BakerBee
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Michele Rissler
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BakerBee’s
Grandma's Luscious Lemon Cream Pie
review helpful.
BlueGum7872
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BakerBee’s
Old-Fashioned Shortcake
review helpful.
Sammy
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BakerBee’s
Chocolate Cream Pie
review helpful.
BakerBee
reviewed
VELVEETA Cheese’s
Velveeta Down-Home Macaroni and Cheese Recipe.
I made it exactly as written. I usually don't use Velveeta in mac n cheese. I don't make a lot of mac n cheese for that matter but my husband & mother in law love it. My husband said it was just okay and my mother in law said basically the same as the other reviewers and I agree. It's ok/ good, not great. Too thick for me, needs more cheese/sauce, more flavor and I did put a sharp cheddar on top. When I make up my own concoctions, I use a few different cheeses and no flour. Anyway, if you make this, you may want to have some of your own twists to make this really good. When I reheat this as leftovers it will need some doctoring.
Helpful (0)
BakerBee
reviewed
Allrecipes Member’s
Red Velvet Cupcakes.
Let me start by stating that red velvet is good but not one of my favorites, so I truly never made it before. I tried this recipe and it was meh/ok based on comparisons to red velvet cupcakes I have eaten in the past. The taste and texture just weren't quite right....So, I began my intense research and learned a lot in my quest for the best red velvet cupcake recipe:Red velvet must be made with cake flour, have buttermilk, vinegar, butter and oil in the batter in order to have the best texture as well as taste as it should - imho. No sour cream. No over beating the batter, need to barely beat it in fact. Red velvet cupcakes do better made with baking powder, not baking soda (not mandatory but baking powder gives the cupcake a slight dome shape, not flat like with baking soda). I also learned that this recipe calls for a bit too much cocoa. I found a perfect recipe elsewhere. My cupcakes made with the recipe from another site came out moist, delicate and velvety as they should be - perfection!!I will never need another red velvet recipe in my life now. I am sure this one is good enough but I am a crazy perfectionist when it comes to baking. It's just a hobby for me but I can't serve things that don't meet my ridiculously high standards in taste. Oh, the frosting here is good for a heavier cream cheese frosting. I found a lighter one , on this site, that pairs better with my delicate cupcakes. One more thing... I baked mine at 335° and that was the perfect temperature!
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tcquilter
marked
BakerBee’s
Grandma's Luscious Lemon Cream Pie
review helpful.
Personal Recipes
4
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Ratings & Reviews
23
Velveeta Down-Home Macaroni and Cheese
I made it exactly as written. I usually don't use Velveeta in mac n cheese. I don't make a lot of mac n cheese for that matter but my husband & mother in law love it. My husband said it was just okay and my mother in law said basically the same as the other reviewers and I agree. It's ok/ good, not great. Too thick for me, needs more cheese/sauce, more flavor and I did put a sharp cheddar on top. When I make up my own concoctions, I use a few different cheeses and no flour. Anyway, if you make this, you may want to have some of your own twists to make this really good. When I reheat this as leftovers it will need some doctoring.
Helpful (0)
Red Velvet Cupcakes
Let me start by stating that red velvet is good but not one of my favorites, so I truly never made it before. I tried this recipe and it was meh/ok based on comparisons to red velvet cupcakes I have eaten in the past. The taste and texture just weren't quite right....So, I began my intense research and learned a lot in my quest for the best red velvet cupcake recipe:Red velvet must be made with cake flour, have buttermilk, vinegar, butter and oil in the batter in order to have the best texture as well as taste as it should - imho. No sour cream. No over beating the batter, need to barely beat it in fact. Red velvet cupcakes do better made with baking powder, not baking soda (not mandatory but baking powder gives the cupcake a slight dome shape, not flat like with baking soda). I also learned that this recipe calls for a bit too much cocoa. I found a perfect recipe elsewhere. My cupcakes made with the recipe from another site came out moist, delicate and velvety as they should be - perfection!!I will never need another red velvet recipe in my life now. I am sure this one is good enough but I am a crazy perfectionist when it comes to baking. It's just a hobby for me but I can't serve things that don't meet my ridiculously high standards in taste. Oh, the frosting here is good for a heavier cream cheese frosting. I found a lighter one , on this site, that pairs better with my delicate cupcakes. One more thing... I baked mine at 335° and that was the perfect temperature!
Helpful (0)
Chocolate Cream Pie
![https://public-assets.meredithcorp.io/dd8dd38361caf862e11eedd8eff9f6ca/1650497825Screenshot_20220418-224458_Gallery.jpg]()
I made this recipe but used 4 tablespoons of cornstarch per other reviewers' advice. And I used 2 C heavy cream and 1 C milk (instead of 3 C milk). This was delicious. A good old fashioned chocolate cream pie. I made a simple crisco crust and topped with stabilized whipped cream-I added more after this photo because this pie does really well with LOTS of homemade whipped cream.
Helpful (1)
Grandma's Luscious Lemon Cream Pie
I am not sure why I chose this pie to make. Usually I choose something that has more reviews. Anyway, I am glad I chose it. So delicious. I followed the filling exactly as recipe calls for (except for I added a bit of powdered sugar in the whipped cream before folding in). I made a simple (deep dish 9" )crisco crust (cooked and cooled before putting filling in) and topped with stabilized, sweetened, hand beaten whipped cream. Omg! So, so, so good. This pie reminds me of an old fashioned lemon cream pie, just as it should be. Do yourself a favor and don't use a store bought pie shell, it will take away from the yumminess this lemon filling offers. I think it may be better than my lemon meringue pie. Each day I eat it, I love it more and more. Thank you so much for this recipe!
Helpful (2)
Cinnamon Swirl Bundt Coffee Cake
![https://public-assets-ucg.meredithcorp.io/64e8f516aec1308963421c5e94669dad/4519917.jpg]()
Really good. I made my own preferred changes after I tried original recipe. This is a good base recipe - lot's of room to play with...add flavors, nuts, toppings, etc....
Helpful (0)
Brown Sugar Fudge
![https://images.media-allrecipes.com/userphotos/4505201.jpg]()
Mine is not cooled yet but I can tell it will be exactly what I have been looking for (I make other fudge a lot so I can tell it will firm nicely and I tasted it and the flavor is perfect).
When I used to work in restaurants, the cooks made this fudge quite often. I had not been able to find any like it until now. I had been looking in Latin stores, etc... I thought it was called Mexican Fudge but the kind I found at Latin stores/markets just hasn't been very good to me. Trader Joe's sells something similar and they call it English Butter Fudge (it is delicious!!).
All I did differently from this recipe was stir some vanilla into it by hand after I mixed it with hand mixer because I am a vanilla fanatic! I read others' reviews so what I also did was time it and use a thermometer. After 10 minutes it had not reached the normal soft ball temp per my candy thermometer so I cooked it a tad bit longer to make sure it would not be too soft. It never reached the desired temp. Also, I made sure it didn't boil really hard, kept it at a lower to medium-ish boil and stirred once in a while - don't think it needed the stirs though. I beat it exactly 5 mins. with hand mixer. I did not use any walnuts because my husband doesn't like them and the cooks never added them either.
A TIP:
I always line my pans with foil and then butter the foil - makes it so much easier to get out (I take it out in one whole piece) and cut up. And you also don't scratch your pans by cutting it in them
Helpful (6)