TERESA_C Recipe Reviews (Pg. 1) - Allrecipes.com (1853064)

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Melt In Your Mouth Toffee

Reviewed: Jan. 8, 2015
This was pretty easy as long as you have a candy thermometer...make sure the thermometer is halfway submerged in the mixture and not touching the bottom of the pan to get the most accurate reading. I have an electric coil burners and set the dial at just below 5. I was surprised at how long it took to get to the hard crack stage range on the thermometer once the boiling started, so hang in there! I used a 10x15 jelly roll pan lined with foil (I lightly buttered the foil) for a thinner toffee. And after it had cooled a bit, I sprinkled the chocolate chips in top, waited a few minutes, and then spread it. I sprinkled pecans on half and left the other half plain. Very pretty, very rich!
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Simple Scones

Reviewed: Sep. 13, 2014
Great basic recipe that accepts variations/additions nicely. Here's what I like to do with this wonderful recipe to make it my own...I dice the 1/2 cup (1 stick) butter before I get started and put it in the freezer to chill, I use brown sugar instead of white, use vanilla greek yogurt instead of sour cream, put a little jam on top before baking and after baking drizzle on a powdered sugar glaze. I use my food processor...pulse dry ingredients, add chilled butter and long pulse a few times, stir the egg and yogurt together in a bowl and add to food processor bowl, long pulses just until the dough starts to come together. Pour onto counter dusted with flour and pat together to form a ball and continue to press into a circle, 3/4" high. Cut like a pie into 8 wedges and transfer to a cookie sheet lined with parchment. Using floured fingers, I press a circular indentation into each wedge and fill with approx. 1/2 tsp of jam (any fruit jam will work with this recipe!). After cooling a bit on a wire rack, I drizzle some powdered sugar glaze on top (approx.1 cup powdered sugar, approx 1 Tbsp of softened butter, 1/4 tsp vanilla and a bit of whole milk, stirred together, add tiny amounts of milk until you get that drizzle-icious consistency). Pour the glaze into a ziplock baggie and snip a tiny bit of a corner off, then let the drizzle flow out of the corner as you move back and forth across each scone.
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Mini Chocolate Chip Pancakes

Reviewed: May 19, 2014
I was doubtful when the batter seemed very thin BUT I went ahead and they tuned out great! Do follow the directions and ingredients...1 cup milk means 1 cup whole milk, not skim, not fat free because that's what you keep in the fridge...whole milk will provide the richness and fluffiness, as well as the pan kid over the pancake as it cooks. This will essentially steam the pancake as it cooks over lower heat (I cooked at medium heat on an electric stovetop).
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Microwave Oven Peanut Brittle

Reviewed: Mar. 20, 2012
this recipe makes a delicious brittle and it was fairly easy. the hardest part was stirring the corn syrup and the sugar together in the beginning :) I used my glass Pampered Chef 4-cup batter bowl and it was perfect. Here is the timing that worked in my 950watt microwave: heat just the combined corn syrup and sugar alone for 5 minutes, then add the butter, vanilla and peanuts (I used lightly salted, dry roasted) and then heat for another 3 minutes. Stir in the baking soda and immediately pour onto a warmed (I kept mine in a heated oven while I microwaved), parchment-lined (buttered foil works, too) cookie sheet. Spreading the mixture can be a little tricky, but not very much spreading should be necessary if the cooking time is right. I put the cookie sheet on a cooling rack and then transferred the parchment with the brittle on it, directly to the rack after a few minutes to cool further.
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Peanut Butter Chocolate Chip Cookies

Reviewed: Sep. 15, 2009
I followed the recipe exactly with one exception - 3/4 cup milk chocolate chips instead of 1 cup semi-sweet. I found the texture of these cookies (I used unsalted butter) to be wonderful and the peanuts from the chunky peanut butter and the old fashioned oats were perfect. Oh, I did chill the dough for a bit since I was using butter and didn't want to run the risk of them spreading too much while baking. Really a great recipe - thank you!
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White Sauce for Pasta

