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Fluffy Biscuits

Reviewed: Feb. 22, 2009
I have made this recipe several times over the last four months. They are the fluffiest biscuits I have ever made, but I much prefer using butter rather than shortening, which is why I gave it four stars instead of five. There is such a difference in the taste. Depending on how the biscuits were to be served, I have kneaded less and more, which does change the texture a bit: less being lighter and more being denser. We also use this recipe to roll out thin and make wraps for hot dogs. Simply roll the dough to 1/4 inch and cut to fit around a hot dog, plus about 1/4 inch (it stretches well if you are a tad short). Overlap the ends, wet the seam, and press to seal well. Place the hot dogs so the seam is at the bottom on top of the cooking sheet. Then finish by following the cooking directions for the biscuits as given in the recipe. There should be plenty to do a package of hot dogs with some left over. We just don't buy hot dog buns anymore!!!
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5 users found this review helpful

Buttery Spritz Cookies

Reviewed: Dec. 11, 2008
After watching my mother's frustration with the pressed cookie recipe she used over the years, I was leery to ever try one. However, this year for Christmas, I chose to make mostly cookies I have never made before and I have got to say these were the best of the best. They complement my Christmas cookie tray with a wonderfully buttery, not too sweet, a melt away texture. The dough was immediately workable with no refrigeration. I did learn that the dough does not stick to parchment paper so that when you lift up the cookie press, the dough comes up with it, so don't use it. However, there is no need anyway as these cookies don't stick to the pan after they have been baked. I switch the amounts on the almond and vanilla extracts--I just like more almond.
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10 users found this review helpful

Pumpkin Fudge

Reviewed: Dec. 9, 2008
Excellent taste, but I think it lacks detail in the instructions, which may be the cause of the mixed reviews and results. This recipe, as written, is really for those experienced with fudge making. I suggest test your candy thermometer's boiling point for water and adjust the temperature of this recipe accordingly, unless you are really familiar with soft ball testing, and be sure you use a *heavy* saucepan. As to my own first batch, I tried what another reviewer suggested, which was to add the butter, spice, and vanilla, but not mix them in until the mixture cooled to 110 degrees--well, if you plan to mix by hand, you may want to start stirring before it cools to that temperature. For me, the butter did not mix in well. For my first batch, the combination of not getting all the butter mixed in and letting the fudge get a bit too past the loss of gloss stage resulted in it being crumbly when I cut it, but to my own surprise after reading other reviews, it was creamy, not at all grainy! Yummy! I will be making this one again.
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6 users found this review helpful

Rolled Buttercream Fondant

Reviewed: May 9, 2008
I am no cake expert, but I do decorate a few every year even though traditional decorating takes its toll on my back. I have always liked the smooth look of fondant cakes, but was not thrilled with the taste and ingredients of the store-bought type. I made shaped cake for my daughter's birthday. I used a thin layer of buttercream icing to glue the fondant to the cake, then I placed the cake in the freezer overnight. That night I made the fondant, but I substituted an organic palm oil shortening (no hydrogenated oils/no trans fats) and left it covered at room temperature. In the morning, I kneaded coloring into the fondant, which was greasy as the others have said, but it did seem to change its consistency, as I kneaded it, to be less greasy. I rolled it out between wax paper sheets which made transferring to the frozen cake a bit easier for the largest piece. I think the fondant complements ice cream better than sweeter icings, and who doesn't have ice cream with their cake? Best of all, the decorating was fun, done in record time, and with no backache. I am looking forward to my next fondant cake adventure with this recipe!
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12 users found this review helpful

Angie's Dad's Best Cabbage Coleslaw

Reviewed: Apr. 22, 2008
I have always preferred creamy coleslaw, but I have made this one twice. It is so refreshing! For my personal taste, I backed off on the onions and the little I used was plenty for us. Otherwise, the recipe is very good as it is, but using apple cider vinegar and a little less sugar works well, too.
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0 users found this review helpful

Blooming Onion and Dipping Sauce

Reviewed: Feb. 6, 2008
Exceptional! I am really looking forward to making this again, however I think I the amount of cayenne was overwhelming for me. Next time I plan to reduce it for both the onion coating and the sauce so that of my child will like it as well. We had a device to slice the onion into the right shape that I bought a couple of years ago, but had only used twice. We used a baked recipe and it just was not what we really wanted. With this recipe, I think we will be using that onion slicer more often. We placed the onion in ice water for one hour and did not cut off the root end until after it was all done. It was very easy to handle and stayed together well. For the second coat, instead of trying to dip it, we set the onion blooming side up on a sheet and drizzled the batter and flour mixture on top of the first coating. It worked well for us.
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9 users found this review helpful

Classic Bran Muffins

Reviewed: Jan. 22, 2008
So far, the best bran muffins I have ever had. Even my six-year-old asks for them! They are pleasantly sweet and wonderfully moist. They are definitely going to be a regular addition in our weekly diet.
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0 users found this review helpful

Gingerbread Cookies II

Reviewed: Jan. 17, 2008
I made these for Christmas and did not alter the recipe at all. They had a very interesting flavor and the soft texture was wonderful. My entire family really liked them.
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0 users found this review helpful

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