St. Louis Cook Recipe Reviews (Pg. 1) - Allrecipes.com (199434)

Chicken with Stuffing

Reviewed: Jan. 20, 2012

I had such high hopes for this recipe. It tasted (and smelled) like cat food. So disappointed.

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Poke Cake II

Reviewed: May 30, 2011

For a BBQ, I used a lemon cake, made in a 9x13" pan, with lime jello. Absolutely divine.

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These turned out awful. I followed the directions exactly. The coating all slid off the wings in the oven. Sooooo disappointed, as I was making these to take to a trivia night and had splurged on individually quick-frozen drummies (big ones at that). I think I'm going back to frying my wings and then coating them in sauce.

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Cinnamon Rolls III

Reviewed: Oct. 29, 2009

hands down the best cinnamonn roll recipe i've found, and i bake A LOT. added pecans to the inside. used maple cream cheese frosting for the top. shared w/ a friend, who said it was orgasmic. the only cinnamon roll recipe i'm using from now on.

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Maple Cream Cheese Frosting

Reviewed: Oct. 29, 2009

this is my new favorite cream cheese icing recipe. i also add a little maple flavoring to intensify it just a little. i've used this on cinnamon rolls (fantastic), and most recently on pumpkin cake/bread, sprinkled with heath toffee bits. rave reviews there too.

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12 users found this review helpful

Country Pumpkin Muffins

Reviewed: Sep. 29, 2008

These are fantastic. The tweaks I made: - milk instead of water - substituted brown sugar for about 1/3 of the total amount of sugar called for in the recipe - made some plain, made some with Heath chips, and made some with Heath chips and semi sweet chocolate chips - baked in mini muffin tins (made 4 pans for a total of 144 mini muffins) The ones with the chocolate chips are to die for, esp warm with a little sweet cream butter. This recipe is definitely a keeper!

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Cranberry Sauce Extraordinaire

Reviewed: Dec. 20, 2005

FANTASTIC. I substituted Splenda for all but a tablespoon of the sugar for my diabetic guest, a former chef. He thought this was the most incredible cranberry sauce/chutney ever, and is now requested for all future thanksgivings. I don't care for regular cranberry sauce, but this was quite nice. I used about 1/2 the nuts called for, dried cranberries, cherries, and apricots, a whole (small) pear with a 1/2 an apple, and added a pinch of ginger and some allspice in addition to the cinnamon. The house smelled wonderful, and it tasted just as good.

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Watergate Salad

Reviewed: Nov. 23, 2005

One of our traditional family recipes - there are few fruit salads that are liked by so many generations in our family. This one is by far our favorite, and a holiday meal isn't complete with out it.

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Southern Comfort Cake

Reviewed: Mar. 18, 2005

Let me preface my review by saying I used this recipe as a starting point. I made some substitutions based on what I had on hand. I used a chocolate cake mix (w/o pudding), a pkg of chocolate instant pudding, and replaced the Southern Comfort with 1/4c dark rum and 1/4c coconut rum. In place of the walnuts I used about 1/2c of coconut and 1/3c pecans (I didn't measure these). I baked 8 mini-loaf pans, 12 mini-muffins, and a small ramekin, adjusting the baking time accordingly. They are SUPER - the only thing I'd probably do differently is either stick with all coconut rum or add a little coconut extract. I imagine it would be equally good using just plain rum if you don't care for coconut. This seems to be a very versatile recipe and will be a keeper for me because of the ease in substituting ingredients. I'm also considering a lemon cake/pudding with lemon bacardi rum this summer to serve with strawberries.

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Chocolate Peanut Butter Bars II

Reviewed: Mar. 16, 2005

These were okay - I had higher expectations, though, and was hoping for something a little less dry. My husband liked them, but I could tell they weren't his favorite either.

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Potluck Pan Rolls

Reviewed: Mar. 16, 2005

I give these 5 stars for the texture of the rolls and the versatility. I added crushed dried rosemary, greased the pan with olive oil, and brushed more olive oil on top for the final rising and baking. I could easily see using the basic recipe as the basis for cinnamon rolls, too, because the rolls were so tender. I bake a lot of bread/rolls, and this is a recipe I'll use regularly.

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Easy Baked Chicken Wings

Reviewed: Mar. 16, 2005

I made this for a church potluck, not quite sure how it would turn out. Frying the wings took awhile. I added dried (jarred) ginger and a little black pepper to the flour and more ginger to the "sauce" - I'd add even more next time. The wings disappeared at the potluck and I thought they were tasty. Just not sure I'd spend the time to make them often, because it was time-consuming to cut apart whole wings and then fry them (my frying pan would only hold 4 comfortably at a time). But for special occasions or potlucks when I'm not pressed for time, I'll keep them in mind.

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7 users found this review helpful