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

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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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212 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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71 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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48 users found this review helpful

Almond Butter Cookies

Reviewed: Dec. 7, 2009
I LOVE Harry & David Gallettes and wanted to find a way to make an equivalent cookie. This recipe works perfectly. I rolled them into balls and smashed them down, cooked them on the short side (7.5 minutes), and then put two together with seedless raspberry or blackberry jam as filling. DELICIOUS!!!
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22 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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15 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

Vegetarian Mushroom-Walnut Meatloaf

Reviewed: Nov. 29, 2009
I don't like mushrooms but I made this for my vegetarian husband (and our other guests) for Thanksgiving. Everyone loved it and some even went back for seconds. I'll take their word for it that this recipe is five stars.
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10 users found this review helpful

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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10 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

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

Spinach Casserole

Reviewed: Nov. 29, 2009
Fantastic casserole!! It doesn't need a thing... tastes just great if you like spinach. I like that you can make it fat free, low fat, or high test by chosing what kind of cheeses, sour cream, and egg product to use.
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5 users found this review helpful

Coconut Ice Cream

Reviewed: Jan. 11, 2008
I varied the recipe a little - a can of cream of coconut, 3 cups of fat free half and half and a splash of vanilla. I made it in my KitchenAid ice cream maker. Absolutely delicious!!!
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5 users found this review helpful

Lemon Sugar Tea Cookies

Reviewed: Jul. 24, 2011
I made these cookies and entered them in our county fair - won GRAND CHAMPION in baked goods! Oh by the way... I doubled the lemon extract.
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4 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Nov. 5, 2009
I can't imagine a cake with cream cheese but not almond so I added a teaspoon of almond extract. The texture and taste of this cake are fantastic.
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4 users found this review helpful

Coconut Icebox Cookies

Reviewed: Nov. 29, 2009
I love these cookies exactly as the recipe is written. This year i added a cup of chocolate chips, a cup of white chocolate chips, and a half cup of chopped walnuts and created the best crispy, tender Christmas cookie ever!
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3 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

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

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 29, 2009
I thought there was way too much meat for the amount of bread. I'll make it for Thanksgiving again next year but reduce or eliminate the sausage and liver. The apple and cranberries give a nice fruity sweetness and tartness. The herbs are very nice and well balanced.
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2 users found this review helpful

Creamy Frosting

Reviewed: Oct. 6, 2009
I've made a variation of this recipe for years but this is much, much better. It is the best frosting you'll ever taste if you just follow the directions carefully. It pipes nicely from a pastry bag, making it very easy to frost cupcakes.
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2 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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