4callmemommy Recipe Reviews (Pg. 1) - Allrecipes.com (18254910)

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Strawberry Cake from Scratch

Reviewed: Feb. 4, 2015
Great recipe! Will definitely make again, but with slightly less sugar - maybe 1 1/2c.? My only real issue was that my layers sank. Luckily, it was for my daughter's birthday, and only immediate family ate it (and loved it!), but still... It took quite a bit of frosting to fill the sinkholes. I love dense cake, so I didn't do any separating of the eggs. I used fresh strawberries, and I used my own buttercream recipe with puréed strawberries added. The gelatin adds good extra strawberry flavor.
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Ruth's Grandma's Pie Crust

Reviewed: Nov. 28, 2014
I've always used store-bought pie crust, but wanted to make an apple pie, completely from scratch, for Thanksgiving. This recipe seemed simple and the reviews were great, so I tried it. I used butter-flavored shortening, and it came out flaky and delicious! Next time, I will start with 1/4c. water and add more if needed, as the 1/2c. made it a little too wet. I brushed it with milk and it baked up perfectly golden. Now I don't have to be intimidated by making a crust from scratch! This one would be great for anything - sweet or savory.
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Semi-Homemade Stuffing

Reviewed: Nov. 28, 2014
Not normally a huge stuffing fan, and when I do get the taste for it, I just to with Stove Top. I decided to try making it from scratch (or almost from scratch, as in the case of this recipe), and it was delicious! I did add a little extra poultry seasoning, because I love the taste, but otherwise followed exactly. I wasn't sure about the pear, but it gives it that little something extra. My mom said, "What did you do to the stuffing? It tastes wonderful!" Will definitely make again.
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Apple Pie by Grandma Ople

Reviewed: Nov. 27, 2014
OMG! I couldn't wait to review this recipe. I have always made store-bought pies, because I was intimidated by apple pies. The reviews for this recipe were so wonderful, I decided to try it. I don't like to root my own horn, but... TOOT, TOOT!!! Everyone is LOVING this pie right now! And I am so proud of myself lol! Never again will I fear making an apple pie. I made my own crust (another personal accomplishment), and tossed the apples with half of the mixture before placing in the crust. I added a touch of cinnamon (what's apple pie without cinnamon?), and didn't make the lattice - just put the crust on top with a few slits in it. Thank you, MOSHASMAMA, for this great recipe! Your grandma definitely knew what she was doing with this one!
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Chocolate Caramel Brownies

Reviewed: Sep. 30, 2014
I doubled the recipe, used semi-sweet chips, and two 10oz. bags of caramels mixed with 3/4c. evaporated milk. I put a little more than half in each 10x10" square pan that I sprayed with Pam, lined with parchment paper, and then sprayed again (with extra over-hang for easy lift-out). I baked for eight minutes, took them out, sprinkled with the chocolate chips and coconut, then poured the caramel sauce over that. I randomly dropped the remaining brownie mixture onto the tops, not trying to completely cover the tops. Took them into work, and everyone went CRAZY over them! I had folks begging me to let them pay me to make them, and others begging for the recipe! Next time I'd use mini chips, so they melt more, more coconut, and caramel sundae topping instead of having to unwrap all those caramels. Great recipe! Would be great with vanilla ice cream. Will absolutely make again.
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Whole Wheat Pizza Dough

Reviewed: Aug. 19, 2014
Loved the texture of this dough. I doubled it and made 5 perfect individual-sized pizzas for us. I did need to add appr. 1/2c. more flour to get it to the point where it no longer stuck to the sides of the bowl. I used rapid-rise yeast, and turned my oven into a proofing box so it would rise faster. Great recipe. Will definitely make again!
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Ganache I

Reviewed: Aug. 11, 2013
I didn't have enough heavy cream to double this, so I one & a halved it (used 3 cups heavy cream and 30oz. chocolate). I used Ghirardelli semi-sweet morsels, knowing that they might not melt as well as baking chocolate. I did have tiny lumps, so I put it through a sieve and it was fine. I let the cream come just to a boil and after it was mixed, I covered it and let it sit over night, to use as a filling and frosting for a chocolate lover's cake. The sad part is, it didn't thicken to the consistency of peanut butter, like I needed it to. Next time I'll use a recipe with a chocolate to cream ratio of 2:1.
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Grill Master Chicken Wings

Reviewed: Jul. 21, 2013
Delicious! I grill the chicken wings to get a nice char on them, then finish in the oven. The longer they marinate, the more flavor they have, so if you can, let them marinate overnight. I also accidentally used buffalo wing sauce instead of plain hot sauce.
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Fish Tacos

Reviewed: Jul. 10, 2013
I used this mostly for the sauce, which is absolutely delicious, especially the next day! I recommend making it at least a few hours in advance, and preferably the day before.
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Green Chile Spinach Quiche