Reviewed: Apr. 21, 2008
seriously easy and delicious. I did add some garlic granules and used real butter instead of margarine. I tossed it with penne pasta, shrimp and some shredded parmesan cheese. I made a separate bowl for my son and tossed a bit of pesto into it at his request and that was good, too. This is a great base sauce for many variations and additions. thank you!
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Chocolate-Oat Toffee Bars

Reviewed: Dec. 24, 2006
these are delicious! I used old fashioned rolled oats instead of quick cooking and worked just fine. thanks for the great recipe - I'm going to hold onto this one. looks great on a cookie tray and is easy to throw together.
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4 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: May 29, 2006
YUM. these are soooo easy to throw together and turn out great every time. I make them with canola oil. I tried a version w/ splenda and applesauce to replace half the sugar and half the oil. YUCK. this recipe is a keeper just for the sheer simplicity, but the taste is wonderful, too. They turned out nice and fudgy, but held their shape, at 22 minutes in the oven.
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Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 10, 2006
yum! halved the recipe and it worked just fine - used shredded coconut in place of optional nuts (used a full 1/2 cup even though I was halving the recipe) and also used part brown sugar for the white sugar - so chocolatey and good texture...
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Passion Bars

Reviewed: Jan. 13, 2006
this is a delicious, very versatile recipe. I would also call it very forgiving because I actually forgot to put in the baking soda and it still came out just fine! I made it with 1/2 a cup peanut butter chips and 1/2 a cup semi sweet chocolate chips and it was really good. Any kind of chip combination or substitution would work on this I think (or even no chips at all!) plus the addition of cocounut and or nuts would I'm sure work as well. I used old fashioned oats as they were all I had on hand but pulsed them a bit in my food processor to make them more like quick oats. Worked great. I was worried when I took it out of the oven after 30 minutes that I'd over-cooked them as the sides looked pretty brown thru the glass pan, but as it turned out it was perfect. They wouldn't have held together if I'd cooked any less time.
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Choc-Oat-PB Bars

Reviewed: Dec. 15, 2005
I've tried several of the recipes on this site for a no-bake choc/oat cookie and this is by far the best recipe I've tasted. Be sure and stir the mixture over MEDIUM heat so it has time to thicken before coming to a rolling boil. I used fat-free evaporated milk, old fashioned oats, and adam's natural creamy peanut butter and I'm really happy with how it came out. I think what makes this recipe so good is the evaporated milk instead of regular milk and the large amount of vanilla. I was worried about putting that much in but it made it taste soooo good.
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Microwavable Chocolate Fudge

Reviewed: Dec. 12, 2005
this fudge is delicious and ridiculously easy. I used coursely crushed stick pretzels instead of nuts and fat free sweetened condensed milk since it was all I had on hand and it turned out great (although the texture might be slightly better with regular sweet. cond. milk) and was a good taste combination. you could easily vary what you put into this fudge...peanuts intead of walnuts for a more rocky road flavor...pecans and dried cranberries with the marshmallows for a more seasonal holiday taste...coarsely chopped toffee bars and marshmallows...mmmmmm I think I need another piece!
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Deluxe Chocolate Marshmallow Bars

Reviewed: Oct. 6, 2005
these are EXCELLENT. I followed the recipe to the letter, except I used a 13x9" pan. this made the layers even so the bars were really pretty when cut. I did have to bake the cake layer about 5 minutes longer than specified. Also, if you keep the bars in the oven the full 3 minutes to soften the mini marshmallows, it is no problem to spread them. It doesn't have to be perfectly smooth, either, so don't worry about how it looks, because when you spread on the choc/pb layer it covers up any imperfections. It takes quite awhile for the bars to set up in the fridge but once they are firm they cut into beautiful squares. this recipe is fairly time consuming but worth the extra effort. I was able to get 48 1" (approx)squares from the recipe using a 13x9" pan.
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Chocolate Pudding Cake III

