ccofer Recipe Reviews (Pg. 1) - Allrecipes.com (1845339)

Orange Bundt Cake

Reviewed: Feb. 5, 2012

Didn't care much for this recipe. Wanted a small cake with lots of flavor. I substituted the almond extract (which we don't like) for orange extract & found the cake to be overall quite bland. It wasn't as sweet as I would have liked but the texture was nice. May make some adjustments since we liked the quantity. We got 8 very large cupcakes (I only have a standard size Bundt pan). Would likely have gotten 10 regular sized cupcakes. I frosted them with our favorite buttercream (Rick's from this site) but in the future, I might even add orange extract to the frosting.

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1 user found this review helpful

Cathy's Banana Bread

Reviewed: Nov. 30, 2011

Good recipe. I substituted half the sugar for brown. Nice texture & flavor but the loaves didn't crown at all. Didn't really notice any change in the flavor I was expecting from the sour cream.

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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Sep. 4, 2011

This is a wonderful frosting. Will keep this recipe for future use. Wasn't quite stiff enough to stay put on the sides of a layer cake but I just didn't frost the sides. A little rustic looking but it was great & allowed the cake to be the star of the show.

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Pineapple Cake I

Reviewed: Sep. 4, 2011

I followed the recipe exactly since it was the first time having made it & for a cake that uses all of 3 whole ingredients, it was great. No adjustments needed. Why add 10 more ingredients when the point of the recipe is that it only uses 3 items from the pantry? When I make it again, I'll bake it in two 8" round pans instead of the 9" pans. Would have liked the layers to be thicker. Frosted with the Cream Cheese Frosting II that was great. Didn't frost the sides. Kinda rustic but really good. Not too much sweet to take a way from the cake.

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1 user found this review helpful

Grandma Johnson's Scones

Reviewed: Aug. 27, 2011

To me, this is more like a tea cake than a scone which would have a bit more of a biscuit texture to it. I divided the dough in 2 & added cinnamon & vanilla to one portion. Reminds me of my grandmother's sugar cookies which were incredible. The other half got some lemon extract & zest & I patted a package of raw sugar into the top before baking. The possibilities are endless. Lemon & poppy seed, plain vanilla, chocolate chips, toffee chips or any other chip you have on hand, dried fruit, etc. Ended up with 12 wedges of each flavor & these are good sized treats at that. Thanks for sharing such a great recipe.

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4 users found this review helpful

Raspberry Sauce

Reviewed: Feb. 27, 2011

Needed a raspberry sauce for a vanilla cheesecake. This one looked good. I used a 12 oz bag of frozen raspberries instead of fresh & had apple juice instead of orange but it is great. Made plenty for the cheesecake & some ice cream topping. Thanks for sharing. This one's a keeper.

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3 users found this review helpful

Moist Banana Muffins

Reviewed: Feb. 13, 2011

Good flavor. Nice crumb & texture. I will keep this recipe for future reference. I substituted half the sugar for light brown sugar & used butterscotch chips. They'll be a big hit with the neighbors & my office buddies.

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0 users found this review helpful

Steak Sauce

Reviewed: Nov. 28, 2010

Very tasty. I've never been a fan of A1 & most of the time, a great steak needs no sauce on my plate but my husband likes a little sauce. I substituted the apple cider vinegar for balsamic & will be saving this recipe to make again when we run out. Thanks for sharing.

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4 users found this review helpful

Southern Praline Pecan Cake

Reviewed: Nov. 16, 2010

I've made this recipe for a few years now. Great for family dinners & potlucks. One of my "go to" cakes. Easy & relatively inexpensive. Love that there's no frosting to fuss with since it's baked in. I don't usually add the chopped pecans.

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7 users found this review helpful

London Broil for the Slow Cooker

Reviewed: Sep. 26, 2010

This was a great recipe. Easy & used ingredients readily available in nearly every kitchen. I had a two pound London Broil & it was still plenty of sauce to keep the meat covered. Very tender. I added a tablespoon of dehydrated onion, After 7 hours on low, I removed the meat & poured the sauce into a pan & added a slurry for gravy. Served over steamed white rice with French cut green beans & some garlic cheddar drop biscuits. Great Sunday supper. Thanks for sharing. Definitely a keeper.

