Wendy Earwood Recipe Reviews (Pg. 1) - Allrecipes.com (16201892)

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Wendy Earwood

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Blueberry Stuffed French Toast

Reviewed: Jul. 14, 2011
I gets three stars for flavor. I give it 1 star for baking instructions. 350 for 20-30 minutes is no where near enough time. I'd say more like 400 degrees for 45 minutes. taking the foil off half way thru the cooking time. At 350, I baked for almost an hour and it's still very soggy on the bottom and barely cooked on top. Maybe the milk ratio should be looked at more closely. Unsure. Will try again and play with the cook times. I did add cinnamon to the sugared topping. I like that addition.
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203 users found this review helpful

No Bake Rum Balls

Reviewed: Oct. 24, 2010
AWESOME! I did tweak the recipe a bit but only because I didn't have enough nilla wafers. I used half nilla wafers and half cheap ginger snap cookies from publix. the ginger snaps added a little zip to the balls and I may even do it the same way again. Very Good! I also made the balls 1 inch. 2 inches seems too much.
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13 users found this review helpful

French Baguettes

Reviewed: Mar. 18, 2012
I made the recipe as listed but did use a cup of water in the oven to add to the crispiness and it could still use a crispier crust. I think I will bake at 400 next time to see if that will help. I made 6 individual loafs for meatball subs. Can't wait to try them!!
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4 users found this review helpful
Photo by Wendy Earwood

Bread Machine Bagels

Reviewed: Dec. 31, 2011
This was my first attempt at making bagels. They were awesome! and oh so easy (I used my new bread machine I got for Christmas). I tried one users idea of kneading blueberries in after the "dough" cycle. With my machine, that didnt work well at all. Next time I will add more towards the beginning of the mix cycle as the dough was too stiff after it had risen and I was flinging blueberries all over the place while making the bagel hole bigger..ha ha ha. I was very impressed with this recipe and cant wait to try other variations.
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4 users found this review helpful

Cranberry Scones

Reviewed: Feb. 5, 2011
these are really nice scones. I've used craisins in the past and not true cranberries. I love the flavor that cranberries give the pastry. The only comment I had during the prep time is no where does it tell me to chop the cranberries that go in the butter. I decided that it needed to be chopped and not left whole but this really should be identified as chopped as listed for the scone part. The cranberry butter is wonderful! Takes the scone over the top! 1 1/2 cups of butter for 16 scones is just too much though. I will cut it by at least half next time. In all, I have added this to my recipe box and WILL make them again.
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4 users found this review helpful

Apple Brownies

Reviewed: Feb. 5, 2011
I give it 4 stars for flavor. They are delicious!. I don't care at all for them once they have cooled. The flavor is still great but they are hard to eat. Have to put them in a dish and eat with a fork. they don't hold together very well. I think I will continue my search for the perfect apple dessert.
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4 users found this review helpful

Overnight Coffee Cake

Reviewed: Dec. 22, 2010
This was amazing!! Everyone Loved it! Even my picky eaters asked for seconds. Days later, I finished the last piece and it was STILL moist and delicious!
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4 users found this review helpful

Bread Machine Focaccia

Reviewed: Jan. 11, 2012
5 stars all the way! This was amazing bread! Only thing I did different was to give it a good 30 minutes rise time once out of the machine as getting it out and stretching it caused the bread to go flat. I just laid plastic wrap over it and microwaved a kitchen towel for about 20 sec. to heat it up and help warm the bread. Not sure if it was necessary but my bread did rise nicely. This was a home run for me. Can't wait to try other herbs and veges. Update...I made a plain version of this (minus herbs and garlic) and placed the dough in a regular loaf pan, let raise about 25 minutes and baked at 375 for 25 minutes. Husband said it was my best loaf of bread yet! This recipe is versatile!
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3 users found this review helpful

Cake Balls

Reviewed: Jan. 1, 2011
Just did nothing for me. This review is for the taste and overall appeal for the dessert. They were a little time consuming but freezing them worked great. I tried the red velvet/cream cheese frosting version since it's Christmas and I "might" make them again using a choc cake/peanut better frosting and then dipping in dark or milk choc but it just wasn't that great to warrant the work and effort.
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3 users found this review helpful

