CHRISTAL88 Recipe Reviews (Pg. 1) - Allrecipes.com (18386106)

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CHRISTAL88

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Easy Valentine Sandwich Cookies

Reviewed: Jan. 8, 2005
This recipe worked great in a food gun, and no need to chill. and decorated with just some coloured sugar before I baked them was perfect, not at all too sweet, and everyone in the house just loved it. I will be adding this one to my collection.
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3 users found this review helpful

Mice

Reviewed: Nov. 2, 2010
I have been making these for years. I usually just use chocolate chips for dipping, they work great. I just made some mice for halloween, I used white chocolate to dip the cherries and white chocolate kisses for heads, gave them all red eyes and fangs, they looked really good, wish now that I had taken a picture so I could post it. But I will be making them again soon for Christmas, I'll be sure to take a picture then. You can easly change up the color and flavor just by the type of kisses you use, such as the cookies and cream, and remember that if you can't find a chocolate to match for dipping you can melt kisses and use that to dip your cherries. These are very cute and tasty and always recive lot's of praise.
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7 users found this review helpful

My Mother-in-Law's Plum Bread

Reviewed: Nov. 12, 2010
This is such a great recipe as is. Or you can easily mix it up just by changing the yogurt, fruit and topping. My daughter loves it with plums and mixed berry yogurt. I love it with cranberries and vanilla yogurt and sliced almonds on top ( add almonds 1/2 way thru cooking so they do not burn). Make it with mixed berries or oranges or bananas or just about anything you can dream up. And with so many flavors of yogurt the combo's are endless. Also try a crumb topping with or without nuts. This is such a great basic recipe to play with. I've done so much with it and it alway's turns out great and moist. Thank you so much for sharing your recipe It's in my "Special" cook book now!
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31 users found this review helpful

Peppy's Pita Bread

Reviewed: Nov. 13, 2010
This is a great recipe. Very simple and if you follow it as is you will have no problems. I didn't use a bread maker (don't have one, don't want one) and there is really no need for one for this basic recipe. Just remember, pay close attention to your oven, they bake very quick.
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3 users found this review helpful

German Apple Cake I

Reviewed: Nov. 13, 2010
I love a good dence moist cake, and this one is perfect. It bakes best in a sheet pan because there is a lot of apple in this it tends to fall apart in a bundt pan unless you grease and flour you pan very well (cooking spray dose not cut it for this recipe) Also let you cake cool completely in a bundt pan. If you are making it in a sheet pan, a nice topping on it is simply sprinkle it with a bit of brown sugar before baking. Also very good served with hot rum sauce and ice cream. UPDATE: I have changed the recipe to suit me..used only 1/2 cup of oil and 1 cup of brown sugar and 1 cup of white. I like it even more now with the changes.
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5 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 14, 2010
I'm not sure why anyone is having problems with this cookie. It is a great easy recipe that turns out every time. I tend to use margarine for most of my basic baking including this recipe and it works great. The only real advice I can give for this recipe is...use cooking spray for your pans (I never "Grease" my pans) & follow it as is and it will always turn out! I find myself always adjusting recipes for my personal tastes, I did not have to for this one (other then the margarine) I don't always make big cookies with it either, but remember if you make smaller cookies the time in your oven will be much less.
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3 users found this review helpful

Banana Praline Muffins

Reviewed: Nov. 16, 2010
I just tried this recipe as is and they were OK, I think if I use it again I will put on a light crumb topping or I might mix in some dried cranberries, and it really needs vanilla. I liked that it was a quick no fuss recipe, but It kinda tastes that way too. But it might have some hope with a couple changes.
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4 users found this review helpful

Gramma's Date Squares

Reviewed: Nov. 23, 2010
These are really good, almost like my Grama used to make. I only gave it 4stars because It needs a couple changes. Next time I will double the date filling (no sugar to the dates, they are sweet enough on their own) And double the pan size. I found these had too much crust for my taste, so instead of down sizing the crust I will up the filling and make a larger pan, because let's face it, you will always want more. Update: I wanted to make a healthy batch for myself, so I used Splenda brown sugar blend, and it worked fantastic. I also subbed 1/2 the butter for applesauce, now I should really know better, usually anything with this type of crust you shouldn't use applesauce, but there were reviews stating they used applesauce and they loved it. NO!!! Do not use apple sauce, the crust is completely nasty then, it is too chewy and just wrong. Some times you just can't give up the bad butter that makes everything taste so good, and this is one of those times.
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10 users found this review helpful

Cream Cheese Mints

Reviewed: Nov. 27, 2010
These just taste like minty creamcheese icing to me, so I wasn't that impressed. I just made them into small flatened circles so I think I'm going to dip them in mint chocolate now to make them salvageable. Also had to keep adding icing sugar to make them easy to handle. I will see what they are like after I dip them in chocolate, but as is I won't be making them again. Ok...Update....I dipped them in mint chocolate, and they taste amazing, almost like the york peppermint patties, just much smaller, but that's not a bad thing at x-mas, smaller is better. So I will be making them again, but only dipped in mint chocolate.
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11 users found this review helpful

