MARYSUNSHINE1 Recipe Reviews (Pg. 7) - Allrecipes.com (1438233)

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Carrot Cake III

Reviewed: Nov. 7, 2010
Excellent! The first couple of times I made it I was disappointed because it sank in the middle. This time I did everything perfectly, preheating the oven extra early, bringing the eggs to room temp, and only using my stand mixer for the eggs, sugar & oil. The rest of the mixing I did with a wooden spoon, being careful to not overmix. I do cut the sugar in the cake and the frosting just a little and no one misses it. I also use the match stix cut carrots in the little bags instead of grated carrots. I chop them very small and I think it makes a difference in the taste & texture because I think the grated can get sort of lost. Thanks Tammy for the best carrot cake ever!
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Pretzel Turtles

Reviewed: Nov. 1, 2010
Sweet & Salty! Yum! So easy and a great addition to all the Christmas Goodies that I pass out to family and friends. This year I may drizzle a little white chocolate on top to make them even prettier. Thanks Cacki!
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Strawberry Pie II

Reviewed: Oct. 5, 2010
Delicious! After reading the reviews I made a couple of minor changes. I mashed one cup of berries with 3/4 cup of sugar. After cooking with the cornstarch and water until nice and thick, I added a couple drops or red food color to give it a beautiful, vibrant color. I gently folded the cooked berries with the remaining 3 cups of berries and poured it in the shell. After cooling several hours and topping with whipped cream it was perfect. It couldn't have been easier or more delicious. Thank you!
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Chocolate Caramel Candy

Reviewed: Aug. 18, 2010
Thank you Stephanie for the wonderful recipe! I made it and entered it in a Cooking Contest at my Parks & Recreation Department and won a "Gold Medal" with it. I did follow some of the suggestions from all of the wonderful cooks out there and I had no problems with it at all. I did line my pan with parchment paper and totally chilled each layer before adding the next. Another tip I followed was to allow the top layer to chill for a bit and then I scored it with a very sharp knife. I scored it into 1x1 inch squares and when it was totally chilled I had no trouble cutting it. I did remove it from the pan in one big piece using the parchment paper and then cut it. I also heated my knife under hot water and cleaned it often. I wanted perfectly cut pieces for the contest. The recipe and the hints did not disappoint. One 13x9 pan makes a ton and it will be a wonderful addition to my Christmas Goodies I pass out to friends and familly. Thanks again!
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23 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jul. 27, 2010
Yum! I wanted it to turn out perfect so I did bake mine in a water bath and it was beautiful! It was so good. At first I was totally intimidated by baking a cheesecake, but not anymore. If you follow CHUNG_BRENDA'S wonderful hints, it will turn out just perfect. I use the Strawberry Supreme Topping on this site for the topping and it was so good. Thank you!
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Fruit Dip II

Reviewed: Jul. 27, 2010
Yum! So simple and so good. I can't believe the substitution of strawberry cream cheese. I like the original recipe best of all. It goes so well with all different kinds of fruit. I can't imagine strawberry cream cheese with fresh pineapple, melons, etc.
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Bacon for the Family or a Crowd

Reviewed: Jul. 27, 2010
Excellent recipe! I also cook mine at 400. I used to hate cooking bacon, always burning myself, splashing grease all over, etc. This is the only way to cook it. Thanks Joyce!
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Creamy Cauliflower Salad

Reviewed: Apr. 2, 2010
Great recipe! Perfect for watching your weight. I added a few sliced radishes and skipped the sugar, used a low fat mayo and added just a little Splenda and I couldn't stay out of it!
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Photo by MARYSUNSHINE1

Rainbow Clown Cake

Reviewed: Mar. 28, 2010
Too Cool! I made these for my "Little Flower Child" daughter. She loves everything about the 60's, the music, all the upheaval, the clothes, the passion, etc. When I came across this recipe I knew I had to surprise her for her birthday. I made cupcakes and she loved them and thinks "Mom" is the greatest.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 28, 2010
This was excellent. It simply proves the point that you don't always need many ingredients to make something that is very, very good. I also lightened up on the soy sauce and doubled the vinegar for personal taste.
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Broiled Tilapia Parmesan

Reviewed: Mar. 16, 2010
Excellent! This is my favorite new recipe. I also added Panko bread crumbs and I will try it again using lowfat mayo and lite butter since I plan on cooking it often. Yum!
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Mandarin Orange Chicken

