RAINY104 Recipe Reviews (Pg. 1) - Allrecipes.com (1822689)

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Black Magic Cake

Reviewed: Jun. 5, 2013
My family Loves this cake best of all the chocolate cakes, and they are chocolate fanatics! It's reliable, always tender, moist chocolaty and delicious, and its easy to make. Using real buttermilk makes a difference, so use it if you have it, and be sure to make the coffee very strong. If you have trouble removing the cake layers from the pans, you can grease the pans, then line the bottoms with greased parchment or waxed paper cut to fit, before flouring. This makes a wonderful layer cake and works well with many different frostings.
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1 user found this review helpful

Crispy and Creamy Doughnuts

Reviewed: May 29, 2013
I made both a full recipe, and one scaled down by half, and followed the recipe carefully for everything including frying. The recipe worked just as well scaled down as it did when making the full amount. The results were wonderful, the donuts were lightly crispy tender and golden on the outside and tender and fluffy on the inside. We didn't like the glaze, but I do have other glaze recipes that I like better. Cinnamon sugar, or honey coating was nice on these donuts to. The donuts are slightly sweet without any glaze or sugar coatings and I actually like them best without anything on them at all. I've made the donut dough ahead of time and shaped and frozen the raw donuts so we could have hot fresh morning donuts in less time. Once they're frozen all thats left to do is remove them from the freezer, then thaw and allow them to rise before frying. Removing soft, raw Donuts from the rising tray can be tricky, so I lined the tray with lightly greased waxed paper and cut it after the donuts finished rising, so that each donut had its own waxed paper square to make it easier to turn the donuts into my hand or into the hot oil, avoiding the danger of donuts sticking to the tray and being deflated or misshapen during removal. I covered the dough with plastic wrap rather than cloth during the final rising. My biggest problem with this recipe is that the donuts start to vanish from the cooling rack before I can finish frying and glazing them all. Thanks for sharing this one Kelly
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5 users found this review helpful

Chocolate Cream Pudding

Reviewed: Feb. 1, 2012
This pudding was lovely and rich. I confess we altered it slightly to suit our families tastes. I used the traditional technique of melting the chocolate in the butter before adding it to the pudding and reduced the sugar to 3/4 cup. It didn't make anything near six servings, but I will happily double the recipe and make it again.
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2 users found this review helpful

White Christmas Jewel Fudge

Reviewed: Dec. 20, 2006
Don't give up on this candy until after its been chilled for the minimum time specified in the recipe. Mine sat in an unheated kitchen in a plastic bag on the counter, overnight, and was just perfect the next morning...even though I’d come within a hairs breadth of throwing it away the night before. I’d overlooked that last line in the recipe that says “chill for two hours in the refrigerator”. Heating the condensed milk to boiling temp and allowing it to boil briefly before adding the chocolate seems to help the candy to set-up well later. My copy of the recipe specifies it should be stored in the fridge. I’m including a note with my gift packages, directing that the candy should be kept cool until just before serving time. This candy is quick and easy to make, can be done in the microwave, sets-up well (if you just remember that white chocolate defies the usual rules of fudge, and actually will set-up properly once its been chilled.) and looks very nice poured thickly and cut small. Fudge lovers like the intense sweetness. I prefer to allow candies to reach room temp before serving.
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3 users found this review helpful

County Fair Corn Dogs

Reviewed: Sep. 17, 2000
I recently found this recipe at all recipes.com, and was excited and pleased to see it, Ive been searching for a good corn dog recipe for years. Then I Tried it,what a dissapointment! the recipe calls for corn flour,and local stores dont sell it (unless they sell it by some other name) so that could be the reason for the poor results. The corn Dogs we made from this recipe were tasteless, and the texture was heavy and tough.
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17 users found this review helpful

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