KimberMc Recipe Reviews (Pg. 1) - Allrecipes.com (10384024)

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Honey Wheat Sandwich Rolls

Reviewed: May 3, 2008
Really good rolls! Baked these this morning and used them for ham and cheese sandwiches for lunch. I made a few minor changes to make them a little lighter in fat. I substituted fat free half and half for the milk, used half whole wheat and half white bread flour, and added a TBSP of vital wheat gluten to aid in rising. I had to use about a 1/4 cup more flour than the recipe called for to get my dough to come together. I rolled it and cut it into 4" disks with a large cup. I got 11 rolls this size, and actually would have liked them a little bigger (next time!) They rose well and get fluffy and thick, but they don't spread much, so the size you cut them is pretty much what they're going to be. I also had to let them rise for 90 minutes to get them to double before baking. Brushed them with olive oil instead of butter when they came out of the oven. Yummy! I think maybe I'd cut the honey a bit depending on what I'm filling the roll with. The sweetness worked great with the ham, but if I were to use it for something like egg salad or bbq, I don't think I'd want it so sweet. My husband and 5 yr old disagree however, and will be happy to eat anything at all on these! This recipe is a keeper! Thanks so much!
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2 users found this review helpful

Good 100% Whole Wheat Bread

Reviewed: May 3, 2008
This is a tasty bread, but not quite what I was looking for. I made it the first time as written, and wasn't thrilled with the rise or the flavor. So as suggested by some reviewers, I swapped out 1/4 cup of honey for the sugar and added an additional 1/4 cup of flour to pull the dough together. I added 4 tsp of gluten to aid in rising, and this bread still won't rise high enough to use for sandwiches. It's also a bit dense for my taste. My search for a fluffy wheat bread continues.....
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3 users found this review helpful

Boston Cream Pie II

Reviewed: Apr. 13, 2008
I only used the custard and chocolate parts of this recipe. I was afraid to use the cake part of this recipe, based on the negative reviews, so I used just a Duncan Hines Golden Butter mix. As it turns out, the boxed cake mix was the highlight. The custard was tasteless, and didn't set up well, and by the time I was ready to serve the cake from the fridge (about 4 hours after assembly) the chocolate top had become a tarmac. This cake was for my husband's birthday, and I actually had to cut a hole through the topping with a paring knife to insert a candle. The layers slid apart while eating due to the runny custard, and the amount of force needed to cut through the chocolate tarmac. I won't use any part of this recipe again, but thanks just the same.
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19 users found this review helpful

Black Cherry JELL-O Poke Cake

Reviewed: Mar. 27, 2008
This is a family favorite, and I use this recipe all the time. I like using a variety of jello flavors. Really good with strawberry jello and fresh strawberries mixed into the cool whip, also orange jello with mandarin oranges on top of the cool whip, raspberry with raspberries, etc. Have also done one cake layer with any red jello flavor and a cake layer of blue raspberry jello for July 4th picnics! Makes for very dramatic slices of a patriotic-looking dessert!
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30 users found this review helpful

Key Lime Pie VII

Reviewed: Mar. 26, 2008
This recipe was my second choice, but should have been my first!! I made two pies for Easter from a different recipe that called for eggs, and we hated them! They were dense and heavy, more like a custard than anything, with a bitter lime taste. Then I went in search of a lighter recipe, one without the eggs. This was the recipe I was looking for!! Light, creamy, not too tart or too sweet! PERFECT! I didn't stick with the key limes, (I found the key lime juice to be terribly acidic when I used it in the first recipe) instead I used about 8 Mexican limes that I found in my grocery produce section. They're a little smaller than the traditional Perisian limes, but a bit bigger than the Key Limes. They worked wonderfully! I ended up with 2 cups of juice and used it all for two pies. I used 4 cans of condensed milk, and baked for closer to 13 minutes in shortbread crusts. Topped with homemade whipped cream and YUMMO! Everyone freaked over this pie! I will use this recipe forever! Thanks so much for sharing it!
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223 users found this review helpful

Hash Brown Casserole II

Reviewed: Mar. 20, 2008
This is pretty good as written, but has a lot of unnecessary butter in it. I make a casserole very similar to this one, and I can tell you that the 1/2 cup of melted butter stirred into the potatoes is just overkill. You can use cream of chicken, mushroom or celery soup, and with the sour cream, there is plenty of moisture and no need to mix in butter. Also, I use 2 tablespoons of dried minced onion instead of the chopped onion. It adds all of the flavor without the pieces of onion that my kids don't appreciate! I use sharp cheddar cheese, and drizzle 1/2 cup of melted butter over 3 cups of crushed corn flakes instead of two, and use a 13x9 pan. Bake uncovered for 1 hour. Yummo!!
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11 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Jul. 26, 2007
This is a great recipe as is, and also works well with some healty substitutions (1/2 whole wheat flour 1/2 white, 1/2 applesauce for the oil). I have also made muffins from this recipe, just up the baking powder to 3 tbsp for a more cake-like texture. I also like to sprinkle them with a little raw sugar before baking to add a nice little crunch. Thanks so much for this great recipe! A family favorite!
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350 users found this review helpful

