CHRISTMAS8 Recipe Reviews (Pg. 1) - Allrecipes.com (18335795)

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Sticky Date Pudding

Reviewed: Oct. 10, 2011
Incredible texture -- light but chewy and moist. I made this without the sauce because we do not like over-the-top sweetness. I used chocolate chips (because that's what I had on hand) instead of shaved dark chocolate. To incorporate the chocolate into the batter, I melted the chips into the date and water mixture after turning off the heat but still hot.
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Eclair Cake

Reviewed: Sep. 25, 2011
The first time I made this, my colleagues liked it but I thought it had too much of an "instant/out of the box" taste. I tweaked this by adding bananas (ripe but still firm) and folding in natural peanut butter (about 1/2 to 3/4 cup, depending how strong you want the PB taste to be) into the pudding and whipped topping mix. And instead of packaged frosting, I make a quick ganache--8 oz chocolate melted in 8 oz hot cream for the full recipe. I now call it "banana refrigerator cake" and actually prefer it to banana cream pie because it's less sweet.
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Blueberry Cream Muffins

Reviewed: Aug. 18, 2006
Great texture--melt in your mouth inside but crusty on the outside. Too sweet though. I tried it with streusel on top but I think I'd prefer it without. I used plain yogurt instead of sour cream, just because that's what I had on hand.
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Dark Chocolate Cake I

Reviewed: Jul. 23, 2006
Quite disappointing after all the excellent reviews. Like many, I've been searching for 'the' chocolate cake recipe and this is not it. I'm going to stick to oil as my search continues -- the butter-based chocolate cake recipes I've tried resulted to rubbery textures, and oil-based ones consistently give better results. (If anyone knows the explanation, or better yet the solution, to this, it will be much appreciated!)
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178 users found this review helpful

Mocha Bundt Cake

Reviewed: Jul. 23, 2006
After reading the reviews I had high expectations from this recipe, but I was disappointed. The cake had a weird texture to it, almost rubbery. (A disclaimer -- since I just wanted to try this I only made half a recipe in a 6-cup bundt, but based on that trial I don't think I'll use this recipe again.) For me there was also something off in the balance between the coffee, liquer and cocoa, though my colleagues liked it well enough. We had it a la mode and the vanilla ice cream saved the day.
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Grandpop's Special Chocolate Cake

Reviewed: Jul. 23, 2006
I couldn't decide between a 3 or 4 rating for this cake -- it was ok but nothing great. The recipe is similar to that found at the back of Hershey's cocoa, just with coffee in it.
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4 users found this review helpful

Clone of a Cinnabon

Reviewed: Jun. 13, 2006
I don't have a bread machine so I just use the dough hook of my mixer. If doing it this way, it's best to mix less than half of the flour with the liquid first and add the remaining flour gradually. I also use just all-purpose flour, which may be the reason why the dough is sticky, but I like the gooeyness. Many people made comments on the cinnamon sugar running to the bottom -- I think this is because 1/3 cup is too much butter for spreading. I probably use about 3 tablespoons only, really just to make the sugar and cinnamon stick to the dough -- apparently, too much butter defeats this purpose. By the way, I had the same problem when I tried the second rising overnight in the ref. Lastly, one time I was making this I ran out of milk. I used half cup evaporated milk diluted with half cup of water, and I loved the result! The bread came out creamier, so I've been doing it that way ever since. As suggested by many, I lowered the temperature to 350 for 20 minutes.
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Chocolate Revel Bars

Reviewed: May 1, 2006
I have made this many times since my family and colleagues like it. My primary complaint is that the fudginess of my revel bars was hit or miss, probably because the chocolate layer is very sensitive to cooking time. If I underbake to make it fudgy, it becomes difficult to cut into bars because the chocolate becomes very sticky, and it also results to an uneven top with cracks on it, i.e., not pretty. The best procedure I've tried so far is this: (1) reduce flour to 2 cups; (2) I've always used wider pans as suggested by many reviewers -- 14x10 for one recipe, 9x9 for half recipe; (3) refrigerate the oatmeal mixture for a couple of hours before baking as you would a cookie, with the bottom layer already in place. Then I crumble the remaining lump of oatmeal mixture and sprinkle on top of the chocolate layer; (3) use the least heat possible to melt the chocolate chips. It's better that small bits of chocolate remain rather than overcooking it; and lastly, (4) let the chocolate mixture cool quite a bit. I make the fudge right after putting the oatmeal mixture in the refrigerator, and assemble right before putting in the oven. Following these procedures have resulted to chewy revel bars but easy to cut.
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Honey Wheat Bread I

