T C Recipe Reviews (Pg. 1) - Allrecipes.com (13194820)

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Cream Cheese Squares

Reviewed: Mar. 31, 2013
Came out fabulous!
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Best Chocolate Chip Cookies

Reviewed: Dec. 17, 2012
Fabulous cookie! One afternoon while feeling pretty adventurous, I thought I would compare this cookie recipe to another cookie recipe (called Felix K's Don't even try to say these aren't the best you've ever eaten, because they are Chocolate Chip Cookies, also on this site). I am an experienced baker and followed the directions of both recipes as they were written (didn't change them based on any comments, so that I could compare one original recipe to the other). I was looking for a cookie where the base of the cookie is buttery with a hint of salt, balanced by some delicious chocolate chips. I also wanted a tender cookie. I found that this recipe (Best choocolate Chip Cookies submitted by Dora) fit that bill to a "t"! So, from now on, I am going to make that one. I found that these Felix K cookies were dry and floury. They definitely resemble what you get at a bakery. Some people like that kind of cookie, and if you do like that big floury flat cookie, then that is the recipe for you. My sister like Felix K's recipe better, so it all depends on what you are looking for. For me, this recipe here is a keeper! Happy baking!
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Dec. 17, 2012
One afternoon while feeling pretty adventurous, I thought I would compare this cookie recipe to another cookie recipe (called Best Chocolate Chip Cookies, submitted by Dora, also on this site). I am an experienced baker and followed the directions as they were written (didn't change them based on any comments, so that I could compare one original recipe to the other). I found that these Felix K cookies were dry and floury. They definitely resemble what you get at a bakery. Some people like that kind of cookie, and if you do like that big floury flat cookie, then this is the recipe for you. I was looking for a cookie where the base of the cookie is buttery with a hint of salt, balanced by some delicious chocolate chips. I also wanted a more tender cookie. I found that the other recipe that I mentioned above (Best Chocolate Chip Cookies submitted by Dora) fit that bill to a "t"! So, from now on, I am going to make that one. My sister however, liked Felix K's better, so, like I said, it depends what you are looking for. Happy baking!
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Caramel Popcorn

Reviewed: Dec. 1, 2012
Holy moly! This is delicious! I am not a big caramel fan, but this popcorn is fabulous! It is light, with a crispy shell that is the perfect thickness to compliment the light and airy popcorn inside. I, like other reviewers, used a 1/2 lb (one stick) of butter. I also put the popcorn in a large turkey roasting pan, like someone suggested, and I can't imagine doing it another way. It made it really easy to stir the popcorn every 15 minutes. I wanted to experiment, so after the third stir, I added peanuts, I realized this was too late. I would suggest adding them to the caramel mixture before you add in the baking soda and vanilla. This is when you normally add peanuts to peanut brittle, and I think if I poured the syrup on with the nuts mixed in, they would have stuck. Once the popcorn was done baking, I took half of it and spread it out on parchment and then left the other half in the pan and threw in 1 1/2 cups of chocolate chips. I can't decide which version I like better. I think I am going to do this again (one half regular and one half chocolate) and let them cool, break them up and then mix them together so you can get a bite of each one! Thank you for a great recipe!
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Butterscotch Bread Pudding

Reviewed: Nov. 29, 2012
This recipe is fabulous! I tried it because I had a lot of bread in the house and needed to find something to do with it. My family is usually not too keen on bread pudding (they think it is mushy and eggy tasting) and this was neither one of those! It was light and fluffy and had a fabulous butterscotch flavor. This is the best recipe for bread pudding and the only one I will use from now on. And, it is SO versatile! I have made this with challah, Portuguese sweet bread rolls, and even hard homemade wheat bead - each time it came out delicious! I think the key is to really crumble the bread up if you are using a rustic type of loaf (and be sure to trim the edges off). I even mixed it up and put it in the fridge and baked it the next day and it came out wonderfully! If you are on the fence, give it a try. It is definitely worth it!
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Dad's Leftover Turkey Pot Pie

Reviewed: Nov. 22, 2012
Made this without green beans and simply added extra carrots and it was fabulous! The flavor was amazing!
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Pumpkin Muffins II

Reviewed: Oct. 20, 2012
I thought this was a very good recipe. After reading other reviews, I used 1 cup white all purpose flour, 1 cup whole wheat flour and 1 cup rolled oats. I also only used 2/3 cup sugar. I used one can of pumpkin (not pumpkin pie filling, just canned pumpkin) and it only had 2 1/2 cups of pumpkin in it, so I added 1/2 cup applesauce to make up for the difference. I also replaced half of the oil with applesauce. And, I added 1/2 cup golden raisins and 1/2 cup chopped walnuts for added flavor. With these changes, I was afraid the muffins would turn out gummy - but to my surprise, they did not! They were very substantial - tall and sturdy, but still moist. My kids gobbled them up! I got about 19 muffins from this recipe. After baking, I put some aside for breakfast and then froze the rest. I usually freeze muffins and then put them in a plastic bag in the morning and put them in my kids' lunches. By the time snack time rolls around, they have thawed and they are great!
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Apple Crisp II

Reviewed: Oct. 10, 2012
My dad said this was the best apple crisp he has ever had (and he is 64, so I think he has had a lot if apple crisp). I have to agree! It is a little different than what I am used to, as the topping was crunchy (unfortunately, I am used to apple crisp with a somewhat crispy/soggy oatmeal topping), and it was a really nice surprise! This will be my "go to" recipe from now on. Oh, my family doesn't like nutmeg, so I left it out and you would never guess anything was missing. Truly terrific!
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S'mores Crumb Bars

