PEACHESNCREAM2 Recipe Reviews (Pg. 1) - Allrecipes.com (18863246)

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The Original Fantasy Fudge

Reviewed: Dec. 25, 2012
We've been making and enjoying this fudge for more years than I can count. We use fresh Texas pecans in this fudge. You can use butter instead of margarine if you prefer. This truly is foolproof fudge!
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Oct. 27, 2011
This is a terrific recipe to have if, like us, you love fluffy buttermilk pancakes but don't always have buttermilk in the house. These pancakes are light and tender. Just be sure to not overstir the batter. In the amounts given, this recipe serves 2 people at our house. Delicious!
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Apr. 23, 2009
This basic muffin recipe was published years ago by Robin Hood Flour as Best Ever Banana Muffins - and they are! The topping is optional - muffins are delicious with or without it. For a healthier muffin, canola oil can be substituted for the butter (in any recipe where melted butter is used, you can make this substitution). For a coffeecake, spread batter in a greased 9 X 9 inch square pan and sprinkle topping over top. Bake at 350 degrees for 35 minutes. Yummy!
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2 users found this review helpful

Morning Glory Muffins

Reviewed: Jul. 8, 2008
I was very pleased with these muffins, and my husband loved them! I've tried recipes for Morning Glory Muffins before, and found them heavy and greasy. These are light, moist and tasty - and healthier, too. Using just 1/2 cup of oil and adding applesauce makes the difference! The muffins taste even better the second day, and freeze well. I got 18 large muffins from the recipe.
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1 user found this review helpful

Spaghetti Carbonara II

Reviewed: May 2, 2008
Very tasty!! I used center-cut bacon (adding a couple extra slices). This makes a thrifty meal. Good with green salad. Note: if making the entire recipe, I suggest using a stockpot; a 12" skillet is fine for 1/2 of the recipe, but not big enough for the whole recipe. This recipe is a winner! I will make it often.
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1 user found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 1, 2006
This is a great cookie - and I love that it uses heart-healthy vegetable oil. My only suggestion is that the recipe needs more spice. The second time, I added 1/2 teaspoon nutmeg - a big improvement! Using pumpkin pie spice might also be a good idea. I love the texture of these cookies, and how easy they are to make.
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1 user found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Aug. 30, 2006
The genius of this recipe is the first step - roasting ribs in the oven. This removes fat and liquid that would otherwise cause soupy results in the crockpot. For this, it deserves 5 stars!! Use any sauce (I like 1 C. ketchup, 1 C. Stubb's barbecue sauce, 2 T. brown sugar, 1 t. Worcestershire, and Tabasco hot sauce to taste.) The original sauce recipe (which I've tried) isn't sharp or hot enough for our tastes. We use boneless beef chuck country ribs, 2 lbs. or more. Stir once during cooking time so ribs don't stick to sides and burn. To thicken sauce a bit, put the crockpot on High, with the lid ajar, during the last half hour. WONDERFUL!
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2214 users found this review helpful

Chocolate Crinkles III

Reviewed: Aug. 24, 2006
This is the best Chocolate Crinkles recipe!! Our family has been baking these for decades. Baking chocolate (not cocoa as some recipes use) makes these cookies rich and fudgy. You can't mess these up; even little children enjoy making them. The recipe should say "4 ounces of unsweetened chocolate, MELTED AND COOLED". Also, chilling the dough is an important step - otherwise, the dough will be too soft to work with. I chill it overnight, then put the bowl out on the counter for 1/2 hour before beginning to bake. (If the cookies don't spread as much as you'd like during baking, you can start pressing down gently on the tops of the cookies before putting them into the oven.) We love these cookies - they're brownies in cookie form!
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42 users found this review helpful

Oven-Roasted Chicken

Reviewed: Apr. 29, 2006
This is a great basic recipe for roast chicken. There are no strong flavors, so leftover chicken can be used in other recipes. On the Lowry's Seasoned Salt container there is an almost identical recipe called Rotisserie Chicken; the only difference is an oven temperature of 375 degrees, which I prefer. At 375 degrees, a 4 lb. chicken will take about 1 hr. 20 min.; a 6 lb. chicken will take about 2 hours. Near end of cooking time, I tent the chicken loosely with foil to prevent overbrowning. I sometimes squeeze fresh lemon juice over the chicken right before serving. Yum! This recipe is equally delicious if you substituted melted butter for the olive oil!
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17 users found this review helpful