Maple Salmon

Reviewed: Nov. 8, 2010
super easy and oh so good! I didn't have time to marinate so I just mixed up the ingredients and poured over the salmon then baked. Once cooked, I poured the sauce over the fish and served with rice and veges. My husband said to make extra sauce next time.
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3 users found this review helpful

White Cake Frosting II

Reviewed: Oct. 26, 2010
worked great! I made it exactly as stated. I think that next time I will add a little more flavoring. I can still taste the shortening (I used the butter flavored shortening). Butter frosting is still the best but this is a great quickie!!
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3 users found this review helpful

Hummus III

Reviewed: Jan. 29, 2012
this humus is amazing! Only thing I did different was added more olive oil. No way the amount written is enough. About 1/2 cup for 8 servings.
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2 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Dec. 17, 2011
very good!! I did add 1/2 teaspoon extra of baking soda. next timemight add alittle more. to make a nice airy brittle, I took someone elses idea, kept my pan warm and once poured onto the pan, just tipped the pan to spread, not touching it. worked great. also added 2 cups nuts. could have used even more. but I like the peanuts.
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Chicken Breasts with Plum Salsa and Basmati Rice

Reviewed: Aug. 13, 2011
LOVED the Salsa!! I used a jalapeno instead and found it a perfect degree of heat and still maintain the flavor of the salsa. It was awesome with the chicken! This one is a keeper!!
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2 users found this review helpful

Fluffy Seven-Minute Frosting

Reviewed: Jan. 21, 2011
Most excellent. I made as listed on the recipe. I forgot to add the corn syrup as others had suggested. I'm not sure why they were adding it. I did do one thing by mistake but I think it was that mistake that made it great. I accidentally whipped the egg whites and cr. of tarter a little too long and it was way past "foamy" and turning into a meringue before I stopped the mixer. I didn't have to whip the sugar into the whites for very long before it was ready. Everyone raved about it and I will add that 30 servings (for 24 cupcakes is WAY too much :) I now and going to find something to make that I can use the leftover fluff. I put it in a zip lock bag this morning and it's still soft and fluffy.
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Lemon Delight

Reviewed: Jan. 21, 2013
I made the recipe today. I also made homemade lemon pie filling as you just can't beat it. It's more time consuming but oh so worth it! The dessert was a hit! Everyone loved it!
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1 user found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Jul. 8, 2012
Wow! What a cookie! My new go to for peanut butter! I changed nothing. I like a softer cookie so I baked mine for 11 minutes.
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1 user found this review helpful

Lemon Curd

Reviewed: Jun. 14, 2012
Oh my goodness! This is amazing! I made lemon cupcakes and stuffed them with the lemon curd. My husband said it was the best cupcake he's ever eaten! I didn't change anything in the recipe and will be making this more often! Thank you Margaret for sharing!
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1 user found this review helpful
Photo by Wendy Earwood

Jumbo Banana Cookies

Reviewed: Feb. 18, 2011
I made exactly as stated minus the oven setting. I baked at 350 for 13 minutes. Rotating the cookies sheets at the half way point to ensure even baking. I really liked the cookies but they were a bit bland. I would have preferred a stronger banana flavor but I will make these again.
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Simple Crusty Bread

Reviewed: Feb. 6, 2011
This really is great bread and is totally easy to make. I would have given it 5 stars but the ingredients didn't measure exactly correct. I used just less than 6 cups flour and it was in no way loose. In fact, that is why I didn't add all the flour. It was looking more dry so I stopped and just kneaded a few times what flour I'd added. It makes a lot of bread! I made one loaf and will make another later this week since it states I can refrigerate for up to two weeks. I'll add another post about the next batch but the first loaf was great! (BTW: I made it into the shape of french bread). I'm going to make bruschetta with what I have leftover this evening. I am also a newby with making bread and this is one of the few that do not call for using a bread machine. LOVE THAT!
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