CYNDIE4 Recipe Reviews (Pg. 1) - Allrecipes.com (18316395)

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Bagels I

Reviewed: Jan. 27, 2014
AWESOME! The first time I made these my husband said ‘it smells like a bagel shop’. We ate the whole dozen. Theyre irresistible & super light. While not as big as bagel store bagels you can make less than a dozen. I made plain sesame poppy garlic onion & everything. They sorta deflate as they go in the simmering water. The next time I made them they didn’t come out well. Was it the metal mixing bowl metal tongs & spatula or Kosher salt (that would be really funny).
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Cheese Babka

Reviewed: Jan. 27, 2014
Excellent. I will say to work fast folding the cheese into the dough and getting it into the pan. Two of the three I made had the cheese oozing out of the dough before i could get in the pan. I was very frustrated, but they all tasted great; just like I remember from Gramma's!
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Cheddar Bay Biscuits

Reviewed: Jan. 27, 2014
These taste like the ones in the restaurant. I've made them a few times now, but for whatever the reason, they don't puff up for me they stay sorta flattened. i'll keep trying, though.
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Chess Pie

Reviewed: Jan. 27, 2014
HYPER sweet!!! I know this is traditionally a very sweet pie, but it was too sweet for us. We tried it for the first time in a homey little place in Nashville, TN, so we wanted to have it for Thanksgiving. The flavor was very good, just too much sugar. It worked out though, because our blueberries were very tart last summer, so if you had a fork full of blueberry pie and a fork full of Chess pie at the same time, they were both perfect. I will try it again.
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Chocolate Pinwheels

Reviewed: Jan. 27, 2014
I used baking cocoa instead of the chocolate chips. As a result, I also added more vanilla (up to 1/2 tsp) to the chocolate half of the dough. These are fun and cute. Great addition to my Christmas cookie gifts both in flavor and appearance; these cookies made them look even more festive. Several possibilities, too. I made the swirly version. Look forward to trying the half/half look, and I have grand ideas for things like a yin/yang version, too! I bet you could (with patience) manage quarters, sixths or eighths, as opposed to the half/half. That would require solid chilling, and careful division & re-joining of rolls. Ooh, and how irresistible would they be if the white half were green & minty?!?!
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Magic Cookie Bars II

Reviewed: Dec. 2, 2012
Very good, many people loved them. Very simple. They were just too sweet for me personally.
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3 users found this review helpful

Garden Fresh Tomato Soup

Reviewed: Aug. 21, 2012
Never made fresh tomato soup before. This really outdoes Campbell's & everyone else out there. I'm not even a tomato soup fan at all. Now I am! I added one carrot, sliced. And I do not have a food mill, so I pureed and then strained the soup. All worked out just fine!
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7 users found this review helpful

Spooky Halloween Eyeballs

Reviewed: Oct. 26, 2011
I HATE STICKY. I really hate sticky. and these are nothing but sticky...and cumbersome and difficult. They taste great. If you can get them to cooperate, they would probably look great, too. I could not make them look great. The toothpick idea mentioned by many is a great idea, but by the time I rolled the peanut butter eyeball in the melted chocolate, the eyeball began to melt as well. So - work fast! I did learn something - I don't think I like working with melted chocolate. We'll see if i have the same problem at Christmas when I make the thin mints (Mint Chocolate covered Ritz). So 3 stars for the good taste, but that's where it ends. I will never make these things again. Not unless I can figure out how to stabilize the shape of them so that they don't melt upon being dunked in hot melted chocolate.
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Apple Crisp II

Reviewed: Oct. 5, 2011
For this one I use just the topping portion. I added several spices to it, the same ones I use in my apple pie; just less of them, so as to not be overpowering. See my Custom Version...: I added a very little smidge of each of the following: Cinnamon, Allspice, Cloves, Nutmeg and Cardamom. I know, they LOOK like Pumpkin Pie spices, and indeed they are, (minus the Ginger & Mace for mine), but Pumpkin does not have the Cardamom, which in my opinion, makes the apple pie what it truly should be.
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Devil's Food Sheet Cake

