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Clone of a Cinnabon

Reviewed: Feb. 16, 2011
*Revised Review* Read a few of the new comments and want to assure everyone this is the best recipe out there. Someone commented these are dry, I can assure you if you do not over bake they are not. That being said the bread flour does make the texture different than AP flour. Personally I don't want a dinner roll(made with AP flour)with some cinnamon. The texture of this is soooo much better and the use of "real butter"will aid in the moisture. Lastly since it is a little difficult to know when done especially when you may cut thicker, is to thump on the top. Hollow sound means done. HERE IS WHAT MAKES IT A CINNABON ROLL AND NOT JUST ANOTHER CINNAMON ROLL. I have been making these for almost a year now and let me tell you people can be bribed with these. I add 1/2 box any brand instant vanilla pudding to the dry ingredients and ALWAYS use bread flour. Have made with all purpose but texture is too soft and more dinner roll like. With bread flour they come out in layers and are so tender but not cotton candy like soft. I don't even like them with AP flour. Also must use real butter no exception as margarine has water in it and will change the consistency inside fo the roll. One extra thing I discovered by experimenting is to add 2 tbls of Sasco dry buttermilk to the dry ingredients. Using it gives an even better rise(aids the yeast)but also an even better texture if that is possible. Lastly you can use the same dough for Pecan Sticky Buns.
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32 users found this review helpful

Double Chocolate Biscotti

Reviewed: Mar. 21, 2010
Having made various kinds of biscotti I would have to say this is one of the better receipes. The dough was easy to work with and did not stick to my hands, however I ended up adding 2 cups of flour for a little bit of a stiffer dough. Also added 1/2 cup of cocoa powder because I love a deep chocolate taste. Wanting to develope even deeper taste I used 1/3 lt brown sugar and 1/3 white sugar. Believe me you won't be sorry. This cookie is wonderful because it's not too sweet like some other receipes I have made. Lastly not sure how but I only came out with 24 biscotti. Try this cookie you won't be disappointed.
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3 users found this review helpful

Ginger Ale

Reviewed: Jul. 21, 2010
The best solution to keep from getting a bath in this mixture is to pour the amount you will drink into a pitcher and add the flavoring. I divided this into fourths (live alone)but could be divided into half. Pour in half of water into large pitcher and add half of mixture. The volcano effect is then contained, as long as your pitcher is about 50% larger then volume of liquid. Pour over ice and enjoy. Hope this helps.
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6 users found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: Nov. 11, 2011
These are very special rolls and if you are patient enough to do all of the rises you will be rewarded. I love this recipe but do not use but 2 tablespoons of sugar, tried with the 1/2 cup and was too sweet for me. I like a dinner roll not to taste like a sweet cupcake just my preference. However the extra rises changes this from a good roll to a pillowy light airy great roll. I have made other dinner rolls with the 2 rises but never will again. 2-3 of these disappear within mins after coming out of the oven and hitting the dinner table. It's the darnest thing how that happens!
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1 user found this review helpful

Buffalo Chicken Phyllo Wraps

Reviewed: Apr. 2, 2011
This recipe also works if you want to make as finger size appetizers. Cut the phyllo into small squares(use at least 2-3 sheets)and line the inside cups of a tart pan. The one I use has 24 cups and are a little larger than a small Recee cup. Great for parties and dangerous to eat alone. You will find you have gobbled up more than you realize when finger size....lol
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9 users found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 30, 2009
Indeed this is the easiest shortbread cookie ever but not short on taste! I just baked several batches and tried some variations after everything was mixed. Added dried cherries to one batch, almond extract in another the n dusted with powdered sugar (taste like a wedding cookie) mini choc chips/vanilla in one and lastly orange extract with a lemon glaze. In some of the reviews that said cookies fell apart when taking off the cookie sheet, that means they have not baked long enough and I would bake at 350 degrees as someone else mentioned otherwise the sides brown more than you want. Just lift one cookie with an off set spatual and if it comes apart put back in the overn for 2-3 mins. Mine scooted right off onto the cooling racks. This recipe is a real keeper. Lastly I doubt if you can use margarine since it contains water and I used salted butter otherwise the cookies would be bland.
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Ciabatta

Reviewed: May 24, 2010
Just cut the ciabatta about hour ago, the texture is really nice, has a good taste but think it needs just a tad more salt to develope a stronger taste. OVerall like very much and will make again.
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Unbelievable Chicken