Reviewed: Jul. 2, 2012
Easy, fast and delicious! I made them exactly as directed, and they were very tasty. The crust had a great butter flavor and held together. I used 2/3 of the graham cracker mix on the bottom and sprinkled the remaining 1/3rd on top. We had about 10 people over for a BBQ and the entire 9x13" tray was devoured by the time everyone left (and this was not the only dessert we served).
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World's Best Lasagna

Reviewed: Jun. 16, 2012
Very good lasagna, although you end up with a ton of sauce leftover! I think the leftover sauce would be good to serve on the side, for that those who want it really "saucy". I also made it the night before and didn't cook the sauce for longer than 20 minutes, and you would never know. It came out great.
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Sam's Famous Carrot Cake

Reviewed: Jun. 16, 2012
Made these into muffins. This recipe yielded about 27 muffins, and I needed to bake them for 42 minutes or so. I ran the carrots through the food processor, and the nuts, too (although separately) in order to make things easier. I also used pecans instead of walnuts, which turned out very nice. I also added an extra 1/2 cup of carrots because I omitted the coconut. These reminded me a tad of a morning glory muffin, but I think that is because a used a muffin tin instead of a cake tin because I was looking for a little "portion control" ;-). Perhaps if I made it into an official cake and frosted it, it would remind me more of carrot cake. Either way, they were definitely moist and delicious! I also served them with Cream Cheese Frosting II and they were fabulous!
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Cream Cheese Frosting II

Reviewed: Jun. 16, 2012
Fabulous! Perfect amount of cream cheese flavor - not too sweet, not too tangy! And is spreads like a dream!
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No Knead Beer Bread

Reviewed: Jun. 14, 2012
This is now my "go to" recipe for homemade white bread. It is super easy and you cannot screw it up. If you have never made bread before, give it a try. You will be surprised by your results! I make the starter in the bowl of my KitchenAid mixer, and let it sit, as stated. Then, using my dough hook attachment, I add the flour and beer and knead for about 3 minutes - until it pulls away from the bowl and looks nice and shiny. Then I let it rise, and after 2 hours or so, punch it down and shape it in my final baking container for the last rise. I use a clay baker with a lid (mason cash cooker), and have found that when I use that, there is no need to put the bowl of water in the oven when I bake it. The clay baker captures the steam and keeps it moist on the inside. I take the lid off for the final 5 minutes to get a super crispy top. I love this recipe!
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Honey Wheat Bread I

Reviewed: Jun. 14, 2012
Super easy and a really delicious whole grain bread. The crust has this light sweetness to it, which took me by surprise - but it was a delightful surprise! It was unexpected and really set the bread off the charts. If you are on the fence, give this one a try - my family is pretty picky when it comes to whole grain breads (they don't really like them) and they ate this one and loved it.
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Sue's Hot Fudge Sauce

Reviewed: Jun. 14, 2012
Easy and delicious - has that wonderful sugar butter cocoa flavor that reminds me of the hot fudge sauce once served at Brigham's! It holds really well in the fridge, too! (But it doesn't last very long - my family eats it up before I get the chance to have some.)
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Hot Fudge Ice Cream Bar Dessert

Reviewed: Jun. 14, 2012
Holy cow! This recipe is EASY and delicious! I used about 19 sandwiches to fill my 9x13 pan. I didn't use peanuts, because I didn't have any, and that didn't impact the dish at all. Everyone LOVED it - even my sister who does not like peanut butter together with chocolate loved all of it. I would make this again and again. This is a great recipe to have in your back pocket when someone asks you to bring a dessert (as long as they have a freezer). I also did make one change. I layered the ice cream sandwhiches, then the chocolate/peanut butter mixture and then the cool whip and repeated that. I thought it would be too difficult to try to smooth the chocolate/peanut butter mixture on top of the cool whip.
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Crisp Lemon Sugar Cookies

Reviewed: Jun. 14, 2012
These were good, but there was something about them that was missing. I think it was the brightness lemon could add. I used lemon extract (I made the recipe exactly as stated) and am wondering if real lemon juice and lemon zest would have helped.) I also followed another reviewer's suggestion of taking a scoop of cookie, pressing it into a pie dish filled with sugar, and then putting it on my cookie sheet sugar side up. Then I flattened them with a glass that was covered in sugar. That made the process really easy!
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Playgroup Granola Bars

Reviewed: Feb. 18, 2012
Very yummy! Based on other reviews, I used whole wheat pastry flour, 1/2 cup brown sugar, and instead of the oil I used 1/4 cup peanut butter and 1/3 cup applesauce. They were delicious! They had a great flavor. I also added mini chocolate chips to make them extra appealing. I am going to freeze these and then put them in my kids' lunchboxes frozen. By the time they are ready to eat them, they should be all thawed. Thank you for a great recipe!
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Feb. 4, 2012
Easy and super delicious! Works with any size meat, from 3lbs to 5lbs. I used two packets of salad dressing mix, as suggested by other reviewers. Smelled awesome as it cooked! Delish!
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Fudge

Reviewed: Jun. 11, 2011
Really fabulous and easy fudge! I will never go back to making it the old way again. I made this the other day and the chocolate flavor was great and it had the perfect amount of chew. Even 3 days later, the fudge was not dry, like what traditionally happens and the flavor was just like when I first made it. This fudge is creamy and the chocolate was the predominant flavor (sometimes powdered sugar tends to be the predominant component/flavor - but not with these). Just perfect! Save this one and make it as gifts!
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