Darcy Recipe Reviews (Pg. 1) - Allrecipes.com (1822851)

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Apple Maple Crumble Pie

Reviewed: Oct. 13, 2002
Very easy recipe to throw together. I didn't have the 2/3 cup of maple syrup called for in the recipe, I used what I had (just enough to drizzle over the top of the apples) and it wasn't too sweet, just right. I also sprinkled a little cinnamon over the top of the apples before adding the crust. My family loved it. A+++
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66 users found this review helpful

Raspberry Sour Cream Pie

Reviewed: Sep. 7, 2001
This is a great recipe. I substituted 3 cups of fresh sliced peaches for the raspberries and it was fabulous. I brought it to a party and it was gone in no time. Everyone loved it. Someone even said a pie like this can't be bought in the store. A+++
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40 users found this review helpful

Gelatin Spritz Cookies

Reviewed: Oct. 27, 2002
I made these last year for Christmas and had no problems making them in my new cookie press. It was my first time ever making spritz cookies. I came back this year looking for this recipe to make them again. I made green lime Christmas trees and yellow lemon stars. I also sprinkled on colored sugar before baking them. I was hesitant at making these, but I am glad I did. Yum!
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38 users found this review helpful

Pistachio Cream Cheese Fingers

Reviewed: Nov. 14, 2002
I let the dough sit out until very soft and put it in a pastry bag with a large star tip and piped out the fingers. I dipped one end in the chocolate. They looked very nice.
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27 users found this review helpful

Caramel Frosting I

Reviewed: Sep. 27, 2005
Excellent! Very easy to make and it tastes sooooo good. I wanted to make a pourable frosting so I only added the first 1/2 cup of powdered sugar. I also had to add some extra milk because after it cooled a bit it turned into a big glob. I put it on a apple bundt cake, a perfect combination. Thanks for the recipe. I definately will be using this again on many different things.
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25 users found this review helpful

Blueberry Crumb Bars

Reviewed: Jul. 21, 2005
These are delicious! They are best a little warm with vanilla ice cream melted on top. The crust and crumble topping are great and stay crunchy days later. I used fresh blueberries the first & third time I made these and black raspberries the second. The blueberries is still my favorite. I followed the recipe exactly but I used butter flavored shortening sticks (makes them stay crunchier longer!). This is my new favorite summertime dessert. I still want to experiment with more fresh fruit, I'm thinking of tart cherries. Mmmm!
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20 users found this review helpful

Choconut Macaroons

Reviewed: Nov. 14, 2002
I doubled this recipe. Mixing the sugar and the almond paste took a lot of unexpected work, my fingers were so cramped up. Eventhough I packed the coconut when I measured it, I had to add extra to make the egg whites less runny. I used a small cookie scoop to get a nice mound of coconut. They kind of fell apart on the sheet but I just reshaped them and they held their shape when baked. After all that I was very pleased with the end result. They turned a nice golden brown and didn't ooze the egg whites out the bottom. I couldn't stop eating them either. They are so addicting. The almond paste is secret ingredient in these. It's a good idea to put the mini chips in the macaroon rather than dipping them in chocolate, easier too. Good recipe to try if you like coconut and chocolate. I will make again, just will have to find a short-cut with the almond paste and sugar, maybe have my husband do it. :)
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17 users found this review helpful

Deep-Dish Peach Custard Pie

Reviewed: Aug. 23, 2004
This pie tasted very good and was surprisingly not very sweet. But be sure to put a lined baking sheet underneath the pan when baking it. I made two pies and both ran over A LOT. You could probably get away with two pies from one recipe of custard filling.
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12 users found this review helpful

Hummingbird Cake I

Reviewed: Mar. 23, 2003
A very good and moist cake, but the banana flavor kind of over powers the pineapple taste. Even better with a cream cheese frosting.
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11 users found this review helpful

