Grandma.Cindie Recipe Reviews (Pg. 1) - Allrecipes.com (13660257)

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Peanut Butter Pie I

Reviewed: Oct. 29, 2013
Great peanut-butter pie. I whipped the whipping cream first, set it aside, then used the same beaters to whip the cream cheese with sugar, then added the peanut butter a few tablespoons at a time. Then I folded in the whipped cream. I am not a huge fan of Oreo cookie crusts, preferring a graham cracker crust or a combination of graham crackers and crushed peanut butter cookies. I garnish each slice with a dollop of sweetened whipped cream and one Hershey kiss or Reese's peanut butter cup.
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Pumpkin Spice Cupcakes

Reviewed: Oct. 29, 2013
Rave reviews...trumped pumpkin pie (which is hard to do in our family). The cinnamon cream cheese frosting is simply YUM! I have made this as cupcakes, but have also made it as a layer cake. It's always a big hit.
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Homemade Vanilla

Reviewed: Apr. 13, 2013
The basic recipe is great for a mild vanilla taste. It needs 3 or 4 beans, split and scraped to develop a strong vanilla flavor desired by most bakers. "Topping off" defeats the purpose of steeping for several weeks and dilutes the extract. I suggest starting a second bottle once you begin using the first. Once you've finished the first, the second will be ready for use and you can reuse your vanilla beans in the first bottle. I don't suggest reusing the beans more than once or twice - fresh beans will give you the best flavor.
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2 users found this review helpful

Pumpkin Pie Spice I

Reviewed: Apr. 13, 2013
This recipe is perfection for most tastes, so I awarded 5 stars. However, the "Libby's" recipe for pumpkin pie has long been my go-to recipe for pumpkin pie. It calls for cloves and does not call for all-spice. I think the all-spice adds a certain mellow kick to this blend, but felt it still needed a bit of cloves, so I added 1/2 tsp. and found it to be perfect for my tastes.
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Amish Breakfast Casserole

Reviewed: Mar. 5, 2011
I make breakfast once a month for 10-12 guys (deacons in our church). I made a bacon version and a sausage version of this casserole today. Both were well-received; several of the men asked me to give the recipe to their wives. My changes: drained off fat before cooking the onion; added garlic & mushrooms. Used 11 eggs per casserole. Assembled casseroles the night before and refrigerated. Took casseroles out of the fridge while oven pre-heated. Baked casseroles for 45 minutes. Served with fresh fruit and coffee cake. Absolutely delicious!
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Clone of a Cinnabon

Reviewed: Apr. 1, 2009
I made the dough in the bread machine per the recipe directions; it made a dough that was fantastic to work with. I formed the rolls and placed them in the 9x13, covered them with plastic wrap, then refrigerated them until the next day. In the morning, I took the rolls out of the fridge and placed them in a warm spot to rise while I did my morning exercise. An hour later, the rolls were ready to bake. I delivered them to my husband's workplace where they received rave reviews. They were fabulous!
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5 users found this review helpful

 
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