Cyndi Recipe Reviews (Pg. 1) - Allrecipes.com (1591355)

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Irish Cream Chocolate Cheesecake

Reviewed: Mar. 25, 2015
Very good. Added 1/2 cup Irish Cream Liquor as others suggested.
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Red Velvet Cake

Reviewed: Feb. 17, 2010
This was a great recipe. It was exactly what I was looking for. The only change I made was using butter in place of shortening. The cake was not dry. Just be sure to keep your eye on it and check for doneness. My mom made a similar recipe. I would never put cream cheese frosting on a red velvet cake. This frosting was very close to what my mother made. I think next time I will try it with 3/4 c. sugar instead of a whole cup in the frosting. It is still very good as is.
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3 users found this review helpful

Jam Filled Butter Cookies

Reviewed: Jan. 19, 2010
I wouldn't change a thing! This recipe is a 5 Star recipe as is. Cookies are buttery and melt in your mouth. I used some Moravian Fig Spread from Whole Foods in my cookies and it was divine! Great recipe! Thanks for sharing MKHG
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3 users found this review helpful

Southern Skillet Cornbread

Reviewed: Jan. 18, 2010
This is a great cornbread recipe and almost exactly what I've been searching for. I grew up in Texas and my mom always used Martha White's Cornbread Mix. However, living in Boston now I cannot find that in my stores. The only change I made to the recipe is that I use far less sugar. I used only 1/4 cup as I don't like my cornbread sweet. I also think it could of used maybe 1/2 tsp more salt...maybe. I'm going to try it again today and I'll will update my review to confirm if that was a wise addition. Also, I make my cornbread in a 10 inch cast iron skillet. I put about a tblsp of vegetable oil in the skillet (just enough to coat the entire bottom of the skillet) and let the skillet heat up in the oven before I pour in the cornbread batter. It comes out nice and crisp on the edges that way. (Just the way my mom and grandma did it!)***UPDATE*** I made used 1 1/2 tsp of salt and it really made a difference in the flavor. Now I have the PERFECT cornbread recipe!
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Homesteader Cornbread

Reviewed: Jan. 17, 2010
This is a great cornbread recipe and almost exactly what I've been searching for. I grew up in Texas and my mom always used Martha White's Cornbread Mix. However, living in Boston now I cannot find that in my stores. The only change I made to the recipe is that I use far less sugar. I used only 1/4 cup as I don't like my cornbread sweet. I also think it could of used maybe 1/2 tsp more salt...maybe. I'm going to try it again today and I'll will update my review to confirm if that was a wise addition. Also, I make my cornbread in a 10 inch cast iron skillet. I put about a tblsp of vegetable oil in the skillet (just enough to coat the entire bottom of the skillet) and let the skillet heat up in the oven before I pour in the cornbread batter. It comes out nice and crisp on the edges that way. (Just the way my mom and grandma did it!)***UPDATE*** I made used 1 1/2 tsp of salt and it really made a difference in the flavor. Now I have the PERFECT cornbread recipe!
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Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili

Reviewed: Jan. 17, 2010
I am a transplanted Texan living in Boston. You can't find good Texas Chili here. This recipe certainly hit the spot. The recipe author is correct REAL Texas chili does NOT have beans. You can't find coarse ground chili beef hear either. I bought stew meat and gave it a few pules in my food processor and it was perfect for Chili. I followed the recipe for the most part. I tweaked the spices only slightly to suit my familiy's tastes. I sued cayenne pepper for the heat and did not use a jalepeno (You can control the heat a bit better this way.) I used quite a bit more cumin--probably around 4 tablespoons. I like the smokey flavor of the cumin. This is a great recipe. I don't think you would go wrong sticking to it exactly. If can also be adjusted to suit your personal tastes very easily.
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Peanut Butter Bars I

Reviewed: Dec. 22, 2009
Very yummy for the peanut butter lover in your life! I even made using chips ahoy cookie crumbs because I was out of graham crackers. It was just as good!
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2 users found this review helpful
Photo by Cyndi

Cinnamon Rolls III

Reviewed: Dec. 17, 2007
This is a 10 Star Recipe! They are absolutely sinful! I baked as per the recipe except I did use the entire package of vanilla pudding. I don't think that made a big difference either way. I don't have a breadmaker so I just proofed the yeast in the warm milk, water and sugar for 10 minutes. I blended in my stand mixer by adding the yeast mixture, butter and egg slowly to the dry ingredients. I used anothers reviewer's tip (possibly from another recipe) to cut into rolls. USE DENTAL FLOSS! Cut off about a 10" string of floss. Slide it under the roll, pull up the ends and criss cross as if you're tieing your shoes. This will slice the rolls without "squishing" the dough! Nifty trick! I found the cream cheese icing to be just the perfect amount. I got 12 nice sized rolls into my 9x13 pan. Some people might prefer a bit more icing but I think it would be overkill. These are almost TOO good!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 9, 2007
These are very good cookies. I double the cinnamon (Just a personal preference.) This is the same recipe that appears on the Quaker Oats container with cloves added and substituting half the butter for shortening. The shortening does help the cookies not to spread as much. I don't use the butter flavored shortening becaue I just don't like the artificial butter flavor. I always soak my raisins in very hot water for about 10 minutes and then drain.
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Bread Machine Bagels

Reviewed: Dec. 6, 2007
These turned out very well. I was please as this was my first time to make bagels. I do not have a bread machine. I mixed the dough in my Kitchenaid stand mixer. Therefore, I mixed the flour and yeast together first with a little of the sugar and let it sit for 10 minutes. I let the dough rise for about an hour. Then I separated into 8 balls of dough. I punched a whole in the dough with my thumb and stretch the bagels with my hands. I then let them rise for 30 minutes on some silpat. I boiled the bagles for 3 minutes on each side. Then baked as per the recipe. I also added molasses instead of sugar to the water to give the bagels and nice rich color. They turned out nice and chewy and even looked better than I expected.
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Best Ever Pie Crust

