KER0WYN Recipe Reviews (Pg. 1) - Allrecipes.com (1994260)

Vicki's Hush Puppies

Reviewed: Apr. 11, 2011

This recipe does not work as it appears here. There is simply not enough liquid in two eggs to come anywhere near making a dough. It creates a sandy mess instead. If you alter it as other reviewers suggest by adding milk, it will hold together enough to fry them. But then you discover that they are, indeed, incredibly sweet. Like, dessert sweet. AND boring in flavor. AND not a great texture.

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German Spaetzle Dumplings

Reviewed: Apr. 5, 2009

I would like to preface this review by saying that I am not an inexperienced cook. That being said, I do not understand how I can have the only negative review! I was not able to make anything edible out of this recipe. It ended up looking like scrambled eggs. I tried twice, varying the method of stirring, the impliment used to make the noodles, how hot the water was, and amount of cooking time and I still couldn't get this to turn out! I think (especially after looking at other recipes) that the batter is far too thin. There was no "forcing" it through the sieve--it was so liquid it just dripped out and made tiny little mushy dots. I got so frustrated!

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Danish Pastry Apple Bars II

Reviewed: Nov. 28, 2007

This was delicious! I didn't use the icing since I didn't think the pastry needed it, but I'm sure it would be good with it as well. unlike past reviewers, I found that there was just the right amount of liquid in the crust; it never got sticky in the least. However, I do agree that 1.5 the crust would have been good just to make it easier to seal the edges together. Also, I could not tell the cornflakes were there but I'm sure it helped thicken the filling.

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Celebration Lime Cheesecake Bars

Reviewed: Jul. 24, 2006

These were excellent! Super easy to make, quick (for a cheesecake product), didn't crack as all my other cheesecake endevors have, and, above all else, tasted fantastic! I even forgot the coconut in the crust and it was still great, though I can't wait to try it with. Overall fantastic recipe.

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4 users found this review helpful

Triple Berry Crisp

Reviewed: Jul. 26, 2005

Tastes awesome, but my crust was a little soggy/gooey on the bottom. I think next time I'd bake the bottom crust a little before adding the other layers.

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3 users found this review helpful

Fruit Pizza I

Reviewed: Jul. 7, 2005

This was awesome! I agree that the dough was too soft and hard to spread on the pan but it was worth the fuss. I baked the crust the night before, frosted it and stuck it in the fridge and didn't have any problem with a soggy crust the next day--the chilled cream cheese layer seemed to keep the fruit juices from penetrating.

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3 users found this review helpful

Braised Balsamic Chicken

Reviewed: Apr. 9, 2005

This was excellent! I only added half the vinegar as other people suggested and am glad I did; it was the perfect balance of flavors. The whole amount would have been overwhelming!

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1 user found this review helpful

Raspberry Lemon Muffins

Reviewed: Apr. 9, 2005

These are tasty, though not quite 5-star amazing. I used plain yogurt and didn't even put in the lemon extract, but I thought the lemon was strong enough--just a light lemon flavor to compliment the raspberries.

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Blackened Chicken

Reviewed: Apr. 9, 2005

This was excellent! Tasty and good for you. A few notes: I did what other reviewers suggested and pounded the chicken flatter and I'm glad I did as it sped up the process. Also, there was definitely not enough spice mix this way thought so I'd double it next time.

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1 user found this review helpful

The Best Pound Cake

Reviewed: Mar. 11, 2005

This was good, but not 5 star good. I added only half the almond extract and am glad I did--the whole amount would have been way too strong. It was not as dense as I care for, either.

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Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Nov. 1, 2004

This dough was easy to mix up, but like a few other reviewers said, it did not harden at all in the fridge (and putting it in the freezer was not much better). It stayed soft to the point where after rolling the dough out, I had to slide a spatula underneath, cut out the shape, and transfer it to the baking sheet. Despite the annoyingly soft dough, and the fact that it only made about 1 1/2 dozen cookies, the cookie tasted good. I think I'll keep looking for a sugar cookie recipe that's good all around, though.

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Old-Fashioned Pumpkin Nut Loaf

Reviewed: Oct. 27, 2004

Didn't really care for the flavor of this. It wasn't sweet enough for my tastes and needed much more spice.

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Pumpkin Chocolate Chip Muffins

Reviewed: Oct. 2, 2004

I was really dissapointed with these. They weren't bad, but they were just lacking somehow. There was definitely not enough pumpkin flavor, and I wish I had just stuck with pumpkin pie spice. I would not try this recipe again.

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Cajun Sweet Dough

Reviewed: Sep. 15, 2004

This crust was almost like a sugar cookie, sweeter than I expected. It was very tasty though and worked really well as apple turnovers because it held its shape very well and didn't have a bunch of filling leaking out. Refridgeration is a must though, because the dough is very soft.

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9 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Jun. 17, 2004

I love this pie crust! I don't have a pastry cutter, so after cutting the butter into small cubes, I just mixed and pinched with my fingers, leaving defined chunks of butter, which turned out fine. Also, I only refridgerated it for two hours, but that worked out ok too--the crust was nice and flaky, and the butter definitely gives it a nice flavor over some of the other shortening recipes.

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Homesteader Cornbread

Reviewed: Jun. 17, 2004

I agree with the reviewers that said this had no flavor whatsoever. It was moist enough, but it mostly just tasted like flour with a hint of sweetness. The only apt word is blah!

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1 user found this review helpful

Rhubarb and Strawberry Pie

Reviewed: Jun. 17, 2004

This was a wonderful pie! I had no problem with the rhubarb being hard, the crust getting soggy, or the filling being too runny as some of the other reviewers said (and I even used Washington strawberries--very, very juicy). In fact, the rhubard was perfectly soft and the flour was just right for keeping the pie in shape. Next time however, I'll put more rhubarb than called for, because I like my pie a little more tart.

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Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: May 16, 2004

This cake was amazing! Incredibly chocolatey and moist cake with an awesome fudge frosting. I followed other reviewers' suggestions and made sure to grease and flour my pans thoroughly and I had no problem getting the cake out of the pan. I frosted the cake while it was still warm and it was a little gooey at first, but it just got better the next day and is still good almost a week later!

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Chewy Coconut Cookies

Reviewed: May 2, 2004

I was hoping these were more along the lines of macaroons, but I guess I should have gone for a different recipe. These were good, though! A simple, chewey cookie with lots of coconut flavor.

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