Brenda Recipe Reviews (Pg. 1) - Allrecipes.com (13577637)

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Cranberry Pistachio Biscotti

Reviewed: Nov. 12, 2010
I have never made biscotti but enjoy eating it. Very easy recipe. I used dried cherries and pistachios. I cut cherries in 1/2 because of size. Used 1c. pistachios because my fingers were sore. When I looked at the log on the wax paper I was thinking there is no way that is going to turn out right. But I was amazed that it did. Not only is it soooooo much better than store bought, it is quite attractive. I would think that you could make this into a drop cookie too. I was thinking adding raisins instead of other fruit and omitting almond flavor and add cinnamon to make a cinn raisin biscotti. That might be the next time. Delicious !!!
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11 users found this review helpful

Jewish Apple Cake I

Reviewed: Mar. 24, 2011
This cake is very moist and tasty. It took mine 60-65 min. in a bundt pan. Greased and floured, nothing stuck. Keep checking doneness with a butter knife not with toothpick because it's too deep to reach bottom. I used brown sugar for the 5tsp to mix with cinn to replace the white sugar. I also used an extra apple. It would not be enough with three unless they are huge. This type of dense (pound cake) type is better served the day after baking. But is still tastes good the same day just not the same texture. Very yummy recipe.
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7 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jun. 13, 2013
I was very disappointed in this fudge. I picked it because of the ratings and because my candy thermometer was broken. I don't know how it got good ratings. The one star is because it tasted like chocolate. As other reviewers commented, the mixture turns so thick in a matter of seconds after the choc chips are added that you can't even stir in the vanilla. It is not because I over cooked it. I set the timer for 5 min from the start of boiling. Followed directions exactly. I stuck it in the fridge overnight and it was a chocolate brick in the morning. I had to stick it in the microwave to soften it enough to cut it. It was breaking apart. I have made fudge before and this never happened. I will buy a new candy thermometer and stick to my other recipe. I will never make this again.
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3 users found this review helpful

Peach Pie

Reviewed: Jul. 28, 2010
I had extra peaches my kids picked at a local orchard and they were starting to get really soft and soon would rot. I went to this website knowing I could find a peach pie recipe using fresh peaches. I have never made peach pie and quite frankly I have never been a big fan of it. However, my husband is and I had to use these peaches. I liked the idea of no thickeners other recipes call for other than flour. After reading reviews I was concerned about juicy peaches turning it too soupy so here is my solution: I added 2 extra tbls of flour and after cutting my peaches up the night before in a covrd container which made more juice, I strained them in collander and dumped them onto paper towels to soak up a lot of juice just for a few min. I also added 1/4-1/2 tsp of cinn to flour mixture. Here's a trick from Martha Stewart, instead of using an egg wash, if you use a full (not lattice) crust like I did, use a basting or pastry brush and lightly brush milk on to of crust then sprinkle with sugar. It gives it a nice crusty glazed top. Also I used Pillsbury crust (not store brand) every time I make a pie. Homemade crust is too much work. It took at least and hour to bake, no spillage because no excessive juice. Like others, at an hour after crust lightly browned, I turned oven off and left it in until warm, not hot. Letting it sit and cool lets everything settle and thicken. It was wonderful. My husbnd loved it and I liked it too. It was not too sweet at all. This one is a keeper.
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3 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Feb. 10, 2012
I thought this was good. I realized after I made it that I completely forgot the butter. I don't know what difference it made but I thought it was good. I figured since I didn't miss it, why use it? I just added a little more milk (I used skim). Only a few drops at a time.
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2 users found this review helpful

Sesame Parmesan Zucchini

Reviewed: Jul. 30, 2010
I was not happy with the way these turned out. I doubled the recipe because I had 2 zucchini. They shrunk so much it only turned into 3 servings even with a doubled recipe. They were too salty and half of them stuck to the pan. I didn't spray the tray because the recipe didn't say to do so. I figured the oil in the recipe would prevent sticking. Did not help. I didn't like them but my mom and sister did.
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2 users found this review helpful
Photo by Brenda

Peanut Butter Fudge

Reviewed: Jul. 29, 2013
I love this recipe...however, I did "adjust" it slightly. The true recipe has some needed changes to avoid issues with setting. There is too much marshmallow. One 7oz. jar of marshmallow crème is enough. I used 1 1/4c. of peanut butter just because I didn't have a 1/8 measuring cup. Lastly, I added 1 Tbls. flour to peanut butter mixture. I listened to other viewers and let it boil on high and set timer for 6 minutes from rolling boil...perfect! no candy thermometer, no ice water test. It is very important to mix the peanut butter, vanilla, marshmallow and flour in a bowl first, before you heat other ingred. It saves time when your mixing it into hot ingred. so that it doesn't start cooling down and setting in the pot before everything in mixed in smoothly.
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1 user found this review helpful

Amazing Pecan Coffee Cake

Reviewed: May 2, 2012
Absolutely delicious. I doubled the pecan topping and added to middle and top of cake. I was concerned it would be too sweet, but it wasn't. It was wonderful. These types of cakes are best the next day. YUMMY!
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1 user found this review helpful

Old Fashioned Rice Pudding

Reviewed: Apr. 22, 2012
I followed this recipe exactly as written. I liked the taste of it (that's the 3 stars). I liked the consistency when I took it out of the oven, but after being refridgerated it was very thick. I'm surprised so many people are saying this is creamy. It did have a nice flavor.
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1 user found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Jul. 30, 2010
I made this tonight for dinner. Everyone loved it. My husband (who loves BBQ) said it tasted just like the pulled chicken in the BBQ joints he likes. My mom and sister also had it and asked for the recipe. My my brother in law liked it and he doesn't even like chicken. My nephew liked it and he doesn't like BBQ sauce all that much. It went over very well. I will keep using this one. Not to mention it's very easy. I did use a whole 18oz. bottle of BBQ sause though. (Sweet Baby Rays hickory and brown sugar) yum
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1 user found this review helpful

Italian Pasta Salad I

Reviewed: Jul. 16, 2013
This was a very good pasta salad. Not overly creamy like some others I've tried. I just threw on some sliced black olives and some mini pepperoni. I will keep this for my go-to pasta salad.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jun. 5, 2012
These were very good. I used a hand mixer and my cookies looked fine, not flat. I did have to make more cinn/sug mixture though. Mine were done in 7 min.
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