Reviewed: Jul. 10, 2013
I made this for dinner last night. My first time using cottage cheese in a quiche and aside from some visible curds, it was good. The chiles gave it great flavor - next time I might even use extra. I don't like frozen spinach, so I sautéed 9 oz. of fresh spinach with some chopped onion and garlic. I will definitely make it again, but will have to decrease the baking time. I only baked it for 30 minutes and it was a little too dry for my taste. Had it again for breakfast this morning, and it tastes even better the next day!
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Sweet Potato Pie I

Reviewed: Dec. 22, 2012
I made a number of changes to this recipe, after trying it the original way. First, I bake my sweet potatoes. The flavor is much more intense. Just prick a few times with a fork and bake at 425 until done. I don't like the taste of nutmeg in my sweet potato pie - it makes it taste like pumpkin pie. I add cinnamon, a little allspice, a little ginger, and a little ground clove. I also use brown sugar and maple syrup instead of white sugar. (We like ours very sweet!). I add a little whipped heavy cream to lighten it up, too. As is, it tastes kind of boring to me.
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Fresh Southern Peach Cobbler

Reviewed: Dec. 22, 2012
I made this for Thanksgiving. I like a lot of topping, so I doubled that part. Since peaches aren't in season, I used frozen peach slices. I let them thaw about 3/4 of the way, thinking that if they thawed completely before baking, they'd be mushy by the time the cobbler was done. I also baked it in a 9x13" dish. Contrary to a previous poster, my topping completely covered the peaches and I had no spots of "doughy" or underdone topping - it baked completely through all over. Will be making again in a few days for Christmas!
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Basic Cream Cheese Frosting

Reviewed: May 8, 2012
I used appr. 3 cups of sugar and I also added appr. 1/4 teaspoon of salt. Anything sweet should have a tiny bit of salt added - it doesn't make it salty, but brings out the sweetness. I heated the frosting up to make a glaze for my coconut pound bundt cake. Delicious! Not too sweet and not too cheesy/tangy.
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Chocolate Pound Cake III

Reviewed: Apr. 30, 2012
I used this recipe to make a marble pound cake to stack, carve, and cover with fondant. I made the recipe twice in each flavor, for a four-layer 10" square cake and had a little left over for a loaf for the family. For the vanilla part of the cake, I used 2 3/4c. flour. I didn't have buttermilk, so I added 1T. white vinegar to 1c. whole milk. The cake was extremely moist! Next time I would add a little more sugar, as it wasn't quite sweet enough for me, but my family thought it was just the right sweetness. They loved it, and so did the customer I made the cake for.
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Crab Stuffed Flounder

Reviewed: Mar. 5, 2012
This needed to bake WAY longer than the time stated. After thirty minutes, my fillets were still translucent, and they were fairly thin to start with. Took the advice of others and seasoned the fillets. Used Dijon mustard (didn't have mustard powder) and a whole egg. Did without the sauce on top. Sounds good, but probably will not make again.
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Pastry Cream

Reviewed: Feb. 13, 2012
Used this as the filling for an Italian Rum Cream Cake. Very good!
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Baked Potato Skins

Reviewed: Feb. 9, 2012
Delicious! A bit of wrk to make, but wrth it. I made these on Super Bowl Sunday. Didn't have time to wait for them to bake, so I popped the potatoes in the microwave for ten minutes, then baked for appr. 20 minutes. Used butter instead oil and cheddar/monterey jack mix. Everyone loved them! The we're even good the next day - just microwaved them for a about a minute on medium power. Hubby said they tasted better than any he's ever had at a restaurant. Will definitely make again!
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Slider-Style Mini Burgers

Reviewed: Jan. 2, 2012
Made these, along with other finger foods, for New Year's Eve. They tasted delicious! Hubby said they were better than White Castle. My only problem is with the cookie sheet. The author wrote the recipe, stating to place them on a cookie sheet, but her review says she doesn't. Well, I did, and the bottoms got too brown - almost burnt - so I won't do that next time. I scaled the recipe down to make twelve servings and, based on the advice of other reviewers, used less than 1/4c. mayo. Also left out the pickles. Yuck! Next time I'll add some fresh chopped onion.
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Sandy's Chocolate Cake

Reviewed: Nov. 11, 2011
I made this into cupcakes (it makes about 46-48!). I thought it would have more of a chocolatey taste, with the use of the brown sugar, but they don't have the intense, rich flavor I was looking for. I even used double-brewed coffee in place of the water (you can't taste the coffee - it enhances the chocolate flavor). Nice texture, though. The frosting will hopefully add sweetness. Next time, I'd use half brown/half white sugar.
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Sam's Famous Carrot Cake

Reviewed: Aug. 13, 2011
I doubled the recipe to make 24 cupcakes and an 8" double later cake. Only had half the pineapple needed, so I used applesauce to make up the difference. Also pureed the pineapple, as I didn't want pieces in the cake. Only downfall - all my raisins sank to the bottom! Didn't see any warnings about this. I'm told if you soak them in liquid (water, rum, etc.) they'll plump up and won't sink as much. I know with chocolate chips, if you toss them in flour they won't sink. Wonder if that would work with raisins. Otherwise, the taste was absolutely wonderful!
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