ANGELWINGS Recipe Reviews (Pg. 1) - Allrecipes.com (18543420)

Classic Tapioca Pudding

Reviewed: Oct. 7, 2007

Great basic recipe. Use 1/2 beans from a vanilla bean for better flavor, and the black specks are a good contrast against the white pudding.

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8 users found this review helpful

Tasted wonderful. I felt the instructions could be clearer... the butter should be room temperature (softened using microwave at 30% power works well) for both strusel and creaming. Baking time was ALOT longer than listed, but that may be my own oven. If you have a sweet tooth, you will want more strusel (double recipe will do fine), if you don't then the recipe listed works great. When I made this, the topping did not sink in as other reviews have noted.

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Quiche Lorraine I

Reviewed: Aug. 31, 2007

GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a mixture of black and white pepper instead of cayene. I also used 1 cup of swiss and 1/2 cup of grated guyere. Added spinach instead of onions. It turned out gorgeous (for some reason I had doubts it would!). I did cover the edges with aluminum foil 25-minutes into baking to prevent it getting too dark.

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394 users found this review helpful

Cinnamon Maple Granola

Reviewed: Aug. 20, 2007

This was a very easy recipe to use. I did change this up a little. I doubled the maple syrup, cinnamon and coconut, ommitted the corn syrup, and added 2 heaping tablespoons of brown sugar. For fruit, I added a 1/2 cup of dried blueberries. I baked it for the full time and my taste-testers said it could've been allowed to cook longer, however, I felt like it was the right amount of chewy-crunchy for my taste. One suggestion is to use two large cookie sheets or pizza pans so that you can stir easily without accidently dumping some over the edge!

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6 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Aug. 10, 2007

This is the best oatmeal cookie recipe I've used. I added 1 cup raisins and I love cinnamon so I eyeballed (and probably doubled the requested amount)... it turned out perfectly soft. Take them out on time... they might not look fully done in the middle but once it cools it is PERFECT and SUPER SOFT! SO SO SO delicious. I am a sugar fiend and per my sister's request only put 1 cup brown sugar and 3/4 cup white sugar (reduced sugar by 1/4 cup) and it was perfect... just remember that the raisins will be sweet too if you add them.... if were to have added nuts though, I would want to keep the full amount of sugar because the skin on nuts taste bitter to me. What a great recipe!

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5 users found this review helpful

Russian Tea Cakes I

Reviewed: Apr. 28, 2007

Great recipe. I've made this twice now. My experience: Unless the butter is room temperature, you'll have a very crumbly mixture that will not roll, just scoop it in your palm with a tablespoon and press to shape it into a ball it will stay and work fine. The first time I made it with a dusting of confectioner's sugar before baking, than again after and the second time I did not- no noticable difference. These are delicious!

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Cream Cheese Frosting II

Reviewed: Apr. 14, 2007

I LOVE LOVE LOVED this frosting, used it on homemade cinnamon rolls. Its so good its dangerous- good thing I made it from scratch so I know just how much butter and cream cheese went into it- thats the ONLY reason I didn't eat it all!

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1 user found this review helpful

Maple Cookies

Reviewed: Apr. 7, 2007

The dough is impossible to handle and "shape into 1 inch balls". I added ingredients as instructed and the end result was a thick batter more than a dough. I spooned the batter onto the cookie sheet inches apart. It spread out into a thin pancake with crisp edges...

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1 user found this review helpful

Waffles I

Reviewed: Jan. 28, 2007

The base is great, but not flavorful enough for me (or sweet, but I'm such a sweet tooth, I won't score it down for that)... I ended up using a full tablespoon of vanilla extract and 4 tablespoons sugar and added a tablespoon of cinnamon for more flavor. Its entirely up to you what you add anyway- next time: BERRIES!

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Cinnamon-Roasted Almonds

Reviewed: Jan. 1, 2007

Great recipe. I made it with granulated splenda and it turned out great. Make sure not to skim on toasting time, it makes the almonds crunchy rather then soft.

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 23, 2006

Not enough flavor in cookie and it spread out alot making it unpresentable. I made two batches following directions exactly on the first one, I found the dough easy to handle. I did chill the second batch for 30 minutes because the first batch spreaded out so much, but it only slightly helped with the spreading and was still unpresentable and not tasty.

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Lemon Poppy Seed Bundt Cake

Reviewed: May 15, 2006

Tasted good! Quick and easy. I skipped soaking poppy seeds in milk (there is no need to!) I found it just a tad dry and I have a major sweet tooth, so I made a frosting (vanilla extract, sugar and milk) and drizzled it on top in a zig-zag pattern. It was the perfect way to dress it up!

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Southern Praline Pecan Cake

Reviewed: May 13, 2006

Perfect recipe. I made the recipe exactly using "Philsbury" yellow cake mix (couldn't find butter pecan) and it turned out perfect. I listened to someone's posted advise and let the cake cool before taking out (with other bundt cakes I've taken it out of the pan right away) and it didn't break. I posted a picture :D

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2 users found this review helpful

Coconut Macaroons II

Reviewed: May 10, 2006

Easy, Simple and Delicious! I was a little scared at first mixing the whole can of sweetened/condensed milk in, it seemed like it was so much! But after baking and cooling, they turned out perfect and delicious the whole family loved them. And it was so quick and easy! I have to say (it could be my oven) that it took ALOT longer in the oven than the noted 8-10 minutes.

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3 users found this review helpful