BakerBee Recipe Reviews (Pg. 1) - Allrecipes.com (188774550)

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Haitian French Toast

Reviewed: Apr. 7, 2014
This came out very good - hubby loved it. I had to alter it based on what I had. Plus I ALWAYS add vanilla to french toast recipes. Here is what I did differently:-------------- -5 pcs. Texas Toast bread (from Smart & Final) -used 1/2 C. 1/2 & 1/2 instead of heavy cream -some juice from fresh squeezed oranges about 1/4 c. (maybe less) - a bit more cinnamon & nutmeg (be careful with the nutmeg, of course) -2 tsp. vanilla ------------------------------------ With whisk, beat all ingredients in bowl(except butter & powdered sugar). Then place in 9 x 13 inch pan. Add the bread - turn it over - make sure evenly soaked - all liquid will soak up. and NOT be too soggy. Everything else was the same as original recipe. I look forward to trying it as it is supposed to be because it got such great reviews but seriously, I am very happy with the version I ended up with as well! Yumyum!
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Baked French Toast

Reviewed: Nov. 30, 2013
This was very good. After reading the reviews, I did modify it some in ways that made sense to me. Now that I have made it, what I will do differently next time is make it less sweet by using less of the butter, brown sugar & corn syrup topping. I love sweet, but this is really, really sweet!
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Best Ever Chocolate Chip Cookies II

Reviewed: Aug. 26, 2013
I made this recipe as close as I could to the instructions. Since it does not say "unsalted" butter, I assume salted is supposed to be used (I usually bake with unsalted & add salt when needed). Also, the recipe does not call for any salt... In this case I used 1/2 unsalted & 1/2 salted butter (needed to add a little more salt once I tasted the dough). I didn't sift the flour (& that turned out to be correct). I am usually a flour sifter :) The flavor was OK. I did add vanilla - I can't imagine baking lots of things without it & chocolate chip cookie recipes are one. I still like my chocolate chip cookies better, but in all fairness, I should make these again using all salted butter and perhaps deleting the vanilla to see if I would love these as much as everyone else does.
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Kay's Shortbread

Reviewed: Aug. 22, 2013
This is a very good recipe, I did make some adjustments per reviewers' & my likings = added more sugar and milk.
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Old-Fashioned Shortcake

Reviewed: Aug. 4, 2013
ONLY reason this is getting a 3 star is because my worst fear came true. The oven to 450 degrees was too high - so it was golden and crispy on the outside and underdone in the center - I even tested with a toothpick, which came out clean (maybe it is my oven, but doubt it, I even baked it longer than recipe called for). JUST BEWARE so this doesn't happen to you, now I have to re-do and adjust to 375 or so.....
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Old Fashioned Strawberry Shortcake

Reviewed: Aug. 4, 2013
Do not recommend this one, sorry. If you make it, I would recommend butter only - I used 1/2 butter 1/2 shortening but it was still no good. It does need to bake longer than the recipe calls for as well. The texture was pretty good though. Flavor with the berries & whip: eh - bleh to me....
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Flourless Chocolate Brownies

Reviewed: Mar. 10, 2013
I would give 3.5 stars but unable to do so here. The flavor is good. It is probably me, but I don't care for brownies with almond flour. This is about the 3rd gluten-free brownie recipe I have tried with almond flour/almond meal. It makes them a little too heavy with an undesirable texture. I wish I would have caught on to the other reviews before I made these. Other reviewers recommended using almond butter in place of almond flour - guess I will try that someday... I have also made gluten-free brownies (different recipe) with coconut flour and the texture was much better.
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Fluffy Pancakes

Reviewed: Mar. 9, 2013
I realize that making changes almost makes a different recipe but I couldn't resist tailoring this one to my preferences. I made it exactly how posted here first and found my changes made them much better (to me anyway). Here are the changes I suggest if you like a little more sweet and a little more flavor: 1 T. white vinegar instead of 2. 3 T. sugar instead of 2. Add 1/2 tsp. of vanilla when you whisk the egg & butter into the "soured" milk. Add a couple pinches of nutmeg (or to taste) I also needed to add some water to the batter- just add a little at a time - being careful not to add too much (these pancakes, as posted, came out too thick for me). NOW THEY ARE EXCELLENT!
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Carol's Baked Ziti Casserole

Reviewed: Mar. 3, 2013
This came out really yummy. I used a little pink sauce in mine because I ran out of red (I mixed alfredo with marinara). It was excellent. I usually make lasagne but this is almost as good and a lot easier! AND, my husband loved the leftovers! He has asked me to make it again!
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Photo by BakerBee

Peanut Butter Cup Cookies

Reviewed: Mar. 3, 2013
VERY good! I made some early for a St. Pat's party. I will freeze and serve later as the reviews say they last well. Tips to definitely follow: 1) I had to refrigerate the dough briefly so it could set before I could roll them in balls. The dough was too sticky at first, but once refrigerated, it was fine. 2)Yes, freeze your mini pb cups first, and make sure thay are unwrapped and ready to go when the cookies come out of the oven - you should press them in immediately after baking, then immediately place them in the fridge while still in tins so chocolate doesn't melt too much. Then take them out of fridge after about 10 mins and let them cool at room temp. for another 10 mins or so - I didn't have them cool completely yet you could do that. In order to get them out of tins, I took a knife a carefully went around edge of cookies and then they came out easily. I took them out one at a time, by hand, since they did kind of want to stay in there. I did spray the tins with cooking spray first but since I rolled them in green sugar I think that kept them wanting to stick in the tins a bit. I also made some with no sugar on the outside and I removed them the same way as the green ones. They all came out without any problems. The reason I did not cool completely and let them fall out of the tins is because I tried it with the first batch and they were a little stuck & I wanted them to look perfect since they are for a party.
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Flourless Peanut Butter Cookies

Reviewed: Feb. 27, 2013
I made a version of these yet tried to make them a bit healthier. I don't really recommend my version that much unless you must go healthier. I used organic peanut butter made from peanuts ONLY (no salt, no sugar, [no jif, no skippy]). I used Truvia in place of sugar. I did add vanilla - about 1 1/2 teaspoons. They came out pretty good and I can eat them but I am sure they are better following recipe given. I am a personal trainer and I just wanted these as a high-protein sweet treat. If that's your goal too, try it out!!
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