SADDLESORE55 Recipe Reviews (Pg. 1) - Allrecipes.com (18773485)

Fudgy Chocolate Cream Pie

Reviewed: Mar. 17, 2012

Great! Followed other's recommendations and used 2 T + 2 t cornstarch and 2 cups of milk and it turned out great. Made it in a mint cookie crust with mint whipped cream- yum!

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Deluxe Chocolate Marshmallow Bars

Reviewed: Jan. 17, 2011

These were okay, but not great, I doubt I'll make them again without some major changes. Like other people suggested, I used a boxed brownie mix for the base which worked well. I didn't have any problems spreading the marshmallows, I just used a spoon that I rubbed in butter. The topping also went together well, and again, no issues spreading. I just didn't think they tasted that good. My main issue was too much peanut butter in the topping. If I did them again, I'd leave the PB out

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Rich and Creamy Tomato Basil Soup

Reviewed: Jan. 9, 2011

Yum! We use half skim milk in place of cream and also used less butter

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Caramel Popcorn

Reviewed: Nov. 5, 2010

These turned out great!

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Lemon Curd

Reviewed: Nov. 5, 2010

Fantastic! I made the recipe as directed and used it to fill some cupcakes, they turned out great. The curd is nice and tart with a great lemony flavor

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Peanut Butter Bars I

Reviewed: Nov. 5, 2010

I've made these several times, with some changes, they're a 5. As in, probably only a 4. If you're planning to keep and serve the bars at room temp, I'd suggest using room temp butter so you can see what consistency they're going to be. I usually end up adding an extra 1/4-1/2 c powdered sugar. I also love the texture of the graham cracker crumbs, so I add an extra 1/3 c of them as well. If you put the bars in a 9x13 pan, they'll be pretty thin. I usually put them in a 9x9 instead to have slightly thicker bars

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Lemon Cream Cupcakes

Reviewed: Nov. 5, 2010

These were okay, not sure I'll make them again. The cake was too dense for my taste. I ended up adding some lemon extract to the batter to give it a more lemony taste. I also made a lemon curd from this site and filled the cupcakes with that.

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Six-Layer Coconut Cake

Reviewed: Aug. 1, 2010

Excellent. I don't use the frosting (I always have trouble with it) and instead use a cream cheese coconut frosting that's much easier/faster to make and just as, if not more, delicious! The filling is fantastic for other uses as well

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Almond Custard Filling

Reviewed: Aug. 1, 2010

Big hit! I used it as a filling for cupcakes

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Chocolate Cookie Cheesecake

Reviewed: Aug. 1, 2010

This was FANTASTIC! I added extra cookies to the middle layer and separated the ones I used for the crust so I didn't have the cream in the crust (just used the half w/o cream).

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Grandma Johnson's Scones

Reviewed: May 15, 2010

Fantastic! I added about a teaspoon of lemon extract and some lemon zest and about 1/3 cup of strawberry juice. I also made a glaze for them. I made them into circles using a glass which was the perfect size and froze them overnight before I baked. They baked for about 16-18 minutes and were perfect. They're great warm or cold!

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Red Velvet Cupcakes

Reviewed: Mar. 19, 2010

These were GREAT and beautiful! The cupcake was very moist and delicious. I baked mine for about 22 minutes. The frosting was great also, I added about 1/4 c more powdered sugar than it called for to help the frosting stiffen a little more. I made these again today as a vanilla cupcake and just left out the cocoa and red color and added about 2 T of flour- they turned out really good as well!

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Sweet Potato Souffle

Reviewed: Dec. 26, 2009

Fantastic! I made it for Christmas dinner last night and everyone loved it. I doubled the entire recipe. I ran out of eggs so only used 2 (rather than the 4 I should have for the doubled recipe). I subbed a bit of sour cream for the other eggs and it was great. I assumed the recipe meant 2 eggs- no idea how I'd get 1/3 of an egg! I also made a little extra of the topping and put it on a pumpkin pie- also fantastic!

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Best Tuna Casserole

Reviewed: Oct. 28, 2009

Eh, it was fine. I followed some of the other instructions and added some extra milk, and I still thought it was a bit dry. Mostly it was too bland for me, I felt like there wasn't enough flavor in it.

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Meringue Crust

Reviewed: Aug. 13, 2009

Turned out great! I didn't bake it for quite as long as the recipe called for (I was worried it was too long) but the crust ended up coming out slightly underdone. So- bake it for the full time! I'm filling it with the pastry cream from this site and plan to top it with strawberries!

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My Amish Friend's Caramel Corn

Reviewed: Nov. 14, 2008

Yum! Super easy to make, I only did half the recipes (wanted to make sure it was good before I had a ton of it!) I used 1 3.5 oz bag of lightly buttered popcorn (make sure you pick out any pieces that don't pop before you add the caramel) and halved the rest of the ingredients, leaving out the nuts. I baked it at 225 for 45 min, stirring every 15 min. Cleanup was easy, with the exeception of the wooden spoon which I didn't butter before stiring the popcorn! Will certainly be making this many more times!

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Banana Pudding IV

Reviewed: Sep. 17, 2008

Yummy, I had to make some changes though... I used about 3/4 of the can of condensed milk, an extra banana, and almost all the vanilla wafers. I also made my whipped cream as opposed to cool whip. I put it in a bigger dish so I could do more layers and it turned out very good - rich though :)

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Caramel Bars

Reviewed: Sep. 6, 2008

Without the changes I made, it's only a 4, but with some changes it's easily a 5. -Doubled the oatmeal layer so it's thicker and added 1/4 c milk so it was a touch softer -Used 50 caramels and an addiional 2T cream -Used 1/2 c choc chips, 1/2 c butterscotch chips and about 1 c coconut I also had to bake it longer, but it turned out AMAZING!

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Pecan Tassies

Reviewed: Mar. 24, 2008

Fantastic! I added an extra 1/2 cup of pecans (for a total of 2 cups) and also added 1 t vanilla to the crust. Make sure you don't overfill the crust- it makes for a sticky mess :) The crust is quite delicious, I've put other types of chocolate tarts and fruit cups in them as well. Keep in mind the tassies are a bit time consuming to make...

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Heavenly Chocolate Mousse

Reviewed: Mar. 24, 2008

Fantastic. I'm not a huge chocolate fan but everyone else in my family is and we all loved it. I added 1 t vanilla and 1/2t almond which added to the flavor. I'm sure it would be great with strawberries or some other kind of fruit as well. The texture is perfect...

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