Best Spinach Dip Ever

Reviewed: Jan. 14, 2011
I have been making this recipe for ever. I suggest using Knorr cream of leek soup mix. My daughter loves taking this in her lunch for school usually with crackers to dip with. I usually make it every 3 weeks (she would have it everyday if I let her) make a batch and it lasts all school week even with me diving into it. This is a staple for get togethers, I receive praise all the time, and I only use low cal, low fat, mayo and sour cream, but it is so good and creamy, you would never know! I also like to use it as a veggie dip for something a little different and healthy.
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 15, 2011
The flavor was very nice ( I only used 1/3 cup of sugar, personal preferance) But I found it somewhat dry. Yes I did use the full 1/2 cup butter, but still a little dry. I think it may have been because of my milk, I did not have butter milk so I put 1 tbsp vinegar in milk to sour it (turn it into butter milk) I will try this again soom with real buttermilk and revise my rating if it is any moister.
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2 users found this review helpful

Apple and Spice Cookies

Reviewed: Jan. 16, 2011
First I would like to say thank you for the recipe, as is it was a great recipe just the way it is. Now having said that I completely changed it to suit me the second time around. I am type 1 diabetic and I really enjoyed the recipe so I thought I would make it a little more healthy. I used 2 cups multigrain flour,instead of all purpose. 1/2 cup apple sauce & 1/4 cup shortening instead of the 1/2 cup shortining, I also used 3/4 cup splenda brown sugar blend in place of 1 1/3 cup brown sugar. Almonds in place of walnuts. 2 cups grated apples instead of 1 cup chopped and 1 cup unsweetened dried cranberries in place of rasins. I think this is a great recipe to play with, you can change up the add-ins to suit any taste.
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2 users found this review helpful

Half and Halfs

Reviewed: Jan. 18, 2011
These are a very good cookie, I love that they don't deflate after being removed from the oven. Next time I make these I am going to put white choc. chips in the chocolate dough, just to change it up, also I will be decreasing the sugar in the chocolate dough to 1/4 cup white sugar, also I will increase the cocoa to about 1/2 cup (personal preferance) and if I do that I will also need to increase the butter by a Tbsp or 2. I think I may also try these with dark choc. chips. It is a great recipe, and a little different then the traditional choc. chip cookie, I just like to play around with things :)
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4 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Feb. 19, 2011
This is by far the best onion ring recipe I have ever found. I do adjust it sometimes depending on what I am serving. such as adding garlic or italian seasoning to them. but the recipe it's self makes the perfect onion ring. This is also the only thing in my home I do deep fry, I use an olive oil/canola oil blend. I make these in large batches, and freeze them. They reheat wonderfully in the oven, just as crispy as when they were first made. I reheat them at 375 for I would say 4 min per side (need to watch carefully). Thank you so much for the recipe, my husband loves them!
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18 users found this review helpful

Cinnamon Heart Popcorn

Reviewed: Feb. 19, 2011
This was very good, a great way to use up leftover candy hearts. The other reviewer said she had problems with the length of time baking in the oven along with the pocorn being chewy, I belive that is because she used honey and not the corn syrup. But I do agree that the butter can be cut down to 1/4 cup, I found that to be enough for the coating. I also sugest that you keep the popcorn warm in the oven until you are ready to pour on the candy, this will help it to coat more even when you stir it in.
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30 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 3, 2011
I find this cheese cake just too wet! I have made many cheese cakes in my time, and I realy should have known better, but there were so many great reviews, I had to give it a try. It was awful, not like any cheese cake I have ever made, almost the texture of scrambled eggs. really there are so many other great cheese cake recipes out there, This is not one of them. I gave it a try (exactly as the recipe is written) I am goimg back to my good ol' stand by!
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2 users found this review helpful

Cranberry-Pumpkin Cookies

Reviewed: Nov. 4, 2011
These are a fantastic cake like cookie, they also freeze well. I made them as is except I used sliced almonds in place of walnuts (not a walnut fan) and they turned oud so light and fluffy. I know some reveiwers used dried cranberries, but I think you are missing out if you don't use fresh. Now with that being said, I always make a batch just for me with some changes for dietary needs. First I sub the sugar with 1/2 cup splenda brown sugar blend,and I use 1 & 1/4cup AP flour and 1cup multigrain flour. I really like the multigrain flour in ths cookie, it gives it a wonderfull nutty flavor.
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4 users found this review helpful

Whipped Cream Cake II

Reviewed: Nov. 12, 2011
I decided to make this recipe only because I had some extra cream in the fridge I need to use up, and I'm so glad I did because this is going into my collection. I was so impressed with the flavor and texture (very crumbly and light), for a recipe that is so simple I didn't quite expect it to taste so good. I made an icing with butter, icing sugar, heavy cream and vanilla that went wonderfully, but a word of caution the cake is very sweet so a dab of icing will do. Would go great with any fruit as well. Update: Sorry I have to change my review and the # of stars. This was awsome as soon as it cooled, but after even 2 hours later it completely dried out, even after being wraped. I have never had a cake do that in such a short time, very strange. For that reason I will not be making it again.
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3 users found this review helpful

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