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Licorice Caramels

Reviewed: Nov. 30, 2012
First time making this recipe. Absolutely perfect and very reminiscent of the old Callard and Bowser Licorice Toffee. Instead of extract, I used 1 teaspoon anise oil. You can find it on-line. All you need is a 1 dram bottle which is equal to 1 teaspoon oil. If using extract, I would use more than the 1 teaspoon called for. This is a wonderful recipe which will become part of my regular Christmas treat offerings!
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Microwave Oven Peanut Brittle

Reviewed: Dec. 7, 2010
Out standing recipe! The only change I made was to use whole roasted salted cashews which I coarsely chopped instead of dry roasted nuts. The amount of nuts specified in the recipe is perfect. Total cook time in my microwave oven which is 800 watts is 6 minutes.
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Pecan Pie Cookies

Reviewed: Jan. 13, 2010
I am only going to comment on the filling since I used my own pastry for this recipe. I prepared the filling according to the dircections. However, when I make these cookies again, I will not pre-cook the filling. Doing so can make the filling too hard/chewy in the even that the cookies over bake, and it is easy to over bake these so watch carefully. When I make these again I will simply combine the ingredients and fill as per the recipe directions. Do not be tempted to use more than the specified amount of filling or the filling will bubble out of the muffin cups as the cookies bake. I also feel the filling could benefit from some flavoring. I added 1 1/2 teaspoons dark rum and 3/4 teaspoon vanilla. The addition of these 2 ingredients really made for some delicious cookies. With some changes, this is a very tasty cookie that is certainly worth making.
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32 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 26, 2009
I have to agree with Kate's 12/25/09 review. This recipe is not original to the submitter. It is word for word Paula Deen's recipe from foodnetwork. An excellent recipe which I have made many times and, yes, it is foodproof. Thank you, Paula Deen, for a truly wonderful recipe and shame on you, Allrecipes, for letting this one slip by you and not giving credit where credit is due.
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4 users found this review helpful

Tandy Cake

Reviewed: Mar. 13, 2009
I, too, have been making this for years and only now decided to review it. This recipe makes a very moist and lovely sponge cake. I apply the peanut butter as soon as the cake comes out of the oven. Then I transfer the cake to the freezer for 1 hour until the peanut butter is set. This makes it very easy to apply the melted chocolate which I then score before it gets hard. Everyone just loves it. A simple recipe with professional results!
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5 users found this review helpful

Italian Bread Bowls

Reviewed: Oct. 24, 2008
Some recipes are worth tweaking if they have potential, but this is not one of them. Not only do they bake up flat, but they are positively TASTELESS. If you don't mind wasting your time and good ingredients, then this recipe is for you. I personally will not make again.
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BAKER'S® ONE BOWL Coconut Macaroons

Reviewed: Dec. 26, 2007
Easy, simply, delicious, foolproof!
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Cherry Coconut Bars

Reviewed: Jun. 5, 2007
I love, LOVE, this recipe! It reminds me of the bars I ate as a kid. What I like best about this recipe is that the bars bake up moist and chewy NOT wet. The original recipe called for an 8 x 8 OR 9 x 9 pan. However, when baked in that size pan, the bars baked up too wet and gooey for my taste. This recipe is PERFECT as is and requires no changes. Thank you!!! I will make these often!
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12 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 2, 2006
I've been making this exact recipe for years WITHOUT sour cream and everyone always wants the recipe. So, for those who don't like sour cream or can't eat sour cream, this recipe is pretty amazing without it!
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45 users found this review helpful

Chili Dog Casserole I

Reviewed: Oct. 31, 2006
This is a WONDERFUL recipe! My family really enjoyed it and I look forward to making it again. For those of you having trouble with soggy bread, you might want to reverse the layering of the ingredients like I did: Chili first, then hotdogs, followed by onions, mustard, cheese, and bread last. The moisture stays on the bottom, and the bread bakes up golden brown and delicious.
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3 users found this review helpful

Pecan Sandies

Reviewed: Jun. 28, 2006
These really DO taste like Keebler Pecan Sandies! Some reviewers wondered if brown sugar could be substituted for some of the white sugar. That's what I did. I used 1/2 cup packed light brown sugar AND 1/2 cup white sugar instead of all white sugar and they came out terrific. No need to buy these at the store when I can make them at home. Thanks for the recipe!
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185 users found this review helpful

