Cindy Carnes Recipe Reviews (Pg. 1) - Allrecipes.com (13317)

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Cindy Carnes

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Pecan Pie Muffins

Reviewed: Mar. 3, 2013
Made these muffins last night. The cooking time ended up being 25 minutes longer. I used the large muffin tins, the butter melted into a liquid, making the batter soupy halfway thru cooking. They are now very heavy, but moist muffins. My husband loves them, I'm not a fan.
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0 users found this review helpful

Classic Caramel Corn

Reviewed: Oct. 19, 2012
I buy my popcorn from Vic's, then I don't have to pick out the unpopped kernels. This is great, I made 6 or 8 batches, each one was perfect. I gave it away in big tubs from Walmart for Halloween.
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2 users found this review helpful

Foolproof Chocolate Fudge

Reviewed: Jan. 1, 2011
I've been using this recipe for years. I do it exactly as it is written and it comes out perfect every time! It is rich and creamy, most people think you spend a long time making it, it is that good. Thank you for sharing it on this site.
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7 users found this review helpful
Photo by Cindy Carnes

S'Mores Bars

Reviewed: Dec. 21, 2010
I don't understand the bad reviews. I followed the recipe exactly and it was fine. It got rave reviews when taken to a holiday treat table at work. Gave a pan to all of my family (7 siblings) for christmas with the pan. They love them, I've been told they are addicting and have been made numerous times by some of my siblings. Shrug. They loved it, the bars set up after being allowed to cool. I did not find the syrup to be an issue or the time it took to make it. Nothing stuck to the pan. I used non stick pans and sprayed liberally with PAM. Came out like the recipe states and looks like the photo shown. Thanks for sharing this recipe here!!!
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11 users found this review helpful
Photo by Cindy Carnes

Sour Cream Raisin Pie V

Reviewed: Jul. 14, 2010
Made this pie yesterday, never made meringue before. I researched it on the internet so I'd know what to do...it was perfect. It turned out good and very decadent. Thank you for sharing your recipe here with us.
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6 users found this review helpful

Bumbleberry Pie I

Reviewed: May 25, 2010
I made this pie for a 10 inch deep dish pie plate. It's a Watkins collectable pie plate set given to me and all 5 of my sisters. I have to tweak every recipe to accomodate the pie plate. Once you have a pie plate like that a plain old 9 inch one isn't as good. This recipe turned out incredible! I generally just do a recipe 1 and 1/2 times for the filling. It works out just fine. I have researched many bumbleberry recipes and this one was the one I chose. I thought that it also had blueberries in it, so I added 2 pints of them to the recipe. I only used 2 c. apple slices, but did 2 pints of raspberries, blackberries and blueberries, and just one and a half cup rhubarb. I used 1 3/4 c. sugar and 1/2 c. flour. This pie turned out amazing. I should have had more thickening, will do that next time, but this is a real keeper, thanks Doreen for sharing it with us.
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11 users found this review helpful

Garlic-Lemon Double Stuffed Chicken

Reviewed: Mar. 18, 2009
So easy and quick to throw together after work! I used shredded cheddar cheese instead of cutting it into strips. That's all I had on hand, so it worked! This is so good and creamy. My hubby loved it, this recipe is a keeper for sure.
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4 users found this review helpful
Photo by Cindy Carnes

J.P.'s Big Daddy Biscuits

Reviewed: Jan. 3, 2009
I am terrible at making biscuits!!! This recipe, however, seemed to work very well. I read many of the reviews, the one advising you to use a little milk until the mixture leaves the side of the bowl is a good one. I added it gradually, and found that I didn't need the whole amount. THIS TIME, but when making in the future, I know I may need it all. Grandma used to say the key to biscuits was not to overmix, or knead in extra flour, I did what she said, they were light and fluffy. Thanks, JP!
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3 users found this review helpful

Peanut Butter Bars I

Reviewed: Dec. 8, 2008
I have made this recipe exactly as it is written 5 times now, it is always well received. Thank you for sharing. Couldn't be a better way to do this, if you are having troubles, you aren't doing something right.
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8 users found this review helpful

Peanut Cluster Candy

Reviewed: Dec. 8, 2008
Fantastic, had no issues with the recipe at all, I doubled the batch so I could use the entire bag of toffee bits, it made quite a few. My hubby likes it as much, if not more than the traditional chocolate kind. Thank you for sharing this recipe. Oh, yeah, I never do the double boiler thing with almond bark, I microwave! Less stuff to wash up!
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7 users found this review helpful
Photo by Cindy Carnes

Cheeseburger Soup I

Reviewed: Nov. 13, 2007
Because I commute 1 hour each way to work, I simplify this recipe. I also use more ground beef, 1#, I buy the cubed hash browned potatoes in the freezer section, along with the frozen diced onions. I use whole milk, and make this recipe as stated. I shave lots of time from assemblage with the 'easy' ingredients. Very hearty, creamy, filling on a cold winter's night. My family loves this, we have been making it for about 5 years now, I was surprised to find it on this site. To thicken this use potato flakes, it works great! The potato flakes make it a richer, thicker soup with substance.
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675 users found this review helpful