Reviewed: Nov. 28, 2007
Excellent recipe. I used 1/2 unsalted butter and 1/2 shortening. I also used a couple of TBLSP of sugar, but that is just a personal preferance. As other reviewers have pointed out, everything (including shortening) should be chilled. Use ice water, only pour in what is necessary for the proper consistency. The dough should be soft but not tacky. Don't overwork the dough! I chill mine in the fridge for an hour before rolling out. I roll out between two sheets of parchment paper. I then put the dough back into the fridge for about 10 minutes before shaping into the pie plate. I have 2 Secrets For Pie Crust Success to share. I use Wondra Flour (yes the kind you use for gravy -- you must sift it into the measuring cup first). You can use pastry flour as well but it is not as readily available to the home baker. Also, I always bake my crust on the bottom of the oven for the first 20 minutes of baking to guarantee I never have a soggy crust! (Got that tip from the Pie & Pastry Bible!)
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Apple Crumble Pie

Reviewed: Nov. 28, 2007
Great recipes. I liked the crumble topping. I do have some tips to keep the crust from being soggy on the bottom. Sprinkle the apples with sugar and spices and then cook them on the stove for about 7 minutes. (You don't want the apples to be mushy.) Drain the apples in a colander, reserving the liquid. Then put the liquid back in the skillet and reduce by simmering about 10 minutes. (Let it caramelize to a nice brown color.) Mix the juices back with the apples and pour into prepared pie crust. You'll never have a runny pie again. ALSO, cook the pie on the floor of your oven for the first 20 minutes. The crust will be nice and crisp on the bottom.
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Buttery Soft Pretzels

Reviewed: Nov. 5, 2007
This is a very good recipe. The taste is fabulous. I baked these twice yesterday. The first batch I baked at 450 and the bottoms were burnt even at 7 minutes. I baked the second batch at 415. They browned nicely on the bottom, however were not very brown on top. I did use the 5 cups of flour as written. However, I added around 1/4 cup more water. The dough needs to be a little tacky. It shouldn't be dry. The second time I used 1/4 c sugar. There was no hint of sweetness at all. My husband preferred the version with less sugar. My kids and I preferred the ones with the 1/2 c sugar. Slightly less than 1/2 c may be the happy medium. Next time I will try making garlic bread sticks with this recipe. (Will only use 1/4 c sugar for that.) I did not brush with butter. Don't skip the baking soda process or the pretzels will not brown at all. I used my stand mixer to knead the dough. ***UPDATE: I've made these several times now. 1 3/4 c of water seems to work well. I put 1 tsp of molasses in with the baking soda bath. This gives them a browner color.
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Photo by Cyndi

Delicious Peanut Butter Cookies

Reviewed: Oct. 30, 2007
These are very delicious and moist. I took other's suggestions and used an entire cup of peanut butter. I chose not to substitute butter for the shortening. Your cookies will spread and flatten more if you use butter, so be sure to chill the dough first if you make this substitution. The flavor of this cookie is perfect. You won't compromise on taste by sticking with shortening. Before baking I rolled in Muscavado Sugar(Sugar in the Raw). This added nice touch. I baked at 350 for 10 minutes and they were perfect.
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Iced Pumpkin Cookies

Reviewed: Oct. 28, 2007
These cookies are really tasty. I used a cookie scoop to drop the cookies directly onto the cookie sheet. No need to flatten the cookies. They will come out perfectly. For the icing, I used a wire whisk. I kept the cookies on a baking rack (with a cookie sheet underneath). I just dipped the whisk into the icing and then drizzled over the cookies. These cookies are soft and delicious.
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Big Soft Ginger Cookies

Reviewed: Oct. 28, 2007
These cookies are delicious. Worth every star! I used orange juice instead of water and butter instead of margerine. I used a medium cookie scoop and just dropped the cookies onto waxed paper. I put a little shortening on the palms of my hands to make rolling into a ball easier. I used turbinado sugar to roll the cookies in. Two TBL of sugar was not enough for rolling. I used around 1/3 cup. The turbinado sugar really makes the coookies look nice.
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Black Cat Cookies

Reviewed: Oct. 21, 2007
Five stars for the "cute" factor and Four stars for the actual cookies overall taste. This is a good cookie. I rolled the dough into balls and then chilled in the refrigerator for 10 minutes. You won't be able to flatten and shape them if the dough is warm. Make sure you make the "whiskers" pretty deeply with the fork or they will disappear when baking. Big hit with the kids.
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Apple Strudel Muffins

Reviewed: Oct. 7, 2007
Good Recipe but as other reviews state, it needs tweeking. If you read the reviews, you'll be sure to come up with a 5star muffin. I added 1/3 c. vegetable oil and added 1 cup grated apple to the mix for moistness. I also added 1/2 tsp of cinnamon to the batter and double the strusel topping recipe. These muffins actually taste better the next day. That gives the apple flavor time to develop. (Store in an airtight container.)
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Fluffy Peanut Butter Frosting

Reviewed: Sep. 4, 2007
Perfect! Just what I was looking for. My son wanted a chocolate cake with chocolate buttercream frosting and peanut butter filling in the middle. This frosting worked perfectly as the "filling". I just used half the recipe. This will be my go-to peanut butter frosting from now on.
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Hot Artichoke and Spinach Dip II

Reviewed: Aug. 23, 2007
This is one of my go-to recipes for parties. Everyone loves it. I usually double it because it goes fast. It's great served with pita chips or tortilla chips. Like others mentioned, I find no need to add salt to this recipe.
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