EILISH40 Recipe Reviews (Pg. 1) - Allrecipes.com (18112560)

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Double Chocolate Mocha Trifle

Reviewed: Sep. 12, 2007
After all the rave reviews for this recipe I just made it. Having company tomorrow and they like sweet, creamy desserts. Is there a mistake in the amount of milk? 1-3/4 c. of milk to 2 boxes of pudding is not nearly enough. Even had trouble putting it together it is so thick. Very, very diappointed but am sure it is because of a mistake in the recipe. Has anyone else had this problem. I will serve it anyway, but have to add some sort of topping or chocolate sauce. Sorry for the negative comments. I am certainly not a novice cook.
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128 users found this review helpful

Irish Soda Farls

Reviewed: Jul. 13, 2008
My mother made Irish soda farls all her life and she was a wonderful baker, but her recipe called for approx. 2 tbls. butter cut in (like a piecrust). It gives the bread a softer texture. Wonderful hot with fresh butter and jam.
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123 users found this review helpful

Buttermilk Biscuits

Reviewed: Sep. 9, 2007
Usually when you use buttermilk you need baking soda. This basic recipe is good but needs about 1/4 tsp. of baking soda and then they will rise properly.
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101 users found this review helpful

Cool Whipped Frosting

Reviewed: Jun. 25, 2007
This is a very good and easy recipe - thank you. You can also use different flavors or instant pudding - my latest being white chocolate. Can also be put in small baked tart shells. Use your imagination.
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77 users found this review helpful

Cottage Pudding (Cake for Strawberry Shortcake)

Reviewed: Jun. 3, 2011
This is our favorite base for strawberries (or any other fruit). I prefer to use butter and this has to be extremely well creamed with sugar. You can also cut back on sugar by 1/4 cup. Do not overmix when adding flour and milk. These are just a few tips on this little gem of a cake being successful. Can also be used for an upside down cake - the possibilities are endless. Enjoy and thanks for submitting something straightforward and simple.
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75 users found this review helpful

Cucumber-Watermelon Salad

Reviewed: Aug. 8, 2008
This is a tasty salad (especially on a hot summer's day) as it stands, but adding some crumbled feta really livens up the taste. This is not a salad to be overlooked and also easy on your diet!!!
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73 users found this review helpful

Lemon Curd Bars

Reviewed: May 6, 2008
Great basic bar recipe but I leave out the baking soda in the crust because it is not necessary. Also, when time permits, homemade lemon curd is the best. Thanks for submitting.
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56 users found this review helpful

Basic Buttermilk Muffins

Reviewed: Oct. 22, 2011
I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more liquid. Also suggest using an ex. large egg. Hope this helps
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55 users found this review helpful

Susan's Butter Cake

Reviewed: May 8, 2008
Thanks. This is an excellent cake and after reading a review that said it did not have much taste I question if they used pure vanilla. This will make a difference. Also, it is better if it is allowed to age for a couple of days. A cake any baker would be proud to serve.
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52 users found this review helpful

Irish Brown Soda Bread

Reviewed: Sep. 24, 2010
Sorry, but there are better recipes for irish brown soda bread. This is OK but needs a bit more flavor. Suggest the following : add 1 tsp. baking powderl, 3 ozs. butter (not margarine or shortening) and a tablespoon or so of brown sugar. I think you will find it more interesting. I come from Ireland and have made many, many types of this bread.
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51 users found this review helpful

Buttermilk Pound Cake I

Reviewed: May 4, 2006
This recipe appealed because of the buttermilk and simplicity. I did make some changes because the original recipe I found to be uninteresting and a little dry. I subsituted 1/4 cup butter for some of the shortening and used the grated rind of 2 lemons rather than lemon flavoring. Also I glazed it with a simple icing made from lemon juice (real) and icing sugar.
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49 users found this review helpful

Down Under Lemon Tart

Reviewed: Aug. 5, 2008
Thanks for an excellent recipe. Made similar many years ago when I lived in Britain. For those who do not know what castor sugar is (or it is not available where they shop) you can put regular granulated sugar in the blender for a few mins. and that will make it finer.
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48 users found this review helpful

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

Reviewed: Jul. 9, 2008
A good basic coffee cake recipe that should be in everyone's file. Made as directed (fruit added to taste) it works well. Cannot understand how a recipe can be rated when someone takes is apart by the seams and doesn't even follow it. Sorry to complain, but this is annoying.
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47 users found this review helpful

Victoria Sponge Cake

Reviewed: May 19, 2008
This is a good recipe for a butter type cake (nice and rich), but I would not call it a spongecake. A true spongecake is made without butter and very, very light. A typical English treat usually filled with jam and topped with cream.
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45 users found this review helpful

Barm Brack

Reviewed: Jul. 13, 2008
Reviewer Helen said this recipe made her homesick - I tend to agree!. Have always loved this bread (and there are many variations). Great thinly sliced with butter or cream cheese. I notice that a lot of reviewers complain that baking times are not correct - I never totally trust baking times as given because oven differ. Saves a lot of heartache and disappointment.
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44 users found this review helpful

Steamed Cranberry Pudding

Reviewed: Sep. 29, 2007
This is a great pudding but 2 tsps of baking soda is too much. Hence the reason it hits the top of the tin and also the taste of the baking soda is overpowering. 1 tsp. is adequate and I have even made it with 1/2 tsp. Hope this is helpful.
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43 users found this review helpful

Dijon-Tarragon Cream Chicken

Reviewed: Aug. 23, 2006
Excellent recipes and good company fare. The only changes I made is to deglaze the pan with white wine (next time I will try brandy), added some chopped garlic and used unsalted butter. Always find that unsalted butter (or sweet butter) gives a much better flavor and does not burn as quickly
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39 users found this review helpful

Four Provinces Brown Soda Bread

Reviewed: Jul. 4, 2008
The combination is good for Irish soda bread (molasses always gives it a kick) but 1 tbls. cream of tartar - no way. Cream of tartar is drying and bread will be very crumbly. Suggest 1 tsp. of baking powder be substituted. I was weaned on Irish Soda bread both with and without molasses. Hope someone trys this method.
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38 users found this review helpful

Pineapple Upside-Down Cake III

Reviewed: May 4, 2008
Good cake but too big for us so it halves successfully. I substitute butter for shortening and the taste is deeper and texture better. This, of course, is to suit our tastes.
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33 users found this review helpful

Lemon Chiffon Cake

Reviewed: Jun. 19, 2006
This is an excellent cake. I have been making chiffon cakes of different types for years. This is the best lemon one to date and have topped it with blueberry sauce which seems to be enhanced by the lemon flavor. A keeper. Thanks.
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32 users found this review helpful

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