Rosie Recipe Reviews (Pg. 1) - Allrecipes.com (18292391)

cook's profile

Rosie

Reviews

Photos

Menus

 
View All Reviews Learn more

Country Pound Cake

Reviewed: Apr. 30, 2013
Excellent recipe! I got interrupted halfway through making this cake and had to leave the batter in the fridge overnight in a saran wrapped bowl. I worried it would affect it, but it came out just lovely. I used margarine instead of butter and shortening, because that's all I had. Also, I made cupcakes with this instead of loaves. Made about three dozen, and cooked up nicely in about 30-40 minutes, depending on the size of your cupcakes.
Was this review helpful? [ YES ]
0 users found this review helpful

Caramels

Reviewed: Dec. 6, 2012
This one is going in my recipe box. The only changes I made was to add vanilla seeds instead of liquid vanilla, because I like that better. I cooked it until precisely 250 degrees, and I'm right at sea level. I used as a layer in dipped chocolates, so I worked with it while it was still pretty warm, then threw the centers in the freezer before dipping. It worked really nicely.
Was this review helpful? [ YES ]
0 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 10, 2007
Lovely! I used Victoria Island cream cheese (which is by far my favorite cream cheese; tastes less processed than Philadelphia cream cheese, in my opinion), but found it a bit too thick to spread, so I added a bit more vanilla (probably doubled it) and the consistency/taste was good. My cake still crumbled a bit while I was spreading, but once they taste it, who's going to look at it? I filled and topped a double layer chocolate cake (Dark Chocolate Cake, from this site), and added half a can of cherry pie filling on top. Looks fantastic! Tastes good, too. :P This recipe was enough to do one double layered 9" cake and one double layered 6" cake, not being very generous on the icing (I figured I ought to cut down a little with the cherry topping! Didn't want to overdo it). Thanks for the recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Sep. 6, 2007
Very nice recipe! Simple and quick. I found you really needed to have a good, sharp cookie/biscuit cutter in order to get the maximum rise out of your biscuits. They were lovely reheated the next day, too, though predictably not as flakey. This recipe is going in the recipe box.
Was this review helpful? [ YES ]
0 users found this review helpful

Shaped Vanilla Cookies

Reviewed: Jan. 24, 2007
Very nice! I was looking for a good basic cookie base, for chocolate chip cookies and such, and this one works well. I used baking powder, instead of soda, because I don't like the taste of soda. Also, I miss read the amount and ended up putting in a teaspoon of baking powder instead of a half. Other than that, I didn't change anything. Right before I put them on the trays, I added have a package of chocolate chips, and some smarties for colour. They turned out fantastic; the texture is great!
Was this review helpful? [ YES ]
9 users found this review helpful

Chocolate Velvet Ice Cream

Reviewed: Jan. 12, 2007
I used half-n-half instead of heavy cream, because I had none. Also, I grated semi-sweet cooking chocolate and a (partial) bar of good quality lindt chocolate, because I had no chips. In the end, I didn't like the texture of the grated chocolate much (though otherwise it was grand). It was too gritty for my taste. I think next time I would either melt the chocolate into the cream before adding, to make the whole thing smooth, or I would chop the chocolate coarsely. Otherwise, this is a fine recipe. It's going in my recipe box.
Was this review helpful? [ YES ]
2 users found this review helpful

Dark Chocolate Cake I

Reviewed: Jan. 8, 2007
I chose this recipe pretty much at random because I wanted to make good cupcakes, and this recipe is reviewed well. And these are good cupcakes! I cut down on the baking soda (I don't like the taste) and upped the baking powder to compensate. They turned out lovely and fluffy and oh-so-moist. I also cut down a bit on the sugar, because I was going to ice them, and tend to like bittersweet chocolate anyway. Careful, though: this recipe makes 36 decent sized cupcakes. I topped them with a simple vanilla icing, and dipped the tips in rainbow chocolate sprinkles (just for fun). They turned out fantastic. I only have one problem now: What the heck am I going to do with thirty six cupcakes? Party at my place!
Was this review helpful? [ YES ]
9 users found this review helpful

Amish White Bread

Reviewed: Oct. 18, 2006
Brilliant recipe! A nice dense bread, just like I've been looking for (airy just isn't my thing). I reduced the sugar some, as suggested by other people, but it still left a nice hint of sweetness and a lovely texture. Due to circumstances, I didn't have the bowl and oil to coat the bread in for rising, so I just floured it thoroughly and it worked just peachily. I think I'll try making cinnamon buns with this recipe, and maybe a braided Christmas bread. Huzzah!
Was this review helpful? [ YES ]
0 users found this review helpful

