The King's kid Recipe Reviews (Pg. 1) - Allrecipes.com (10485018)

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Isaac's Carrot Cake

Reviewed: Dec. 17, 2014
Very moist, very good even though a bit too sweet for me! Great idea substituting pineapple with mandarin oranges. Recipe calls for 11 oz canned oranges. Stores in my area sell only 15 oz cans. Was hard to know how to measure 11 oz, so I added all 15 oz to recipe. Used rest of ingredients as called for, except I substituted vegetable oil with organic coconut oil. Could be the extra 4 oz of mandarins with combo of 2 cups of sugar made it too sweet for my taste. When making next batch, I'll reduce sugar or lesser oranges. Prep time was more than 15 minutes. Took 45 minutes between measuring, shredding carrots, and beating mixture. Baked 45 minutes. Cake's been refrigerated for three days; still a bit sweeter for me. After microwaving a piece, I spread soft butter on it and enjoyed it. Thanks for submitting your recipe.o
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Bisquick® Bars

Reviewed: May 10, 2014
Good choice in making. Cake/bars have good texture; crunchy. Great eating cold; haven't tried warming. Not too sweet, just right for my taste buds. Had no Bisquick mix so used Kroger Brand Buttermilk Pancake and Waffle Mix. No bagged brown sugar so used 2 cups of loose light brown sugar. Since no mention whether to use sweetened or unsweetened flaked coconut I used unsweetened since mix had brown sugar. Roasted walnuts then chopped with Super Salad Shooter. Kept batter in oven a bit too long (35 minutes). Cake fell in the middle before removing. Doesn't hurt the flavor; tastes great. Hint: roasting nuts gives them a golden color and intensifies their flavor plus adds crunch when a recipe calls for nuts. To roast, spread nuts in a single layer on a shallow baking pan. Bake for 8-10 min in 350 degree oven or until lightly toasted. Stir occasionally. Once cooled, chop nuts.
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Pumpkin Pie Coffee Cake

Reviewed: Nov. 21, 2012
Edited 11/23/12 - 24 hours after baking, family said this recipe to be a winner. Did not think so, however, an hour after baking. Original comment dated 11/21/12 - I was really hoping to take a sweet treat to Thanksgiving family dinner, but it is almost tasteless. Might taste better after sitting out all night. Did not tweak recipe; followed it as written. First batter was more like cookie dough. It did not pour out of bowl. Had to spoon out with spatula and spread on bottom of 9x13 inch non-stick metal pan. Baked at 350 degrees F. First layer definitely needs more baking time; didn't add it, though. Figured the next layer would bake bottom layer as well, even after adding 10 minutes then 5. It didn't solidify like cake. Dared not leave in longer as top layer started cracking. Taste-test was disappointing. Could be my spices were not fresh enough.
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Easy Sweet Coconut Cookies

Reviewed: Mar. 3, 2012
I really wanted this recipe to turn out great. Maybe I should have made one recipe then the second separately, but doubled it. Using big Oster mixer on #5 (whip) it took about 15-20 min for sugar (Apriva)/veggie shortening/eggs/extract to be light and fluffy. Decreased speed then added sifted flour/baking powder/salt 1/2 cup at a time. By the time it was all in the bowl, dough looked like medium to large crumbs. Added coconut and mixed by hand. Not able to use teaspoon so rolled dough in hand and broke apart to measure about 1 teaspoon. After baking then cooling, cookies tasted powdery. Will leave on plate overnight and see if taste increases. I guess I had visions of coconut maroons on my tastebuds. Question? I've always sifted flour first then measured. This recipe says add flour and dry ingredients then sift. Sifting after measuring creates more volume. Was this my problem? I would have loved giving better review, but at this time I can not. Will update later.
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Gingerbread