Reviewed: Apr. 7, 2011
THIS IS IT!!! It is THE chocolate cake recipe that you want when you just need a shot of chocolate cake. Done, period, no need to look further. The only thing I have done is increase the Cocoa to 3/4cup, then increase Vanilla to 1.5tsp. Sometimes it comes a little too moist, if possible. So I am going to try decreasing the water a smidge. My cupcakes wouldn't come apart of the paper liners, not due to sticky, but moistness; there's a difference. Put in the Fridge for a while & they were better. I will not, however make frostings with Confectioners sugar - TOO sweet, always. So I use another (buttercream) frosting from this site that calls for white sugar. I suppose substitutions could be made for the confectioner's, but I haven't gotten that far. Thanks for sharing. Excellent cake; the be all to end all - Entenmann's, eat your heart out!!
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Peanut Butter Vegetable Chicken Soup

Reviewed: Aug. 22, 2010
Awesome soup! I usually don't do so well with the soup thing. I made two: one was a veggie version. To that I used veggie broth & a 15 bean combo + extra kidney beans (all of the dried kind; soak, cook first) about 1 cup each of those. And then cooked & added (cooked) barley to some also. Also donated some of the beans to the chicken version. I know, it was a little loaded, but sooo good. Mom & Hubby loved it. And since Mom was just home from some (spinal) surgery, her throat was a little sensitive to solids, and she was fine. Really, really good. Thanks!
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Heavenly Chocolate Mousse

Reviewed: Aug. 17, 2010
Amazing. I had to re-do it, though. the eggs got away from me the first time & got just kinda scrambled. So watch that heat!!
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2 users found this review helpful
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Braided Easter Egg Bread

Reviewed: Aug. 17, 2010
Was just like we all remembered having at any family Easter gatherings! would definitely make again!! Thanks for sharing.
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5 users found this review helpful

New York Cheesecake I

Reviewed: Dec. 16, 2009
I have been making this cheesecake for 10 years. I printed this recipe when the site was still separated into cakerecipe.com. I've been looking for Ms Eleanor Johnson and the recipe again so I could review it properly: **************IT IS PERFECT!!!************** I will note that for this Christmas, I included little mini cheesecakes in my cookie tray gifts. I mixed the recipe as directed and lined a mini cupcake pan w/the mini paper liners (holiday themed in this case). I used a measuring teaspoon of the crust mix pressed into the bottom of each cup & then roughly 1/8 cup of the cheesecake batter. Baking time is greatly reduced to about 10 min - even rotating midway is a good idea. Some of them still sink a little in the center; nothing a single blueberry & compote won't cover (or strawberry or whatever). It made about 72 mini cheesecakes; not counting the spoonfuls my husband swiped while i wasn't looking. Just my two cents. Wish I could issue more stars. Thank you thank you thank you.
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Twice-Cooked Coconut Shrimp

Reviewed: Feb. 22, 2009
I try not to futz around with recipes the first time around. I also try to make it a point to not take too much of other peoples' reviews & suggestions too close to heart. I figure the person that submitted it, submitted it that way for a reason. I should have paid attention on this one. The batter needs either twice the flour, or half the water. It was a drippy, useless mess. Finally, on the last 10 shrimp I just dumped the coconut itself into the batter. I probably used about twice the amount of coconut called for before mixing it with the batter. The sauce: yuck. Way way too much mustard, kills the whole idea of coconut shrimp. I get the concept of wanting a little spice - but mustard just didn't work. I'm kinda glad I planned on a second sauce, since I'm not a mustard person to begin with. I chopped up a can of Dole's Mixed Tropical Fruit - it was scoffed up. And so were the shrimp, by the way. So despite me nearly wailing this one across the room, to be fair, they were very good. But for inaccuracy, disproportion & personal aggravation I only gave this one 3 stars.
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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Feb. 19, 2009
These were excellent!! So simple, yet decadent. Very good. Loved the fact that they are so good & easy, plus made so many. They really help to fill out my Christmas cookie trays that I give each year. I'll absolutely be hanging on to this one.
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Big Charlie's Gumbo

