kate Recipe Reviews (Pg. 4) - Allrecipes.com (18722056)

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Sandy's Chocolate Cake

Reviewed: Jan. 7, 2009
Okay everyone, this is THE chocolate cake. I've made it I don't know how many times already, and I always get rave reviews. There is nothing like this in a box. It is dense, full of flavor, moist, and simply perfect. The kind you would get in a high quality bakery. I haven't changed a thing in the recipe. I just don't use the sour cream frosting because I find it too tangy. I use buttercream frosting for this one, only using real butter. I also use it to make a quick version of Black Forest Cake. Bake up two 8-inch round cakes (I don't use all the batter for two cakes of this size, and I weigh the batter so both will be of same quantity), freeze them, then fill the cake with a thin layer of cherry pie filling, then frost the cake with buttercream, then add more of the remaining cherries on top. Pipe icing on the sides for an easy finish, and decorate with more rosettes of frosting on top.
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1 user found this review helpful

Whipped Cream Cake II

Reviewed: Dec. 4, 2008
This is an amazingly smooth and light white cake. Although I was hesitant to try it and thought I would waste my heavy cream, I am glad I went for it. This is my new staple recipe for white cake... I just know that whoever tastes it will be dying to know what makes it so velvety smooth.
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0 users found this review helpful

Mocha Buttercream Chocolate Espresso Cake

Reviewed: Nov. 30, 2008
Got such a beautiful cake out of this recipe. It came out very moist, and the glaze, I believe, helps when spreading the frosting on the cake, making it less crumbly. A nice change from basic chocolate cake. I made the frosting as directed, using exactly 240 grams of confectioners' sugar, and the consistency was perfectly spreadable without being too soft. I substituted the buttermilk for 1 tablespoon vinegar added to 1 cup milk. It always works in cakes when I don't have any real buttermilk on hand. Next time, I might try flavouring with Kahlua in the cake instead of coffee granules.
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5 users found this review helpful

Amish White Bread

Reviewed: Nov. 6, 2008
I made this with instant yeast, kneading well and placing directly into the baking pan and letting rise to 1 inch above the edge. I let it rise in warmth and with a wet cloth on top. These loaves baked to perfection. The baking time, for me, was 12 minutes, then rotated in the oven and baked another 3 minutes so it browned evenly. The crust is super soft. I lined the whole pan with parchment paper and oiled it well. This ensures a soft crust. The whole thing took me an hour to make.
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2 users found this review helpful

Carrot Ginger Creme

Reviewed: Oct. 27, 2008
Amazing carrot soup, just what I was looking for. It doesn't get much easier than this. I used 3 cups of milk instead of 2 cups half-and-half and it still gave me a very consistent soup. I used butter instead of oil, though I don't know that that made much of a difference. Just missing a little seasoning of some sort. I used fresh grated ginger and added oregano and a little parsley. I will use this recipe again and again when I don't know what to do with leftover carrots. Thank you!
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7 users found this review helpful

Best Ever Muffins

Reviewed: Sep. 15, 2008
These could have passed for cake and do not have the bread-like consistency of a muffin. The batter is too runny due to the amount of milk, and I suggest using at least one more egg. Although the amount of sugar is right, and the flavour is okay if I wanted to make cupcakes. I'd just add vanilla.
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2 users found this review helpful

The Best Sweet and Sour Meatballs

Reviewed: Sep. 11, 2008
Sooo good. Couldn't stop tasting the sauce! I made this recipe as stated with a pinch more salt. Yum.
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1 user found this review helpful

English Royalty Chocolate Chip Scones

Reviewed: Jun. 12, 2008
Since Grandma Johnson's Scones contain both sour cream and butter and seem to be the best reviewed recipe for scones, I decided to add 4-5 tablespoons of sour cream to this recipe. The verdict: outstandingly chewy, moist but flaky scones! I think sour cream is the secret ingredient to getting that perfect scone texture. Because I hate a rock-hard dry scone. Another reason I wanted to use sour cream is because I had no orange juice on hand, so this allowed me to keep the tang that the OJ would have probably brought.
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2 users found this review helpful

Kentucky Butter Cake

Reviewed: Jun. 12, 2008
Just what I was looking for. These bake up quickly in cupcake molds. They had a perfect round top. I made 24 and left no batter out. The cake is super moist and has just the right amount of sweetness to it.
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4 users found this review helpful

