Baricat Recipe Reviews (Pg. 15) - Allrecipes.com (131039)

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Cheesy Ham and Hash Brown Casserole

Reviewed: Apr. 9, 2006
Superb! Made with a combination of colby and Monterey jack cheese in place of cheddar, only because it was dinner time and I found that the cheddar had been eaten. Still, no problem with the substitution. No doubt this recipe is very adaptable to whatever kind of cheese you have around. I've also made this with Campbell's Cream of Chicken With Herbs, and it was even more flavorful than with the Cream of Potato.
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Mar. 15, 2006
I tried this recipe because of its amazing reviews. To confess, I'm mystified. It's not that it's a bad recipe, just average. Fine, but dry crumb. Flavor was bland. Perhaps the addition of a little more salt would help that. I have one that leaves this in the dust for both flavor and texture. Obviously, I won't be making this again.
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1 user found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Jan. 1, 2006
INCREDIBLE! PHENOMENAL! Served with superlatives. It has a moist, tender crumb, and full chocolate flavor. I used buttermilk in place of the milk called for, and increased the soda by 1/2 tsp (2 tsp total) in order to offset the acid imparted by the buttermilk. It's the quintessential American chocolate cake. Made 3 -8" layers, baked for 30 minutes.
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1 user found this review helpful

Gingersnaps IV

Reviewed: Sep. 4, 2005
These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in with. What you see is exactly what you get. I followed the instructions and flattened slightly. Wrong. They come out too thick and instead of the crisp, they're just, plain dry. Maybe flattening them more would help, but that's only a guess. Additionally, there is not enough ginger flavor. Gingersnaps are supposed to have a spicy "bite." These don't come close. Even doubling the amount of that ingredient and rolling in sugar laced with more ginger didn't help. They needed more "kick." I suspect that decreasing the amount of flour back to 2 cups, adding a tsp of soda and increasing the ginger to 1 Tb might help. However, that's a little too labor intensive to suit me. I'm going to cut my losses on this one and keep up my quest for the perfect gingersnap.
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16 users found this review helpful

Potato Rosemary Rolls

Reviewed: Aug. 1, 2005
I was surprised to find these to be unremarkable. The texture is just OK compared to other rolls I've made in the past (rather heavy.) The flavor was bland, which I believe could have been helped by the addition of a bit more salt to the dough. They weren't bad in any way, (let's face it - how bad can fresh home made yeast rolls be?) just OK.
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jul. 29, 2005
These cookies deliver exactly what the title indicates. They're soft inside with crackly, sugar-coated exteriors. The dough was very soft and difficult to work with, so I chilled it for a couple of hours, and it became much easier to handle. I increased the ginger by a teaspoon (1 Tb in all) because we like a lot of "bite" to our ginger cookies. Just perfect! These will become a regular in our house. Thank you for sending this one in and giving us a new tradition. Edited to add: I have made these to rave reviews several times. Now, I spike the sugar in which I roll the dough with a few dashes of additional ginger, which elevates the flavor further.
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3 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Jul. 25, 2005
Served with superlatives! This is the best cream cheese frosting ever to touch one of my carrot cakes. As a diabetic, I am always looking for ways to cut back on calories and sugar. I beat the cream cheese with 1/2 cup sugar and 1/4 cup Splenda. Then folded in light Cool Whip in place of the whipped cream. The texture was airy, and the frosting could be applied thickly, lending an impressive presentation, but never overwhelming either in flavor or texture. A+++++!!
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2 users found this review helpful

Simple Texas Salsa

Reviewed: Jun. 20, 2005
Although I don't like salsa, my comments are based on the review of my son, who loves it. He said it is at least as good and probably better than any salsa he has ever had. I used Del Monte stewed tomatoes for chili. Did not have chives, but substituted finely diced onion, about 4-5 Tb, which I browned in a little olive oil along with the garlic before processing with the other ingredients. Also added a spritz of fresh lime juice, one poblano and one jalapeno pepper (in place of the 2 serranos) and some diced, peeled and seeded fresh tomato at the end, after processing all the other ingredients together, to give a fresh taste and chunkier texture. The result was a "mild to medium hot" salsa, according to my son. Thank you for this wonderful recipe, which will be kept and made often!
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4 users found this review helpful

Cream Cheese Pound Cake I

Reviewed: May 15, 2005
Excellent flavor and texture! Used 2-1/2 cups all purpose flour, and baked for only an hour and five minutes. I used all vanilla, replacing the almond extract with a tsp of vanilla, as my family is not fond of the taste imparted by almond extract. Super moist with a fine crumb. Also, used Splenda for half the sugar to make more diabetic-friendly. Served with pureed strawberries sweetened with more Splenda. No one could tell that it was a reduced-sugar recipe. The quintessential pound cake.
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11 users found this review helpful

Grandma's Homemade Banana Bread

Reviewed: Mar. 7, 2005
Outstandingly moist, with a tender crumb. The flavor is superb, as well. This is the recipe I reach for again and again, a true classic. Adding a few dashes of cinnamon helps to complement the banana taste. This bread freezes perfectly for up to 3 months, if wrapped in foil, then placed in a zip-lock freezer bag. Delicious!
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50 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Feb. 13, 2005
Knockout flavor and texture. To lighten just a bit, added 1/2 tsp baking powder. For flavor, added 1/2 tsp vanilla extract and 1/4 tsp cinnamon for just a hint of taste that complements the bananas. Baked in a greased/floured 9"X13" pan for 45 minutes, turned out and when cool, frosted with cream cheese frosting. DYNAMITE!! Be certain to test for doneness with a toothpick or skewer. A few tiny clinging crumbs are OK, but if what remains on the toothpick is any wetter than that, set the timer for another 5 minutes and repeat your test. This avoids the middle sinking and that area being "doughy." Thanks for posting this recipe, which is a keeper and a sure-fire winner.
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4 users found this review helpful