Caramel Bars

Reviewed: Nov. 2, 2007
I have made this recipe for years, exactly the same, but my baking dish calls for an 8x11 glass pan. The recipe fits it perfectly. I am amazed to see it on here. I sold Tupperware in the 70's, one of my hostesses had this at her party, I got her recipe and have made it since that time.
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36 users found this review helpful

Asiago Sun-Dried Tomato Pasta

Reviewed: Nov. 2, 2007
I have made this recipe exactly as stated. It is rich, creamy, amazing goodness. Don't worry about fat or calories, it is a wonderful indulgence at least the first time. I'll try to make it with the suggested variations, but as is it is a wonderful recipe. I served it with Asiago garlic bread last night, accompanied by a nice salad and a perfectly chilled chardonnay. Try it, you won't be sorry! This is a new family favorite.
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8 users found this review helpful
Photo by Cindy Carnes

Chocolate Mice

Reviewed: Oct. 29, 2007
My sister and I made 4 batches of these for a Halloween party involving 116 kids. They were a bit of work, I ground oreo cookies filling and all in a mini food processor. My sister and I worked on them together. We rolled the finished mice in powdered sugar and cocoa. I did submit a photo for your viewing. I found edible black sugar pearls for the eyes,(In Omaha, Ne. at Mangelsen's) which made them look like real eyes, little and beady. Kind of creepy. The tails were difficult to find, I would prefer something easier to attach, and a bit more realistic, but have not found the right item just yet. We made them all up one day prior to the party, then put them on a round platter for pictures, then I stored them in an airtight plastic lidded container in the refrigerator because they had sour cream in them. We placed them on a very large round black platter right before the party. The kids really thought they were neat. They are work, we had trouble getting the eyes to attach, we discovered if we stuck one eye on, then held it in with our thumb, added the eye to the other side, then pushed each eye toward the other it helped to anchor them into the mice, as well as shape the nose into a more realistic shape. We also used a cookie scoop to get the dough into a ball. Quite fun!
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10 users found this review helpful

Romanian Apple Cake

Reviewed: Sep. 24, 2007
I made this exactly as suggested, we really didn't like the texture or flavor. Sorry.
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4 users found this review helpful

Cinnamon Swirl Bread

Reviewed: Sep. 24, 2007
GREAT recipe. I've made it 3 times this week, it's one I got in a magazine years ago, but misplaced. My family loves it, be sure to use the right sized pan, if you don't, then the bread will be doughy. Also, sometimes it takes mine 45 minutes, other times it takes 50 minutes. Just test it with a toothpick. I always start the timer at the lowest suggested baking time. That way I don't have burned stuff. Also, make sure you have an oven thermometer. I don't like low star ratings because an oven is off, or somebody changed the recipe, or didn't use the right pan size.
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127 users found this review helpful

Easy Beer Bread Mix

Reviewed: Sep. 11, 2007
I made 6 loaves of bread, we are not beer drinkers. I had to buy a 6 pack, so felt it gave me an opportunity to try it 6 ways. I first made the mix in quart zip lock bags to take to a bake-a-thon at my sister's house. When I got there, I had the bags marked, some had seasonings, both the onion and italian seasonings, some were white or wheat. They all tasted very good. The wheat seemed to make a heartier bread. There was nothing I would change or disliked about any of the variations. I would like to tell you, always make sure your self rising flour is fresh! The leavening added to it will not work as well as you would expect if it is old. Thank you for sharing this recipe.
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51 users found this review helpful
Photo by Cindy Carnes

Homemade Noodles

Reviewed: Sep. 11, 2007
This is a nice beginning to a recipe I grew up with. My family is a homemade noodle family from at least 4 generations I am aware of. To make this recipe for a family of 4, I use 5 eggs, mix in enough flour to form a dough. Then I put the dough on a well floured counter, mix in enough flour to keep the dough from being sticky. I roll it out paper thin, in a circle. I cut the circle in half, put the right half on the left half, then cut it again. I then have a pie shaped piece of dough that is 4 layers thick, I roll it up jelly roll fashion, cut the noodles in thin strips. I shake the flour out of the little pinwheels, and place them on a cookie sheet. I set them aside to dry a little. (I never let them dry all the way, because generally they are made when I need them) Boil your broth, place a few noodles in the broth at a time, stir to keep them from sticking together. Pick the meat off the chickena, add at the very end. We serve this over mashed potatoes. This is a tradition that is almost religious in my family. Thank you for trying to put a recipe out here. It is not easy for people that have not seen the process. I am afraid it might be a dying tradition. We just spent a weekend with my nieces teaching them all to make noodles, the youngest was 6, she rolled and cut and did a fine job. Keep practicing if you have trouble, it is well worth the effort. There is really nothing wrong with this recipe. I never add any liquid to my noodles, I am 51 and have been making them s
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446 users found this review helpful

New York Cheesecake III

Reviewed: Sep. 4, 2007
Easy to make, I didn't use a water bath, the recipe doesn't mention doing it, so I didn't. No problems at all. Follow the directions to the letter, and you will have a beautiful cheesecake. I added a tsp. of vanilla like one reviewer said. This cake is very rich, I let my guests have a choice between cherry or blueberry topping. They all raved about how good this was. Thank you for sharing this recipe.
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3 users found this review helpful

Spicy Cranberry Chutney

Reviewed: Jun. 26, 2007
Very good, great flavor, wonderful on our thanksgiving turkey
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13 users found this review helpful

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