Reviewed: Sep. 8, 2005
So delicious. Didn't use the chocolate chips - didn't need it! I scooped out each serving of the cake, topped with a dollop of vanilla ice cream and then scooped out the fudge sauce that is created at the bottom of the pan and drizzled it over it all. Incredible dessert, incredibly easy. Made it with my 4yr-old.
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Easy Soda Cracker Bars

Reviewed: Aug. 2, 2005
I figured out why many people are saying there's not enough crust! The recipe ingredients have been scaled to 1/2 the original and it is stuck at that serving modification but the instructions are for the original yield of 24 (2 dozen - see intro text under "submitted by"). So, of course half the ingredients would not really work in a 13x9" pan. Either bake the current modified version in a 9x9" or 8x8" pan or double the ingredients and bake in a 13x9" pan. They are good!! I would recommend pressing the butter/cracker mix down into the pan. I used fat free saltines and fat free s.cond.milk and pecans instead of walnuts with good success as well.
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Croutons

Reviewed: Jun. 8, 2005
yum! but why cut off the crusts? I took my cue from my favorite italian restaurant that doesn't cut of theirs and they turned out great. Instead of brushing on the butter, I just tossed the cubes with the butter in a bowl. I also sprinkled on some grated parm before baking.
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Rocky Road Ice Cream

Reviewed: May 31, 2005
Used this recipe in my new Cuisinart Duo. The recipe made more like 1 1/2 quarts rather than two but I'm glad that I divided the mixture between the two cannisters because it expanded more than any recipe I've tried so far. I used all half and half instead of light and heavy cream since it is what I had on hand. Figured I might lower the fat content a bit but still get the creaminess and I was right! I would consider this a great base recipe for other add-ins besides marshmallows and pecans, too - it's just a great chocolate ice cream and very easy to make compared to the custard based kinds.
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Bread Machine Calzone

Reviewed: May 31, 2005
This was so nice to be able to make in the bread macine! This is a great base recipe and is going to be a really great crust to use for calzones with different fillings (the sky is the limit with this crust) and for pizza (it would make a great pizza crust). I added a tsp of garlic powder and a tsp of italian seasonings to the dry ingredients before putting in the machine. I used what I had on hand for the filling this time - canadian bacon which I cut up and browned a bit, Easy Pizza Sauce III from this site (terrific!), and part-skim mozarella. I also brushed a bit of olive oil on before baking and then 10 minutes before I took it out I brushed a little melted butter on and sprinkled with grated parm for a nice finish. The dough was a bit sticky to get out of the machine but with floured hands and a little patience it came out and I absolutely did not need to add any more flour - didn't want it to get tough!! (just keep those hands floured and it'll be fine). I do think I'll let the dough rest a bit before rolling/pressing it out next time - it was pretty elastic and it took some time to get it pushed and stretched to the shape I needed. The braiding is going to take some practice but it still looked cool even with some of my stray strands here and there. Thanks for the recipe Kevin - my bread machine is going to see the light of day a lot more now! :)
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Easy Pizza Sauce III

Reviewed: May 31, 2005
YUM and easy! Can't beat that. I was a little nervous about so much oregano and paprika but it was great!!!! I used a couple of tsp minced garlic from a jar instead of dried since that is what I had on hand - worked fine. I really like the taste and texture of this sauce. It was perfect for the calzone (Bread Machine Calzone from this site) I made both inside and for dipping. Can't wait to try it on an actual pizza next.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: May 27, 2005
Delicious and so easy! Kids (4yrs and 1 1/2yrs) loved them. I pulsed the butter into the dry ingredients using my food processor with good results. Don't process too much, though, or the oatmeal will get too fine. I used spreadable fruit instead of jam and it worked great and probably cut down on the sweetness. Be sure to press the top layer down before baking! I agree with another reveiwer - you don't have to grease the pan before putting in the foil but you definitely need to grease the foil!
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