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2 users found this review helpful

Slow Cooker London Broil

Reviewed: Sep. 26, 2010

I've made this recipe for several years & it always turns out great. Whether for a weeknight dinner, Sunday supper or when having company over, this is comfort food at its best. The 'gravy' is awesome over mashed potatoes, rice or egg noodles. Even my friend who hates to cook digs this recipe because she knows it'll be so tasty.

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1 user found this review helpful

Creamy Mushroom Spaghetti Squash

Reviewed: Sep. 25, 2010

When this recipe said it served 4, it must be referring to this as a main course & certainly not a side dish. This made a massive amount of food. Would easily fill a 7 by 11 baking dish. Tasty but not something I'd make again. It was very soupy so I'll likely add some broccoli & chicken & bake the leftovers so that it'll be a little thicker. I should note that this was the first time we'd had spaghetti squash so that may be that this isn't a squash we'll like much in general. I would suggest less sour cream & I reduced the butter to 3 TB instead of the original 8 called for.

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Pasta Lasagna

Reviewed: Sep. 20, 2010

This was certainly cheesy enough & very tasty. I used the pasta that cooks in 3 minutes & think that having baked it for 30 minutes might be why the noodles didn't hold up as well as I'd hoped but it was still a great meal. And plenty of leftovers for a couple lunches.

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8 users found this review helpful

Meatball Nirvana

Reviewed: Aug. 12, 2010

Excellent meatball. I forgot to add the diced onion in the rush to get them in the oven but they weren't lacking without it. Very tender & light. Not like some of the dense & dry ones I've had in the past. Will be awesome on a sandwich for lunch tomorrow. Thanks for sharing.

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1 user found this review helpful

Beer Battered Onion Rings

Reviewed: Jun. 27, 2010

Great consistency but needed more spice. Added some salt & black pepper and a dash of cayenne.

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0 users found this review helpful

Apple Dumplings II

Reviewed: May 16, 2010

This is a wonderful recipe. The Granny Smith apples I had were large enough that I just cut them in half instead of using a whole apple. I skipped the butter in each dumpling. Baked for 45 minutes & they were perfect. Great flavor. Tart yet sweet. Nice crust. Will definitely make this again.

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2 users found this review helpful

Honey Bun Cake II

Reviewed: May 3, 2010

This received rave reviews from all my coworkers. I baked it for 55 minutes @ 300 but will increase the temperature to at least 325 when I make it again as the center was pretty undercooked in my eyes. Some of my friends thought that was the best part though. Will definitely make it again.

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2 users found this review helpful

Best Lemonade Ever

Reviewed: Apr. 27, 2010

This is great lemonade. I used the juice of two lemons & then the rest from a bottle of concentrate. It's delicious. Thanks for sharing.

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0 users found this review helpful

White Almond Wedding Cake

Reviewed: Jan. 3, 2010

Awesome cake. I adore wedding cake & this is a recipe I can comfortably make for any occasion with a buttercreme frosting. I baked two 9 inch rounds & a 7 inch square. When I make it again, I'll use all the batter to make two 9" cakes to layer since it didn't rise as much as I thought it might. Regardless, it was still a wonderful taste, great crumb & density. Thanks for sharing this one.

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1 user found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Jan. 3, 2010

I took the suggestion of another reviewer & used 1 cup of shortening along with 1 cup of I Can't Believe It's Not Butter sticks. Turned out really great. And there was enough to easily frost 2 two layer cakes. Definitely a keeper. Good flavor, great fluff. Might divide in half for future use. I've used this several times now & fondly refer to it as "old shoe" frosting since you could frost an old shoe with it & it was still be divine! I have coworkers who only eat cake because it's the vehicle for the frosting. And they all agree this is one of the best scratch frostings they've ever had.

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2 users found this review helpful