CHICH009 Recipe Reviews (Pg. 1) - Allrecipes.com (18048682)

Whipped Cream Cream Cheese Frosting

Reviewed: Oct. 3, 2006

This is a really great frosting. Don't be nervous that it calls for regular white sugar - don't be tempted to use confectioner's instead. Just be patient and mix it until smooth, as directed. It will suddenly go from grainy to silky. Don't rush it! What you'll end up with is delightful - it would go well with so many flavors: strawberry, pumpkin, carrot cake all come to mind. I used it for strawberry cake and loved it (so did everyone else).

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7 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: Jul. 16, 2006

This is my favorite whole wheat crust. I start with the whole wheat flour, and only use enough white flour to make it come together. I've found that using 1/2c less than that specified yields the most tender crust, but this has not always been true - I've found that all dough acts differently each time you make it. I have also substituted honey for the sugar with great results.

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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Jun. 7, 2006

Very light and fluffy. If you are serving a big crowd and need to double the recipe, take my advice and don't double the salt. Also, use actual buttermilk, rather than the milk-vinegar type. They weren't quite as fluffy and light when I tried it with that method.

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0 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jun. 4, 2006

Tasted great, very moist, and kept well for a few days. My only complaint is that it tasted more like a zucchini cake that happened to be baked in a bread loaf pan rather than an actual traditional zucchini bread texture. However, who can complain about a zucchini cake anyway? It was very yummy. Most people helped themselves to 2 slices at my brunch.

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5 users found this review helpful

Lemon Square Bars

Reviewed: Jun. 4, 2006

These tasted great although following the specified time for pre-baking the crust made it a little crispier than I would have preferred for a shortbread. The lemon curd was very good. The overall appearance of these bars is not very appealing, but a dusting of powdered sugar definitely did the trick. These tasted better the next day. Next time I will add a few drops of yellow food coloring to enhance the curd appearance.

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2 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jun. 4, 2006

These were very tasty, but got a crumbly texture because I overbaked them by a few minutes (too many things going on at once...). Be sure to watch the timing - a few extra minutes will definitely take it from chewy and perfect to crumbly/messy (but still tasty). Will make again.

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1 user found this review helpful

Creme Brulee French Toast

Reviewed: Jun. 4, 2006

I'm giving this a four just because it was really too sweet with the caramel sauce on the bottom (and I am a self-proclaimed sugar fanatic). The overall taste was very good though. The Grand Marnier was undetectable and I would probably not bother with it next time, unless I added some orange zest or something to highlight the orange flavor. It was great to be able to make this the night before. I didn't have any sogginess problems that other people complained about. As long as you use day old (I used 2 day old) bread, you will be fine. Everyone at my brunch loved this and most people had seconds. Except for the sweetness, this did not taste as heavy as I was expecting it to considering the ingredients, which pleasantly surprised me. Overall the taste was great and made the house smell heavenly.

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5 users found this review helpful

Oven Scrambled Eggs

Reviewed: Jun. 4, 2006

These were the fluffiest, best tasting scrambled eggs I think I've ever had. They were also incredibly easy to make and a will definitely be a new staple breakfast item whenever I need to serve a crowd. I served them with warmed tortillas and an assortment of sauteed vegetables for people to make their own breakfast burritos. Everyone at my brunch commented on how delicious the eggs were.

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101 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 4, 2006

Definitely take these out of the oven before they look golden. In fact, they will still look a bit "raw." On the first batch I waited until I got a beautiful golden color, and as they cooled they hardened/firmed up. They still had a great taste, but were not soft or chewy. They were the type that crumble when you take a bite. The next batch I took out when they still looked a little undercooked, and as they cooled, they were the most perfect, delicate consistency. The difference between cooking 10 minutes and 14-15 minutes is just a matter of how you prefer your cookies. Also, the cookies definitely did not spread while cooking, which some other reviewers have said but I was skeptical and still placed them very far apart. If you need to cook a big batch at once, don't worry, they will not spread and run into each other. Great taste, I will definitely make again.

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5 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jun. 4, 2006

These were very good but definitely had more of a cupcake texture than a muffin texture. Nothing wrong with that, just not what I was expecting. The taste was still very good and was well-received at my brunch.

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1 user found this review helpful

Apple Cinnamon Muffins

Reviewed: May 1, 2006

This is such a great recipe. I halved the oat topping and it was just the right amount. I also added an extra 1/4 cup nonfat milk and extra 1/2 tsp cinnamon to the batter. I used 1.5 cups whole wheat and 1/2 cup white. I got exactly 12 muffins out of it. Since I used more whole wheat flour, I filled the muffin tins up almost full and baked for 25-28 min at 375 instead. They made the house smell great and are a nice healthy treat.

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22 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Apr. 27, 2006

I have made this recipe so many times and everyone always says it's the best biscotti they've ever had. I have also played around with it, substituting other extracts and nuts. Great results every time.

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1 user found this review helpful

Cathy's Banana Bread

Reviewed: Apr. 7, 2006

I altered this recipe to make it lower in fat, and it was still unbelievable. I used 1/2 cup nonfat sour cream and 1/2 cup nonfat yogurt in place of the cup of sour cream, and light, unsalted butter (50% less fat per tbsp!) instead of margarine. I also added 1 tsp of almond extract along with the vanilla. It was marvelous!

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3 users found this review helpful

Oatmeal Whole Wheat Quick Bread

Reviewed: Jun. 7, 2005

This recipe was perfect. it baked up so fast and moist - will definitely become a staple in my kitchen.

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0 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Dec. 30, 2004

Absolutely delicious. I have made this salad so many times now and each time I make it, it is the topic of conversation for half of dinner. Superb! Make sure you dont dress it until just before you're ready to eat it--it wilts very quickly and must be eaten the same day it is prepared (don't worry you won't have any left over!)

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0 users found this review helpful