Ann Recipe Reviews (Pg. 1) - Allrecipes.com (13118242)

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Salmon Patties I

Reviewed: Apr. 4, 2014
This recipe is very similar to the one I've always used except that I use cornmeal instead of bread crumbs.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Feb. 18, 2012
This is in reference to some concerns I've seen in the reviews. For the butter lovers: If you use salted butter, only use 1/2 tsp. of salt in the recipe because a stick of salted butter has 1/4 tsp. of salt in it already. Also, if you don't want your cookies to spread out, don't use butter.... use shortening. Butter has a very low melting point and the cookies spread out before the binding takes place. Shortening makes higher, more full, chewy cookies. Hope this helps. By the way, loved the cookies.
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Tres Leches Cake

Reviewed: Jan. 1, 2012
Great recipe but don't discard that extra cup of milk mixture! Refrigerate it and right before serving a piece of cake, pour a little bit of the cold milk mixture onto the plate and place the cake on top.
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2 users found this review helpful

Tortilla Soup

Reviewed: Oct. 14, 2010
Same way I make tortilla soup except for 2 things: I don't just dress the top of the soup with a piece of cilantro. I chop about 1/4 of a bunch of cilantro and put it in the soup while it's simmering. That wonderful flavor cooks into the soup. Also, I use more garlic. At least 2 large cloves for this amount. I've lived in south Texas my whole life and have been cooking tortilla soup for almost that long. The cilantro and garlic is what makes the soup. Not at all necessary but for a nice touch right before serving, peel and chop an avocado into large chunks and float 2 or 3 chunks in the soup. Then, top with cheese.
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Texas Sheet Cake II

Reviewed: Oct. 2, 2010
Great cake. Same recipe my mother always used except it's lacking 1 tsp. of cinnamon. Try it. It's wonderful.
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4 users found this review helpful

Chocolate Cherry Cake III

Reviewed: Jul. 8, 2010
After reading all the rave reviews on this cake, I couldn't wait to make it. I followed the recipe exactly and was so disappointed. Not enough cherries to even taste them, cake was much too dry and there was way too much overly-sweet icing. I left my cake in the 9X13 pan and iced it so I should have halved the icing recipe. That would have been plenty. I don't think I'll be making this one again.
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Mandarin Orange Cake I

Reviewed: Jul. 4, 2010
I've been making this wonderful cake for many years. I refrigerate mine and I always make the cake the day before serving. The colder, the better.
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Downeast Maine Pumpkin Bread

Reviewed: Mar. 6, 2010
Absolutely great. I'm never without a couple of loaves because it freezes very well. I always follow the recipe except for the sugar of which I use 2 C granulated sugar and 1 C packed brown and the oil of which I use 1/2 C oil and 1/2 C drained unsweetened applesauce. I bake mine in 2 9X5 loaf pans for 65-70 min. Immediately upon removing from the oven I butter the tops and wrap the loaves in foil for freezing. They are always a favorite here. Nothing better than a slice of this with my coffee in the mornings. Thanks for a great and easy recipe. Oh, I also add 1 C chopped walnuts and 1/2 C raisins. So yummy.
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