CTREYNARD Recipe Reviews (Pg. 1) - Allrecipes.com (18871579)

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Saltine Toffee Cookies

Reviewed: Dec. 21, 2007
GREAT AND EASY! I did use the tips of other reviewers by using greased disposable pans. To those with a candy thermometer, the sugar mixture should be at the "soft-ball stage" or 230 degrees. Make sure you start timing the three minutes at a full rolling boil, not before. :) Other than than, perfection! :)
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11 users found this review helpful

Sweetened Whipped Cream

Reviewed: Dec. 24, 2008
Great! Don't change a thing.
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1 user found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Dec. 24, 2008
This pie is super! The only modification I made was to add 2 T of strong coffee to the cream to bring out more chocolate flavor. I brought it to a Christmas Eve party; and it was the first to go...a big hit, especially with homemade whipped cream! It is super-fudgy, and not a typical "pudding pie". I was worried that it might not be enough filling for the pie, based on past reviews, but it seemed PLENTY thick enough, especially considering how rich it is...and if you know you're topping it with whipped cream/meringue, obviously you need to leave room/have a good ratio of filling/topping.
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1 user found this review helpful

Yeast Pancakes

Reviewed: Aug. 22, 2009
Great pancakes! Didn't taste yeasty at all; reminded me of the pancakes at a famous breakfast place in the area. I added cranberries one time, choc chips another time. Def try this recipe.
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8 users found this review helpful

"Zuccotto" Cupcakes

Reviewed: Jul. 11, 2012
Holy smokes! Quite honestly, the most impressive cupcake I've ever eaten! Two people I used as taste-testers thought they were "professional" cupcakes...and demanded to know where I got them. (I LURVE that!) Now the downside..they are a PITA to make. However, it's worth the trouble for the bragging rights. :) I followed the directions to a T, although I made the actual "cake" part the day before, as well as the chopping, so I could streamline filling/topping/eating. As another reviewer posted, when piping in the whipped cream filling, it's best to use a regular storage bag rather than a pastry bag due to the chunky filling. The cream cheese and butter NEED to be at room temp or the white chocolate mixture will start to solidify. I used a previous poster's suggestion to make a mini trifle using the leftover cupcake/other mixtures. Plenty of leftover whipped filling and frosting...if you want to do the trifle you'll need a bit more ganache. I feel that the frosting needs something...not quite sure what..but overall, the textures coming together are fabulous...so 9.9 stars instead of 10. Thanks for sharing, Kayla, and thanks for all the detailed instructions! :)
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5 users found this review helpful

Buffalo Chicken Dip

Reviewed: Jul. 16, 2012
Great!I substituted 1 bone of boneless breast that I shredded, and 1/2 c of franks red hot, (left out the bottle for people to add more if they desired.) People LOVED this, and I served it with tostitos scoops. :) Thanks for the recipe!
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2 users found this review helpful

Luscious Slush Punch

Reviewed: Jul. 16, 2012
Wonderful punch! As per other reviews, I only put in 1-1/2 c of sugar. It still was a bit sweet, but other people ADORED it. Thanks!!
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2 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jul. 16, 2012
Great pancakes! The only think I'd change is adding vanilla. :)
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2 users found this review helpful

Jelly Bean Nests

Reviewed: Mar. 14, 2013
Super-cute! I added 1/4c of peanut butter to the melted mixture before I add the noodles. You have to work rather fast, I free-formed and was constantly coating my finger-tips with butter. In one instance, I added some chopped m+m's to the chow mein noodles...didn't make much of a taste or aesthetic difference. I also used cadbury mini-eggs to my nests. Perfect for a preschool class! :) Best to make a day before and chill overnight.
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1 user found this review helpful

Chocolate Mousse Cake IV

Reviewed: Mar. 16, 2013
Great!The frosting is a pain (in comparison to regular frosting), but it sure is tasty! Thanks for sharing the recipe! :)
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0 users found this review helpful

Pineapple Upside Down Cupcakes

Reviewed: May 17, 2013
Great! The only thing i did different was used chunk pineapple, and you will need slightly more than one can! Thanks for the great recipe! Preschoolers love these!
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1 user found this review helpful

Pecan Pie

Reviewed: May 26, 2013
Wonderful! The only thing I do differently is add a bit more salt and sub 2 T bourbon for the vanilla! Delicious pie!
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1 user found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 23, 2012
Great stuffing, will be a staple for my holiday meals for sure! I don't stuff the bird, and put the stuffing in a 13" x 9" casserole with the following mods: pork sausage, double amount fresh herbs, a bag of cornbread pepperidge farms stuffing(14 oz), 2 c. chix stock. Cook for about 40 minutes at 350. I love the flavors!
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1 user found this review helpful

Chicken a la King I

Reviewed: Jun. 7, 2013
Great! I added 4T of sherry, red instead of green pepper, 2 stalks of celery, and 1 c peas. Thanks for the great recipe!
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2 users found this review helpful

Cinnamon Rolls III

Reviewed: Oct. 11, 2008
Perfect. :) I'm not sure about freezing these...they don't seem to come out exactly the same... Definitely double the icing. GREAT RECIPE!
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1 user found this review helpful

Displaying results 1-20 (of 41) reviews
 
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