Baricat Recipe Reviews (Pg. 1) - Allrecipes.com (131039)

cook's profile

Baricat

Reviews

Menus

 
View All Reviews Learn more

Grandma's Apple Cookies

Reviewed: Jul. 19, 2000
Moist and good keepers(if you hide them!). Substituted raisins for the dates. For a quick way to dress them up, if you don't have time to make frosting, simply shake cinnamon sugar over the cookies before putting them in the oven. Can't keep these around!
Was this review helpful? [ YES ]
18 users found this review helpful

Nutcracker Bars

Reviewed: Aug. 5, 2000
Wonderful! My chocolate-and-peanut-butter-loving son gives these the thumbs up! Peanut butter is decidedly the predominant taste, with just a touch of chocolate. If you prefer more chocolate taste, then either frost with chocolate frosting or add 3-4 Tb cocoa to the existing frosting recipe here, and adjust thickness with a few drops of milk to get it spreadable.
Was this review helpful? [ YES ]
6 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 23, 2000
This is the cookie that comes to mind when you think of oatmeal cookies. Sweet and mildly spicy, chewy and tender, with lots of raisins. The perfect comfort food. Why bother with any other oatmeal cookie recipe? Look no further - this is the real deal. Edited to add: It's true that this is not an original recipe. It's the old Quaker Oats recipe with only the addition of cloves. It's still arguably the best. It's certainly the best I've tried in over 46 years of baking, many of those years spent professionally! Perfect texture with the requisite chewiness and flavor. The addition of cloves kicks up the spiciness that is usually associated with a hearty, home made oatmeal raisin cookie. For those whose cookies came out too flat, adding 1-2 Tb flour will usually alleviate that problem. Just be aware that the cookie might be a tad denser as a result. For those who had trouble removing from the cookie sheet, use either parchment or foil (shiny side DOWN, and scoop the dough onto the dull side.) They will release after they are cool easily.
Was this review helpful? [ YES ]
15 users found this review helpful

Nugget Pudding II

Reviewed: Oct. 19, 2001
Excellent version of Grape-Nut pudding, a New England favorite. Oddly enough, I've never found anyone who came from somewhere outside of New England who was brought up with this classic. Guess it's an acquired taste. Pity. The flavor is simple and uncomplicated like many recipes of this era, such as bread pudding, rice pudding, etc. It was born of relative poverty, when most households had little extra for desserts. Frugality dictated that women use what they had. I made this to take to my ailing mom, and she loved it. Added just a little cinnamon, plus a dash of lemon extract to offset the sweetness. Some finely grated lemon rind would be a nice addition. Sets up firmly, yet soft. Thumbs up on this one!
Was this review helpful? [ YES ]
16 users found this review helpful

Honey Bran Muffins

Reviewed: Oct. 19, 2001
Very moist. Used apple juice like another reviewer (because had no pineapple juice on hand), and put in a dash of cinnamon, which gave a lovely flavor.
Was this review helpful? [ YES ]
3 users found this review helpful

Pumpkin Fudge

Reviewed: Dec. 3, 2002
Excellent flavor, but texture leaves a little to be desired. Made 3 times. Not a creamy fudge, but slightly on the granular side. Tried using half and half in place of milk - no difference in texture. For those who have had problems with the fudge not setting up, there are two possible reasons. First off, fudge should never be made on a rainy/snowy day, nor one with high relative humidity. Water is the enemy of fudge. Save this task for a clear day. Secondly, the correct temperature is a must. There is a range, between 232-238 for soft ball. Test the calibration on your thermometer by boiling water and checking against 212 degrees. One note on this fudge. Mine never lost its gloss. The first time, I beat it for about 10 minutes, and although it got thick, it was still very glossy. The next 2 times I beat it for about 2 minutes and 1 minute, respectively. It thickened up right away. No difference in texture. Still grainy. I never use compound spices, as I prefer to make my own mixtures, giving greater control over final flavor. Used 1/2 tsp cinnamon, 1 tsp ginger, and 1/4 tsp cloves. Delicious! Update: Discovered the source of the grainy texture, FINALLY! When you add the butter, vanilla and spices (after removing from heat,) DO NOT MIX IN, as the recipe states (only add them to the pan.) Instead, after adding those ingredients, WAIT TO MIX them until the time when you beat the mixture at 110 degrees. Still not exactly creamy, but much less grainy, a big improvement.
Was this review helpful? [ YES ]
138 users found this review helpful

Banana Banana Bread

Reviewed: Dec. 3, 2002
I have read reviews saying this bread came out dry, but I fail to see how that could happen. This was incredibly moist. Used cinnamon. This is not a cloyingly sweet banana bread, which most adults appreciate. Superb texture, freezes perfectly.
Was this review helpful? [ YES ]
13 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!)
Was this review helpful? [ YES ]
8 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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
118 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.
Was this review helpful? [ YES ]
7 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.
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
27 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.
Was this review helpful? [ YES ]
8 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!
Was this review helpful? [ YES ]
80 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.
Was this review helpful? [ YES ]
75 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.
Was this review helpful? [ YES ]
4 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!
Was this review helpful? [ YES ]
50 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.
Was this review helpful? [ YES ]
11 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!
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 306) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States