Reviewed: Nov. 4, 2011
Gave it 4 stars because I made some changes. Original review done first time I baked it (11/4/11). Revised 11/10 after baking two times. Cake very moist w/ light texture (great!). First time, I used dark molasses (all I had) and milk instead of water. 2nd and 3rd time, I used light CORN SYRUP (no molasses on hand). Light corn syrup, like light molasses, is sweeter. Last two times I used water; which I will continue to use. As Slayter suggested all 3 times, I added 1-1/2 tsp cinnamon, pinch of ground cloves, 1/2 tsp nutmeg (1st time I forgot to add the cloves; makes a difference.) Recipe is a little spicy, like Mom made years ago. 1st time I made 15 cupcakes, filling cups 1/2 full; more would have caused batter-overflow - baked 35 minutes. After that, 8-inch cake. Intended to freeze; couldn't. Family ate when cooled from baking and for several days thereafter. We didn't top with whipped cream; tastes great without it. Thank you, Elloise, for sharing your recipe.
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Frozen Yogurt Squares

Reviewed: Aug. 20, 2011
Easy to follow recipe. Four cups yogurt = 32 oz container (knowing this will save you prep time). I used 2 cherry and 1 rasberry 3-oz box of regular jello. Wasn't sure how fluffy mix was suppose to be, so used judgment and poured when it looked ready. Wasn't sure how mixture would freeze w/yogurt so rather than pour the whole batch into a 9x13-inch glass dish, I used 1 plastic ice tray and 1 flat square storage container. I inserted popscile sticks into ice tray mix. Won't do that again - sticks or ice tray - too hard removing frozen mix. When I first took recipe from freezer, I waited 10 not 15 minutes before biting into it - was very tart. Put 2 tsp of mix in bowl and let sit in room temp for 1-1/2 hrs while family went to dinner at a resturant. Came back and ate the yogurt. It was a bit softer, had clear liquid forming in bottom of bowl. Yogurt tasted a bit sweeter then I prefer and consistency was more like "junket," a dessert Mom made when I was a youngster. If I make recipe again I will try using sugar-free jello in a different flavor. Suggestion: unless you plan to eat the whole recipe in one sitting you might consider putting mix in individual molds/bowls then freeze. Thanks for the recipe, Pepita.
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Best Peach Cobbler Ever

Reviewed: Aug. 5, 2011
Best cobbler I’ve baked; comes close to Mom Hatter’s recipe 50+ years ago. Am sensitive to sugar products so purchased canned peaches in extra light syrup. Drained syrup, then used 1/2 cup in place of water (thanks Shayla). Microwaved juice 20 seconds so cornstarch wouldn’t clump up (it was smooth). Melted 1/2 cup (1 stick) of butter in baking dish while oven heated; excellent idea – removed dish before butter burned and set aside. Omitted pinch of salt since I used salted butter. Other than using peach juice for water, I added 1-1/4 teaspoons of sugar (right amount for me) to the additional cinnamon and nutmeg. Baked 50 minutes. When pulled from oven, cobbler was very juicy. However, once cooled down most of the juice had gone into the cobbler "cake". Ate it warm, without ice cream. Like Breebugs, I could have eaten the whole thing but am saving it for the weekend. GREAT TASTE, NOT SWEET (due to extra light syrup). Thanks Jill for sharing.
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Super Sugar Cookies

Reviewed: May 19, 2011
Made recipe w/ intent to roll out dough rather shape into balls. Cutting w/ 3-inch 5-point star, 1/4-1/2 inch thick, I made about 80 cookies. Dough was somewhat sticky (expected it to with all the butter/oil in it), but easy to work with. Woody’s Sheriff Badge cookies (decorated from family.com) were gobbled by the children at the birthday party. Made extras to keep at home, freezing for future use. Next time will try applesauce in place of butter and use almond or rootbeer flavoring instead of vanilla. Thanks, Robin, for sharing with us.
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Best Carrot Cake Ever