Reviewed: Sep. 6, 2010
YUUUUUUMMMMMOOOOOOO Was skeptical of just how good this would be but followed receipe except used veg oil and half the amount. Used just a little margarine(butter would burn and don't like taste or feel of any oil)about 1 1/2 tbs in a heavy skillet on med high heat until browned on each side. With the brown sugar this happens rather quickly so keep an eye on it. Then turned heat down to low/covered and let cook about 25 mins turning half way through. I used skinless boneless chicken breast. Have to say I passed up the homemade mac/cheese to finish my piece of chicken and for once didn't share with the cat. Try this you won't regret it. One last thing I am betting these would be off the charts on a grill.
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2 users found this review helpful

Scott's Savory BBQ Sauce

Reviewed: Sep. 10, 2010
This is a super BBQ Sauce, if you like a little smoke (I love anything smokey except an Oreo) add a 1/2 teaspoon to taste, add a few more drops but be careful you can get too much. Btw there are some real liquid smoke out there not just the imitation. The one I use is a light amber color, if they look like soy sauce usually have some fake flavorings added and give a funny taste. Otherwise buy some to use for sauce and to put teaspoon in bottom of a pan with 3/4 cup water and put ribs on rack covered with foil over top. Bake for 3 hrs at 250 and remove, cover with sauce, bake 30 mins more 350 degrees basting every 10 mins What I do since I can't have grill at apt.
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6 users found this review helpful

Easy Raspberry Vinaigrette Dressing

Reviewed: Jul. 22, 2011
Good recipe and simple. I added half teaspoon of Dijon mustard and another teaspoon of jam to emulsify the mix
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14 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Apr. 30, 2011
With just a few tweeks this go from good to over the top grrreat. After slicing onions put into a shallow bowl and cover with buttermilk, let sit for hour in fridge. Add flour to a bowl with 1/4 cup of corn starch(forget the baking powder)this lighten up the gluten. Add 1/2 tsp cayenne pepper, 1/8 tsp black pepper, 1/2 tsp garlic powder to flour. Pour off buttermilk and add if needed to make one cup, set aside. Dredge onion rings into flour and set on cookie rack, now add buttermilk to flour and 2 tablespoon of instant potatos. Let mixture sit for 10 mins, the potatos will thicken batter. Dip onion rings in batter and then into Panko bread crumbs not reg, this makes them so incredibly crunchy you won't believe it. Put onion rings on a cooling rack to dry for at least 10 mins. Drying keeps the batter/Panko on better when cooked and less greasy. Deep fry after oil has reached 350 degrees, flipping over after couple mins until golden brown. Salt right after they come out of oil. Do not salt batter as it makes the onions sweat and batter will fall off.
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115 users found this review helpful

Uncle Earl's NC BBQ Sauce

Reviewed: Sep. 10, 2010
Good base recipe but tweak a little and IMHO better. I use half cup of dark brown sugar instead of any white sugar. 1 tsp worchestire sauce and then follow the rest of directions.
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8 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Oct. 10, 2010
Great start to a tasty dish but can be amped up a little.I have friends/family whenever I come to their home or they come to mine request my Au Gratin Potatoes. I generally have to make them in roasting pan. DO add the onions however mince them otherwise they come out like strings when cutting and eating. For the amped up taste add shredded swiss 1 cup and 1/2 cup Velveeta cheese cut into cubes(makes it creamy)or 4 or 5 cheese slices from a pack. This in addition to the cheddar, which should be at least medium sharp. You may also need to add about 1/3 cup more milk. You can pour this over the potatoes but be sure to use a utensil to wiggle the potatoes around so the cheese sauce gets down between the layers. Btw skip putting any bread crumbs on top, you will not get the gorgeous brown bits of cheese all bubbly and gooey on top. I promise you will never make them any other way.
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PHILADELPHIA® New York Cheesecake II

Reviewed: Oct. 30, 2010
Made this for a dinner party last night and was so disapponted and almost embarrassed that it tasted awful. Firtly 5 packs of cheese and only one cup of sugar, there was no sweetness to it. Check out any other reciepes and the ratiio is considerably more. This is also so thick for the size springform pan it says to use,much too thick. Keep looking for more recipes if you are making cheesecake because this is way expensive and tastes bad. Btw I do not like sweet cheesecake.
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Baking Powder Biscuits

Reviewed: Dec. 24, 2010
Not my go to biscuit. Just made these and didn't care for at all. First the sugar gives them an off taste especially for a breakfast biscuit when you are looking for a vessel for ham, or milk gravy. In fact if not for the salt in my milk gravy I would not have ate. The texture was crumbley with is does not mean flakey. I will keep on looking for a biscuit recipe.
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