Reviewed: Apr. 2, 2006
I tried this recipe for the first time yesterday, and I don't know if I measured one of the liquids wrong or it's just the sheer humidity (I live in the tropics), this dough turned out wet! I used an electric mixer, and after combining all the ingredients it looked more like a cake batter than a dough. I added several heaping tablespoons of flour and the bread turned out great. I also followed the advice of others and used almost twice as much yeast -- I used 2 teaspoons instant yeast to half a recipe, and boy did the dough rise quickly! Because of these additions, I ended up making 3 small rolls in addition to my one loaf (remember I only made half the recipe). This bread's texture was heavenly after coming out of the oven, and I'm looking forward to the sandwiches I made for lunch today.
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Blueberry Coffee Cake I

Reviewed: Feb. 13, 2006
Based on other reviews, I used 2 eggs (they were smallish) and 200 ml milk. I baked it in a 9x9 pan, which only took 45 minutes. It was perfect - the cake's texture just after it came out of the oven was heavenly. (I would have given this recipe 5 stars but the amount of additional liquid called for is a major adjustment.) Also, the reason I found this recipe in the first place is because I had sugar-free blueberry jam which we didn't care for because it was too sour, so I used that instead. I'm sure fresh berries of any kind would be great, but the jam (I guess as long as it's not watery or too syrupy) was good too - it allowed me to spread it around for even distribution. If doing the jam substitution, put more than half of the batter on the bottom so that the dollops of batter on top don't close, sandwiching the blueberry layer. Having some of the blueberry layer show on top makes for prettier presentation. I also just used as much streusel as I thought I wanted in the middle and and on top, and I had plenty left over. Next time I want to try this with some lemon rind in the batter to give it a refreshing, tangy flavor, because I think lemon complements blueberries.
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Coffee Date Bread

Reviewed: Feb. 12, 2006
As Pennypilaf pointed out in her 12/2/2004 comment, I am one of those people who didn't like this bread. It turned out moist and everything; I just didn't like the taste. And this was frustrating because I really love good coffee and I also love dates. Sorry, Karen.
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Strawberry Torte

Reviewed: Dec. 18, 2005
The first time I made this I found the 11 oz cream cheese overpowering, so I've always used 8 oz after that. Even then I think I could use with a bit less cream cheese, but that's totally up to personal taste. Then, because of the other reviews, I layer instead of putting the ladyfingers on the sides -- this allows the ladyfingers to soak in moisture and better complement the texture of the cream. I just use a nice, transparent flat-bottomed rectangular glass bowl and it still looks good enough to serve at a party. And the most important tip -- since I use fresh strawberries, I mash them and instead of putting aside the strained strawberries, I fold them into the whipped cream/cream cheese mixture. This transforms it into a really strawberry dessert instead of just a strawberry-and-cream concoction. Although shaved chocolate looks good as a topping, I think it deflects the taste of strawberries, so I don't recommend it. This is a really good strawberry refrigerator cake.
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Lemon Poppy Seed Bread

Reviewed: Aug. 8, 2005
I've always believed the real fruit gives better flavor than extract, so I omitted the lemon extract and used the rind of 1 lemon, extracted the juice and added the milk to fill 1 1/2 cups. This gave the cake a delicate lemon flavor, just right for my family's taste. If strong lemon taste is desired, use 2 lemons. I've also tried making an all-orange version using the rind of the orange in the cake and the juice for the glaze. Still good but the lemon-inside orange-outside contrast was more interesting. Lastly, make this cake in a 12-cup bundt pan. The cake comes out large, and if baked to golden perfection, it turns out so pretty! Lastly, because other people said they had problems with the cake sticking to the bottom of the pan, I use a brush to put on the glaze.
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Prune Mocha Cake

Reviewed: Aug. 7, 2005
Even people who grimace at the idea of prunes love this cake! I took this to a party yesterday and even I was amazed that it was gone in 10 minutes! Very good for using prunes that's been sitting around the house for ages. I also wanted to use up my prune juice so I substituted prune juice for the buttermilk, and the cake turned out just as good. For the icing, I didn't like the idea of putting in a raw egg yolk so I substituted a few more chopped prunes and added more coffee until I got the right consistency. This works great when using buttermilk for the cake because the icing becomes more decorative. However, when I make the prune juice substitution I no longer add prunes to the icing for fear of making the prune taste overbearing.
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