DRAKKONIA Recipe Reviews (Pg. 1) - Allrecipes.com (1496354)

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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 23, 2003
This recipe is outstanding! I had such a craving for gingerbread and this just hit the spot. The cookies are perfectly spiced and came out soft and chewy. The dough was extremely easy to work with, even after sitting in the fridge overnight. Two thumbs up!
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1 user found this review helpful

Cream Cheese Bars I

Reviewed: Dec. 24, 2003
These bars were so easy to make. They looked really dressy after I cut them into little squares and laid them in cupcake wrappers. The texture is soft and chewy and the sweetness is just right. Be sure to let them cool completely before trying to cut into squares, or else you'll have a sticky mess on your hands. I threw them in the fridge to cool and it worked out fine.
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45 users found this review helpful

Harden Your Arteries Pie Crust

Reviewed: Mar. 2, 2006
This is tender, tasty, and very easy to make. It even comes out well when you accidentally add a tablespoon of vinegar instead of a teaspoon like I did. :)
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8 users found this review helpful

Bananas Foster II

Reviewed: Mar. 8, 2004
This recipe was easy and delicious. The creaminess of the ice cream cut through the sweetness of the brown sugar sauce. I used rum extract instead of rum and it turned out fine.
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3 users found this review helpful

Spinach Mushroom Quiche

Reviewed: Jul. 12, 2004
This recipe is great! I couldn't find the lemon soup, so I used Lipton Savory Herb and Garlic soup mix. I also used a ready made pie crust instead of the crescent rolls and a monterey-colby cheese blend. My friends and family ate the whole thing in less than half an hour!
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1 user found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Nov. 7, 2004
This recipe is wonderful! The cookies are so easy to make, but they look like they took all day. They taste great too. I crushed the pistachios a bit before I mixed them into the dough. I figured it would make the cookies easier to slice, but I'm not sure if it made that much of a difference. I only got about 1 1/2 dozen cookies out of one batch, but I'm not surprised because I never get the full yield out of a recipe anyway. I'm a girl who likes a big cookie!
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2 users found this review helpful

Steamed Cranberry Pudding

Reviewed: Nov. 24, 2005
This is GREAT!. The pudding itself is tart, but when served with the sauce it is perfectly balanced. I added a 1/2 teaspoon of almond extract to the sauce. Make sure to grease the mold well, and don't forget the lid. I didn't grease my lid, and when the pudding puffed up it stuck. Then again, I doubled the recipe because it didn't look like it would make enough to fill my mold. I didn't expect it to puff as much as it did. I guess it's all that baking soda. :) Once again, WONDERFUL. This will be a part of my holiday table from now on!
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9 users found this review helpful

Remarkable Fudge

Reviewed: Dec. 23, 2010
SO. GOOD. I omitted the walnuts though. Like others have said, don't use a double boiler. Just cook over medium heat and stir constantly until it reaches 240 degrees on a candy thermometer. It took me about 30 minutes to get there so don't rush it. Your patience will pay off!
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5 users found this review helpful

Buttermilk Oatmeal Bread

Reviewed: Nov. 14, 2004
This bread is very moist, and tastes a lot like a bran muffin. I added a handful of raisins, but I think it would've been better with more raisins and some walnuts. Another easy way to use up leftover buttermilk!
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2 users found this review helpful

Chocolate Chocolate Chip Cake Cookies

Reviewed: Dec. 23, 2003
These cookies were soft and chocolatey. The only thing I would change next time is to use regular salt instead of kosher. The salt taste was a bit too noticeable and I think it's because the kosher salt didn't blend as well as the other kind would've. Otherwise very yummy!
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30 users found this review helpful

Virginia Apple Pudding

Reviewed: Sep. 26, 2004
I decided to try this recipe because I had a bunch of apples on the verge of going bad, but not enough ap flour to make a traditional pie crust. I have to say it's very tasty, even when you forget to add the salt! I also took the advice of previous reviewers and substituted half the white sugar with brown sugar, and I had to use half cake flour because I didn't have enough regular flour, but it came out great anyway. Perfect alternative for those of us who like apple pie but don't like the tough crust that comes with it.
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0 users found this review helpful

Buttermilk Pie IV

Reviewed: Nov. 14, 2004
Wow, this was sweet, even with the sugar cut down to 1 1/2 cups as other reviewers suggested. The taste reminds me of tapioca pudding for some reason. I put a tin foil cover over the pie for the last 15 minutes of baking because it was starting to brown too much. Super super easy recipe!
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3 users found this review helpful

Eggnog Thumbprints

Reviewed: Nov. 7, 2004
I'm not as impressed with these cookies as other people seem to be. The cookies themselves have a nice texture, but don't overcook them! They get very dry if you let them get even the slightest bit brown on the bottom. As for the taste, they're pretty bland. I'd say they're just a vehicle for the icing, which doesn't taste very much like eggnog. Maybe it was because I didn't use real rum, I don't know. In fact, I used about 1 1/4 teaspoon of rum extract, as opposed to the 1/4 teaspoon called for, and it still didn't have the taste I was looking for. And it's too bad the icing didn't set up firmly. But what did I expect with all that butter in there? If I make these again I'll try spicing the dough up some, and using less butter in the icing.
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3 users found this review helpful

Irresistible Pecan Pie

Reviewed: Nov. 25, 2004
Too many pecans. There were so many that my pie didn't hold it's shape very well upon cutting. I think it would've been better if the layer of nuts that goes on the bottom of the pie shell had been omitted.
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2 users found this review helpful

Egg Yolk Painted Christmas Cookies

Reviewed: Dec. 23, 2003
Even my family, who will eat *anything,* didn't like these cookies. I loaded them with icing and still all I could taste was salt, and I didn't even put in the level teaspoon that the recipe called for. The cookies did have a soft and pleasant texture.
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1 user found this review helpful

 
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