Mamalady Recipe Reviews (Pg. 1) - (13426978)

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German Apple Cake I

Reviewed: Oct. 21, 2013
Can't say ENOUGH about this recipe! It's SO GOOD! I've made it three times now, the first time I didn't change a thing! And it was YUMMY! The second and third time I made some changes. I used butter spread instead of oil, which I think is what made the difference between the oil one not getting cooked in 45 minutes and my second and third being JUST RIGHT at that mark! I added way more cinnamon and some pumpkin pie spice! We love that stuff! I added extra apples, a lot, I didn't measure. It was VERY apple heavy! I made the carmel sauce in Naples comment but added powdered sugar to it after it was cooled, until it was a frosting consistency and smeared it all over the cake while it was still hot. It is amazing and I'm going to make this ALL THE TIME! One of our new favorites! It would also be amazing with a apple crisp style topping too!
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Easy Cheesy Scalloped Potatoes

Reviewed: Sep. 27, 2012
better than my crock pot ones EVERY TIME, it's now the way I always make them! however, I am very against any uncooked or too hard potatoes and occasionally you get that open baking in the oven, where they cook too fast on top and bottom and some in the middle are more crunchy than I like. I have had some success sealing the top in tinfoil and taking it off for the last ten minutes or so for the cheese to brown, but my favorite way is to just boil the sliced taters until half done, drain the water and finish in the oven for the hour. Perfection every time!!!! I also double the cream cheese and sour cream because we like ours heavy on the sauce!
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Pumpkin Cookies V

Reviewed: Oct. 30, 2010
i have been making this recipes almost just this way for my family as long as I can remember! the only differences i make are to sometimes use 1 cup brown sugar instead of the full two of white! I also add nutmeg, allspice and lots more cinnamon, all my kids say these are their favorite! We call the frosting harvest moon frosting! OH also i use a FULL big can of pumpkin, 30 ounces
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Creamy Rice Pudding

Reviewed: Oct. 3, 2010
This is my GO TO recipe for rice pudding and its my base for horchata too (mexican rice drink) Its my husbands favorite and is WAY better than Kozy shacks! I like it best with small jasmine rice but most of the time i use cheap bulk rice. I use about a half a can of sweetened and condensed soup in mine as well as i prefer using a can of evaporated milk for the milk it calls for and just adding the difference in reg skim milk. I decrease the sugar, sometimes increase it depending on my mood but even when i accidentally doubled the sugar once it was not too sweet at all! I have loved it with more cinnamon and only a fourth cup of sugar before too because thats all i had on hand! I always add nutmeg, allspice and ginger with my cinnamon, it makes the flavor so much deeper and makes me feel more decadent. I have made baked cinnamon apples to top it too with a dollop of whipped cream, same with peaches and strawberries...all if it to die for! wish i had more stars for this!! i have added ground flaz seeds too to get more good out of it and you couldn't even tell at a half cup!!
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Paul's Pumpkin Bars

Reviewed: Sep. 26, 2010
I have made these today for the second time now and they are one of my fave bars ever! my kids love them and they never last more than a couple days around here! the batch is big enough to take to a pot luck or church function which makes it easy on me too! I made some changes but only slightly to make them more solid and less cake like as other reviewers suggested! I only used three eggs, 1 cup of sugar plus a little, i used shortening instead of veg oil because i ran out, i cut the baking powder and soda in half and added one tblsp of cinnamon, one of apple pie spice, or a little nutmeg, allspice and ginger. i also added a full 30 ounce can of libbys pumpkin I have made it before i had a jelly roll size pan and it worked great in two 9 by 13s! I made homemade crm chs frosting a little different, i always do. I had one package of crm ch, three tblsps butter, a fourth cup of shortening, one cup of pow sugar and about three tblsp of libbys pumpkin pie filling, just what i scraped out of the can after I had added it to the batter. it has just a hint of pumpkin and i sprinkled nutmeg, alspice and cinnamon on top of the slightly orange tinted frosting! SUCH A WINNER! wish i had more stars! OH and i added about a cup and a 1/2 of ghiradeli chocolate chunks this time which took them OVER the top! i was gonna use raisens but hubby does'nt like them and i knew he wouldn't eat it if I did that! heehee
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Fresh Southern Peach Cobbler

Reviewed: Sep. 12, 2010
This is absolutely my favorite cobbler recipe, I have been using it for a couple years right now and since I am making it again today I thought i better get on here and review it while I have the time! some tips, I always double the topping recipe! I just love it and I always use fresh peaches and way more than it says so it balances out perfect! I add a full tsp or more of cinnamon, gives it a little extra and I also sometimes will throw in four apples or some berries, all of them work well with peaches to me, though blackberries are the best! I have put merengue topping on it before when i was making other pies and didn't have any icecream or whip crm and it was blissful! I also sometimes will add a topping onto the batter that i use for apple crisp! it makes it that much more special! also if you mix it all together rather than just top it with the batter (doubled recipe on batter) with a cup of raisens and drizzle warm vanilla pudding over it afterwards its one of the most amazingly decadent bread puddings ever! i would give it 10 stars if i could!
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