DinnersON Recipe Reviews (Pg. 1) - Allrecipes.com (13041354)

Sophie's Kolacky

Reviewed: Dec. 16, 2011

I should have followed another reviewer suggestion and eliminate the baking powder. This was not what I remembered my polish grandmother to make. I made circles and used Solo apricot and poppyseed filling. I made sure I pinched the dough when I folded it over but, when baking they still seperated at the fold. I think this recipe is meant to be made with the apple filling since it is a puffy pastry. Although they tasted good I gave this three stars because the dough did not stay together and I wouldn't say this is an old recipe of true polish kolacky.

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Eggplant Rollatini

Reviewed: Mar. 3, 2011

This was excellent! I prepared everything according to recipe with exception of using whole wheat seasoned bread crumbs and my own sauce. Took some time to prepare but very good.

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Tropical Coffee Cake

Reviewed: Mar. 3, 2011

I gave this four stars because although I thought it was moist and tasty I thought it lacked flavor in my opinion. I enjoyed it the first day I baked it because the coconut was toasted. Naturally once you cover it through the night the coconut gets moist. If I do try it again I think I might do what another reviewer suggested and add the 20 oz. pineapple, change to 1/4 cup oil, and 1/4 cup of reserved juice. I did put the foil over the top to prevent the darkening of the coconut while baking, and my bake time was a lot longer than noted on recipe. I'm not sure if I used the right size pan but, I used a 8x8-2" glass square pan. The recipe stated 9" square. Close enough I guess.

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Tiramisu Layer Cake

Reviewed: Dec. 28, 2009

This rating is based on origional recipe. I guess my expectations were very high after reading all the ratings on this cake. The flavor was too subtle in my opinion, especially being a Tiramisu lover. In my opinion it was labor intensive and would be easier to make a traditional Tiramisu with ladyfingers. I used Kahlua for my coffee liqueur and instant expresso. I only used a pint of heavy cream and it was enough to frost the entire cake. For the price of Marscapone cheese I felt it didn't make an impact from the outer whipped cream frosting. My guests felt the same that it was good but not outstanding. I would have to agree with others and say if you want to try this recipe definately double up on all the coffee and liqueur. I think I will try it again and double up on all the flavors and then it would might be 5 stars.

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Chocolate Crinkles II

Reviewed: Dec. 10, 2009

These cookies are festive looking and taste like a brownie. The only change I made was to add a square of melted bittersweet chocolate to the batter. I did what the other reviewers mentioned and put the batter in the freezer for 45 minutes so they were easy to handle and baked them on the second shelf of the oven one tray at a time so they would have a nice crackle on top. Unfortuneatly doing these steps made this recipe a little time consuming to make. I gave this recipe three stars because I felt it would be easier to make brownies in tiny muffin pans and douse them with powdered sugar.

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4-H Corn Special

Reviewed: Aug. 6, 2009

I found this recipe because I had the ingredients on hand and a bunch of garden tomatos that I had to use. I thought it was good for a simple throw together dinner. I followed the recipe but used brown rice, doubled the spices, added a dash of chili powder and hot pepper flakes. In place of the saltines I used little round oyster crackers which is basically the same and added some shredded sharp cheddar cheese.

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Peach Upside-Down Cake

Reviewed: Jun. 1, 2009

I made this peach of a cake a couple of times now and love it. I've used fresh or canned peaches and it comes out just as good either way. I did replace the almond extract with vanilla only because I was making this for others and thought sometimes people don't care for the almond flavor. It's a nice size too if there is going to be an array of different dessert offerings.

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Strawberry Coffee Cake

Reviewed: Jun. 1, 2009

This was delicious and simple to make! I did not consider this a cobbler as one other review stated. Moist cake on bottom with strawberries in the middle and a nice crumb topping. All of the ingredients I had on hand and my 2.5 yr old helped me assemble it. I made some changes as others suggested. For the topping I combined brown and white sugar to equal the 1/2 cup, omitted the pecans/nuts but added 1/4 rolled oats. 6/2/09 *Doubled and used blueberries with other adjustments as above and although it was good I preferred the strawberry version. 7/26/09

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Oatmeal Craisin Cookies

Reviewed: May 31, 2009

Chewy and delicious! I ommitted the raisins though. A keeper.

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Throw-Together Short Ribs

Reviewed: Feb. 11, 2009

Delicious! Fall of the bones good! I followed the recipe to a T in the crock-pot with exception of the fresh cut tomato. I had some leftover canned diced Italian style tomatoes in the frig so I added 1 cup (with liquid). Served over white rice and it was a hit with my 2-year old.

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2008

This was an excellent change from my traditional family's stuffing. I served 8 guests and got a thumbs up from 7 out 8 people. I followed other's advice and it turned out great! Here are my following notes: I changed the amount of servings to 30 which yielded one 9x13 casserole and one 8x8 casserole. This way everyone was sent home with extra's. 1. I used a one lb. loaf of plain stuffing bread, one round loaf of sourdough, and a one lb. loaf of wheat, which I dried out days before and stored in a airtight container. 2. 2 pounds Jimmy Dean mild pork sausage instead of 3 for the caculated 30 servings 3. two golden delicious and one fuji apple (grated in a hand grater) 4. 1-1/2 cups of dried craisans (cut in smaller pieces) 5. doubled all the herbs (used fresh) 6. 5 cups chicken stock 7.**added one egg beaten in stock before mixing 8. baked 350 degrees in buttered casseroles as mentioned for about 40 minutes covered with foil then remove for 15 to brown. **If I was to make again I would probably decreased the craisans by another 1/2 cup (my preference since the craisans are very bold and tart). I'm not sure I would make this every Thanksgiving since are family is not used to a sweet stuffing but, it is definately worth the five stars!

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