Reviewed: Feb. 27, 2010
This was excellent. I did make a few changes to suit us. I stir fried pea pods, the whole bunch of green onions and a small box of mushrooms, then set aside. After shaking the chicken in a bag with flour I stir fried it and set it aside. After the sauce was made I then added everything back to the pan along with a can of drained, sliced water chestnuts and the cashews. Next time I will double the sauce. The great thing about stir frying is, it is so simple to adapt the recipe to your families taste with your favorite vegetables, etc. This is one of my new favorites. It is quick, delicious and great for company. Thank you so much!
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Coconut Cream Cake I

Reviewed: Jan. 21, 2010
This is fantastic! Even family members that aren't fans of coconut love this cake. I made a round layer cake and used the handle of a small wooden spoon to make my holes, and didn't press all the way down to the bottom of the cake. I put my coconut mixture in a plastic container similar to to a ketsup squeeze bottle that I cut the top down to make a bigger opening. I used that to slowly fill the holes and it made it so much easier. There is a lot of the cream of coconut mixture but I used it all. It's ok if it doesn't all make it inside the holes and some of it sits on top of the cake. I left my cakes right in the pans after filling with the cream of coconut and after cooling, covered them with plastic wrap and put in the fridge. To be sure it sets up nice and firm you must chill it overnight. The next morning I made Cool-Whip Frosting from this site. Instead of vanilla pudding I used cheesecake pudding. The vanilla is sort of yellowish and the cheesecake pudding is whiter, so it made for a prettier cake. I also add a bit of coconut extract to the frosting. The frosting does hold up much better than plain cool-whip. You can then cover the top and sides with a little or a lot of coconut. The cake sat in the fridge for several more hours before serving. It was so beautiful and impressive looking and my company loved it. Because it is so rich I will save it for very special occasions. Thanks for a great recipe!
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Cool Whipped Frosting

Reviewed: Jan. 21, 2010
I use this on the Coconut Cream I cake from allrecipes and it is so good. Instead of vanilla pudding mix I use either cheesecake or white chocolate flavored pudding. The vanilla pudding is sort of yellowish and the other two are whiter in color, making for a prettier cake. I just add 1/4 teaspoon coconut extract. I have used this many times as it is so quick and easy. It holds up well and it's even great with fat free, sugar free, pudding and cool-whip. Thank you!
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5 users found this review helpful

Bacon Wrapped Water Chestnuts II

Reviewed: Dec. 8, 2009
Excellent! This is one of my very favorite appetizers of all time. It's so worth all of that wrapping. Always a big hit, everyone always loves them.
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Chocolate Mint Cookies I

Reviewed: Dec. 7, 2009
Yummy! I made these for the first time last night for my "Christmas Goodie Baskets" for family, friends, neighbors, co-workers, etc and they were so good I could hardly stay out of them. The recipe made a lot which is great if you are planning on baking, freezing and giving them away during the holidays. More importantly, they were excellent and will be a regular on my Christmas Goodie Trays. I used Ande's Mints and had quite a little production going popping them in and out of the oven, letting the mint's sit a few minutes to melt, then spreading them all around. It's a good thing they were so good because I made a double batch, he he. Thank you Susan
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Coconut Poke Cake

Reviewed: Dec. 7, 2009
This is excellent and family members that aren't fond of coconut even loved it.
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Gingerbread Men

Reviewed: Dec. 7, 2009
Excellent cookie! This has a very mild ginger taste that is simply wonderful. I am not a big fan of the super spicy, molasses gingerbread and neither is my family. This is perfect to go along with all our other Christmas baking that we pass around to family, friends, and neighbors during the holidays. They are very easy to make. I roll mine out on parchment paper to avoid any extra flour and also bake them on the paper. Everyone loves them and the children have a great time decorating them.
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Cream Wafers

Reviewed: Dec. 6, 2009
Excellent cookie! One of my all time favorites. I always make these at Christmas to give away to family and friends along with the rest of the cookies, candy, etc. and everyone loves this one. I never use the egg yolk and don't seem to miss it at all. There's something about raw eggs that sort of creeps me out, he he. I think the name of them should be "Disappearing Cookies"
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Chocolate Coated Peanut Butter Crackers

Reviewed: Nov. 10, 2009
It's amazing how something so simple can taste so good. My grandkids loved them and cracked up when I told them what they were made of. I used both milk chocolate and white chocolate and drizzled white on the milk chocolate on milk chocolate on the white and skipped the candy sprinkles and they looked great. I will put a couple of each on my "Cookie Presents" this year.
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