rceklarc Recipe Reviews (Pg. 1) - Allrecipes.com (13676578)

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Banana Muffins II

Reviewed: Jan. 11, 2012
Fantastic! This is definitely my new go to muffin recipe. Great taste, great texture. Only change I made was to use half brown sugar and half white. I'm thinking about trying these with applesauce instead of bananas, too.
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1 user found this review helpful

Extreme Chocolate Cake

Reviewed: Dec. 23, 2011
AMAZING. This is literally the best homemade chocolate cake I have ever tasted, without any changes to the recipe at all. The only issue I had was not with taste, but with the fact that I stuck like heck, despite the fact that I had greased and floured the pan, and because the cake was so moist and a little fluffy, it fell apart when I tried to take it out. Next attempt using parchment paper rounds on the bottom came out MUCH better-no sticking and the cake came out beautifully!
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5 users found this review helpful

Creamy Broccoli Soup

Reviewed: Mar. 20, 2011
Delicious! To be fair, I did make a few changes, as follows: Used frozen broccoli, and ran half of it through a food processor until it was in pretty small chunks, used home made turkey stock instead of chicken broth, grated the onion on the smallest holes on my cheese grater because neither DH or I like chunks of onion, and used evaporated skim milk in place of whole milk, to give it a nice creamy taste without all the fat and calories, and omitted the oregano. That's a lot of changes, which is why I gave it only 4 stars. It was super easy, and I will absolutely make it again.
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2 users found this review helpful

Chewy Sugar Cookies

Reviewed: Mar. 4, 2011
SUGAR COOKIE HEAVEN!! These are amazing. I followed the recipe to the letter, with the exception of rolling them in sugar, because I was in a hurry. I baked them until slightly golden on the outside, and light and puffy in the middle. Because they were puffy when I first took them out, I was worried that they would be more cake-like, but they fell as they cooled into chewy, melt in your mouth perfection. I love that this recipe stands on it's own, without needing any changes at all. Thanks so much for sharing this wonderful cookie!
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 6, 2010
A SUPER recipe! I followed another reviewers instructions for making them without a bread machine, and they came out beautifully. My one suggestion: Instead of spreading the butter on the dough and then sprinkling on the cinnamon sugar, cream the butter, sugar, and cinnamon together, and then spread the mixture over the dough. I find that it makes rolling and cutting the rolls much easier.
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2 users found this review helpful

Amish White Bread

Reviewed: Feb. 3, 2010
I made a loaf of bread and a batch of rolls with this recipe...the bread is still baking, but the rolls are DELICIOUS. The only change I made was to decrease the sugar to 1/4 cup. I followed the suggestions from the first review on making it in a KA mixer, and it came out beautifully. Thanks for a GREAT recipe, I feel so accomplished to have made such successful bread!
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1 user found this review helpful

Italian Bread Bowls

Reviewed: Dec. 3, 2009
Wow! I'm pretty new to bread baking, so I decided on this recipe because it seemed fairly straightforward. It came out delicious! I didn't use as bread bowls, just shaped into small, round loaves and sliced. Delicious! Thanks for making me feel practically professional!
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1 user found this review helpful

Macaroni and Cheese V

Reviewed: Nov. 21, 2009
A super easy macaroni and cheese. Honestly, I even skip the baking step...I just pour the hot cheese sauce over what ever kind of pasta I feel like making. It's simple and I usually have all the ingredients on hand.
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2 users found this review helpful

Plain Cake Doughnuts

Reviewed: Nov. 4, 2009
My only complaint about this recipe is that I didn't have any cider to go with the finished product!! ***I followed the directions to the letter, and I had no problems. The dough was a bit sticky to handle, but coating my hands and the surface with flour did the trick. (To keep the floury mess contained, I lightly greased a glass cutting board, the floured it. The grease helps the flour spread out evenly, so you don't get sticky spots where there was to little flour, or big floury spots on your dough where there was too much. Then the cutting board just went in the dishwasher-voila!! No nasty flour mess to clean off the counter!)***I used the scraps and the doughnut holes to test my oil, since I was doing it on the stove, and without a thermometer. At first the oil was too cool, and I wound up with some very greasy doughnuts, then it was a bit too hot, and they turned dark and crispy. But I eventually figured it out, and I was glad to have tested on the scraps, instead of having a whole mess of screwed up doughnuts on my hands!***Overall, I don't know that the time and effort was necessarily worth it, since I can get cinnamon sugar cake doughnuts at the bakery down the street, but it was a fun experiment, and a great recipe. They came out wonderfully.
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7 users found this review helpful

Greek Lemon Cake

Reviewed: Nov. 1, 2009
A beautiful and delicious cake!! I only gave it 4 stars because I did make some changes, based on other reviews. Instead of 1 cup of plain yogurt, I used two 6oz cups of lemon yogurt (I used Stoneyfield Farm, because it's not as sweet as some others, but that's just personal preference). I also didn't measure the amount of lemon juice or zest, just used the juice/zest of three lemons. My husband thought it was a little TOO lemon-y, but our guests loved it. I baked in in two round 8" pans, and layered it with strawberry preserves. DELICIOUS! The only complaint I have is the amount of dishes I had to do afterwards because of all the mixing bowls!
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3 users found this review helpful

