Cynthia Recipe Reviews (Pg. 1) - (18143239)

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Cake Mix Cookies IV

Reviewed: Feb. 23, 2013
These are great cookies. For those having trouble - too oily, too gooey, etc., it could be because you used the 15.25 ounce (Betty Crocker) cake mix rather than the 18.25 ounce size (Duncan Hines or Pillsbury). Betty Crocker pulled that little stunt a while back. And then they price the mix at $1.00 on sale, making you think you're getting one heck of a deal. Believe me, you're not! The loss of 3 ounces is significant in many recipes and shame on this company for trying to dupe us! Try this recipe with Duncan Hines.... it's terrific!
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27 users found this review helpful

Strawberry Cake Filling

Reviewed: Oct. 25, 2012
Fantastic recipe! I had frozen some strawberries over the summer, which I normally use for smoothies. I cut some up to use as the filling on a cake, but they were a little too mushy when they thawed. So I found this recipe and it is perfect. The only change I made was that I added a teaspoon of almond extract. I'm making a white cake with almond flavoring and thought this combination would be perfect. I wasn't wrong. Thanks so much for sharing!
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2 users found this review helpful

Creme Anglaise II

Reviewed: Mar. 13, 2011
This is a wonderful and very versatile recipe. I didn't have the vanilla bean and decided that I wanted a different flavor, so I used a butter rum extract that I recently purchased from a cake decorating store. Nummy! It kinda tasted like a butter rum Lifesaver! I spooned some on the bottom of a plate, placed a serving of bread pudding on top of it, and then drizzled all of that with a warm caramel sauce that I made. The 9x13 pan was gone in ten minutes. Thanks for such a wonderful tasting and incredibly easy recipe!
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3 users found this review helpful

Dennie's Fresh Lobster Salad

Reviewed: Mar. 10, 2011
WOW. What a great recipe! I really had reservations about the melted butter, but it just enhances the very rich flavor. Alot of people added lemon juice, but I thought rather than adding a liquid, I would just use lemon pepper. Perfect! I used celery seed to give it a little bit of that celery flavor, but using a little celery for crunch would be great too. As well as using a little shallot. However, don't feel like you need to add anything or make any changes to this recipe, it is brilliant. I just love the simplicity of this recipe. So many lobster salad recipes call for fennel or tarragon, which, to me, takes away from the lobster flavor and makes it taste like licorice. I agree with another reviewer that using a croissant would definitely be best for this recipe. I also agree adding tomato and lettuce would enhance the flavor, but add it to the sandwich, not to the salad. Thanks so much for such a great recipe!
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1 user found this review helpful

Chewy Caramel

Reviewed: Mar. 26, 2007
This is a fabulous recipe. Since I was covering apples with caramel, I needed a little more than this recipe called for. I ended up making another recipe in this site that didn't call for brown sugar. It was good, but I have to admit that the brown sugar gives the caramel a deeper, richer flavor. I ended up combining the two candies and came out with a fantastic caramel. The only change I made was to reduce the butter by half. It was not greasy at all. Will definitely make again. Thanks so much!
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5 users found this review helpful

Caramels I

Reviewed: Mar. 26, 2007
Great recipe. Since I was making caramel covered apples, I needed more than this recipe called for. I made another recipe on this site (Chewy Caramel) and ended up combining both of them. The Chewy Caramel recipe calls for brown sugar and I thought the combination of the two made a spectacular caramel. I did follow others' advice and reduced the amount of butter by half. This is a perfect recipe by itself or when combined with one made with brown sugar. Thanks!
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2 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Jan. 25, 2007
These are hands down, by far the best peanut butter cookies I've ever made (and I've been baking for years). I love them just as they are. For an added treat, I wrap the dough around a Hershey's caramel filled Kiss and then roll it in a combination of cinnamon and sugar. It just doesn't get any better than this. Thanks so much for such a terrific recipe!
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0 users found this review helpful

Cream of Coconut Cake

Reviewed: Jan. 25, 2007
I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes, not so much in the cake but the frosting. For the cake, I separated the eggs. I added the egg yolks with the cake mix, but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting, I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight), I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe!
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165 users found this review helpful

Soft, Moist and Gooey Cinnamon Buns

Reviewed: Sep. 27, 2006
Absolutely fabulous recipe. Very easy to follow. I used a 16x21 inch board and rolled out the dough to fit it. Perfect! I did have to use a larger pan, 12x16, but the 24 rolls fit beautifully. If you want to fit them into a 9x13 pan, cut the dough into 12 rolls rather than 24. They need a few more minutes of baking time, but they're huge and delicious. Better than you can get at any mall or bakery. I agree with others who suggested more filling but I found doubling it to be a tad too much, so I now make just half again more filling (1 1/2 times the amount called for). I also used a cream cheese frosting, just because we love it so much! If you want to make these so they're hot and fresh first thing in the morning, you can make the dough the night before. After you've rolled them out, spread the brown sugar mixture, rolled and cut them, put them in your prepared pan and put the pan in the fridge. In the morning, just place a large pan of boiling water in the oven (near the bottom) and put the pan of rolls in above it. Within 30 minutes or so, they will rise and you will be ready to bake them. Just take them out, preheat your oven, and you'll have hot, fresh, gooey goodness in no time. You cannot go wrong with this recipe. It's perfect! Thanks so much!
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188 users found this review helpful

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