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Butter Crunch Cookies

Reviewed: Dec. 22, 2008
I agree these are stupid good! I followed the recipe exactly except I fridged the dough overnight and rolled them into 58 1-1/2 inch balls instead of 1 inch. (Baked cookies were 3 inches diameter) I also measured the flakes out before crushing and crushed them just until they lost that round flake shape and ended up with just a little over 2 cups crushed flakes. Baked 2 sheets at a time, rotating top and bottom sheets after 6 min and baking 6 min more. I was a little worried at first when I bit into one as soon as the first batch cooled down. I didn't like the way the cornflake bits stuck to my teeth. However, after a few hours that sticky-chewiness goes away and you're left with a very buttery cookie that has a delicate crunch to it. They're aptly named. This is a new favorite!
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10 users found this review helpful

Mint Chocolate Cookie Crunch

Reviewed: Jun. 9, 2011
Excellent! Make these ahead of time as they crisp up nicely days later. (That's my experience with melted chocolate goodies in general.) Store in fridge, serve room temp. I omitted the peppermint extract and used a bag of hershey's kisses and whatever other scraps of chocolate I had in the pantry to equal 36 oz. Chocolate heaven!
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1 user found this review helpful

Chi Chi Dango Mochi

Reviewed: Mar. 13, 2010
In case anyone can only get a larger than 1 LB box of sweet glutinous rice flour and needs to know how much equals 1 lb: I measured the contents of a 1LB box of Mochiko and it came out to 2 Cups + 3/4 Cup + 1 tsp + 1/4 tsp. give or take a smidge ;)
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26 users found this review helpful

Kentucky Butter Cake

Reviewed: Apr. 14, 2010
This one's a keeper! I'm going to try browning the butter in the glaze next time. I've made this a few times as written and it always turns out moist and buttery. This bakes up perfectly in 2 6-cup bundt pans, about 40 min. My only mistake I made one time was to make 1 1/2 X the glaze recipe which made the cake a little too soggy. Didn't help that I also drizzled the top of the cake with even more powder sugar glaze. Facepalm. That made it a too sweet + too soggy. Update: Serving the cake chilled cures the sogginess! I prefer cakes room temperature so next time I'll just follow the recipe as written.
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German Pancake with Buttermilk Sauce

Reviewed: Jun. 9, 2007
This sauce is so yummy! Try substituting a half cup or even a full cup of the white sugar for brown sugar instead. It makes it especially luscious & caramelly. Use a pot larger than you think you'd need or else it might boil over. I usually get the sugar disolved in the buttermilk , corn syrup & butter first, before adding the baking soda. I add vanilla last after taking the pot off the heat. I never tried to German pancake part of the recipe so I can't comment on that.
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Baked Ham Sandwiches

Reviewed: Nov. 22, 2012
I was afraid it would taste too mustardy but surprisingly it doesn't. Goes great with just about any savory sandwich filling. This spread is great on breakfast sandwiches! We've been doing bagel or flat bread fried egg, turkey-bacon, cheese, tomato (and jalepeno) sandwiches. I usually use a mixture of spicy brown, dijon, and plain yellow mustards. Poppy seeds are nice but not necessary towards the overall flavor. You gotta use minced onion though. Onion powder or fresh onion aren't quite the same. I buy the big bottle of dried minced onions at Costco.
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Sicilian Homemade Ricotta Cheese

Reviewed: Apr. 13, 2010
I had some leftover whole milk (about 2 C), buttermilk (about 1 1/2 C) and heavy cream (about 1 C) so I impulsively made this throwing in 1 tsp kosher salt. I accidentally let the mixture rise above 200 degrees. Even so, it curdled just fine. It was delicious! We used it as a spread on homemade potato bread. It seems I always have a little bit of these various milks waiting to spoil in the fridge. Now I know what I can do with it!
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28 users found this review helpful

Sourdough Scones

Reviewed: Jul. 2, 2010
These were yummy, tender and rose high. I followed the recipe except used 1/2 whole wheat pastry flour and 1/2 bread flour and added about 1/4 C of whole milk to the dough. Everyone's starter is going to vary in moisture content, so you may need to tweak this part and add more liquid to the dough to make it come together. Before baking I brushed with milk and sprinkled heavily with raw sugar (demerara). I think any kind of sugar would add a pleasantly crunchy top. I also baked them at night and re-warmed them in a toaster oven for breakfast. Love that spice! We had jam but ended up eating them plain as they were sooo good as is.
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5 users found this review helpful

Sugar-Free Peanut Butter Cookies

Reviewed: Jun. 13, 2010
I made these a while ago using another recipe that had vanilla in it, and also had the crumbly problem but thought they tasted good and would make a better filling, say, for thumbprint cookies or a layer on top of brownies. Yesterday, I tried to come up with a sweet treat for a diabetic. Using "peanut butter cookie bites" recipe from Splenda's site, I tamped down about 1 TBS of it into Pam-sprayed mini-muffin tins as a crust, then put a about a tsp or so blob of this recipe (pb + splenda + egg and a little vanilla) into the crust, then made an indent and filled it with a dab of sugar free Smucker's apricot jam. Baked at 350 for 10 - 15 min. Carefully twisted the "peanut butter jelly cups" in pan while still hot/warm to loosen using a fork and fingers, then placed a cooling rack on top of the pan, then inverted the whole thing to get them out of the pan without too much handling. Then simply turned them right-side up to finish cooling on the rack. For low sugar, they're pretty good. Cute too. There is a bit of that Splenda after taste, but I guess that can't be helped. Don't put too much jam in them as it can run to the sides and make them stick to the pan.
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