Best Basic Sweet Bread

Reviewed: Oct. 22, 2009
Absolutely wonderful. Have made cinnamon rolls, braided apple bread, and sweet dinner rolls with it so far. What a fantastically versatile recipe!!
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8 users found this review helpful

Eggless Butter Cake

Reviewed: Oct. 21, 2009
You MUST use CAKE FLOUR. All purpose has too much gluten, so without the eggs to lift it, it falls, gets mushy, etc. A good cake flour substitute is for every cup of all purpose flour you use, remove 2 tablespoons of it and add two tablespoons of cornstarch. Sift it together, and use in place of the cake flour.
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34 users found this review helpful

Banana Nut Bread Baked in a Jar

Reviewed: Oct. 2, 2009
Wow! I was a little skeptical, but it came out SO good. I made just one jar to try it out, and turned the rest into muffins, but I have to say, the bread in a jar has to be the most moist banana bread I've ever had. DELICIOUS! I'd just say that if you do plan on moving them around in the oven for even baking, PUT THEM ON A BAKING SHEET. THe wire rack wasn't a sturdy enough surface, and I wound up tipping it over twice. But the recipe is perfect just the way it is, I didn't have to make any changes at all. Five stars and two thumbs up!
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Oct. 1, 2009
WONDERFUL. I was a little hesitant to make cornbread with WW flour, but it came out delicious. Nice and moist, just sweet enough...definitely a keeper. THanks for a super recipe!
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1 user found this review helpful

Raisin Bran Chewies Cookies

Reviewed: Sep. 24, 2009
I was a little wary of these at first, but really needed to use up some raisin bran that was rather stale. They are delicious! I used whole wheat flour instead of all-purpose, half butter-half shortening, and instead of dropping by spoon fulls, rolled them into balls and then rolled the balls in cinnamon sugar. They came out FANTASTIC. Thanks for a great recipe!
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2 users found this review helpful

No Bake Cookies VI

Reviewed: Sep. 13, 2009
These were gooey, delicious chocolate-y, and everything I needed to satisfy a full on pregnancy craving. When my husband heard I was making "no-bake cookies", he said "uh...yuck". When I was almost done with them, he said "Oh! Hey! My mom used to make these, we called them splat cookies!" And according to him, they taste just like the ones he used to have as a kid. I did use a little less sugar, as suggested by some, and I'm glad I did, they came out perfectly. ***EDIT-I just made a batch of these using extra peanut butter, and rice krispies instead of oatmeal, and they were even better.
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25 users found this review helpful

Whole Wheat Banana Nut Bread

Reviewed: Sep. 11, 2009
This was only okay. I love the richness whole wheat flour adds to banana bread, but I thought this recipe lacked flavor. It was nice and moist and had good texture, but I think next time I'll increase the bananas and add some cinnamon or other spices.
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1 user found this review helpful

Sweet and Sour Meatballs II

Reviewed: Sep. 8, 2009
YUM! I only gave 4 stars because I made some changes, but this is a GREAT starting recipe. I've never made sweet and sour meatballs before, but I had an idea of the flavor I was going for, and this recipe was a super starting point. After reading the reviews, I used seasoned bread crumbs, and on personal preference, used onion powder instead of chopped onion. Next time, I would use some onion powder in the sauce as well, and maybe add a little bit of salt to it as well.
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3 users found this review helpful

S'mores Crumb Bars

Reviewed: Aug. 17, 2009
I made these to bring to a week long camp for high schoolers to sell at the snack bar. They were a HUGE hit. They were gone by the third day, and as they were buying snacks and drinks for the ride home, people were asking if there were any left. These were super easy, I will DEFINITELY make them again! **I've made them several times since the original review, and have tweaked it to make them work better. 1) I add about 1/4 cup corn syrup (sweetened condensed milk would probably work, as well) to the crumb mixture-it helps them stick together MUCH better when cutting. 2) I used all of the crumb mixture on the bottom, topped with a single layer of marshmallows, and then sprinkled mini chocolate chips generously over the top. These changes really made the recipe work for traveling-I would highly recommend trying it this way if you're bringing them to work, a potluck, etc.
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3 users found this review helpful

Creamy Hot Cocoa

Reviewed: Jun. 27, 2009
I added the half and half with the vanilla, and after having one mug (which was delicious), put it all in a thermos and let it cool, since I made the whole recipe, but there's just me! Well, it was a million times better the next day. Even richer and much creamier. Thanks for a delicious, DELICIOUS hot chocolate!!
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1 user found this review helpful

Displaying results 1-20 (of 25) reviews
 
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