Elaine Kilby Recipe Reviews (Pg. 1) - Allrecipes.com (102471)

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Unbelievable Rolls

Reviewed: Mar. 13, 2013
A great recipe. Thanks for sharing.
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1 user found this review helpful

Apple Crisp with Oat Topping

Reviewed: Oct. 23, 2012
When working with fresh fruit you often find that the most simple of recipes really highlight the fruit's flavor. This recipe does just that. I did add two more ingredients and changed the method a bit but I tried to stay true to the recipe and I wasn't disappointed. I started by choosing six different types of baking apples. A combination of apples gives you lots of flavor and textures. I peeled, cored and chopped the apples and tossed them with the sugar and cinnamon. Because many of the apples I chose have high water contents I added 1 1/2 tablespoons of dry minute tapioca. Even if you don't care for tapioca you wouldn't even know it was in there. It thickens up the apple's juices and ensures no soggy apple mess. I also added some fresh ground nutmeg. Only because I love nutmeg and apples. For the crunch topping I changed the method. I really enjoy a crunchy top that isn't sandy so I used softened butter rather than melted butter. I started by mixing the dry ingredients and then used my hands to work the butter into it. The end result is a beautiful pea shaped crumb topping. Then I baked as directed. It really is a fantastic recipe and one I will make again and again.
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36 users found this review helpful

Danish Pastry Apple Bars

Reviewed: Nov. 22, 2011
I've always have great success with this recipe. The crust is especially something special (if you use butter instead of shortening). It makes a perfect amount for a traditional double pie crust with embellishments. To make prep a snap I put the flour and salt in my 11-cup food processor. I cut the butter into tablespoons then toss all of it into the processor bowl and turn it on until it resembles wet beach sand. Then I put it in a bowl and add the milk/yolk mixture and kneed it together with my hands. After chilling it rolls like a dream. I've used it for all my pies for years. Thanks Nancy for sharing.
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10 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Jul. 21, 2010
My husband is constantly purchasing bananas and then doesn't finish all of them. I've had lots of bad banana bread in my time and had all but given up the recipe search, but decided to give it one more try because I hate wasting money by throwing food in the trash. I was initially attracted to this recipe because it makes one loaf with minimal work (there's only three in my family) I couldn't of been happier. It's a fantastically easy recipe that doesn't require dirtying the KitchenAid mixer. It has a delicious buttery taste and doesn't dry out easily. I followed the recipe but made one addition. I sprinkled a little cinnamon into the batter. Having made this three times in as many weeks I feel confident in saying I've found banana bread recipe that will stay with me for life. Thank you Janet for sharing.
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1 user found this review helpful

Canned Apple Pie Filling

Reviewed: Oct. 8, 2006
This is the same recipe my mom used to use when I was a kid and we loved it. I was in the search for this recipe when my mom found the original book and lent it to me. Here are a few helpful things the original book had to offer. Pack the apples (raw) leaving 1 inch headspace. Fill with hot syrup leaving ½ inch headspace. Process in boiling water bath (pints) 15 minutes; (quarts) 20 minutes. Makes 6 quarts. Before serving: Prepare pastry for a 2-crust 8-or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees for 50 minutes.
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648 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Nov. 20, 2005
Excitement turned to disappointment after my first bite. The leavening agent (baking powder) left a metallic flavor that couldn’t be disguised even with copious amounts of jam or clotted cream.
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8 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Oct. 8, 2004
I followed the recipe, but before mixing everything together I added half of a chopped red bell pepper, four chopped green onions and one chopped, seeded Jalapeno. The sweetness of the red bell pepper offset the heat from the jalapeno (also because it was seeded and the white membrain removed it wasn't that .hot). Thanks for sharing your recipe.
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1 user found this review helpful

