Wick of Twizt Recipe Reviews (Pg. 1) - Allrecipes.com (10236676)

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Aunt Bev's Famous Apple Pie

Reviewed: Apr. 5, 2009
This recipe was great after I made a couple adjustments. I added 4 tablespoons of flour to avoid a runny pie.I saw someone say their crust was soggy on the bottom. I brush the bottom of the crust with egg white before adding the filling. I also used 3/4 cup brown sugar and 1/4 cup white sugar. To finish the pie for a picture perfect look, brush the top with the remaining egg white and sprinkle with white sugar. Never a pasty dull looking crust will you ever have again. I always get "oohs and ahhhs". If you're creative, you can cut shapes into the top crust before putting on the top, like hearts. Save the cut out hearts to lay decoratively around the pie, securing in place with egg white as "glue" and brushing the top of them with the egg white as well. If the crust starts to brown too quick, lay a piece of aluminum foil over the top for the remainder of baking. Don't seal it on, just lay over the top of the pie.
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96 users found this review helpful

Halloween Eye of Newt

Reviewed: Oct. 12, 2008
My 12 year old daughter found this recipe and made these last night. We had to add about 4 times as much mayo as the recipe called for as it was very very dry following the directions. To make the "eyeballs" appear bloodshot, we lightly sprinkled the filled eggs with paprika before adding the olive slices. So far everyone has thought they were fabulous.
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46 users found this review helpful

Easy Veggie Pizza

Reviewed: Dec. 16, 2009
This is a great, easy appetizer or snack. I have always used dry ranch or dry italian dressing instead of the dill weed. I just like a more powerful flavor which either of those lend to the pizza. I also chop up a bit of radish, cauliflower and broccoli for my pizza. Its always a hit no matter what you top it with.
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24 users found this review helpful

Cocktail Wieners II

Reviewed: Dec. 16, 2009
This type of recipe is something my mom has made for years and years. She always used chili sauce instead of cocktail sauce and so do I. I also add 2 teaspoons of fresh prepared horseradish for a little bite but not overbearing and the juice of half a lemon. Just brightens the flavor a bit. Like other reviewers have said, just because you massively increase the amount of wieners you don't have to match the increase with the sauce 1 for 1. I also like to brown the wieners in a frying pan before adding to the sauce.
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10 users found this review helpful

Sweet Potato Casserole IV

Reviewed: Oct. 7, 2008
I don't really care for sweet potatoes, but these I devoured one easter many years ago. My sister insisted even if I hated sweet potatoes that i would love these. What do you know? She was right!! The only thing I do different is double the recipe and make 1/3 more topping than the recipe calls for. Hate sweet potatoes? Try this one and you'll never be able to say that again!! :)
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5 users found this review helpful

Coconut Curry Tofu

Reviewed: Nov. 29, 2011
I used red cabbage instead of bok choy. It's what I had. Cook it first as it takes longer. I had cauliflower and broccoli so I added that. I used extra firm tofu I had pressed the water out of and baked slowly in the oven spritzed with Braggs Liquid Aminos. It's better for you than soy sauce and you won't be able to tell the difference. You can find it in the natural section of larger grocery stores. I used red curry paste and also so red chili hot oil paste to bring up the heat. You can add just about any vegetable you want. I also added bean sprouts. Just cook the ones that take the longest to cook first. I served this over rice noodles. Quinoa is another good choice and gives a different option than just rice all the time. I also topped it with extra scallions and chopped peanuts.
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4 users found this review helpful

French Pastry Pie Crust

Reviewed: Nov. 24, 2011
This recipe is amazing. I decided to find another recipe other than my mother's (don't shoot me mom) and this sounded so interesting. I used it for pumpkin pies this year. The dough is very easy to work with. I did not change a thing, following the directions to the letter. Prior to baking I brushed the crust with beaten egg whites (and if I were making a double crust pie, sprinkled the top with sugar for a crispy, shiny crust) The mini test pie I made got rave reviews from the "testers" aka the kids. I have been instructed to always use this recipe from now on. I can't thank you enough for your amazing recipe!!
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4 users found this review helpful

Sun Dried Tomato Focaccia

Reviewed: Oct. 10, 2010
This was very very good. I'd almost like to use it as a pizza crust, just spread it out thinner. The only thing I didn't care for this was the amount of dried tomatoes. The entire jar didn't even make the called for amount and it was still too much for everyone that tried it. For the topping part I increased the amount of parmesan cheese, using the shreds and not the powder type. I used fresh minced garlic instead of garlic salt and fresh rosemary instead of dried. It makes a very beautiful looking piece of bread after its baked. I still give it 5 stars because the amount of dried tomatoes is probably just a taste preference and not a recipe flaw. For those first making it, you may want to try less to start with. My jar didn't come to half cup, but I would decrease it to 1/4 cup next time. Oh almost forgot. For the olive oil, I used the olive oil that the tomatoes came packed in. I even reserved the rest of the oil to make an infused oil. I added regular olive oil to what was left to fill it up, added fresh minced garlic and fresh rosemary to use up the left overs. Was great drizzled over the finished product.
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4 users found this review helpful

