BAZAARBAKER Recipe Reviews (Pg. 1) - Allrecipes.com (18377681)

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Baker's Secret Pie Crust

Reviewed: Dec. 24, 2004
I love this pie crust!! It is a little fragile and difficult to work with but keep it cold and be patient. It is well worth it.
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2 users found this review helpful

Banana Cake V

Reviewed: Dec. 24, 2004
Delicious! I use lowfat vanilla yogurt in place of sour cream. I make this cake often and it turns out perfect every time.
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0 users found this review helpful

Dried Cherry Cake

Reviewed: Dec. 24, 2004
Fantastic!!! A friend gave me 3 bags of dried cherries so I turned to allrecipes.com to fine a recipe in which to use them. This is a delicious, moist cake that is very easy to make. I drizzle a little powdered sugar glaze over it.
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7 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 24, 2004
Delicious and easy. I make several batches of this each year for our church Christmas bazaar. I put it in 4 ounce babyfood jars, add a computer-generated label, and sell them for a dollar each. People come back year after year looking for it.
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6 users found this review helpful

Cinnamon Coffee Frosting

Reviewed: Dec. 28, 2004
I don't even like coffee but I love this frosting. Be sure to crush the coffee into a very fine powder. I use a mortar and pestal. Works great on golden vanilla cake.
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0 users found this review helpful

Healthy Turkey Loaf

Reviewed: Jan. 23, 2005
Excellent. I made this for my 88 year-old grandparents rather than my usual beef & sausage meatloaf and they loved it. I love it, too. Red & yellow peppers from last year's garden made it perfect. It definitely must be cooked longer than 25 minutes (more like 45 minutes).
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Angel Biscuits II

Reviewed: Feb. 4, 2005
Delicious! These biscuits have the texture of a tender buttermilk biscuit and the rich flavor of a yeast roll. Love 'em! A tip for lazy bakers... I usually pat biscuits into a rectangle and then cut them with a pizza cutter instead of cutting with a biscuit cutter and re-rolling scraps. Square biscuits taste just as good as round ones!
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9 users found this review helpful

Banana Coconut Loaf

Reviewed: Mar. 9, 2005
I searched for a recipe to use up my ripe bananas and leftover coconut and found this. Now I'll be letting bananas become ripe and buying coconut just to make this recipe. It is delicious! Two people who tried it asked for the recipe. That's always a sign of a great recipe!
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2 users found this review helpful

Oyster Stew

Reviewed: Dec. 3, 2005
I made this for my dad. He has eaten a lot of oyster stew in his 77 years and he says this is the BEST oyster stew he has ever eaten. It's amazing how something so simple can be so delicious.
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204 users found this review helpful

Amish Macaroni Salad

Reviewed: Sep. 7, 2006
This is absolutely the best macaroni salad I've ever had!! My father and 90-year-old grandfather loved it, too! Yes, it is sweet and yes, it has a lot of dressing... just the way I LOVE it! I used lite may instead of miracle whip just because I prefer mayo.
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0 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Oct. 29, 2006
Very easy to make and very delicious!
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Spiced Banana Cake

Reviewed: Oct. 29, 2006
I think the spices (especially the allspice) and the banana do not work well together. Although I realize this may be a matter of personal preference, I thought the allspice was unpleasantly overwhelming.
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0 users found this review helpful

Very Best Blueberry Cobbler!

Reviewed: Oct. 29, 2006
Delicious! My twin sister and I made this together and we just loved it with vanilla ice cream. We had to bake it a lot longer than the recipe calls for but it was worth it.
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2 users found this review helpful

Creamy Rice Pudding

Reviewed: Nov. 19, 2006
Absolutely delicious and very easy to make. Two suggestions... add a little more water and cook the rice longer (about 30 minutes instead of 20) unless you like very firm rice in your pudding.... be sure to temper the egg before you add it unless you like scrambled egg in your rice pudding.
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14 users found this review helpful

Shrimp Mold

Reviewed: Jan. 19, 2007
I've made a variation of this recipe for years. I use a small food processor to finely chop the shrimp, celery, and onion. I Here in Maryland the "add-in" has to be OLD BAY seasoning!
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47 users found this review helpful

Lauriee's Coconut Custard Pie

Reviewed: Feb. 11, 2007
I've never before had greasy pie. Yuck. I didn't think I'd ever say this but this pie has... too much butter!
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Sep. 30, 2007
It's easy to make frozen cinnamon buns! I use this recipe to make about 12 dozen cinnamon buns for my church Christmas Bazaar. After rolling out the dough, spreading the butter and cinnamon/sugar on, and rolling it up, I wrap up the whole roll in plastic wrap and freeze it. A half-pipe shaped bread pan works well for holding the shape while it is freezing (so it won't be flat on the bottom). Once frozen and wrapped tightly, the cinnamon bun dough will keep in the freezer for quite a while; at least a month. When ready to make the buns, I measure and mark the frozen roll in 1-1/4" increments, cut the frozen dough with a very heavy knife, and place the individual rolls into a prepared pan. THen I spray them lightly with Pam and cover them with wax paper. It takes about 8 hours for the rolls to thaw and rise. Then they can be baked in accordance with the directions in the recipe. As a variation, I use caramel icing to frost them. I like to keep a roll of frozen dough in my freezer so I can take them out and make them on short notice as needed.
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11 users found this review helpful

Caramel Frosting IV

Reviewed: Sep. 30, 2007
Excellent. Be flexible enough to add more or less milk or 10X sugar to get the right consistency depending on your use. I use a little more milk and use this as a heavy glaze for cinnamon buns.
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9 users found this review helpful

JELL-O® Pastel Cookies

Reviewed: Dec. 8, 2007
I must have read the same magazine as the other reviewer. I have also made these cookies at Christmas for about 30 years. The original recipe called for extruding them through a cookie press. I use a Super Shooter. I've tried many flavors but my favorite by far is lime.
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3 users found this review helpful

Ricotta Cheese Cookies

Reviewed: Dec. 22, 2007
A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10X sugar, and 1/2 tsp vanilla. It really adds to the wonderful flavor.
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65 users found this review helpful

Displaying results 1-20 (of 36) reviews
 
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