ChristieK Recipe Reviews (Pg. 1) - (10142476)

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Soft, Moist and Gooey Cinnamon Buns

Reviewed: Oct. 21, 2012
A great recipe that also works at high altitude! These changes ensure tender rolls and make a sharper filling: Rolls: Shape dough on surface dusted with 2 Tbsp flour; place in a large Ziploc bag. Squeeze air out of the bag, close and chill overnight. On surface dusted with 2 Tbsp flour, rest dough 10 minutes. Shape into 10" x 18" rectangle with your hands by pounding and pushing dough. This reduces gluten development than using a rolling pin. Cut 1"-thick rolls with serrated knife; divide among 3 greased 9" round cake pans. They bake more evenly than in 13" x 9" pan (center rolls underbake). Proof Box: Place pans with rolls on upper oven shelf and large pan filled with boiling water on lower shelf; close door. Set temperature to 400 degrees for exactly 1 minute; turn off heat. Raise until doubled (15-20 minutes at high altitude). Bake just until edges of outer rolls are light gold (exactly 18 minutes in my oven at high altitude). Sharper Filling: Beat ingredients until smooth. This is easier than trying to evenly sprinkle sugar and cinnamon over buttered dough. I add culinary (not aromatherapy) cinnamon oil. Taste oil before using; I add 1 Tbsp of the mild Savory Spice Shop oil, but just 1 tsp of the much stronger Olive Nation oil. I buy oil online. More Frosting: 8 oz. softened cream cheese 1/2 cup softened butter 2 cups powdered sugar 2 tsp vanilla extract 2 tsp milk 1/8 tsp to 1/4 tsp lemon juice (to enhance cream cheese tang) Beat until smooth.
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Big Soft Sugar Cookie Cakes

Reviewed: Apr. 17, 2012
The texture of these cookie-cakes is moist to the point of stickiness. They also turned out darker than the ones in the photo. picture Maybe I did something wrong? I will try this recipe again because they resemble Lofthouse cookies so closely and I'm on a focused pursuit of a recipe that will let me make a homemade version.
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1 user found this review helpful

Waldorf Astoria Cake Frosting

Reviewed: Apr. 14, 2012
This is a very sweet simple buttercream, although the previous reviewers are right about using butter instead of shortening (it tastes much better). I just can't get past that "raw" powdered sugar taste. I found a way to remove that taste, from a recipe on the Taste of Home website. Add 1/4 cup powdered coffee creamer to the traditional 1 cup butter+4 cups powdered sugar+1 tsp vanilla +about 4 Tbsp milk buttercream recipe. I know other people who dislike that taste will love frostings made with dry nondairy creamer!
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Easiest, Most Delicious Meringue Buttercream

Reviewed: Feb. 8, 2012
I found this recipe made a frosting that is way too rich from too much butter. here are some techniques that make a successful meringue buttercream: 1. cut butter in pieces before starting; remove from fridge 5 minutes before you add to meringue. 2. use room temp egg whites (place the whole eggs in bowl of hot water about 10 minutes). 3. Whisk egg whites and add sugar gradually over hot water (don't just wait for it to heat up). Remove the meringue from heat is when it is completely smooth; when you rub some between your fingers, there is no grit at all from the sugar. I live at high altitude so the temp method doesn't work for me, but this smooth-meringue technique works perfectly every time. Use superfine sugar (pulse sugar in food processor until fine) to help make a smooth meringue more easily. 4. Butter can only be added to room temp meringue! Whisk until it's absolutely cool; the mixing bowl will be at room temp, as will a dab of meringue on your wrist. This can take up to 10 minutes of whisking. You may have added butter to warm meringue. 5. Wait until butter you just added is completely mixed in before adding next piece; scrape bowl. If frosting is too soft or curdled, whip, whip whip and it will come together. :)
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7 users found this review helpful

Powdered Sugar Cookies II

Reviewed: Jan. 23, 2012
This is a shortbread-type cookie instead of a soft cookie, which I expected.But its is an excellent shortbread cookie when made with all butter!.
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0 users found this review helpful

Lemonade Fruit Dressing

Reviewed: May 26, 2010
This dressing is delicious. I double-checked the recipe on the toh website to clarify that "lemonade concentrate" is frozen lemonade concentrate, thawed.
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4 users found this review helpful

Gingerbread Cookies II

Reviewed: Dec. 5, 2009
For people looking for a tasty decorating icing without raw eggs whites, try this (from The Complete Book of Baking by Pillsbury). In 2-qt saucepan, combine 3/4 Cup water and 1 Envelope unflavored gelatin; let stand 5 minutes. Stir in 3/4 Cup white granulated sugar; bring to a boil. Reduce heat; simmer 10 minutes. Stir in 3/4 Cup powdered sugar; beat until foamy. Stir in 1 teaspoon baking powder and 1 teaspoon vanilla; beat at highest speed until very thick, about 10 minutes. If desired, divide among bowls and add food coloring. Spread or pipe frosting on cooled cookies. Let frosting set, about 2 hours, before storing. This is a great decorating icing; not as sticky snd difficult to handle at home as royal icing because there is no egg white.
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19 users found this review helpful

Fantasy Fudge

Reviewed: Aug. 27, 2009
We like fudge that's ;ess sweet, so I use 4 oz. unsweetened choclate + 12 oz. semisweet chocolate.
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1 user found this review helpful

Romantic Chicken with Artichokes and Mushrooms

Reviewed: Aug. 3, 2009
My family loves this recipe; I add garlic and fines herbs (combo of basil, thyme and oregano) and saute with the mushrooms. I have dry mouth problems caused by medication and can't eat food without very moist sauces. However, Cook's Ilustrated magazine published an article in their September 1, 2008 issue describing how to brine poultry and pork that produces very moist, delicious meat. For 4 boneless, skinless chicken breasts weighing about 6 oz. to 8 oz. each: dissolve 1/4 cup table salt and 1/4 cup sugar in 2 quarts cold water. Add the chicken and set aside 30 minutes to one hour before cooking. Don't brine the chicken any longer or else it will taste very salty. Wipe the chicken dry and proceed with the recipe. Discard the brine.
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11 users found this review helpful

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