HOLLY D Recipe Reviews (Pg. 1) - Allrecipes.com (1591407)

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HOLLY D

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Cherry Cheese Delight

Reviewed: Apr. 10, 2008
I thought the filling on this was very bland and the UNtastiest Cherry Delight i've ever had. I followed directions to the T, but had to keep adding powdered sugar to it, because it was not at all sweet and lacked any real flavor. After finally adding over 1 cup of powdered sugar and some almond extract for additional flavor, it was much improved. But as this recipe calls for, it's very lackluster. I'd give a 1 star, but I never tried the crust, so i'm giving credit for it since it does look good. I just can't have nuts, so have to stick with graham cracker crusts. I'll definately stick with my old recipe.
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1 user found this review helpful

Shortbread Crust

Reviewed: Apr. 28, 2007
Yummy! Follwed the directions exactly and the crust came out perfectly. It didn't stick to my pie plate and didn't crumble when I cut the pie into pieces. I used this recipe when making the "Strawberry Shortbread Pie" recipe from this site. They are a perfect match.
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1 user found this review helpful

Strawberry Shortbread Pie

Reviewed: Apr. 28, 2007
This pie is awesome! I followed the directions exactly and the pie set up beautifully and did not fall apart when cut into pieces. Next time I make it, i'll probably up the sugar to 1 cup and add a bit more corn starch to make up for it. I also added 1 tsp of vanilla after cooking. But that is my own personal preference. As is it's still a great pie. I made the shortbread homemade from another recipe on this site.
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3 users found this review helpful

Best Ever Pie Crust

Reviewed: Jul. 8, 2006
I just love this crust and so does everyone else who has tried it! I have used it for pies and chicken pot pie. It's easy to roll out. I have to add a little extra flour usually just to get it smooth, but it bakes up perfect and flaky. Also, if you need the crust NOW, just stick it in the freezer for 10-15 minutes. Works just the same.
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125 users found this review helpful

Butter Cream Frosting II

Reviewed: Jul. 8, 2006
I've been using this recipe for years now, and my Mom has been using it for decades. I love this recipe. The only thing I change is I always use real butter. Just made some today and added cocoa. Perfect!
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4 users found this review helpful

Mulberry Muffins

Reviewed: Jun. 11, 2006
The muffins were excellent. I made alot of revisions to the original recipe, basically using it as a base. Because of some of the other reviews, I used 3/4 C of Sugar and also added 1/4 of Brown Sugar. The muffins were sweet, but we love them that way. Also, I had no applesauce and was about 1/4 cup short on Sour Cream, so I used a whole cup of Peach Yogurt to substitute the additional 1/4 cup os SC and the applesauce. It didn't make the muffins taste at all peachy. After mixing, I thought the mix was a bit thick, so I added about 1/4 - 1/3 cup of the juice from the bowl my mulberrys were in. I think this added alot of extra flaroful. I also added 1tsp of nutmeg and 1 tsp of cinnamon. Because with all of these revisions, the muffins were super moist, a bit on the dense side, and had a great Mulberry flavor. I made 24 muffins at 2pm, and the next day we only had 3 left. The family loved them.
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31 users found this review helpful

Potato Soup VI

Reviewed: Oct. 8, 2005
My Mom made Potato soup this way, and I have myself for years. Sometimes I jazz it up a bit and add cheese, bacon, celery, or sometimes I am in the mood for plain Old Fashioned Potato soup. The only things I do different from this recipe is use cmilk and 2% milk, and I also add a stick of butter or Margarine. Easy to make and tastes yummy.
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58 users found this review helpful

S'mores

Reviewed: Sep. 16, 2005
These have been a favorite for bonfires and cookouts for decades. For a treat in the winter, you can make these in the microwave. Just heat until the marsmallow begins to expand.
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19 users found this review helpful

Homemade Butter

Reviewed: Sep. 16, 2005
I went the lazy route here, and used my Kitchen Aid mixer. The butter tastes great! Also try adding Strawberry Preserves, or Cinnamon & Sugar. They make a yummy butter, and go great over toast or bisquits. For those of you who have never made homemade butter, it takes some time. You will first get whipping cream, and then the cream will start to form chunks. Beat until the butter forms one large chunk, and the butter turns a light yellow. There will be leftover buttermilk, which you can save for later use. IMPORTANT** After draining excess buttermilk off of the butter, rinse the butter in cold water. Get as much of the excess buttermilk off as you can. If you don't do this, the butter will spoil in the fridge.
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165 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Sep. 5, 2005
This is an excellent glaze, and has so many uses. I have used it to dip strawberrys and raspberrys in. I've also added almond extract to the glaze, which is wonderful, and drizzled it over Chocolate Lovers' Favorite Cake. WOW!! This makes a winning combination. Next time I make this, I want to add maybe some mint extract to the choclate, or raspberry. Thanks for this recipe!
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1 user found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Sep. 5, 2005
Awesome. My whole family loved this cake. I made it for my Mom's surprise 54th Birthday Party, and it was a hit. I DID use Betty Crocker cake mix with the pudding already in the mix, and still added the full amount of pudding mix to the cake mix, and I though it came out better then the 2nd cake I made without the pudding in the cake mix. If you DO decide to go with pudding in the mix though, be very careful to let the cake cool completely before removing from the cake pan. Also, unless you just despise almond, think twice before substituting the almond extract with vanilla. The almond sooooooooo much to the flavor, and I don't think this cake would be as terrific as it is without the almond. I drizzled the satiny chocolate glaze over the cake, and I added some almond extract to the glaze too. Excellent.
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4 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: Sep. 5, 2005
Now this is some good icing, and easy to make. I'd recommend it to anyone wantitng to make their own.
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1 user found this review helpful

