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Sweet, Salty, Spicy Party Nuts

Reviewed: Dec. 10, 2012
These are delicious! I followed the recipe to the letter, except that I bought a big jug of deluxe mixed nuts that contained pecans, hazelnuts, almonds, cashews and Brazil nuts and measured out four cups of that since this recipe called for 1 cup of 4 different types of nuts. They turned out really well, and are so easy to make. I'm giving them as gifts and will have to make at least another batch, if not more.
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40 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 10, 2012
The most surprising thing to me about this was how difficult it is to find plain old unsweetened unflavored instant tea mix! Man o man, I went to about 4 stores before I found it. I don't like cloves, at all, so I subbed in allspice since it's similar but not as strong. I sampled the batch as I made it and found I needed to slightly increase the allspice (instead of cloves) and cinnamon just a little bit. This is really good. I'm giving it to some Chai Tea lovers in my life. Hope they like it.
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0 users found this review helpful

Fruit Pizza I

Reviewed: Apr. 9, 2012
This is a delicous treat! I made this for Easter, followed the cookie recipe and the frosting recipe exactly. Turned out beautifully! I topped it with blueberries, kiwi, strawberries, banana, pineapple and mango, then sprinkled coconut over the whole thing to look like mozzarella cheese. I did follow the other reviewers' tip to cut the "crust" after it was frosted and cooled, before I put the fruit on. That made it much easier to serve, and ensured that every piece got the same amount of "toppings".
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9 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Feb. 29, 2012
This was very good, and very easy to make. I'm only giving it 4 stars because I used the amount of sugar listed for the raspberry sauce, and it was a little tart. But that was ok, it balances the cheesecake. I deviated a little in the baking method. I baked the cookie crust for about 10 minutes and let it cool before adding the chessecake filling. I also wrapped two large pieces of aluminum foil around the springform pan and put it in a water bath in the oven. Also left it in the oven for an hour after baking with the door ajar. Then refrigerated it overnight before serving with the raspberry sauce.
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3 users found this review helpful

Costas French Market Doughnuts (Beignets)

Reviewed: Feb. 20, 2012
These are very good! I'd never made doughnuts and wanted to make some for Fat Tuesday/Doughnut Day so I tried these. I followed the recipe to the letter. The dough seemed really sticky and soft while I was making it so I did add a little bit more flour. It rose a lot in the fridge. I was busy with something else, so mine rose for 2 hrs instead of 1. I used a deep fryer so I wouldn't have to worry so much about temperature control. They really puffed up in the hot oil! I loved watching them puff! I knew from the amount of flour called for that this would make a lot of donuts, but man o man! We're giving them away to practically everyone we know! They are quite tasty. Close to Cafe Du Monde, at least as close as I'll get in my attempts.
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2 users found this review helpful

Braided Egg Bread

Reviewed: Jan. 4, 2012
I am updating this review. I made it again, followd the recpe exactly and ended up with 3 beautiful braided loaves. I'm sure in my earlier effort (below) I used the wrong amount of yeast, and possibly other ingredients. Don't do that! I don't know what happened, or what I did wrong. I scaled the recipe down, using the online tool, and used 2 pks of yeast and the proportional amount of ingredients. I followed the directions exactly. I even portioned out the amount of water/milk to use at the beginning and along the way. The dough was soft, as indicated in the recipe, and rose as I expected it to. But it was so soft that even after it rose to double or more its original size, it was still so soft that it was impossible to braid! It was closer to slime than braidable bread dough. I worked in more flour as I tried to stiffen it up enough to braid, and eventually gave up and just sort of "fake braided" it so it looked a little closer to a braided egg bread. It tasted ok after baked, but I'm sure that the extra flour I added affected the flavor. Has anyone else had trouble braiding this? I may try it again in the future. I did this on a very busy and stressful Christmas Eve, so maybe I slipped up somewhere. I've had success with other breads before, but this one was a real challenge.
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2 users found this review helpful


Reviewed: Dec. 13, 2011
I've made these for years, and yes, it is a Sun-Maid Raisin recipe that I pulled from an ad many years ago. I add a lot of orange zest! I also use a double boiler to melt the white chocolate after having inconsistent and often heart-breaking and frustrating results with melting the white chocolate in the microwave oven. With the double boiler, I can stir and monitor it more, and I leave the water simmering when I take the top pot off and dip the cookies. Then if the chocolate gets too stiff, I just put it back on the boiling water for a few seconds and stir. Be careful not to get ANY water or moisture in the chocolate!! It will SEIZE UP and be totally unusable. (Ask me how I know...)
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4 users found this review helpful

Seven Minute Frosting II

Reviewed: Sep. 8, 2009
I made this frosting over the weekend, and saw other comments on other sites that address the "grainy" issue some are having. The advice given on those is...don't let the boiling water touch the bottom of the pot in which you are mixing the frosting. Keep the water to a low simmer so that the water doesn't touch the top pot. If it touches, the frosting gets grainy. Hope this helps! I simmered the water and it turned out great.
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43 users found this review helpful

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