HappyWarmCookie Recipe Reviews (Pg. 1) - Allrecipes.com (13361139)

cook's profile

HappyWarmCookie

Reviews

Photos

Menus

 
View All Reviews Learn more

Irish Soda Farls

Reviewed: Nov. 15, 2010
It needs salt, but you can always sprinkle that on after. It's taste is pretty decent, but I'm giving it 5 instead of 4 stars for convenience - it takes almost not time to make and is very easy! Wonderful to have a bread recipe for the stove top you can whip up last minute while your entree is in the oven! P.S. I kneaded the dough on a never-used rollable cutting board (this way you know it's clean, whereas my counter I never feel I can really get clean enough), and it makes cleanup after very easy too!
Was this review helpful? [ YES ]
5 users found this review helpful

Pastry Cream

Reviewed: Apr. 12, 2010
My boyfriend thinks it should be four stars. I was expecting this to be better, but it's still good. I used real vanilla extract instead of the bean and stick margarine instead of butter. It has a strong egg flavor, which I like, though I think most Americans don't like a sweet eggy taste (mind you, we were just eating it straight as it is apparently originally a pudding). It didn't have a super smooth texture - not grainy...mealy is the only way I can think of to describe it. Not terrible, but not ideal. If I made this again, I'd use whole milk. Personally, I think Betty Crocker's Boston Creme Pie Filling recipe is quite similar but much better. It doesn't have flour or butter for starters.
Was this review helpful? [ YES ]
5 users found this review helpful

Barbequed Ribs

Reviewed: Jul. 15, 2010
Wow...I wasn't so sure about this...but the bbq sauce is wonderful (with the seasonings on the meat)! I misread the recipe and didn't cover the pork. I used boneless ribs. To rehydrate them, when I reheated them in the microwave the next day, I put a tiny bit of water on the plate, but the dry side of the meat on the bottom, and covered them with a domed plate. SO TASTY! I'm going to make bbq turkey now...:)
Was this review helpful? [ YES ]
4 users found this review helpful

Fresh Pear Pie

Reviewed: Oct. 31, 2010
I used Bartlett pears, a little under ripe; I also used dried lemon peel instead of fresh. Relative to the amount of crust, I would say there wasn't enough filling. However, the filling was very good - it really is a lot like apple pie, and unless you warned people, I don't think they'd figure out it was pear. My crust on top didn't brown though I left it in for 45 minutes (but I don't know if my oven has an accurate temp).
Was this review helpful? [ YES ]
3 users found this review helpful

Cheese Filling

Reviewed: Apr. 3, 2010
This is absolute perfection. There is really nothing else to say.
Was this review helpful? [ YES ]
3 users found this review helpful

Sugar Cookie Frosting

Reviewed: Mar. 4, 2009
This tasted like liquid powdered sugar, so we didn't like it. I found it way too sweet, also. It did have a nice texture, though.
Was this review helpful? [ YES ]
3 users found this review helpful

Baked French Fries I

Reviewed: Nov. 25, 2010
Cooked for 45 minutes at 400. Pretty good, but too many spices. Next time I think I'll try them with minced garlic and salt and oil only...Thanks for the easy recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Sep. 19, 2009
I had my doubts when I read some of the reviews that said it wasn't very chocolatey and that it was cake like...but I don't know what they were talking about because it was awesome! It's so rare to find baking recipes that don't use shortening, butter, or margarine...and oil is soo much cheaper and easier to use! Love it.
Was this review helpful? [ YES ]
2 users found this review helpful

Banana Crumb Muffins

Reviewed: May 17, 2009
WOW! I followed the recipe exactly. This is incredibly easy to make! And sooooo good! I love that it used 3 bananas, instead of 1 like a lot of other recipes. Moist, sweet...perfection.
Was this review helpful? [ YES ]
2 users found this review helpful

Fabulous French Loaves

Reviewed: Mar. 9, 2009
To make this recipe more simple, I didn't roll the dough out. Instead, after I let the dough rise the first time, I made to halves and stretched each to 12 inches. Then I let them rise a second time without even covering them, till 2x in size. They turned out wonderfully. Next time I might put cornmeal on the sides of the dough out. There was one part that stuck to the cookie sheet.
Was this review helpful? [ YES ]
2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Mar. 6, 2009
OH....my....god! The last time I had brussels sprouts (it was years ago), I vowed to never have them again. The name alone would bring a shutter and cringe. However, I thought I would try this recipe out..it sounded good. AND it is!!!! I know that some people did like it, but I loved loved loved it. I can't wait to make a much more sizable batch, now that the initial trial is over. I baked the sprouts in the oven at 400 degrees for 15 min with my french bread, then just left the sprouts in there to continue cooking till the oven wasn't warm anymore. Wonderful. Thank you!
Was this review helpful? [ YES ]
2 users found this review helpful