Poppy Seed Bundt Cake III

Reviewed: Apr. 2, 2006
If you're tired of lemon poppy seed cake, you'll love this variation! The almond flavoring really complements the poppy seeds. I prefer to use 3 tablespoons of poppy seeds in the cake. This recipe makes a pretty Bundt cake, but cupcakes are also delicious, with cream cheese frosting. This cake takes exactly 50 minutes in my oven.
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49 users found this review helpful

Dinette Cake

Reviewed: Mar. 9, 2006
This is a great little cake!! The use of cake flour makes for a very tender cake. I've found that it takes 35 to 40 minutes to bake (38 min. in my oven, and I've tested my oven for temperature). Based on Betty Crocker's instructions for similar cakes, I dump all ingredients in a bowl and beat at medium speed with a mixer for 2 minutes; beating helps the cake to rise. I let the cake cool in the pan and serve right from the pan. Great with strawberries and whipped cream, or iced with buttercream frosting (lemon flavored is good). For a snack, split slices of cake and spread with strawberry or apricot preserves or jam.
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1 user found this review helpful

Gingerbread I

Reviewed: Mar. 8, 2006
This is the exact recipe I've used to make gingerbread for years. I've tried other recipes, but keep coming back to this one - it's my idea of perfect gingerbread. It's easy to make, with ingredients always on hand, and mildly spiced to please the whole family. I use Grandma's Molasses (which appears dark - I'm not sure what "light molasses" is). You can double the amounts of ginger and cinnamon if you prefer a spicier cake. This truly is "good old-fashioned gingerbread"!!
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48 users found this review helpful

Down Home Baked Beans

Reviewed: Mar. 6, 2006
The best thing about this recipe is the Chili Sauce - for this alone it deserves 5 stars! Chili Sauce adds a bit of bite, and makes this really special. For vegetarians or those avoiding pork, omit the bacon and use canned vegetarian beans - it will still taste delicious! I do have a problem with 2 cups of brown sugar - that's way, way too much for me; I start with Bush's Homestyle Baked Beans, which are already sweet, and add 2-4 tablespoons of brown sugar. I also think 1 cup of chili sauce is plenty. I saute the onion briefly, in a bit of bacon fat or canola oil. This is now our favorite baked bean dish!
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136 users found this review helpful

Salsa Chicken

Reviewed: Mar. 4, 2006
This recipe hardly needs more reviews, but I'm adding mine because it has become such a family and company favorite at our house. So easy, foolproof and delicious. I often serve it with a Black Bean and Corn Salad, and it's like eating at an upscale Mexican restaurant. This is one of the best recipes on this site, proving that great food doesn't have to be complicated.
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0 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Mar. 4, 2006
Excellent soup!! Tips: Eggs should be added LAST, after thickening soup. And, remove saucepan from heat before adding eggs. Add eggs slowly, stirring soup in clockwise direction with wooden spoon. A pinch of white pepper adds depth of flavor. This is truly like restaurant egg drop soup!
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623 users found this review helpful

Bran Muffins

Reviewed: Feb. 2, 2006
An excellent bran muffin recipe! This recipe goes together fast, and calls for ingredients I always have on hand. My husband gobbled these up! Be sure to include the raisins. Muffins took exactly 18 minutes in my oven. I sprayed muffin tins with PAM - instead of using liners. *Updated to add: this easy one-bowl recipe has become our standard bran muffin - I make these every week!!
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4 users found this review helpful

Whipped Shortbread Cookies

Reviewed: Jan. 28, 2006
This is a great recipe! I baked at 325 degrees for 15 min. For easy removal, use parchment paper to line cookie sheets. I mixed just until fluffy with a wooden spoon - no need to wear yourself and your mixer out. Butter MUST be room temperature when you start mixing dough.
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1 user found this review helpful

Cheesy Creamed Spinach Casserole

Reviewed: Aug. 5, 2004
I've been making this recipe for years and it's a family favorite - except we use THREE packages of frozen spinach. This one change will make this recipe perfect. Also, drain the spinach very well!
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2 users found this review helpful

 
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