Reviewed: May 1, 2011
Read reviews first then followed ingredients as written. Used pre-diced walnuts instead of chopped. Shredded carrots with Super Salad Shooter (quicker than grating). In separate container, soaked raisins in one cup of warmed pineapple juice for one hour. Using stand-alone mixer on low setting, beat (rather than stirred) flour mixture into combined white sugar/oil/extract mixture in 3 portions. Added carrot mixture and nuts reversing Nan’s method; poured wet over carrot mixture - easier stirring with large spoon. Batter was a bit thick (adding 1/4-1/2 cup of juice would have made a difference, but it went down the drain). Poured batter into one bundt pan and one 8-inch round pan, filling each 1/2 full; baked 45 minutes. To use bundt pan, I first grease with veggie shortening making sure all crevices are thoroughly covered. I cut small pieces of cold butter and put 2-3 in narrow crevices on bottom/sides of pan then dab a very small amount of almond extract on top of butter. Cake does not stick to “bottom” when turning upside down on platter. Left icing off, cut cakes in pieces and placed each piece into separate quart size zipper bags. Lined medium-size box with aluminum foil to avoid freezer burns then boxed pieces and froze. Recipe/some reviews placed inside separate zipper bag and taped to box top. Texture is moist and taste is great; in 2-3 days it will be better. Thanks, Nan, for sharing your recipe.
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Angie's To-Die-For Banana Bread

Reviewed: Mar. 31, 2011
Recipe was fun making. Took 45 minutes to prepare, 1 hour to bake. Bread is not too sweet, especially since I had to use 1 cup Apriva to 1 cup of white sugar. Busy adding all ingredients and did not add cinnamon or nutmeg, which I usually do. No buttermilk in house so mixed my own using 2 cups whole milk to which I added 1/2 TBSP of white vinegar. Used 1 cup in recipe, storing remaining cup in frig in covered container. Bread is golden brown, but texture was not dense. Next time, I will add 2-3 more bananas for greater flavor. HINT: Definitely use a large bowl for banana mix; by end of mixing bowl will be full. Loaf pans were 3/4 full so I put them on top of a cookie sheet to avoid spillovers. Cake rose 1/2-inch below top rack. After eating 1 warm piece, I placed each loaf in a plastic bag and left loaves on countertop overnight. Had a room temp slice with late breakfast; doesn't tickle my taste buds so will heat some before eating next time. Normally, I freeze banana bread but freezer went out so am storing loaves in the frig, leaving in bags. Enjoy!
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Coal Miners Pasties

Reviewed: Jan. 23, 2011
I'm rating my changes, not the original recipe. On paper recipe looked good, but found I didn't have turnips so used what I had on hand. I used frozen onions and fried them down to take the twange out. In place of turnips, I used 3/4 a small bag of "stir-fry veggies w/rice" and white potatoes in place of red. Reds have a better flavor. In place of round steak, I used 5 veggie meatballs I froze last year (this was a big mistake, as it made the recipe taste unusual). The pasties are huge, bigger than I had stomach for. I used 2 cookie sheets (3 on each). When all was in oven, I thought baking at 400 degrees would burn the dough but it did not. Actually, I added 5 minutes to the 45-minute baking time to get a golden color. The pastry was a little bland for me (I got spoiled making sugar-crusted appled pie from this site), yet it was flaky and didn't fall apart. Next time I make this recipe I'll be sure to use turnips. I may add a little sugar (for taste) to the dough. Thanks for sharing your recipe, Kevin.
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Slow Cooker Apple Crisp

