Frostbite Falls Recipe Reviews (Pg. 1) - Allrecipes.com (19295471)

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Nacho Cheese Sauce

Reviewed: May 19, 2014
Bland as could be. Color was dull. Thick and gooey, but not in a good way.
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Creamy Coconut Cake

Reviewed: May 3, 2014
Moist, delicious, and it really does get better after being in fridge overnight. Even great on the 3rd day. I made many, many small holes atop with a large serving fork. Pour the coconut liquid atop slowly and carefully, trying hard not to let it run over the edges. It needs no whipped cream atop! Instead I made a very light glaze (powdered sugar, tiny bit of milk, and few drops of coconut flavoring,) and put a very thin covering of this on top, after the 12 hr refrigeration. Then divided the 9x13 cake in half and topped each half, while glaze was still damp, with coconut: used toasted sweet coconut on 1/2 and used regular sweetened white coconut on the other. I served it in narrow slices, two of one topping and one of the other, lined up together on a dessert plate, kind of like a slice of Napolitano ice-cream.
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Fluffy Pancakes

Reviewed: Apr. 5, 2014
Perfect buttermilk-like pancakes. If you had ordered these in a hotel restaurant while traveling, you'd be impressed! Am adding this one to my weekend breakfast top 10 list, as my husband loved them, too. Made only one change, to make them lighter and fluffier, for Canadian cooks: I used 2T less of the flour and instead added in 2T cornstarch. The most popular and available all-purpose flour brand here in the Maritimes (Atlantic provinces) is a bit heavier than average and the cornstarch substitution makes it work best not only for these pancakes, but for assorted cake and pastry recipes, too.
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Chef John's Monte Cristo Benedict

Reviewed: Jan. 4, 2014
Just terrific! My husband, a huge fan of Eggs Benedict, was crazy about it, which surprised me a little, as he really enjoys a ridiculous amount of Hollandaise sauce on "normal" Benedict. This one's a keeper, and would be great for holiday guests, The only change I made was to substitute good sliced Swiss for the Havarti. Thanks for a great brunch, Chef John!
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Plum Crisp

Reviewed: Jul. 3, 2012
Quite good, rather like the dessert often called "French apple pie", just fruit with a light cake-like top. Like others had suggested, I added vanilla, and allspice, and finally, sprinkled the topping with brown sugar. It took about 45 minutes to bake; top had a very thin crunchy layer but airy cake under it. My plums were small, and tart; I used15 of them, due to their smaller size. The finished product was a good blend of a tart fruit bottom and sweet cakey top. Definitely plan to serve this with vanilla ice cream, whipped cream, or even a mild pouring custard; you'll find it far more delightful that way! It kept well for two days, but then put it, covered, in the fridge, and it went downhill within 10 hours: got a bit mushy and too moist. Will make it again when I have too many plums, nectarines, or peaches, and will add more allspice to the fruit before putting on the topping layer.
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