Fireman's Apple Pie

Reviewed: Oct. 11, 2000
I wasn't sure about this recipe, but I figured I would try it because the calories and fat from the crust are cut out. I added 1/2 cup of sugar to the recipe because it didn't seem sweet enough. The ingredients that make the "crust" were very dry, according to the recipe it seemed like it would be more liquid. But it turned out okay, it didn't really seem to make a "crust" but it did hold together at the bottom.
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10 users found this review helpful

Blueberry Crumble

Reviewed: Oct. 19, 2000
I'd been looking for a one crust blueberry or cherry pie and this recipe looked perfect. I made this but in a unbaked 9" pie crust and used half of the butter and cake mix (I skipped the pecans). I covered the crust with tinfoil and baked it about 10 min. longer than the original recipe called for. I saved the rest of the cake mix to top off a cherry pie I'm going to make like this. Very easy and a big hit.
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9 users found this review helpful

Blueberry Potato Cake

Reviewed: Aug. 11, 2005
I have mixed reviews about this cake. I liked that it was old-fashioned and it tasted good but it kind of reminded me of blueberry pancakes without the syrup. It was very moist but was too wet in the center. I added more time than the recipe stated & it still was too dense. This recipe could benefit from some kind of light cream frosting or something served on the side. My husband would not try this. Once I told him there was a mashed potato in it he refused.
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8 users found this review helpful

German Potato Pancakes

Reviewed: Apr. 7, 2003
YUM! Just what I remember them like when I was little. I love them with either sour cream or applesauce on top!
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6 users found this review helpful

Apple Crumble Pie

Reviewed: Oct. 26, 2005
Easy and delicious pie. I liked that the real taste of the apples comes through and is not masked by a lot of sugar and cinnamon, but is still plenty sweet. I used half white and half brown sugar when topping the apples. I also liked that this pie wasn't runny causing the bottom crust to get soggy. The baking time was pefect to bake the apples and the bottom crust throughly without burning the topping. I used 5 cups of Jonagolds and have to say this is one of the best apple pies I have ever made.
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5 users found this review helpful

Pignoli Cookies I

Reviewed: Dec. 14, 2009
These are so good, very light and like a macaroon. I made them for my brother's family that has gluten allergies, I hope they like them as much as I did. Very easy to make in the food processor. Highly recommended!
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3 users found this review helpful

Playgroup Granola Bars

Reviewed: May 19, 2005
These were really good. I added about 1/4 cup of butterscotch chips and 1/8 cup unsalted sunflower seed along with the raisens that are optional in the recipe. You can very easily exchange other ingredients you have on hand and they were very easy to whip up in a hurry. Thanks for submitting the recipe.
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3 users found this review helpful

Eighth Race Pie

Reviewed: Nov. 26, 2003
This is a great pie. A bakery I used to work for also made this pie. It's always a hit.
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3 users found this review helpful

Strawberry Cake II

Reviewed: Apr. 7, 2003
This cake was delicious! I baked mine in a 9x13 inch pan for about 35-40 min. and I used a cream cheese frosting and added about a cup of fresh strawberries. My husband is a strawberry lover and especially loved it. It was such a hit that this is what I am using for my daughter's 1st birthday cake! Pink frosting and pink cake, perfect for a little girl!
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3 users found this review helpful

Apple Bundt Cake

Reviewed: Sep. 28, 2002
I made this for a family get together. Everyone loved it. We have an apple orchard in our family and we are always looking for new apple recipes to make in the fall. Fairly easy to make and pairs well with "Caramel Frosting I" from this site. Thanks for the great recipe.
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3 users found this review helpful

Pumpkin Raisin Scones

Reviewed: Dec. 9, 2009
Delicious! I followed the instructions provided by Baker-@-Heart which produces traditional wedge shaped scones (except I use dried cranberries for the raisins and I divide the dough in half and flatten each half to about an 8" round and cut 8 wedges). I just baked my 3rd batch of these and I can't wait for them to cool a bit to eat one.
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2 users found this review helpful

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