Sour Milk Spice Cake

Reviewed: Feb. 11, 2005
Moist as oil based cakes are typically. However, heavy as oil based cakes tend to be, as well. Replacing half the oil with unsweetened applesauce lightens things up a lot without compromising moistness. The addition of 1/2 tsp baking powder resulted in a higher, lighter cake, as well. This recipe is very pale in flavor. Spice cakes should have a definite, robust taste, redolent of the spices used. Results were helped tremendously by doubling the cinnamon and cloves, adding ground nutmeg, allspice, ginger and mace (1/2 tsp of each.) As you can probably guess, I feel there is potential with the given recipe, but just too much need for adjustments to merit a higher score.
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77 users found this review helpful

Spiced Yogurt Pound Cake

Reviewed: Feb. 8, 2005
Superb texture and flavor! The tang imparted by the yogurt is the perfect foil for the spices. I've made this twice now. As written, it needed a bit of tweaking. So this time, which was far more successful than when I followed the recipe verbatim, I added 1/2 tsp baking powder to lighten it, 1-1/2 tsp cinnamon, 1/2 tsp freshly ground nutmeg, 1 tsp allspice, 3/4 tsp ground cloves, 1/4 tsp mace, as flavor was a bit pale the first time. Baked it in a greased and floured bundt pan for one hour at 350. Also, I agree with previous poster not to "beat for 2 minutes" after adding the flour. This will encourage excessive gluten development, which will result in a tough product. All the beating should be in the creaming process, with the sugar/butter/egg mixture. After that, once dry ingredients have been added, only a minimum of gentle mixing (on the lowest speed) is necessary, only to incorporate the dry ingredients fully. If you follow these steps, your pound cake will be dense yet tender, with a crumb that's moist yet fully baked. The aroma as it bakes is delightful, and the cake is irresistible. Finished with a glaze made from 1Tb soft butter, 1-1/2 cup powdered sugar, and 1 Tb milk drizzled on the warm cake. No trouble removing from the generously greased and floured pan, when done 15 minutes after removal from the oven. A recipe to be handed down to following generations in your family - it's that good!
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80 users found this review helpful

Glazed Apple Cookies

Reviewed: Oct. 27, 2004
I can certainly understand how you've never met anyone who didn't love these cookies. They're absolutely irresistible!! Substituted 1/2 tsp soda and 1/2 tsp baking powder for the 1 tsp soda. Gives a lighter texture. Also, added an extra egg for a rich crumb. Added 1/4 tsp cinnamon to the glaze for color and flavor. These are moist, perfectly spiced and wonderfully aromatic. The kind of recipe that makes your reputation as a baker. Thank you for sharing this with us all.
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8 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Mar. 15, 2004
Superb recipe, both in taste and texture. For an easy variation, after the 7 minutes of boiling is complete, stir in the marshmallow cream and vanilla, then divide in roughly half (put 1/2 in another bowl, keep half in the boiling pan.) Mix 1 cup peanut butter in one half, and stir a 12 oz bag of chocolate chips until melted into the other half. Pour both into a foil-lined 9" X 13" pan. (Turn the pan over and smooth the foil over the outside bottom, then lift the foil, turn over the pan and place inside the pan. The foil will be exactly the right size and shape to conform to the inside bottom. Do this ahead of time, before you start cooking the fudge, so that it's ready to receive the cooked fudge immediately.) Work quickly. Take a knife and marble your way through the entire pan quickly. Allow to cool. Additionally, you may pour in the chocolate, level it, then pour the peanut butter on top for a two-layered look.
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28 users found this review helpful

Gaye's Microwave Fudge

Reviewed: Mar. 11, 2004
Although I had no trouble getting this to set up (work fast, because it sets up very quickly,) I did not care for the final result. The powdered sugar contributed a strange texture, and it was not at all creamy like a traditional cooked fudge. It tasted like powdered sugar and cocoa. Yuck. I feel it to be much better to expend the time and energy to make the real thing than to save some time with this ersatz stuff, and will obviously never make it again.
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2 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Feb. 26, 2004
Substituted half Mrs. Richardson's Caramel Topping and Hot Fudge for peanut butter and chocolate syrup, and crushed Heath Bars for the peanuts. INCREDIBLE. The layers make for a lovely presentation when sliced. No one will believe that it was assembled with all purchased ingredients! In our house, this is called "Better Than Sex Ice Cream Cake." Wonderful summer dessert.
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7 users found this review helpful

Bread Machine Rolls

Reviewed: Nov. 28, 2003
Lovely, yeasty rolls. Make only what you will consume in one sitting, as they lose a lot of quality by the next day. Easy to make. Not the absolute best I've ever had, either in texture or taste, but a very good everyday dinner roll. Make them "brown and serve" style by baking them about 15-18 minutes at 250 degrees, removing them before any browning has occurred. Cool completely and freeze. When ready, take out what you need, brush with egg wash, and bake on a cookie sheet in preheated 400 degree oven for 7 minutes, or until nicely browned.
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118 users found this review helpful

Easy Oven Beef Stew

Reviewed: Dec. 4, 2002
Did not care for the "artificial" taste imparted by the soup mix. Broth needed thickening.
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7 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Dec. 4, 2002
Simply superb! I always add 1 cup halved, fresh cranberries, 1/2 tsp ground ginger to the dough and 1/4 tsp cinnamon to the glaze. Lovely, moist texture. One of my most requested recipes. Good keepers (if you hide some!)
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10 users found this review helpful

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