Carolyn Recipe Reviews (Pg. 1) - Allrecipes.com (19506490)

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Forgotten Cookies II

Reviewed: Dec. 25, 2013
Wonderful! I'm always torn about how to rate a recipe after I've made changes to it without making the recipe as posted. That said, I added a pinch of cream of tartar as I was concerned about the stability of the meringue and omitted the chocolate chips. I'd never heard of this method of baking meringues. It's a wonderful finale for an afternoon of baking. I did find, however, that I could have easily doubled the recipe and have space in my oven (albeit on 2 shelves) with plenty of space for air flow around the pans. Thank you for this wonderful recipe
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Old-Fashioned Rice Pudding II

Reviewed: Dec. 20, 2013
My first failure with allrecipes. I've ended up with a very watery mess with a thick crust/skin on the top. I added sultanas hoping to soak up some of the extra liquid, but it doesn't seem to be helping much. It's been cooking for 2 hours, I'm going to leave it for another half hour - I'm not sure it could get worse.
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 25, 2013
Warning to my fellow Canadian members. Carnation Evaporated Milk does not come in a 12 fluid ounce can. Be sure to measure it or you'll end up with pumpkin soup! That said, this was a wonderful recipe,all the folks at our Thanksgiving table loved it.
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Best Ever Banana Bread

Reviewed: Sep. 28, 2013
This recipe seemed so close to perfection that I made it twice in one afternoon. Because I made a significant change, I rated it only 4 stars. After reading many of the earlier comments, I reduced the sugar by 1/2 cup and, because we love them so, added 1/2 cup of sultanas. My son loves his with chocolate chips, so I did another with the reduced sugar and 1/2 cup mini chocolate chips. I've never tasted a better banana bread. Thanks so much for this recipe!
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Clone of a Cinnabon

Reviewed: Oct. 18, 2012
This is the best recipes for cinnamon buns that I've run into. I followed the recipe precisely (except for the bread flour - I just can't justify the money or the space - simply added 2 heaping tbsp of wheat gluten into a/p flour) and the dough required no 'tweaking' in my machine. Thank you to the reviewer who took the time to do the math to make the frosting using a whole 8 oz. box. Having such a wonderful success, the frozen frosting won't last long.
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Best Ever Pie Crust

Reviewed: Oct. 15, 2012
After a careful reading of the reviews, I decided to give this recipe a try. I ended up using about 2/3 of the egg/liquid mixture (hence 4 stars) and put it in my freezer for an hour rather than the overnight chilling. I always roll out my crusts between to layers of plastic wrap - in this case it appears to have been more necessary than others. The result was a beautiful crust, tender and flaky, though I expect I'll not use this recipe as often as others as I'm concerned about the amount of fat in the recipe.
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