Sugarbutt Recipe Reviews (Pg. 1) - Allrecipes.com (10222709)

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Chef John's Lemon Bars

Reviewed: Nov. 14, 2013
The flavor of these bars is excellent, and I love that they filled my kitchen with the aroma of lemon pie as they were baking. However, the baking times listed were much too long for my oven. The crust was ready in just 10 minutes, and the custard layer in about 18. I never had the thin, white crust on top as the recipe describes; my custard got light brown and bubbly. The powdered sugar did a fine job of hiding the bubbly, ugly top. The crust stuck horribly to my non-stick pan (I did, indeed, oil it first), so be liberal with the oil or cooking spray. I'll definitely keep practicing with this recipe until I get it right for my oven and equipment.
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7 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Nov. 14, 2013
This has been my favorite chocolate chip cookie recipe for years - it's perfect as is! Make sure not to dip your measuring cup into the flour...spoon the flour in so that it's loosely filled to the top, then level with a knife. Too much flour will give you puffy cookies that look and taste more like scones. I roll the dough into little balls and freeze for later, so I'll have chocolate chip cookies on hand for quick treats. Thanks for a winner, Dora!
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0 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Nov. 14, 2013
I'm not sure I'd try this recipe again without a few modifications. The batter is very sticky and difficult to work with. Expect dirty, chocolatey fingers if you use a teaspoon to drop your batter on to the cookie sheet, or the need to rinse your cookie scoop between batches. I had no trouble with the cookies sticking to my cookie sheet (I used heavy, non-stick jelly roll pans by Chicago Metallic), but the cookies did stick to the cooling rack. They were tasty (reminiscent of a brownie), but the butter flavor is overwhelming. I'd follow other reviewers' suggestions to use 1/2c of shortening in place of 1/2c butter. Unless you chill your batter before baking, your cookies will come out large and thin. I highly recommend not only chilling, but using a cookie scoop and maybe even a touch more flour. My husband left a dish of cookies sitting out for 24 hours, and they remained crisp on the outside, chewy on the inside, but the butter flavor comes through as stale. Bleh. They're also not the prettiest things to look at, as you can see from the user submitted photos, but using 1 cup of white chips and decorating the tops with 3 white chips before baking improved the appearance. Thanks for sharing this recipe. :)
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Spicy Peach-Glazed Pork Chops

Reviewed: Nov. 14, 2013
This is my go-to glaze for salmon - sweet, spicy, and delicious! I recommend using garlic chili paste (found in the Asian goods aisle of your grocery store). I don't think powdered cayenne or crushed red pepper are adequate substitutes for the chili paste, because they lack the same intensity and flavor of the paste. Apricot preserves, orange marmalade, and even strawberry preserves are also quite tasty in this recipe. Thank you for sharing!
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1 user found this review helpful

Neapolitan Cookies I

Reviewed: Dec. 12, 2007
I made these cookies solely for looks, but was pleasantly surprised by their flavor. I added 12 chopped maraschino cherries and 2 teaspoons of the juice to the pink portion, an additional 1.5 ounces of unsweetened chocolate to the brown portion, and an additional teaspoon of vanilla extract to the white portion. My favorite thing about this dough is that it freezes exceptionally well when wrapped in plastic and stored in a ziplock freezer bag.
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2 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 11, 2007
This is the ABSOLUTE BEST recipe for Russian Teacakes! I add two teaspoons of lemon extract to give them a nice tangy flavor, and to make them really stand out from other sugar cookies. Because there are so few ingredients, be sure to use the best you can find (forget the margarine and imitation vanilla). Even after being kept frozen in a ziplock bag for nearly a month, they still taste wonderful. I highly reccomend this recipe for small families who want a cookie that doesn't have to be eaten right away, or someone like me who likes to prepare for holidays and special events ahead of time. Thanks so much for sharing this great recipe.
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4 users found this review helpful

Banana Bread IV

Reviewed: Dec. 10, 2007
This recipe is not as bad as I initially thought. I added chocolate chips and walnuts to give the bread a little more flavor, but I had many of the same problems as other reviewers. I needed to increase the baking time by 40 minutes in order for the center to get done. On my second try, I decided to cover the pan with aluminum foil halfway into the baking time, because I had some problems with the top of the loaves getting too crisp. The final results are rather dense, and the loaves collapse a bit in the center while cooling.
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1 user found this review helpful

Chewy Coconut Cookies

Reviewed: Dec. 9, 2007
One reviewer suggested that these cookies were too plain; however, I think that is part of what makes them so great. They are customizable to one's tastes. I drizzled them with milk chocolate, which not only made them lovely enough for my cookie tray, but added to the flavor. I followed the suggestions of other reviewers and increased the vanilla to 1 teaspoon, and added an additional 1/4 c of coconut. The coconut flavor was a bit mild for my liking, so coconut extract would be a nice addition. They do turn out very thin, but chilling the dough for 1 hour helped considerably. I ended up with 45 medium-sized cookies.
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1 user found this review helpful

 
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