CC♥'s2bake Recipe Reviews (Pg. 10) - Allrecipes.com (10989409)

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Strawberry Shake

Reviewed: Mar. 18, 2011
Normally, I would not pick a recipe that uses jam over fresh berries, but it just so happened that I had some less than stellar tasting strawberries to use up, so this recipe was perfect. I just used less jam than called for and tossed in the berries. I also used a frozen banana instead of ice cubes as ice waters a smoothie down. The only thing this needs is vanilla yogurt instead of plain, for best flavor.
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4 users found this review helpful
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No-Guilt Zesty Ranch Dip

Reviewed: Mar. 18, 2011
As is often the case with giving a review, the opinion given usually boils down to a matter of taste. I found this only slightly resembled a ranch dressing in flavor and there was something about the combination of spices that didn't add up for my tastebuds. I'm not sure, but I think it was the thyme and basil. I always appreciate a recipe for a home made version of something usually storebought, so I will play around with the seasonings a bit, maybe try it without the horseradish. I have to say though, Hubby LOVED it, so hopefully he'll be happy with a slightly revised version! Thanks, Sarah Jo.
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4 users found this review helpful
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Gloomy Day Smoothie

Reviewed: Mar. 18, 2011
Very nice smoothie. To make it more refreshing though, I used a frozen banana (or you could use frozen mango cubes). I always toss my over ripe bananas in the freezer to have on hand for smoothies as a frosty quality always makes one so much more refreshing. I cut the recipe in half and it yielded two 8 oz smoothies.
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12 users found this review helpful
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Deluxe Almond Butter Sandwiches

Reviewed: Mar. 16, 2011
I found this little recipe when I was doing an ingredient search for ways to use my almond butter. For so few and simple ingredients it was really delicious. Also not a combination I would have thought to put together. My kids enjoyed this one as well.
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3 users found this review helpful
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Teriyaki Pork Tenderloin

Reviewed: Mar. 16, 2011
4.5 stars. I would replace some of the olive oil with sesame oil and use fresh ginger next time. I liked the slightly spicy peppery crust the marinade gave the pork.
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7 users found this review helpful
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Garbanzo Bean Salad

Reviewed: Mar. 14, 2011
Very good. I found the dressing to be lightly sweet with a very subtle flavor. The salad made for a really nice light lunch, and I could see adding in a bit of sliced leftover chicken to make it heartier if desired. Next time I would add in some grapes, as suggested, along with the apple for a bit of tanginess. Definitely use a nice tart apple such as granny smith.
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7 users found this review helpful
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Jim's Cheddar Onion Soda Bread

Reviewed: Mar. 13, 2011
I made this recipe as wriitten but for using all purpose flour. The aroma as it was baking was unreal, but I admit I wasn't really expecting it to have quite the equal amount of flavor. I was wrong. Great flavor and a soft airy texture along with a nice crisp crust makes this recipe a keeper. Do expect to have to add more buttermilk as others did - it was neccessary for me to add more. Thanks, Jim, for generously giving up your terrific recipe for Keri to share here.
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20 users found this review helpful

French Pastry Pie Crust

Reviewed: Mar. 13, 2011
This is the perfect pie crust for any cream or fruit pie. Rich, but not overly, flaky, flavorful, lightly sweet and it browns up beautifully. It really has every quality needed to take any recipe one step beyond ordinary.
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8 users found this review helpful
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Tangy Horseradish Tomato Sauce For Meatballs

Reviewed: Mar. 12, 2011
Totally unique recipe. Really enjoyed this zesty sauce for a change of pace. I was expecting it to be fairly spicy hot but it was not. Loved the subtle flavor of the horseradish. I made as written, but as the submitter told me that the original recipe did not call for the water, I left it out. I am glad I did as it would have been far too thin had I added it. It makes a lot, yielding about 8 cups of sauce for me. I just put the extra in the freezer for another meal. Looking forward to it! Thanks, smitty.
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12 users found this review helpful
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Peach Surprise Pie

Reviewed: Mar. 12, 2011
This was nice for a simple dessert. However, I found the cream cheese layer heavy in texture and flavor - it needs something to break up the taste of the cheese and lighten up the texture. I actually like the suggestion from the reviewer who added the vanilla pudding and milk. I would try that. I also tried out the French Pastry crust recipe from this site (another great reviewer suggestion) which was wonderful, but I actually think this recipe is more suited to a vanilla cookie or graham crumb crust.
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4 users found this review helpful
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Honey Lemon Cookies

Reviewed: Mar. 11, 2011
I followed this recipe but for two slight adjustments, using sour cream for the yogurt and and an extra two teaspoons of lemon zest in the cookies as I had no extract. The cookies are wonderful on their own without the glaze, soft and buttery with a lovely lemon essence, so I only lightly drizzled the tart lemon glaze on top with just a bit of lemon zest for color. Next time I would leave off the glaze altogether. This is the perfect cookie to have with a hot cup of tea.
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6 users found this review helpful
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Sweet Almond Orange Cream Cheese