Swedish Cured Pork Loin

Reviewed: Oct. 6, 2004
I used this recipe last night on a 1 pound tenderloin (it’s just my husband and I). I didn’t scale the spices down for the rub even thought it was a smaller roast. I grilled it with indirect heat for about 20 minutes until it reached an internal temperature of 155. I then pulled it off the grill and lightly tented it with tinfoil and allowed it to rest for five minutes. This allowed the internal cooking to finish nicely. My husband and I loved the flavor. The cardamom and cumin were present, but not overpowering. Next time I will decrease the salt though. We both love salt, but thought it was too much for the smaller roast. This will be a staple in our household for years to come. Thanks for sharing the recipe.
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9 users found this review helpful

Spaghetti Squash I

Reviewed: Oct. 14, 2003
My roommate made this for supper the other night and I went back for three helpings! It was my first time trying spaghetti squash and this recipe made it a great experience. The rommie didn’t add the onions or olives (because we didn’t have them one hand) but it still was wonderful. Add a little more salt and don’t skip the freshly grated Parmesan! I can’t wait to try it again.
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1 user found this review helpful

Good for You Greek Salad

Reviewed: Oct. 14, 2003
What a great salad! I left out the olives, but still found it amazing.
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4 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 14, 2003
I made a few changes and have some suggestions for others that turn out with a watery pie. I didn’t have time to make my own signature crust so I purchased a pre-made crust and brushed the inside of the bottom crust with one egg beaten together with 1 tsp. of almond flavoring. I followed the other reviewer’s suggestions and made the sauce with 1 tbsp. cinnamon and 1 tsp. nutmeg. I mixed the apples and the sauce together and poured it into my lined pie plate. I then put the full top crust on and brushed it with my almond egg solution and sprinkled course sugar on top. After baking it looked gorgeous. Sadly for me it never set up. I used a mixture of cooking apples that unlike Granny Smith apples contain lots of excess water. Next time I will make use of a tried and true favorite for apple pie. Add 2-3 tbsp. of Minute Tapioca. While the pie cooks the tapioca absorbs all of the excess liquid leaving you with a perfect pie every time. The tapioca takes on the flavor of the sauce and blends in with the rest of the filling so there is no fear even if you don’t particularly care for tapioca. Give it a shot, you won’t be disappointed. An amazing pie, thanks for sharing with us Rebecca!
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45 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jul. 6, 2003
I bring this to every pot luck we attend. Meat eaters love it! I have a hard time finding the meat in anything but sandwich slices. Just chop it up and add it in, it works great.
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6 users found this review helpful

Beer Butt Chicken

Reviewed: Jul. 6, 2003
What a RIOT this was to make! My husband and I made it together on a Saturday afternoon. I must say it was one of the moistest chickens I have ever eaten. Keep in mind that the breast is the most difficult area to add flavor. You need to inject a brine solution into it if you wanted more. Thanks for sharing. We're bring this to our next Redskin tailgate!
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1 user found this review helpful

Chai Tea Mix

Reviewed: Jul. 6, 2003
I gave this recipe 5 stars but I would make a slight change. I did add all the extra spices and cut the sugar to 1-1/2c. I felt the Cardamon was overpowering. Next time I will only use half the suggesteed amount. It is an expensive spice, but try looking in the "International" aisle of your grocery store. I have found that the hispanic section has a nice selection of spices at half the cost. I would also advise using a coffee grinder. You can only grind a half cup at a time, but it's faster than the food processor. Thanks for sharing the recipe, it's a keeper!
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493 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Apr. 23, 2003
I have made this for every family holiday function and it is loved by all! I bake it in an oven bag at 350 for about 30 minutes or until the internal temp of the stuffing is 165 degrees. Thank you so much for sharing this wonderful recipe!
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2 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 24, 2002
I have made this recipe several times and have gotten so many compliments. Everyone who has had them wants the recipe! Thanks for submitting it. Followup a year later...Still amazing! Elaine
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1 user found this review helpful

Orange Fluff I

Reviewed: Jul. 3, 2001
I used this at my wedding as a side dish on the buffet line. It goes a long way and we found it froze well. In calculating the recipe for 150 people we realized you don't need to use so much whipped cream. But, overall it was a big hit!
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2 users found this review helpful

 
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