Mock Lobster

Reviewed: Mar. 30, 2006
I made this more than once following the exact recipe each time. The monkfish tasted nothing like lobster and it was tough - even after 45 minutes in my oven! The overall texture of the fish may be lobster-like, but the flavor lacks the sweetness of lobster. The seasoned melted butter is very good and would work well with other types of fish. However, I will not be making this particular recipe again.
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5 users found this review helpful

Maple Butter

Reviewed: Mar. 8, 2006
I thought this was just okay. The pumpkin pie spice was overpowering. Also there was not much of a maple flavor. If I were to make this again, I would use less spice and try increasing the amount of maple syrup or even add 1 teaspoon pure maple extract.
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14 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Feb. 13, 2006
I thought I made good corn bread until I tried this. This cornbread is DELICIOUS! A half cup sugar resulted in cornbread that was plenty sweet without being too sweet. I also added 1 teaspoon of vanilla. Bake time in my oven which is very accurate was only 25 minutes. The end result was a moist, flavorful, and addicting cornbread! Will definately make this again because my recipe is now in the trash!
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3 users found this review helpful

Bavarian Mints

Reviewed: Feb. 11, 2006
I made these today for Valentine's Day gifts. Wow, they really do taste just like Russell Stover French chocolate mints!! I took another reviewer's suggestion and dipped them in a good quality milk chocolate. This was my first time tempering chocolate. The directions are on this site - Melting and Tempering Chocolate. It couldn't be easier and the results were very professional. If you love French chocolate mints, this is the recipe for you. Will definately make again and again! Thanks for posting this recipe!
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16 users found this review helpful

Baked Whole Cauliflower

Reviewed: Feb. 1, 2006
Before making this recipe I read most of the reviews. Here is what I did to infuse flavor into the cauliflower. I cut the cauliflower into bite-size pieces and simmered it in chicken broth until tender crisp, drained it, then tossed the cauliflower with the bread crumb topping. I transfered the whole mixture to a buttered casserole. Drizzled with some extra virgin olive oil and a sprinkling of Locatelli Romano cheese. Positively DELICIOUS, everyone LOVED it, and no leftovers!
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384 users found this review helpful

A Plus Carrot Cake

Reviewed: Dec. 1, 2005
I thought this was just okay. I followed the recipe exactly and was really looking forward to trying it because I like all the ingredients called for. However, after sampling the first piece tonight, I thought there were way too many raisins and I love raisins, but I would cut back on the amount next time. Also I love pineapple but again the amount overshadowed the carrots. So I would definately use less than the 20 oz. called for because I would like more of the carrot flavor to come through. It is delightfully moist, but unfortunately not the best I've ever had.
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8 users found this review helpful

Whipping Cream Pound Cake

Reviewed: Jun. 4, 2005
I made this pound cake yesterday and was very pleased with the results. I followed the recipe exactly, making no substitutions or changes. If you like an old fashioned, dense, moist, and flavorful pound cake, then this is the cake for you. Like other reviewers I was nervous about the amount of vanilla called for, but I am so glad that I used the full amount. It gives great flavor without being over powering. This pound cake is clearly deserving of more than 5 stars. Thank you for a truly WONDERFUL recipe - one that I will look forward to making again and again.
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31 users found this review helpful

Butterscotch Brownies II

Reviewed: Apr. 13, 2005
After reading the reviews, I decided to try this recipe. I also prefer brownies that are chewie NOT cakey. So, to avoid a cakey brownie, I used 2 eggs instead of 3. The end result was a delightfully chewie brownie. The overall flavor is good. However, it's a little too sweet for my taste so I will most likely cut back on some of the sugar next time. I did not make the icing because the brownies just don't need it. Finally, instead of pouring the entire batter into a 11 x 7 pan, I split the batter between 2 EZ foil pans. One pan was 8¼ x 5¼ x 1 and the other was 9¼ x 6½ x 1. That way we could eat one now and freeze one for later. My oven is very accurate. The cook time for the smaller pan was 27 minutes. The cook time for the larger pan 30 minutes.
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26 users found this review helpful

JIF® Irresistible Peanut Butter Cookies

Reviewed: Apr. 10, 2005
This recipe ends my search for the perfect peanut butter cookie - though I did tweak it ever so slightly. I substituted a good quality butter for the Crisco and used only 2 teaspoons of vanilla. Overall a tasty cookie with a marvelous peanut butter flavor!
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5 users found this review helpful

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