Reviewed: Mar. 8, 2011
Delicious! I followed the recipe but cut it in half, which yielded about one cup. I used tangerine zest (and probably a little more than the recipe specifies). This is lightly sweet (I thought the raisins and honey would make it overly sweet, but not so) and I loved the nuttiness along with the citrus. The cream cheese flavor is subtle. Perfect on home made cinnamon raisin bagels.
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4 users found this review helpful
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Butterscotch Pudding

Reviewed: Mar. 6, 2011
My daughter requested home made butterscotch pudding so I was happy to find this one, but unfortunately it did not work out for us. The taste of the flour in this recipe and the texture it imparted is unpleasant. It was not creamy- smooth but rather grainy, nor tasting much like butterscotch. It simply tasted of brown sugar and flour. It is indeed extremely sweet as others mentioned and I think the lack of flavor heightens the sweetness. After tasting it, I added 1/3 cup butterscotch chips while it was still warm, which added flavor and color, but the mouth feel was still off.
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2 users found this review helpful
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Cherries and Chocolate Fudge

Reviewed: Feb. 27, 2011
I normally try hard to adhere to a recipe as it's written when trying it the first time. In this case however, I kept some of the reviews and my prior experience making this type of simple fudge in mind before proceeding, as I was concerned about wasting ingredients. The typical ratio of chips to milk with this type of fudge is 2.5 cups chips to 14 ounces of milk. That's what I have always used, and it's always worked out for me. I just could not see this setting up as written and many of the reviews confirmed that, therefore I used 2.5 cups chips. The end result was a firm but creamy textured fudge. I also chose dried tart cherries instead of candied, for more of a sweet/tart contrast and next time I would add a touch more almond extract.
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30 users found this review helpful
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Vanilla Spice Bread

Reviewed: Feb. 27, 2011
Delicious! I love love love the subtle spiced flavor of this recipe and the texture was lovely. I was concerned about not having any dark brown sugar, so I added a teaspoon of molasses to my light brown. I also only ever use all purpose flour for breads, so I added some vital gluten as well. Otherwise I followed the recipe as written and was so happy with the outcome. We had it lightly toasted with a bit of Cinnamon Cocoa Spread from this site, and I can't wait to try it as french toast. It should be amazing. Thanks so much for the recipe.
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8 users found this review helpful
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Cocoa Cinnamon Spread

Reviewed: Feb. 27, 2011
I appreciate this recipe as a home made alternative to the commercially prepared product as you cut out all the preservatives and such. In fact, I never buy it anymore, so am happy to be able to make it instead. This tastes just like the store bought cinnamon spread, only better! I was almost swayed off by the negative review that complained about it tasting like chocolate buttercream icing. Far from it, in my opinion. I piped it into a little dish with an icing tip and the presentation was so nice. Paired with lightly toasted Vanilla Spice Bread from this site, it was a real treat. Tip: I scaled the recipe for 8 servings and that yielded about a cup of spread. The only change I might make next time is using my homemade "better butter" spread (60/40 veg oil & butter whipped together) to make it easily spreadable once refrigerated. It's hard to spread straight from the refrigerator otherwise.
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25 users found this review helpful
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Strawberry Coffee Cake

Reviewed: Feb. 25, 2011
This crumb cake is absolutely amazing. It really is all about that out-of-this-world crumb topping. It almost doesn't matter what lies beneath as with every bite, all you taste is the buttery, crunchy deliciousness of the topping. This recipe would lend itself well to other fruit - blueberries, raspberries, peaches etc. and is so simple to put together that I think I will be referring back to it often. Be sure to make this just as written - it couldn't be made better.
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6 users found this review helpful
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Banana-Orange Smoothie

Reviewed: Feb. 23, 2011
I like ginger and I like banana orange smoothies. I guess I just don't like them all together. This also needs to have something frozen added to it to make it refreshingly cold. I don't normally like ice in a smoothie, preferring to use frozen fruit instead, but I blended some in to this smoothie after the fact, just to see if it would make a difference. It did make it more refreshing, but the ginger is overpowering and I just couldn't get past that.
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6 users found this review helpful
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Fresas, Mango y Plátano Con Crema

Reviewed: Feb. 22, 2011
I'll agree this is addicting. Thanks for sharing the recipe with me this morning, SB! I also happened to have a beautiful ripe mango as well as the strawberries and bananas to use for this. I used 6% Balkan style yogurt (no sour cream) and added the suggested amount of sugar. As sweet tooth's can vary widely, I would suggest adding a little less to start, then more as needed. Mine was actually much sweeter than I expected. It's much like yogurt, only ramped up by about a 1000 percent! Try it, you won't be disappointed.
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Spanakopita II

Reviewed: Feb. 22, 2011
These were delicious. This was the first time I had ever worked with phyllo and it was much simpler than I thought it would be. The pastry is delicate but very forgiving, and the directions for this recipe were well written and easy to follow. Simply lay plastic wrap over the sheets you are not working with and they stay moist and cooperative. This wasn't nearly as time consuming as I expected either. Once you get into a rhythm, the folding is fast. Tip; if you have no fresh dill, the conversion is 2 teaspoons dried dill. I used dried as I could not find fresh. Thanks for this great recipe!
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17 users found this review helpful

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