Reviewed: Dec. 13, 2010
Recipe is delicious. Measured all dry ingredients, separating Crisp from Apple Mix, and put each in separate labeled fold-over sandwich bags. Combined as directed the next morning. After chopping 2 large and 2 small Gala apples, there were too many to fit in my 1.5 quart cooker so I chopped them again into smaller pieces. With apples still in glass mixing bowl, I added and thoroughly stirred in lemon juice to keep apples from browning then covered bowl with plastic wrap and put in frig overnight. Halved the rest of the ingredients, using Allrecipes calculator. I subbed white sugar with Apriva and having no walnuts, used 1/2 cup quick-cooking oatmeal. With apple mix filling cooker 3/4 full, I spooned mixture of Crisp ingredients over it. Good thing, because I had to leave out 1 cup. I slow cooked 3 hours, then 1 hour without the lid. The topping did not harden as directed. Disappointed, I decided to make apple turnovers so opened a package of canned jumbo flaked biscuits, rolled each biscuit flat into a 5-inch circle then added 2 teaspoonfuls apples, folded and crimped edges to made turnovers. I’ll be the first to admit, next time I’ll use pastry dough. The apple filling tastes better by itself. Though the recipe did not turn out as it should have, I enjoyed making it. Next time I'll use Red Delicious apples; first time using Gala.
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Coffee Jelly

Reviewed: Jun. 22, 2010
Hesitated making this recipe, but did because it is simple. Others in household like coffee; I do not. If it tasted as good as it smells brewing I might enjoy it. Without topping (whip cream, ice cream, or other), jello doesn't taste good. Will not be making recipe again. Coffee drinkers enjoy!
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Brown Sugar Banana Bread

Reviewed: Jun. 20, 2010
Bread tastes great! Made recipe this afternoon. Like the idea of putting soft bananas in a zip-type bag and smashing. Recipe took a bit longer to make then stated, but turned out so much better this time. The first time loaf ended up in the trash; I mixed milk & egg while cold - bread sank in middle after removing from oven. This afternoon mixing brown sugar and butter took 14 minutes rather than 1-2 minutes. Using an Oster stand mixer; I mixed on the #10 setting (grind) for 10 minutes, holding bowl with one hand to keep it from spinning too fast. Added 4 minutes on #5 (whip setting). Mix didn't get fluffy, but was light. Brought milk and egg to room temperature (abt 1 hr). Items blended much better than using cooler ingredients like the 1st time. Lowered speed to #3 (puree) and combined last 4 items; batter looked more like rippled waves on a beachfront rather than being smooth. Before pouring mix into loaf pan, I hand mixed batter with spatula to get bits of mashed bananas to smooth out. Baking time was about 43 min. Finished loaf tasted great after cooling a bit, but much better after being in frig 4-5 days. Tastes great by self, or putting a light coat of butter or dopple of whipped cream on slice. (Hard to stop at one piece.) Not overly sweet; just right for folks who don't tolerate a sweet sugary taste. I'm glad I gave this recipe a second chance.
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Easy Vegetable Pot Pie

Reviewed: May 14, 2010
Pie was very good. A few changes: used 3-inch deep 7x7-inch casserole dish. Did not bake bottom crust as intended, yet it was not mushy. Due to depth of dish, baked pie 1 hour. Bottom crust did not touch top edge of dish, which was good. Added mixture, top crust, and fluted edge. Covered edge with aluminum foil to prevent burning, baking 40 minutes. Uncovered edge, baked additional 20 minutes. Used ingredients on hand (12 oz bag of frozen mixed veggies + 1 handful frozen corn, cream of mushroom soup, refrigerated prepared pie crusts - kept on counter 10 minutes, as pkg directed, before rolling out). Didn't use thyme or black pepper nor did I brush top crust with egg. Pie was beautiful at end of bake; very pleased with results. Enjoyed making this - thanks for sharing.
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Banana Banana Bread

Reviewed: May 9, 2010
I rated this a “4” before making the bread (once made, I will change). WORD OF CAUTION from a now-much-wiser baker. After reading reviewer Denise's suggestion to puree the bananas (see June 9, 2009), I did the same with 9 unblended bananas. To force top bananas closer to the bottom of the blender, I used a wooden spoon - barely tipping it into the mix (or so I thought). The blades caught the spoon, breaking it in half. After turning the blender off, I reached into the pureed bananas and fished out the broken piece. When I matched the two pieces of spoon together I saw that the tip was missing. I poured the whole mixture into the trash rather than take the chance of someone biting into a piece of bread and swallowing a splinter of wood that could injure an internal organ. Part of my favorite wooden spoon is also in the trash. The other half will hang from the cabinet door as a reminder of what NOT to do when making a recipe with electrical equipment. Next time I will TURN THE BLENDER OFF. Enjoy a piece of bread for me, will you?
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Cream Puffs