Dora's Christmas Cookies

Reviewed: Mar. 4, 2009
I used margarine, not shortening, and doubled the vanilla and almond extract (based on some peoples suggestions). Perhaps that's what did the dough in. It was soo wet...gooey. There was no way I would be able to roll it out and cut shapes. I also didn't realize that the recipe was for so many cookies! - I made about 45 instead of 5 dozen. If I had made them thinner, maybe they would be less cake like. As it was, they were odd, and very thick and spongy. Not like a cookie at all...like tiny dense cakes, but not so tasty. They also lacked flavor...but I'm thinking this is because they have so little fat and sugar in them. Perhaps if you use shortening, not margarine, and don't change the recipe, and make sure to get the cookies really really thin, they would be a good base if you had a really good frosting. I think I'll just stick to sugar cookies, though.
Was this review helpful? [ YES ]
2 users found this review helpful

Best Ever Banana Bread

Reviewed: Nov. 19, 2010
We made increased this recipe by 1.5 times and baked it in two pans - it still took about 1 hr 20 minutes. It's pretty good - I really like how it used oil instead of butter as oil is much, much cheaper, plus healthier, as well as easier to work with. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Pie Crust

Reviewed: Nov. 24, 2009
I keep on using this very tasty, always flaky recipe! (I HAVE ALWAYS MADE IT 1 1 TBSP SUGAR, AND 1/2 TSP SALT). Seems impossible to mess up, except don't pre-bake it. Well, sometimes I bake the crust after pressing into muffin cups for 15 mins or until lightly browned. Then I fill them with boston cream filling I made on the stove, giving beautiful and incredibly yummy custard tarts. I think my favorite this about this recipe, however, is that is can get burned and still taste great! -That is never the case with traditional crusts.
Was this review helpful? [ YES ]
1 user found this review helpful

Banana Waffles

Reviewed: Mar. 17, 2009
Ahhhhhh. Ok, I didn't exactly follow the recipe - I followed others' advice and mashed the bananas and added them to the waffle batter. BUT, I think it would have turned out worse if I had sliced the bananas and layered them in like the recipe calls for. The batter was so insanely thick. It came apart in the waffle iron, and I had to scrap it out. I thought, maybe I'll add oil..more scrapping. Well, maybe it needs a little more milk...more scrapping...maybe another egg to hold it together...scrapping. More milk? Scrapping. Mind you, I oiled the waffle iron between each attempt. In the end, the batter was much more like traditional waffle batter, with almost 2 cups of milk, and another egg, and maybe 3-4 tbsp of oil. Still it did not work. HOWEVER, the altered batter did make incredible pancakes!!! So, if I do this again, I think I'll just make the pancakes (though, I am tempted to try the original recipe with the layering, just in case it works because it is a much healthier batter). Thank you for ultimately giving me a great banana pancake recipe, at least :)
Was this review helpful? [ YES ]
1 user found this review helpful

Onion Herb Bread

Reviewed: Mar. 11, 2009
WOW! I was a little nervous about this bread since there are so few reviews. But it was incredible! Flavorful, light, moist...sooo good. Good on its own or with soup. And it is VERY easy to make and has a short rising time. I did not need to knead it. It burnt on the top, but that could easily be because it was very close to the top of the oven (I was cooking it with other bread). However, I thorough enjoyed the crust anyways. It's better than the egg bread I cooked with it, with much less fat. THANKS FOR THIS RECIPE!
Was this review helpful? [ YES ]
1 user found this review helpful

Homemade Focaccia Bread

Reviewed: Mar. 9, 2009
I crushed my rosemary by putting in a piece of folding aluminum foil, then hit it for a while with a rubber mallet on my kitchen floor. Turned out great. It dried out quickly, but that was no problem. Every time we heated a bowl of soup in the microwave, we put the bread over it. It re moistened it.
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

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