Elizabeth Fowler Recipe Reviews (Pg. 1) - Allrecipes.com (10096140)

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Elizabeth Fowler

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Best Ever Pie Crust

Reviewed: Jun. 19, 2014
Ignore the negative reviews, this one is amazingly flaky and tender. What you have to know is that good pastries and pie crusts require some practice and experience, there is no foolproof recipe for a beginner if you don't know what you are looking for texture-wise. Improper measuring of the flour can ruin any pie crust, as can dousing with the recommended amount of water instead of using a bit at a time until the dough balls together. Practice, practice! I found that I needed a touch more flour in my crumb than called for (as I spooned right from the bag) and I eyeballed the water. I discovered I was a bit low on shortening and subbed fresh salted butter for about a 1/3 of the cup required. I used seasalt instead of table salt. This created more than enough dough for me to do a full thick top and bottom crust for my blackberry pie without a drop of seepage. I did not wait and refrigerate it which made it a bit soft and floppy but the slightly sticky dough seamed perfectly when pinched together which I have never had great luck with before. It rolled easily into a round without tearing and browned lightly. The verdict? The most buttery, flaky crust I have ever tasted. My husband and kids, who usually do not eat the edge of the crust devoured every bite and my husband raved that it was the best crust he'd ever tasted. The flavor was right- on, not too salty nor sweet. I would use this for a savory pie as well. This one will be my go-to crust from now on!
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Bread and Butter Pickles II

Reviewed: Aug. 28, 2013
My family loves these! They are less sweet than grocery store b&b and crunchier. My husband who is not usually a fan of b&b likes these almost as much as dills now. :) I made mine in lengthwise slices so that they could be used along with the onions and bell peppers as sandwich dressings. Some things that I wanted to touch on that will clear up some of the confusion about the recipe, you MUST save the juices that come out of the cucumbers when soaking in salt and you cannot reduce the amount of salt because what you are doing is creating a balanced brine. If the brine is not the correct volume of salt/sugar/vinegar and water they will not cure or be safe for canning. The reason that some are finding the recipe too salty is that it is CRITICAL to use canning salt. Canning salt has a different volume per measure than table salt or any other. So you if you use the recommended measure in table salt instead, you are adding WAY more than you need. I did hot water bath can my pickles, you can find the instructions for how long on pick your own.com How long you do it for depends on your size jar and altitude. Hope that helps someone!
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Chef John's Flour Tortillas

Reviewed: Aug. 27, 2013
This is the recipe I've been looking for! This is as close to the Guerrero tortillas that my family loves from the grocery as I can get. For more authentic flavor, I used tortilla flour and lard as the fat. Something important you should note, the quantity of dough in this recipe makes eight 8 inch round tortillas. So if you are looking for a 12" burrito size you will want to double it. This is the first recipe that I have tried that I was able to roll the tortillas out as thin as they needed to be in order to cook properly and be flexible and also the only one that they didn't tear when I lifted them to toss in the pan. I have also learned trying all these different recipes that the longer you let them rest, the bigger you can roll them. I roll them out on a piece of parchment paper so that I don't need to add any extra flour which can ruin the taste when the flour scorches in the pan. They come out perfect every time, the only problem I have is how fast they disappear!
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Fluffy French Toast

Reviewed: Dec. 31, 2012
Perfect! I have been using the betty crocker recipe for most of my life but this recipe is just like the restaurants!
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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 28, 2012
With a couple tweaks, absolutely delicious! I didn't expect this to be as good as it was. I took the advice of another reviewer and added one can of chicken broth instead of water, some seasoned salt and pepper and some dried parsley flakes and it was wonderful. I put the biscuits on top whole about an hour before I served it...mmmmm.. wonderful comfort food and everyone like it! This one I'll make often! There was also plenty of sauce, I could have added more than 4 chicken breasts easily and I will next time.
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Homemade Maple Syrup

Reviewed: Dec. 19, 2011
perfect! Saved me when I had four hungry boys, a stack of pancakes and a 1/4 inch of syrup in the bottom of the bottle! It was so fast and easy I may start doing it this way from now on! Cheaper and no corn syrup.
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Caramels

Reviewed: Dec. 22, 2010
I made these for Christmas gifts. I followed the recipe exactly and had no problems. The recipe doesn't state a temp setting but I used medium high "5" on my stove top and it was perfect. I didn't have issues cutting them, I suggest using a buttered pizza cutter.
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Snickerdoodles V

Reviewed: Feb. 4, 2009
Great taste! I subbed 1/2 cup real sweet cream butter for part of the shortening and added a 1/2 teaspoon of vanilla as some of the previous reviewers suggested. Cookies made with full shortening in lieu of butter take on a somewhat stale taste if not eaten in a day or two. I also wanted to note for those who have not tasted or made a Snickerdoodle cookie before that the original Snickerdoodles recipe calls for butter, thus the shortening in this recipe must be butter flavored since this is a butter/shortbread flavored cookie. :)
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Pecan Nut Crust

Reviewed: Feb. 5, 2007
Very good, I used it for a Libby's pumpkin pie (recipe on can of pumpkin). Was a great tasty subtitute for the flour crust since I'm on a low carb diet. Like the other reviewers, I used Splenda for the sugar. Only reason I'm rating it 4 stars is because it came out a little too thick even in my huge 9" pie dish. Just use it a bit at a time as you build the crust and it's perfect.
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Whole Wheat Honey Bread

Reviewed: Feb. 5, 2007
Perfect, came out beautifully on my first try, however I did take some of the other reviewer's suggestions. Things I changed: Butter instead of margarine, added 3T of Vital Wheat Gluten. I also used dry buttermilk powder instead of regular dry milk and added 1/8 c. Splenda brown sugar sweetener instead of honey and added 1/4 c. more water. My bread machine makes a heavy crust, so I used the dough setting to make this bread, put it into a greased bread pan in the oven and let it rise for 45 min. Then baked for 30 min at 350 degrees. The loaf was high and the crust thin and sweet. I brushed the top crust with butter after it came out so that it was soft. Yum!
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4 users found this review helpful

 
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