Judy Cowan Recipe Reviews (Pg. 1) - Allrecipes.com (18419712)

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Judy Cowan

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Giant Chocolate Chip Cookie

Reviewed: Apr. 30, 2007
This came out GREAT! Made if for my son's slumber party, OOPS Crashover party (boys!!) and cut it up like a pizza. I did add extra flour because it seemed too sticky. It came out SO GOOD! Make sure you leave the 1 1/2" around the edge because it WILL fill up the pan (used the cheapy pizza pan from Walmart). Now I have to make this for EVERY party!!
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Pumpkin Bread IV

Reviewed: Oct. 13, 2012
This came out great. I made it lower in fat by using 1 c unsweetened applesauce and 1/2 c oil. I made 2 loaves (filling the pans 3/4 full) and 12 muffins out of this much batter. I made a streusel topping out of brown sugar, butter, flour and cinnamon for one of the loaves and the mufffins. My only mistake was using cupcake papers in the muffin tins.. they stuck to the paper pretty bad so next time I will try to remember to just grease the muffin tins. Thanks for the awesome recipe!
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Photo by Judy Cowan

Boston Creme Mini-Cupcakes

Reviewed: Nov. 27, 2012
I made these into full size cupcakes but instead of using canned frosting, I made a simple glaze with the "Satiny Chocolate Glaze" recipe from this site. Soooo simple to use.. just dip the tops and let set in fridge! I didn't use the cherries, and the cream that I used for the center was a little different.. I infused my cream stuffed cupcake filling: (1/2 c solid vegetable shortening, 1 1/4 c powdered sugar, 1 tsp vanilla extract, 3/4 marshmallow fluff, 3 to 4 tbsp milk) with some instant french vanilla pudding. Next time will add some more liquid to it or something cuz it was a little grainy from the instant pudding but everyone still raved about them!! BIG success!
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Photo by Judy Cowan

Famous Coconut-Almond Balls

Reviewed: Dec. 26, 2010
These were very yummy! I thought I would try to roll the coconut/corn syrup mixture into a log and try cutting them after taking them out of the freezer. I ended up just rolling them into balls anyway! It's the only way to do it. I do recommend sticking the coconut mixture in the freezer for a bit tho, it did help to keep it stiff. I also added 1/3 cup corn syrup and a whole bag of coconut. I dipped the balls and lifted them out with a fork. Just lay the almond on top right after you dip and they stay nicely. I put them in goodie bags, no problem with the almonds coming off.
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Photo by Judy Cowan

Chewy Coconut Cookies

Reviewed: Jun. 3, 2012
My first batch did come out a little too flat (but crispy and chewy.. not sure it was a bad thing). I added more flour (bout 1/3 cup) and the rest came out poofier. They are more cake-y now tho.. so not sure which way I like the best! Next time, I will add extra flour more coconut and I may try real butter for more of a buttery taste. I'm a coconut fan so I really enjoyed these! Oh, and I used a regular cookie scoop and cooked them for 13 min's.
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Photo by Judy Cowan

Tiny Shortbread Tarts

Reviewed: May 13, 2012
I looooove the cookie part.. not too sweet! It's a good thing cuz I had some left over buttercream from some cupcakes I made last weekend, so I put a squish of that on the bottom, and topped with cherry pie filling.. so pretty much a cherry cream tart. SOOOO GOOD! I made two sizes, mini and regular (reg muffin tins), I used cooking spray and made 1" balls for the small tin, 1 1/2" balls for the big tins. Then I pressed them into the cups and part way up the sides.. trying to keep them pretty even. I had NO problems with puffing or anything! Ty for the simple but yummy recipe! Now I just gotta stop eating them! -_-
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Photo by Judy Cowan

Classic Peanut Butter Cookies

Reviewed: Jun. 7, 2012
AWESOME cookies! I used margarine and creamy peanut butter. I also added the extra 1/4 c of flour and peanut butter that a lot of people suggested. I chilled the dough for 20 mins or so, then used a cookie scoop instead of making balls. I just left them instead of flattening them. I really like how they came out this way. YUM!
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Apple Cake V

Reviewed: Mar. 4, 2009
My best advice? Double the sauce! Don't put it ALL on the cake, save some to drizzle over each piece. I didn't use any fat in the cake, I used only 1 1/2 c sugar (instead of 2), 1 1/4 c unsweet applesauce (instead of oil) and 3/4 c egg beaters (instead of eggs). I used 4 c chopped granny smith apples and added tsp allspice and tbsp cinnamon. For the sauce I used my tub margarine (only 6 gm fat per tbsp) and it worked fine! This was one of the best desserts I have ever made. It's REALLY good warm and if you run out of sauce, use ice cream or frozen yogurt, YUUUUMMY!!! I think the fact that it was made lower fat made it taste EVEN better!!!
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Photo by Judy Cowan

Buttercream Frosting

Reviewed: Sep. 30, 2010
I have been making this for years and everybody loves my cakes because of it! The recipe that I have perfected is 1 cup (2 sticks) slightly softened margarine, 8 to 9 cups confectioners or powdered sugar, 2 to 3 tsp vanilla and milk a few tbsp at a time to desired consistency. This makes quite a bit (I frost a double layer 13x9 cake and have some left over). Left overs can be stored in an air tight container in the fridge. If 9 cups seems like too much sugar, it's not, trust me! The key is to keep tasting to make sure you get the balance of margarine and powdered sugar right! I also frost the top of the bottom layer, chill it to firm the frosting, then put on top layer and frost all of it. Keep putting in the fridge to keep it firm.
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Photo by Judy Cowan