Blueberry Crisp II

Reviewed: Jul. 24, 2007
Husband and kids liked this topped with vanilla ice cream. I was not as impressed. The topping was like eating way-too-sweet sand, and even with fresh blueberries it was very watery. Not a keeper, but thanks anyway!
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3 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Mar. 18, 2007
Easy and sooooo good! Works great for brussel sprouts too!! Thanks so much!
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2 users found this review helpful

Grandma's Corn Pudding

Reviewed: Mar. 18, 2007
A family favorite!!! Perfect as written, I wouldn't change a thing!! Thanks so much!
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2 users found this review helpful

Sweet Potato Casserole II

Reviewed: Mar. 18, 2007
I have used this recipe every Easter and Thanksgiving for the past couple years, and it is the best!!! I like to up the vanilla to 1 tsp and substitute light cream for the milk (makes it richer). I will be making this for Easter again this year! My whole family requests it!!
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2 users found this review helpful

Black Pepper Beef and Cabbage Stir Fry

Reviewed: Mar. 18, 2007
This is relatively tasteless until you tweak it. I added onion, beef broth, salt and chili garlic sauce as recommended, and I thought it still needed something. Not sure what though. I served it over brown rice that I cooked in beef broth. Has potential, but just ok for me.
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2 users found this review helpful

Burnt Sugar Cake II

Reviewed: Mar. 18, 2007
YUMMO!! Beautiful color and soooo tasty! I made this in a Bundt cake pan, and drizzled it with a vanilla glaze. Looked pretty and was gone in 2 days!!
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4 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Mar. 18, 2007
These made our Super Bowl party complete! My husband is a Bears fan, so I wanted to have Chicago dogs for him and his friends, and they were a huge hit!! No one has ever heard of "sport peppers" in my area, but after some research, I found that Poblano peppers are pretty close, so that's what we used. Poppy seed hot dog buns are not available in my area, so I steamed regular buns and while they were still moist, rolled them in loose poppy seeds. These dogs were sooo good that we've now implemented them into our NASCAR get-togethers! Thanks so much!
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31 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Mar. 18, 2007
I have made this twice, first time following the recipe to the letter (four stars!) and the second time I made a few healtier changes, and I honestly think it was better! Instead of the 1 cup of butter, I used 1/2 C unsweetend applesauce and 1/2 C Mazola Canola oil. I used half white flour and half wheat flour and light sour cream. I used 1 cup of fresh blueberries and 1 cup of thawed and drained frozen blackberries. I cut the white sugar in the batter to 1 cup and doubled the brown sugar and cinnamon (but not the nuts) in the streusel mixture. I used a Baker's Secret bundt pan, and sprayed it well with Pam for baking (it has the flour in it) and the cake released from the pan beautifully! The cake was still very moist and dense and plenty sweet enough with a few healthier substitutions! Thanks for this recipe, I will make this again and again!
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5 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Mar. 18, 2007
I doubled the sauce, (omitting the salt) tossed in some sauteed wild mushrooms and served the chicken sliced over whole wheat egg noodles. SUPERB!! I will make this again and again!
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3 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Mar. 18, 2007
My husband has always told me how much he loved the pancakes at a favorite diner that he visited as a child. He called them "flapjacks", and described them as a thinner, firmer and more flavorful version of traditional pancakes. I have repeatedly tried and failed to duplicate them for him, UNTIL NOW!! These are it!! I made them a few weeks ago for the first time, and he was ecstatic!! He has requested them every weekend since!! Since the first time I made them, the only thing I have changed is to add a little vanilla, (makes them a beautiful golden color), but everything else is exactly the same. My search for the perfect "flapjack" is over!!! (After 11 years!!) Thank you soooo much for this fabulous recipe!!
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46 users found this review helpful

Coconut Cream Pie IX

Reviewed: Mar. 18, 2007
This was pretty good, but not what I was looking for. I followed the recipe exactly, only adding vanilla, but it is more of a coconut custard pie than a cream pie. It is very dense and eggy in my opinion, but my family enjoyed it very much. I will continue to look for a fluffy coconut cream pie.
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18 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Mar. 18, 2007
I make this often, it is a family favorite!! I too puree some of the beans to thicken the chili, but other than that, it's PERFECT as is!!
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1 user found this review helpful

 
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