Bananas Foster II

Reviewed: Jun. 11, 2008
For some fun, add the rum after all other ingredients and carefully light it on fire for a true flambé experience! Delicious!
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4 users found this review helpful

Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: May 28, 2008
I used only whole wheat flour and these turned out so nutty and so delicious! I omitted the blueberries because I had none and added cinnamon, nutmeg and cloves. I also left out the oil from the batter and used that amount to cook the pancakes instead, because the batter absorbs the oil while cooking anyway, and this way, my caloric intake is the right amount. Had this with slices of banana and apple sauce. Yum!
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0 users found this review helpful

Super-Good Oatmeal

Reviewed: May 13, 2008
I modified this recipe and made it low-calorie and filling. I cook the oatmeal as directed, omit the honey and use one packet of artificial sweetener, omit the oil (because I don't have any) and add a nice dash of cinnamon. Sometimes I will add a few slivered almonds, raisins, chopped apples, etc... the possibilities for this recipe are endless! I eat it all the time!
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1 user found this review helpful

Perfect Sushi Rice

Reviewed: Apr. 26, 2008
It really is perfect, and I wouldn't change a thing. I read that one reviewer omitted the oil. I might do that next time, just to cut the fat. The only tip I have is to handle the rice with wet hands, which silly me only found out about halfway through handling.
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11 users found this review helpful

Banana Oatmeal Cookies II

Reviewed: Apr. 24, 2008
These taste great, but they are very cake-like in texture and don't have the chewiness of a cookie.
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0 users found this review helpful

Blueberry Cornmeal Muffins

Reviewed: Apr. 3, 2008
I absolutely loved these! I just finished making them and had two with butter spread on them. They are definitely a treat, and just the additon of the cornmeal makes for a completely different taste. I baked them for 18 minutes and let them sit 10, as the directions stated, and they came out perfect! The only thing I might do differently next time I make them is save 1/4 cup of flour to dredge the berries seperately, and fold them in at the end, because this time all the batter turned blue instead of golden yellow.
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1 user found this review helpful

Smooth and Cheesy Omelet

Reviewed: Apr. 2, 2008
This is the perfect healthy omelet! I modified it to my taste: using only egg whites (8 egg whites), added finely chopped chives to the saute, and minimized the oil to 1 tsp instead of 1 tablespoon, because you really don't need that much oil to saute. The cottage cheese is what makes it different and satisfying. I used 1% fat cottage cheese, using 1/3 cup instead of 1/4 cup. I served this with a side of freshly chopped tomatoes. Delish!
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5 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Mar. 28, 2008
A very simple muffin, and definitely one of the healthiest on allrecipes. The only reason it gets 4 stars is for the lack of flavour. I added 1 tsp cinnamon and a 1/4 tsp of nutmeg. Without this, I think the flavour would have been pretty bland, and since it's low-fat, you want to be using lots of flavouring to still "shock" your taste buds. I also made a few other modifications: (1) I used almond extract instead of vanilla, (2)added a handful of slivered almonds to the batter, (3) used only wheat flour, (4) used Splenda for baking instead of brown sugar (same measurement of 2/3 Cup), and (5) I used 3/4 cup of applesauce to compensate for the moisture of the brown sugar. I lightly greased the muffin cup pan, but the muffins still stuck a bit, so next time I make them, I will use a silicon muffin pan, which should work great to pop them out of there. I would not suggest using paper liners, because this recipe is low-fat and you just lose half of your muffin because it sticks to the paper.
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1 user found this review helpful

Baby Spinach Omelet

Reviewed: Mar. 20, 2008
What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.
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231 users found this review helpful

Chewy Coconut Cookies

Reviewed: Mar. 3, 2008
These cookies turned out perfect. They looked store-bought and were just chewy enough!!! Thank you!
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0 users found this review helpful

Spaghetti Pie III

Reviewed: Feb. 27, 2008
This version of spaghetti pie with the sour cream and cream cheese was just too rich for me. Don't get me wrong, I love the taste of both sour cream and cream cheese, but combined with pasta (filling), ground beef (also filling) and topped with cheddar, it is just too much.
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Displaying results 61-80 (of 118) reviews
 
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