SD_GAL Recipe Reviews (Pg. 1) - Allrecipes.com (1301898)

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Downeast Maine Pumpkin Bread

Reviewed: Jan. 23, 2010
Great recipe! I made this recipe last week and again today with some changes (hoping to make it a little healthier). As suggested by others, I replaced half the oil with applesauce. I also reduced the sugar to 2 1/2 cups (replacing 1 cup with brown sugar). I used all whole-wheat flour, increased the cinnamon from 1 teaspoon to 1 tablespoon, and added 2 cups chopped walnuts. This recipe makes the three small loaves as written OR (2) regular 9x5" loaves OR (1) 9x5" loaf and a dozen muffins OR (1) 9x5" loaf and (6) Texas-sized muffins. Yummm!!
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3 users found this review helpful

Simple White Cake

Reviewed: May 28, 2009
This is a nice, dense blank canvas-type cake. (I would have given it 4 1/2 stars, as it wasn't the best, but pretty good.) It isn't too sweet, and it doesn't have much flavor by itself. I put a strawberry/diced mango combo on top and frosted it with whipped cream. I cooked the cake in an 8 by 11 inch glass pan, and it turned out perfectly.
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1 user found this review helpful

Holiday BAKER'S® ONE BOWL Brownies

Reviewed: Apr. 21, 2009
These brownies are definitely the best! They are chewy, fudgy and ohhh, so easy. Only one bowl makes clean up so easy, too. If you like fudge brownies, this should be #1 in your box!
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4 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Apr. 16, 2009
Couldn't get any easier! It was delicious, even using fat-free sour cream.
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2 users found this review helpful

Hot Fudge Sundae Cake

Reviewed: Mar. 27, 2009
This was one of our family's favorite desserts when I was growing up (pre-microwave ovens). Preheat oven to 350 degrees. Grease an 8" or 9" square pan. Pour batter into prepared pan, spread cocoa/brown sugar mixture over batter, and boiling water over all. Bake for 45 mins. Makes 9 servings. We would increase the "sauce" ingredients (brown sugar/cocoa/boiling water) by another half or more, to make more sauce. We would serve it with vanilla ice cream and the additional sauce on top. It was always better the second day, so if you can, bake it the day before, refrigerate it overnight, and reheat it covered with foil.
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8 users found this review helpful

Hot Fudge Sauce II

Reviewed: Oct. 28, 2008
I made the whole recipe in the microwave and let it boil- It was phenomenal! Just let it cook until the desired consistency. Delish!
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2 users found this review helpful

Irish Cream Truffle Fudge

Reviewed: Dec. 27, 2005
When I was ready to start the fudge, I realized that I didn't have any white chocolate chips, so for the base layer, I used 1/2 semi-sweet, and 1/2 milk chocolate chips. I used all milk chocolate for the top. I used a few reviewers suggestion not use the full cup of Irish Cream (because they said all Irish Cream made it taste too strong). I used 3/4 cup Irish Cream, and 1/4 cup of half and half, and found this made the Irish Cream flavor rather mild (even after a day or two). Also, since previous reviewers said that it made such a thick fudge, I used two(2) 8x8" pans. It made a fudge that was just shy of 1" thick, which was the perfect thickness. It was good; I would try this again, but I think I will use the full 1 cup of Irish Cream next time, and make sure I have white chocolate chips next time. :)
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36 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Dec. 27, 2005
This is the best!!! creamiest, peanut butteriest fudge I have ever tasted! I made a couple of changes... Someone suggested using dark brown sugar, so instead of 4 cups of granulated sugar and 1 of brown sugar, I used 3 of granulated sugar, 1 of light brown sugar, 1 of dark brown sugar. Also, I added 1 teaspoon of salt (toward the end of the 7 minutes), to reduce the cloying sweetness fudge sometimes has. It helped. Used a 10 1/2" x 13" (I know-an odd size) pan. One half of the recipe I left plain, and to the rest, I added walnuts (sounds weird, but a great addition!). It produced 3/4" fudge. I didn't use a candy thermometer, and wasn't sure if I was supposed to stir for the 7 minutes it was at a full boil (but I did). The fudge pours into the pan, so you may doubt that it will set to be hard enough to cut, but it does. When cutting the fudge, if you wipe the knife with a damp, hot towel between cuts, it will help you cut the fudge more easily. Yum- the best!
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4 users found this review helpful

Champagne Punch III

Reviewed: Aug. 5, 2005
This looks like an awesome recipe! I haven't tried it yet, but when I do, I would like to have an idea how many a batch REALLY serves when people keep coming back, eventually licking the bowl!!! Therefore, it would be extremely helpful, if you could note how many people were at your event, and how long the punch lasted! Thanks so much!
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3 users found this review helpful

 
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