Omelet Biscuit Cups

Reviewed: Jun. 3, 2012
I made these this morning with bacon bits and cheddar cheese. Everyone liked them. Can't wait to try different variations!
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Photo by Judy Cowan

Simple Stromboli

Reviewed: Apr. 19, 2012
I am the recipe submitter and I usually make 3 of these at a time. The bread loaves I buy are in packages of 3 and I have boys.. so..nuff said! I never add salt or pepper.. the meats are salty enough. The bulk sausage I use is the 1 pound log. Make sure you seal the dough good so that you don't have any leaks!
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Broiled Tilapia Parmesan

Reviewed: Aug. 3, 2010
WOW! My husband made this tonight. We didn't have celery salt so he just left it out. It doesn't need it because the parmesan has enough saltiness to it. I NEVER eat fish so I had planned something else for me. I tasted this and OMG, it was AMAZING. Really yummy! My 3 boys (1 didn't like fish before this) gobbled it up!! We are planning on trying this coating on butterflied chicken breasts also. THANK you for the recipe!
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Dreamy Cream-Filled Cupcakes

Reviewed: Feb. 23, 2009
These came out really good! I used a triple chocolate fudge cake mix and oversized muffin tins. The frosting I used for the filling was Betty Crocker's Whipped Cream Cheese (the best canned frosting EVER). I frosted the tops with my butter cream icing. Everybody FLIPPED for these! And they were easy to fill with an icing bag and tip!!
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Chicken Salad Puffs

Reviewed: Nov. 12, 2008
I gave this 5 stars even tho I COULDN'T make the puffs..it was a disaster! I've never tried to make them before so I'm sure it was my inexperience that did it. I still made the chicken salad part, and it was SO GOOD! I used the crushed pineapple, walnuts(instead of pecans, too expensive!)and celery. I omitted the onions and the relish and added some pineapple tid bits chopped a little more for some bigger chunks. I ended up using store bought dinner rolls (potato and hawaiian) to put them on and just made mini chicken salad sandwiches. Thanks for the recipe!!
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Photo by Judy Cowan

Spider Cupcakes

Reviewed: Nov. 2, 2010
I used red pull apart licorice for the legs (it helps to use a toothpick to poke it down into the cake), and slices of marshmallow and m&ms for the eyes. Everybody loved them. Next year i'm gonna add cherry pie filling in the middle for some blood and guts! WAAAAHAHAHAHA!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jul. 17, 2010
I am baking these now. My boys (that includes my husband) are gobbling them up as fast as I'm cooking them!!! They are SUPBERB! As the name suggests, they ARE spicy, so if you're not into all that much spice cut back on the clove. I used all margarine for mine. Next time I will try 1/2 shortening as suggested. Just to see the difference, I can't imagine them being any better!!! I baked mine on parchment paper too.
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Cream Cheese Squares

Reviewed: May 28, 2009
Oh man, I'm in heaven... I made these almost exactly as written 'cept I used my tub margarine (melted) on top. These are SOOOO good!!! It seems like there's too much melted butter (margarine) and sugar on top, but the sugar hardens like on creme brulee and it's SO SO GOOD! I would cook it for the full 30 min's if not more. I did mine for 33 and could probably cook it more for an even crisper top. Just watch it after 30 min's.
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Cola Burgers

Reviewed: Aug. 26, 2009
My husband says these are a 5! Although some of them stuck to the grill (mostly on the hot spots and next time I will avoid those), they were INCREDIBLY moist and juicy! These are best cooked slow. We slapped some provolone on and we were GOOD TO GO! YUMmmmY!!
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Photo by Judy Cowan

Lasagna Roll Ups

Reviewed: Jan. 9, 2013
I made these for the family tonight and they GOBBLED them up! I replaced the tofu with a pound of ground italian sausage (drained on paper towels). I used 2 cups of mozzerella in the filling, still not exactly sure how much cheese it called for. If you go by weight, 1lb = 16oz which equals like 4 cups! That seemed like way too much. 2 cups is enough in my opinion. I also didn't use quite 2 cups of parmesan, more like 1 1/2 cups. This does take some time to assemble, but it was worth it! My only issue was that I wasn't sure how much filling to put in each roll, so of course I overstuffed the first couple rows and ended up a couple short of filling the pan. Next time I will try dividing the filling into 3rds and then plan on filling 5 with each 3rd. I still ended up with 13 rolls which was plenty even with two teenagers and a bottomless pit hubby! :) Ty for the great recipe!
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Cranberry Gelatin Salad I

Reviewed: Oct. 13, 2009
This recipe is FANTASTIC! I use sugar-free raspberry jello, I use the pineapple juice and boiling water combined to make 2 cups and I use whole canned cranberry sauce. I omit the nuts completely. I could eat a whole giant bowl of this by myself! My picky sons love it and my hubby and I fight over the left overs!!
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