by NCwriter

Coconut (Haupia) and Chocolate Pie

Reviewed: Mar. 27, 2010
My family was expecting German chocolate cake, but I wanted to rebel and do something different. When I took the lid off the cake taker they said, "Oh...pie." But after they took the first bite they said, "WOW!" This pie is fantastic. I made only two tiny changes--I added some coconut flavoring, like others suggested, and I toasted some coconut to add to the top pudding layer, and I sprinkled some on top of the whipped cream with chocolate shavings. Fantstic!
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Tunnel of Fudge Cake IV

Reviewed: Mar. 27, 2010
FANTASTIC. Followed the directions exactly, cooked for 45 minutes at 350. I greased the pan heavily based on other reviewers' comments about it being hard to get out, but I'm wondering if those folks didn't let it cool for an hour and a half like the instructions say. I did that and it plopped right out clean as a whistle. I was nervous because I was serving dinner to my husband's friends, but it was a HUGE hit! The only change I made was to the glaze, because I wanted it creamier. I added about 2 T. butter and melted in a handful of chocolate chips. The tunnel was perfect, the consistency was perfect, and I will definitely make it again!
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3 users found this review helpful

Baked Buffalo Wings

Reviewed: Feb. 14, 2010
The flavor was good, but they weren't crispy at all. I had them in the fridge for several hours, then baked them on a rack, did everything exactly as specified in the recipe, but they weren't crispy, so they were quite different from traditional fried buffalo wings.
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Pizza Dough III

Reviewed: Feb. 14, 2010
I've tried making pizza dough numerous times, usually with very disappointing results. But this was delicious! I'm looking forward to using the dough for other things as well--garlic knots, calzones, maybe even cinnamon rolls. It's that good.
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Feb. 14, 2010
I had really high hopes for this sauce because of all the high ratings...but it was too vinegary for me. I followed the recipe exactly but finally had to mix in a little Famous Dave's just so it wouldn't have such a strong vinegar flavor. Very good except for that. Maybe cider vinegar wouldn't be as strong as white vinegar?
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French Bread

Reviewed: Feb. 14, 2010
FANTASTIC bread, and such an easy recipe. The only change I made was to add 2 tablespoons of melted butter to the warm water, then mixed the yeast in with that and let it proof for about five minutes before mixing it with the flour. Also, some people have said they didn't put the whole 6 cups of flour in the dough, so I used only 5 cups. But in working the dough and kneading it, I kept adding flour to take out the stickiness, so I probably used at least 5 1/2 cups, if not the entire 6 cups. Next time I think I'll leave off the egg white and instead spray it with a fine mist of water two or three times while it's cooking to make the crust crunchier. The recipe on here for Italian bread gives that as part of the instructions, and the crust was fantastic.
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7 users found this review helpful

Tasty Baked Meatballs

Reviewed: Aug. 7, 2009
These were FANTASTIC! I made a few small changes but I'm sure the basic recipe is terrific as it is. I substituted sausage for 1/3 of the meat and cooked them as directed, took them out of the pan and drained them, then put them back in the pan. I mixed a can of regular cream of mushroom soup with a can of beefy mushroom soup (Campbell's) and a can of sliced mushrooms, and then poured that over the meatballs and popped them back in the oven for about 15 minutes until the sauce was bubbly and brown around the edges. I served them over buttered egg noodles, and my husband (clever wit that he is) said, "Wow, these are delicious! Think you can remember how you made them?"
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39 users found this review helpful

Chicken Cordon Bleu Bites

Reviewed: Feb. 1, 2009
Very tasty, although a little dry. I'm glad someone suggested salt and pepper because the ingredients should have listed that since it calls for plain bread crumbs and raw chicken. I added season salt but it still needed a little more. To combat the dryness I made some dipping sauce (suggested by a recipe here for regular chicken cordon bleu): 1 can cream of chicken soup + 1/2 cup sour cream + 1 tsp. lemon juice (or white wine) + 1 T. parmesan cheese. Heated in a small saucepan for a while, and the balls were really good dipped in it! Added just the extra kick they needed. Great recipe, and I'll definitely use it again!
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55 users found this review helpful

Chocolate Caramel Nut Salad

Reviewed: Aug. 17, 2002
Made this for a church event and got RAVE review and requests for the recipe, and brought home an empty bowl! Changes to the recipe: I used more grapes (about a cupful), and I used French Vanilla pudding instead of plain Vanilla, and I added 4 oz. softened cream cheese (yum), and I added about 1/2 cup coarsely chopped pecans. I made it the night before, so overnight the sauce got a little creamier (it was very thick when I first made it) and it had just a hint of chocolate flavor from sitting overnight in the fridge. It was great when I made it, and just as great (but a little different) when we ate it. Definitely a keeper recipe!!
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23 users found this review helpful

 
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