Valentino's Pizza Crust

Reviewed: Jul. 12, 2006
Very good, fast pizza dough. It keeps my boyfriend from ordering in all the time. ;) I didn't have enough oil for my fingers so I used flour (unbleached), and I didn't have a pizza stone, so I used one greased perforated pan, and (because I doubled the recipe) one greased and floured pan. Both turned out lovely. I was impatient to get these in the oven, so I didn't really let them rise much, but they still turned out very nice. I will have to try making bread and breadsticks with this recipe. I think it would be ideal.
Was this review helpful? [ YES ]
1 user found this review helpful

Flourless Chocolate Cake I

Reviewed: Apr. 12, 2006
Wow. Deceptively simple to make, but amazing. It turned out denser than I was hoping (but not denser than I was expecting), but that's just fine. I didn't have a 10" pan, so I used a 9" pan. It swelled a bit upwards during baking above the lip of the pan, but shrunk down and condensed during chilling without wrecking the cake. I only chilled it for about five hours, and it was still perfect. I topped it with a layer of whipped cream and a dusting of cocoa. I also didn't have bittersweet chocolate, so I used mostly semi-sweet, plus three squares of bitter, and it turned out just perfect. I also didn't have any butter (expensive, and I'm poor) so I used margarine, but no one noticed or cared. I made it for a potluck (still currently in progress) of about 12-15 people, and I still have a quarter cake left. The flour-intolerant guest was particularely delighted to find a dessert she could eat, and demanded the recipe from me. A big hit. I will DEFINATELY make this again (and try some of the other flavor alterations, especially the orange one, that other people suggested!).
Was this review helpful? [ YES ]
4 users found this review helpful

Nany's White Cake

Reviewed: Apr. 11, 2006
Alright. I was in a hurry to get a recipe that I had the ingredients for, and due to the rating of this cake, I didn't read the reviews. I suppose I should have. Mine turned out, like others, flat and crisp around the edges. Although this could be a decent cake with tweaking, it needs so much tweaking that I'm not going to bother. It's less work to find another recipe. It was still edible, with a liberal application of icing and blanched slivered almonds, but it was still pretty tough. I don't think I'll make this again.
Was this review helpful? [ YES ]
17 users found this review helpful

Lavosh

Reviewed: Mar. 18, 2006
Super easy. I did find, however, that my dough was too wet to work with, so I had to add more flour, and it worked just dandily. I'm in the process of making it again, and I think I'll just use less liquid. It does turn out much like a cracker (great for fruit salsa or yogurt cheese), but if you want a softer bread, bake for less time. Also, I tried topping the two of the bread each with cayenne, parmesean, crushed garlic, and sesame seeds (like it says), and I also made a plain batch. All of them are very nice, especially the parmesean (it gets all wonderfully golden and crunchy). The plain one was kind of bland, but still alright. This recipe goes in my recipe box.
Was this review helpful? [ YES ]
22 users found this review helpful

Easiest Brownies Ever

Reviewed: Jan. 26, 2006
Very nice, quick brownies. I didn't have a 9x11 pan, so I used a 9x9 pan, but I had to cook them a little longer which caused them to think about burning on the bottom. So try and use a 9x11. And I put semi-sweet chocolate chips and butterscotch chips in them. The butterscotch were lousy (they were too sweet), but the semi-sweet chips were nice. I imagine peanut butter chips would be nice in this. You don't need icing with this brownie, because it's just perfect on it's own. Not too sweet and very chocolatey. Huzzah! I'll make this one again.
Was this review helpful? [ YES ]
51 users found this review helpful

Penne with Red Pepper Sauce and Broccoli

Reviewed: Jan. 19, 2006
I followed this recipe very closely and found it very work heavy for not a particularely outstanding meal. I found the taste to be a bit plain, for what I was expecting. Judging by the price it cost to make it, the time involved, and the outcome, I don't think I'd make it again. It was interesting to try, though.
Was this review helpful? [ YES ]
0 users found this review helpful

Sticky Buns II

Reviewed: Jan. 19, 2006
Tried this recipe with good success. It's especially good for fast satisfaction. The texture is more like pastry than bread (not surprised there, though I tend to like the bread form better). I subsituted sliced almonds for raisins, and baked it in a 9x9 cake pan for lack of muffin tins. I made extra filling and did a thin layer on the bottom of the pan, and another thin layer on top of them, and they turned out nice and sticky. They were best hot, with thick vanilla icing.
Was this review helpful? [ YES ]
2 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Muffins Are Perfect Anytime
Muffins Are Perfect Anytime

Muffins are great for breakfast, with coffee, or just as a snack on the go.

Soup For What Ails You
Soup For What Ails You

Soup is what the doctor ordered to cure those winter blahs.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States