No Knead Refrigerator Rolls

Reviewed: Sep. 5, 2005
Definately not the best bread I have ever made,and I have been making bread for years. I only tried this one since the dough can be refridgerated overnight. I follwed the recipe to the T even using a brand new container of Fleishmans yeast, and it came out a tad on the dry side, and didn't rise all that well, but it did have a pretty good taste. I think that rising on the countertop is the only real way to make bread by hand without worry that it is going to dry out, which is what happened to me. I think I will give this recipe 1 more shot, and keep the dough outta the fridge.
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23 users found this review helpful

Glazed Apple Cream Pie

Reviewed: Sep. 5, 2005
The fillings are good, as is the glaze, hence 3 stars, but they just DO NOT go well together. I'm with some of the other reviewers. Use a different filling, I think then it would make a wonderful pie, especially with peaches. My hubbys favorite is Apple Pie, thats why I gave this recipe a shot. He said this pie was "O.K. but don't make it again." I agree with him. I think it all boiled down to this...... If you are a die hard Apple Pie lover, try another recipe. If you aren't so much into Apple Pies, then give this one a shot, maybe you will like it.
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33 users found this review helpful

Banana Bread I

Reviewed: Jun. 21, 2005
I love Banana Bread, and in my recent move, I've still not unpacked my box of recipes, so I came here to find a good recipe for Banana Bread. This bread was very easy to make, and came out tasting great and moist. The reason for a 4 star rating, VS 5 star, is because without a few of the variations I made, it would have been somewhat lacking in taste. I doubled this recipe, and added an extra banana for more flavor (7 total), and I also added 2TSP of cinnamon, 1 TSP of allspice, 2 TSP vanilla extract and then finely chopped walnuts. Banana bread just isn't all that without walnuts, to me. I have a recipe given to me by a friend a few years back, and I still have yet to find any recipe that tops it in taste. Now I just need to find it. I might make this one again, unless I find my recipe first. All in all though, this is a great tasting recipe with a few variations, and anyone should be pleased with the outcome.
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0 users found this review helpful

Elvis Presley Cake

Reviewed: Apr. 9, 2005
Oh My! This is really really sweet. I should have followed the suggestions of other reviewers, but I didn't because I wanted to be able to make my own adjustments to my taste after following the recipe. I did however use 3 cups of PS rather then 4, and it was still entirely too much. This recipe will be perfect using only 1 cup of white sugar with the pineapple, and only 2 cups of Powdered sugar. Also, the cream cheese taste was really overpowered by the powdered sugar so next time, I am going to use about 12 oz rather then 8. After these minor adjustments, it will definately be a 5 star, but as it stands now, I can only rate it a 4 star.
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7 users found this review helpful

Egg Noodles

Reviewed: Apr. 5, 2005
Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you a ton of time from just slicing them while lying flat. Also keeps them more uniform in shape.
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2494 users found this review helpful

Substitute Whipped Cream

Reviewed: Apr. 2, 2005
WOW! Avoid this one folks, unless you enjoy a challenge. I blended and blended until my arm about fell off, and still nothing but sweet milk. After 15 minutes of blending at every speed, I gave up. The directions really need to be more specific. How long do we blend before peaks begin to form. 2 minutes, or 20? I am trying to salvage my milk mixture. I poured it into a bowl, added extra vanilla to taste preference, and it's now in my freezer. Going to attempt to turn it into ice cream, or rather ice milk. Thanks anyways, but next time, just go to the store and buy cool whip. It will actually save time and even money considering todays milk prices. :-)
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18 users found this review helpful

No Bake Cookies I

Reviewed: Apr. 2, 2005
These cookies taste delicious! So why the 4 star? Well, if you like chewy soft no bakes, this recipe is perfect for you, but if your like me and like them to be a tad on the hard side, add more oats. I made these twice, the first exactly as the recipe calls for, and they barely even set, so I made them again 2 days later, adding an additional 1/4 cup of oats, and increasing the boiling time to 2 1/2 minutes, and they came out perfect. They still have the same great taste when made either way.
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5 users found this review helpful

Vermont Apple Pie

Reviewed: Feb. 1, 2005
As the recipe calls for, I would rate no more then a ***. After letting the pie stand for about 3 hours, I sliced it, and had nothing but a soupy soupy soupy mess with not enough flavor for my taste. I managed to salvage the pie by carefully lifting the top crust and adding about 1/3 cup of flour to the mixture, and then returning it to the oven to bake for another 25 minutes. I also added more cinnamon and nutmeg. This enhanced the overall taste and added more much needed flavor. After letting this cool, the second time it turned out great. I will make this recipe again, but next time I will definately add atleast 1/4 cup more flour and probably double the seasoning, just out of personal preference.
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28 users found this review helpful

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