Potato Salmon Patties

Reviewed: Jun. 3, 2011
I was in a hurry and had no meat thawed but had two cans of salmon that had just been hanging out in my cupboard for a while. I also had a can of crabmeat and figured what the heck. The only other change I made was the dill weed. I didn't have any so I used celery seed instead and these were amazing. My family isn't much into fish and they were all skeptical and sure they'd hate them. Well...I had to make sure I saved the recipe as they were all oooh's and aaahhh's when it came time for the taste test. Thanks so much. These were definitely not my mom's salmon patties. I used to dread those dinners at home lol.
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3 users found this review helpful

Mini Cheesecakes III

Reviewed: Nov. 8, 2010
I made this yesterday and the only problem was I only made 12 :) I added extra crust to the bottoms, but still only baked per recipe. I used paper baking cups as I was afraid of them not releasing easily. Those worked perfectly. Next time I'm making at least 24. My husband told me less lemon next time, but I really liked it as is. I topped them with some strawberry and apricot preserves that I heated together in a small sauc epan and let cool. That was much better than pie filling which I've used in the past.
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3 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Aug. 18, 2010
First of all OMG WOW. This was so simple. My family just adored it. The only thing I did different was not adding the extra salt after cooking. It didn't need it. My roast was nearly 1 pound larger than the recipe called for and my roast was done in an hour less time. Just check it after 4 hours and see what the internal temp is. Mine registered 198 and was still juicy, tender and easy to pull apart. Another hour would have scorched it.
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3 users found this review helpful

Buttery Soft Pretzels

Reviewed: Aug. 18, 2010
These were very simple to make, however, it was too dry with the amount of water stated in the recipe. I did have to add 5 more tablespoons of water to make it pliable to work with. One batch I added poppy seeds to the flour before added the liquid. Those were good. The next ones I'd like to try with dried minced onions. The only problem I had was the bake time/heat seemed to be off (which may be my oven but I don't have problems with my regular recipes) They got brown very fast but where the dough layers are thick from twisting remained quite doughy in places. I reduced the temp 25 degrees and increased the bake time 5 minutes and that seemed to correct the issue. Family loved these and I will be making them over and over. I've had requests for these for poker night and bowling league snacks lol.
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3 users found this review helpful

Chicken Fried Steak I

Reviewed: Aug. 18, 2010
This was very good, however I did not have buttermilk. I mixed eggs and milk and instead of just plain flour I used half corn starch. To the flour mixture I added celery salt, garlic powder and onion powder. For the gravy I have come to use a country gravy mix from Sam's Club. To the water I mix in a few teaspoons of chicken bullion paste which makes the flavor amazing and not just bland flour gravy. All in all this is a very nice recipe making some adjustments for flavor. Also, I used my deep fryer to cook these 2 at a time, placing the 2 cooked on a baking sheet in a low heat oven to keep warm while the other 2 cooked. Very nice, thank you :)
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3 users found this review helpful

Peanut Brittle

Reviewed: Aug. 18, 2010
This turned out really well. I didn't change a thing. I didn't think it was going to make as much as it did, but when spread out on the pan I found out it makes quite a bit. Was a great hit at the holidays on the confection trays.
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2 users found this review helpful

Nutty Apple Crisp

Reviewed: Sep. 30, 2009
This was very good after a change or two. I agree with the addition of cinnamon a must with an apple dish. I also added just a touch of clove, vanilla and ginger into the apple portion, not the topping. I soaked a half cup of currants, (you could use raisins or dried cranberries), in hot water for 5 minutes, drained and stirred those in for an added dimension. I also used pecans I chopped and toasted lightly in a frying pan, instead of walnuts in the topping and used more that the recipe called for. The family thought it was great. I served it warm with some french vanilla ice cream.
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1 user found this review helpful

Fluffy Biscuits

Reviewed: Oct. 14, 2008
I just made these tonight to go with chicken noodle stew. They had the right flaky texture I was looking for but I found them a little bland on taste. I used all shortening per the recipe but I think, after reading the reviews, I will try the half butter, half shortening approach to add flavor. I also rolled mine out thicker ( a little over an inch) for the taller biscuit I was looking for. I made a double batch so I could try freezing the cut biscuits before baking like you get from the freezer section. I think these would also be good with garlic and cheddar cheese added and made as drop biscuits.
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1 user found this review helpful

German Potato Pancakes

Reviewed: Oct. 12, 2008
My daughter and I made these the other night. She's learning how to cook and I thought this was a pretty simple recipe to start with. They were excellent. We did add more onion than called for and they would have been good with some apple chunks in them as well. next time we're going to try that. They were a hit with everyone, nonetheless.
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1 user found this review helpful

Grandma VanDoren's White Bread

Reviewed: Oct. 12, 2008
Wow! I just made this recipe this morning. I wasn't sure how it was going to turn out because it was so sticky during the kneading and I had to keep adding flour beyond the 6 1/2 cups called for. Best guess would be almost another cup during kneading. However, this was THE BEST white bread recipe I've come across in a long time. Good job Grandma VanDoren!! :))
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1 user found this review helpful

 
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