Reviewed: Feb. 5, 2008
I’ve never attempted a gumbo before or worked with okra (slimy stuff, that); or tried to find andouille sausage; or made a roux.I really did not want to use a Hillshire Farms kielbasa. I had read if you couldn’t get the andouille, to use kielbasa, like locals in New Orleans. I had to get frozen okra. The only thing I couldn’t find was file powder. Instead of stew meat, I used catfish & scallops with shrimp, crab & andouille. I threw all of it in at the end, since it was all seafood. It was very good. People really liked it. With our only Cajun/Creole place going TexMex and possibly closing down, it will be comforting to be able to make our own gumbo. Thanks for sharing. PS -“The down sides”: I think it is the sausage that is a little on the stinky side, much in the way kielbasa is; it kinda takes over in the fridge. Also (and this is a weird one), as it sat on my stovetop with no heat going after it was done, it ‘simmered’ on its own. It bubbled & kind of ‘grew’. I brought some to a friend. When I got home, the portion I stored myself in a Glad container began to leak. So I put it all back in the pot & in the fridge until the party - forgetting all the while about my friend - she was going home right away to have some. She called me two days later. Hers exploded all over her refrigerator! I have no idea what could have made any of it happen. Obviously it gave off a bit of gas. Using 2lbs of sausage was too much? Was it the okra? But it was really good…and also kinda funny
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 5, 2008
I love the cornbread at our favorite local Cajun/Creole eatery. A waitress confided that it was a Sara Lee frozen cornbread. (this place has currently gone TexMex and is possibly closing down) I’ve always loved cornbread & muffins, & tried many times to make that perfect recipe. This one came so close to Sara. But somehow, I simply cannot get that super-moist, nearly-cakelike texture; you know – the one that doesn’t need any butter at all added at the table. Then, duh, I realized back when I bought my cornmeal, my only option was self-rising. Naturally, my ‘first’ cornbread came out a tad dry, but tasty nonetheless. Then, my hubby suggested that I add some actual corn, as he remembered from our soon to be gone local Cajun fix. So, for my ‘second’ cornbread, I omitted the baking soda (because of the whole self-rising cornmeal), and added one small can (8.5 oz) of corn – chopped up in my Toastmaster Chopster. Number 2 came out like a brick, a moist brick, but a brick. So for the 3rd & final attempt, I went with half a can of chopped up corn & half the baking soda. It was still a hair drier than I wanted, but to no fault of the recipe. I’m sure if I went with the half can & no baking soda it would be superb. I will make this again, but with normal corn meal. I gave four stars – if only to leave room for my own improvement. Thank you so much for sharing your Grandmother’s recipe.
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Coconut Macaroons III

Reviewed: Dec. 19, 2007
Super easy. Super rich, Super STICKY (until cooled). I was not super impressed. Yes, they're good. My husband was happier with them than I was. Good news: I got nearly 5 dozen (each batch) normal-sized cookies from the two batches I made. I cannot imagine eating one of these the size of a golf ball. They are very rich, and too candy-like for me. I preferred the chocolate version I made over the regular (added 3tbsp cocoa). Oh and I also added the almond extract, as so many advised. I am going to have to make the old recipe I have to confirm it, but I am pretty sure I will stay with that one (I got that off of the Mounds coconut bag). So, I guess, Blue Ribbons or not, they are no the recipe I have been searching for, alas.
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Marbled Pumpkin Cheesecake

Reviewed: Dec. 19, 2007
I was all excited about this one - pumpkin and cheesecake, yum. But I was not thrilled with it. My husband was not impressed, either, but he's partial to the NY Cheesecake recipe from AllRecipes I got years ago. I don't know, perhaps I'll try it again. Maybe I'll try merging the NY recipe with the pumpkin.
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