octoberbluemoon Recipe Reviews (Pg. 1) - Allrecipes.com (18246916)

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Barbara's Golden Pound Cake

Reviewed: Jan. 3, 2006
Excellent recipe!!! The first one I attempted was a lemon cake. When I poured it into the bundt pan I saw that the batter was too much to fill the pan so I filled it to where I thought was enough, then I put the rest of the batter in a cupcake pan which made 11 cupcakes. The cupcakes were done in half an hour, the cake was done in 45 minutes and it still seemed to be overdone by the appearance and texture of the crust, but it was AWESOME when I tasted it!! I think I doubled the lemon extract to 2TB and it had a very good lemon taste. The cake still rose a lot and almost ran over the edges of the bundt pan but managed to be contained. The second time I attempted the recipe I just made it into a vanilla cake instead of lemon and ended up adding maybe 3TB of vanilla to make sure it tasted like a vanilla cake and not just a "yellow" pound cake. Again, the batter was too much for one bundt pan so this time I put some into a metal loaf pan. (Maybe I should have used regular pound cake pan??) The cake turned out so good and moist and my in-laws loved it and kept sneaking slices throughout the day!!! My MIL even said my recipe blew away her mother's pound cake recipe because it was dense, yet soft and so very moist. The crust comes out a golden brown and is ever so lightly "crunchy." Even though the cake takes forever to mix (and I used a stand mixer and took probably 30 minutes mixing it) it's worth the time. Your family and guests won't be disappointed!
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Honey Baked Chicken II

Reviewed: Jan. 3, 2006
Loved this recipe! I only used 2 leg quarters (2 thighs, 2 legs). I slashed and stabbed the chicken before putting it in the casserole dish to make sure th marinade would permeate the chicken. I used about 3 pats of butter instead of the recommended amount and used maybe a tablespoon of mustard. I also fried a sliced onion and added it to the marinade. I basted the chicken a few times while it was cooking and raised the temp to 400. It was done in an hour and tasted so good with basmati rice and cinnamon, honey and brown sugar flavored carrots!!! My picky 2 year old loved the rice with gravy mixed in and asked for more. I think this would even taste great with wings too!
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2 users found this review helpful

Busy Day Chicken

Reviewed: Jan. 4, 2006
This recipe was so quick and easy and the chicken was SOOOOO moist and fell off the bone. I put in 2 leg quarters along with some of my family's secret recipe bbq sauce, a few dashes of garlic powder and some brown sugar and let it cook on high for 4 hours. About halfway through I added a couple of pieces of cut up beef smoked sausage. I've just found one of my Superbowl recipes. I might even try it with wings! YUM!
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4 users found this review helpful

Easy Sugar Cookies

Reviewed: Nov. 30, 2006
Easiest sugar cookies ever and they tasted so good! This recipe deserves 10 starts! I was having a pregnant "gotta have cookies NOW" moment so I looked in the kitchen and found everything I needed except for the salted butter and all purpose flour. I used self rising and omitted the baking soda and baking powder. I added a few dashes of salt (maybe 1/2 a tsp) to the UNsalted butter. * NOTE - If using self rising flour (which does contain some baking soda and powder) and salted butter I wouldn't even bother adding salt to the recipe. I formed little balls, rolled them in sugar and sprinkles, put them in the freezer on a plate for about 10-15 minutes, heated the oven and popped them in half frozen. They were done in about 8 or 9 minutes but watch them closely. Don't make the mistake and overcook them. When you take them out they will look very pale but that's because most of the ingredients are light in color. When the bottom looks barely darker than the top of the cookie they are done! They will come out VERY soft but will harden up some after you take them out of the oven. I didn't have a wire rack to cool the cookies on so I let them cool on a plate. And I would also recommend that you freeze them for at least 10 minutes if you plan on baking them immediately and if you do freeze them to save for later make sure you thaw them halfway before baking. If your cookie gets too flat when it bakes it's probably because they weren't cool/firm enough before baking. Happy baking!
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39 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 6, 2007
I've never been a fan of chocolate chip cookies...UNTIL NOW!! These are by far the best choco chip cookies I've ever had. This was my first time making chocolate chip cookies. I made the mistake in the first batch and made the balls too big which made cookies with a 4 inch diameter. But my family didn't mind at all eating a huge cookie! I deleted the nuts and added a mixture of semisweet chips and white chocolate/milk chocolate swirl chips. Yummy!!! This cookie rates up there with the "Easy Sugar Cookies" recipe from this site.
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Apple Crisp III

Reviewed: May 27, 2008
Great recipe! But I made a few changes. I didn't measure the amount of apples. I just cut up 3 fuji and 2 granny smith apples into thin slices, sprinkled them with sugar and cinnamon (didn't measure) and stirred until even coated. Also added a couple of dashes of nutmeg to give it a little more depth, sprinkled the apples with water and put it into a glass dish and chopped a small amount of butter on top of it to give the apples more flavor. Then I used the correct measurements for the topping, BUT I added about a palmful of quick cooking oats to make the topping go a little further and I used half white sugar and half brown sugar. Cooked it for about 50 minutes until the topping looked done and crispy enough and it turned out great! My husband, 4, 3 and 1 year old loved it! I think using the combination of sweeter apples along with more the more bitter granny smith apples worked well. Next time I will cut the slices a little thicker then cut each slice in half to make chunks and also might add 1tsp of vanilla extract to the topping.
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Outrageous Chocolate Chip Cookies

Reviewed: Aug. 11, 2008
By far the best cookie I've had in a long time! The only thing I changed was using crunchy peanut butter instead of smooth, put in chocolate and white chocolate swirl chips and I also used parchment paper. I put the dough on the paper in rounded balls and they spread out quite nicely. They were slightly crispy on the outside and very moist on the inside. The recipe made about 22 cookies and I let them cook for exactly 10 minutes. And for all of the peanut butter haters out there, you couldn't even really taste it! These cookies are yummy!
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 20, 2010
OMG seriously THE BEST COOKIE I'VE EVER PUT IN MY MOUTH!!! I think this outranks another sugar cookie recipe I make from this site. What I did was used butter rather than margarine, replaced about 1/4 cup of the white sugar with dark brown sugar (still used 1 full cup), made the dough, let it sit in the fridge overnight, took it out the next day to soften, rolled the dough into 1 inch balls, flattened them to 1/4 inch thickness which made them about the size of a 50 cent piece, pressed them into sugar on both sides, baked them for 7 minutes using parchment paper, cooled them for 5 minutes on the cookie sheet, moved them to a wire rack to cool for 10 minutes and drooled until I could pop them into my mouth. This recipe made about 65-70 cookies...I think, I lost track b/c I had a few and gave some to my kids and the kids across the street. You don't have to be a "spice" or "ginger" cookie lover to enjoy these.
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Johnny's Biscuits

Reviewed: May 24, 2012
The perfect drop biscuit recipe!!! This deserves 10 stars! Don't change a thing! These are restaurant quality biscuits. No, BETTER than restaurant quality! They are so fluffy and light with the perfect soft pillowy texture. If I could can and sell these I'd be rich! I cooked mine in a buttered round glass casserole dish and they came out great.
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Blonde Brownies I

Reviewed: Dec. 16, 2012
Excellent recipe. I wouldn't change a thing! Other than melting 2 cups of semisweet chocolate chips and mixing it with a can of sweetened condensed milk, pouring this mixture on top of 2/3 of the blondie batter and then adding the remaining batter on top. Run a knife through the batter to make swirls and pop it into the oven. You just made THE best fudge blondies EVER!
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