These are great and come from A Taste of Kosher. I made half and got six, like the recipe stated. They baked in 15 or 16 minutes. The only negative about them is that they're extremely sweet! They could have used half the amount of sugar because bananas seem to get sweeter as they ripen. I will definitely make these again and I'll use half the sugar. I added ground toasted pecans and 1/4 t. of cinnamon for half the recipe.
I give these 4.5 stars.
This comes from Barefeet in the Kitchen. I turned it into an ice cream cake. The ice cream is very good, nice and creamy. I used far, far less vanilla extract than called for, just 1/2 t. and I think it could have used less. It's also very sweet and could have used more salt. Like the recipe stated, it made four cups. I reserved about 3/4 c. of it to spread on top of the cake like it was frosting. The ice cream took 25 minutes in my Hamilton Beach ice cream maker and the bowl was in the freezer beforehand for 26 hours but required about 20 hours for my particular brand.
I grade it an A- because it needs more salt to balance out the incredible sweetness and the amount of vanilla we're to use, one whole tablespoon, would have ruined this.
For the cake part I used half a box of Betty Crocker Devil's Food Cake and baked it in a standard 9"x5" 2 qt. loaf pan. I messed up the three layers because I was too impatient to chill the cake before slicing into layers and they crumbled badly in areas, especially the middle layer. I was so disgusted with myself that I omitted the fudge sauce and ground almonds that I was to drizzle on each layer of cake. When the cake cooled it shrunk away from the sides of the pan. When I spread the just-made/soft serve ice cream between the layers it went down between the cake and the pan so the finished cake looks like I frosted it, but I didn't, just the top.
The Food Lion (grocery store) brand heavy whipping cream that I used cost just $1.65 for 2 cups and came from a 1 quart container. The half box of cake mix was just .75 cents. I don't know the cost of sugar and 1 c. milk but it couldn't have been much. The whole cake was probably around $3-$3.50 to make!
These come from The Diary of a Real Housewife and they aren't good! They're dry and a bit tough. I weighed the flour, didn't overmix or overbake the and they're dry in 18 minutes. I made jumbo muffins and got six. I added ground toasted almonds and dried sweetened tart cherries. The author didn't say why the recipe calls for one tablespoon of lemon juice but I assume it's to help tenderize. I used white vinegar instead but it didn't help.
I give these 1 star.
This is your basic cornbread recipe. It comes from Delish. It's pretty bland, even with my addition of cooked, shredded and chopped chicken and diced onion, but simple to make. They've got the milk measurement wrong, stating you should use 1/4 c. buttermilk for the whole recipe. I made half and it took 1/2 c. of regular milk. I got six that were about 3 1/4" in diameter. I'd make this again but would add some chili powder and cumin. I made chicken gravy for this too.
I give this 4 stars.
Edit- I made this again adding chili powder, cumin, onion powder, garlic powder and shredded cheddar cheese and it was so much better.
These are indeed some of the best sugar cookies I've ever baked. The recipe's from The Dispatch. They're made with equal parts shortening and your choice of butter, margarine, or oil, and I used butter. I made half and added 1/4 c. chopped sweetened dried tart cherries but it wasn't enough. I got 18 dough balls using a 1 T./1.5"diameter cookie scoop. My cold dough baked in exactly 9 minutes in my Brevelle oven. I rolled the dough in sugar too but wish I hadn't because the outside of the cookies is a little too crunchy, so I'll just put sugar on top next time. The outer parts that browned lightly has that particular sugar cookie flavor and these have the right amount of salt and vanilla too.
I give these 5 stars!
These boxed brownie mix-type homemade brownies are very good and come from Gather For Bread. They're made with oil and Dutch cocoa powder. I made half in a 9.5"x4.5" loaf pan that was lined with foil and sprayed with nonstick spray. I thought an 8" square pan would be too big so I used one slightly smaller. They baked in 29 minutes and were thicker than I'd like so I should have used the 8" pan and will next time. These are very moist but slightly bitter from too much cocoa. Half the recipe used 6 tablespoons of cocoa but probably should have used only 4, so that's what I'll use next time. They could have used a little more salt and vanilla so I'll add more next time.
I give these 4.5 stars and recommend them.
Edit- I've made these a million times since. I make half the recipe in an 8" square foil-lined metal pan that's been sprayed with nonstick spray. It takes exactly 17 minutes in my Breville oven. I use 4 T. Dutch cocoa, not 6, double the salt and vanilla. That version gets 5 stars! The full batch in a 9"x13"stoneware baking pan takes 27 minutes in MY oven.
This comes from Nestlé's offical site, Very Best Baking. I made half using 3/4 c. semi-sweet chocolate chips, 1/2 c. chopped toasted pecans, and got 27 using a 1 T./1.5" diameter cookie scoop. I baked the dough cold straight out of the refridgerator on 350 F, not 375 F, for about 9 minutes. They have decent flavor but I've made three or four other chocolate chip cookie recipes that I like better.
I give these 4 stars. The true original recipe for this has you add the baking soda to hot water, then add it to the dough.
This comes from California Sun-Dry. The sun-dried tomatoes I used were the same brand but I used ones that came in a bag, not in a jar with oil. I used half a bag, with I think was 14 pieces, soaked them in boiling water for a short time, then pureed them in a food processor. Not sure it was necessary to soak them first. I used only one can of beans, not two, and pureed just part of the can. This would have been too thick with two cans of beans. I used 'homestyle' egg noodles in place of fettuccine. I used oregano in place of rosemary. I added 1/8 t. red pepper flakes.
I give this 5 stars.
This cookie is called On-the-trail Monster Cookies. Its been around for at least 20 years. I first had it in the early 2000s, it was in one of those small baking magazines you get in the grocery store check-out line. I hadn't made them in many years so wanted to try them again. I don't normally add chocolate chips so I didn't this time. They're made with butter and shortening. I used a 1 T./1.5" diameter scoop. The flatted dough balls baked in 9 or 9.5 minutes. This is a very good, basic cookie.
The recipe calls for no salt but I added 1/4 t. for half the recipe but it needed more. It says you can use rolled or quick oat so I used quick oats, since that's the type I've always used.
I give it 5 stars.