Reviewed: Feb. 19, 2010
Five words describe this recipe - "beautiful, tasty, and a winner!" First time for making cream puffs. After reading several reviews, I opted to change baking time to 30 minutes instead of 25. Wise choice - puffs did not collapse when cooled. Other than this, I followed the recipe as written. Not sure what to use to create a small opening in puffs, I chose a fine-bladed knife tip. Next time, if it's possible, I'll cut away a small portion on top of the puff then replace once pudding is in it. No pastry bag so filled a zip-lock type bag, cut a small hole on one corner then added pudding. My taste buds picked up the egg flavor in the puff, which took away the flavor of the pudding. However, ate one after it was refrigerated for two hours and the egg taste is gone. Some reviewers mentioned making puffs smaller; inserting the pudding may present a problem because it is thick. Thanks, Shellie, for sharing your recipe with us.
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Ricotta Cake

Reviewed: Jan. 23, 2010
Cake is surprisingly moist; however, it had no flavor the day it was baked. Rather than throw it in the trash, I covered it and in the refrigerator it went. Day 3 was a totally different story. The cake was DELICIOUS and very tasty! In fact, I went back for seconds and thirds later that evening. Using allrecipes calculator, I halved the recipe for two people. It took some figuring, though, when it came to measurements for half a pkg of 18.25 oz classic yellow cake mix. Used 1/2 c + 2-1/2 Tbsp water, 2-1/2 Tbsp veggie oil and 2 eggs. Since this was the first time I used ricotta, I had no idea what to expect for the taste. When cake first came out of oven and cooled down, I thought maybe the Ricotta had gotten bad as it stayed sealed in the frig for about 6 months. Topping cake with (French Vanilla) pudding/cool whip mixture, as Super Chef suggested, made this cake a KEEPER! Thanks for the challenge.
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Potato Crust Quiche

Reviewed: Jan. 23, 2010
Made as directed, except no Cheddar cheese so used Mozzella instead. Prep time was 45 min, baking time 63 min. Quiche tasted great, but could have used more flavor. Next time will try small cubed or thinly sliced ham in mixture. We ate as a full meal, not a side dish. Thanks Bird1114 for sharing this recipe.
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Easy Fruit-Filled Pastry Heart Cookies

Reviewed: Jan. 16, 2010
This was not an easy recipe to make. I had calculator figure ingredients for 24 cookies. Had trouble figuring how many TBSP of butter equaled 2/3 cup. Finally settled on 12 TBSP. Measurement for cream cheese was a bit confusing. In original recipe of 18 cookies, ellenz used "1/2 (8 oz) pkg. Twenty-four cookies called for 2/3 (8 oz) pkg. I used 10 oz, which may have been more than called for. Had a lot of cream cheese and butter with 1-1/3 cups flour. Took a long time to work into pea size. Rolling dough was a good exercise workout, trust me. Was going to use 2-1/2 inch wide heart cutout but knew there would not be enough 1/8 inch thick dough so settled on 2 inch wide. Near impossible to put 1 tsp preserves on cookie so ended up using about 1/4 tsp. Dough was so small sealing cookie with fork almost destroyed heart-shapes. After brushing with beaten egg, I sprinkled 17 cookies with brown sugar/sugar mixture. Baked light brown after 13 minutes. Watching a video to make this recipe would be a deciding factor to try making these again. Without it, I will chalk this experience up as a challenge that didn't work. Sorry I couldn't rate this with a higher score.
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