KY Piano Teacher Recipe Reviews (Pg. 1) - Allrecipes.com (10541523)

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Clone of a Cinnabon

Reviewed: Apr. 2, 2011
Very. very. very. delicious. when I make cinnamon rolls I usually double or triple the batch and freeze two batches after they're formed and in pans. when ready to bake I let them thaw and have their second rise before I bake them.
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6 users found this review helpful

Pumpkin Cookies V

Reviewed: Nov. 25, 2010
Refrigerate the shortening! Seriously, these are absolutely delicious cookies, but the second time I made them I used unopened shortening from the pantry and they flattened like pancakes. I felt like a ridiculous newbie for making the mistake. Still tasted good, though. I did read the other reviews and upped the spice factor. I used 1 Tbs cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves and a pinch of ginger. Also, instead of going through the icing trouble, I made a plain glaze with powdered sugar and milk and dipped the tops in, then made a spiced glaze with powdered sugar, the aforementioned spices, and milk, and drizzled it on top. Taste was phenomenal and it was a pretty presentation as well. Thanks for this recipe, it's an instant favorite.
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0 users found this review helpful

Pumpkin Cookies V

Reviewed: Nov. 22, 2010
Refrigerate the shortening! Seriously, these are absolutely delicious cookies, but the second time I made them I used unopened shortening from the pantry and they flattened like pancakes. I felt like a ridiculous newbie for making the mistake. Still tasted good, though. I did read the other reviews and upped the spice factor. I used 1 Tbs cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves and a pinch of ginger. Also, instead of going through the icing trouble, I made a plain glaze with powdered sugar and milk and dipped the tops in, then made a spiced glaze with powdered sugar, the aforementioned spices, and milk, and drizzled it on top. Taste was phenomenal and it was a pretty presentation as well. Thanks for this recipe, it's an instant favorite.
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0 users found this review helpful

Vintage Lemonade

Reviewed: Nov. 19, 2010
This is THE lemonade recipe, the way to go. It's not really much trouble, but it's DELICIOUS and the perfect blend of sweet and sour.
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3 users found this review helpful

Apricot Danish Coffee Cake

Reviewed: Sep. 27, 2010
I didn't care for this as a danish coffee cake. It looked nice, but is definitely too 'caky' to be a danish. Thanks for sharing your recipe.
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4 users found this review helpful

Low Fat Apple Bran Muffins

Reviewed: Jan. 22, 2010
I also didn't care for these. Another reviewer said flavorless, I'd have to agree. I tried to tweak the recipe here and there to make it better because I really wanted to make bran muffins, but alas, I just couldn't pull a good muffin out of this recipe if my life depended on it. Granted, I'm a "foodie" and a little pudgy, LOL. I'll keep looking, and I'm sorry for the poor review. I honestly do appreciate your putting your recipe out there.
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2 users found this review helpful

Sweet-and-Sour Cabbage

Reviewed: Jan. 22, 2010
This is more delicious than it sounds, although my husband, who doesn't care for anything with vinegar, didn't share my opinion. I, however, have been on a diet and could eat about as much cabbage and apples as I want! LOL! There definitely isn't a need for the bacon fat, and you can cut the oil in half with similar results. I served with (lean) cajun boneless pork chops and microwave ;) baked potatoes. Mmmmm.
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13 users found this review helpful

Pasta Lasagna

Reviewed: Jan. 22, 2010
This recipe was okay with some changes, but not much easier than old fashioned lasagna, which is better anyway. I can see how people with kids that basically only like meat and cheese would love this recipe, but it was pretty bland as-is. Cheese mixture was too 'cheesy' with not enough flavor. This is what it really needed - keep the ricotta or change to lowfat cottage cheese, doesn't matter. But the cheese mixture needs a few Tbs melted butter, 1 tsp fresh garlic, salt and pepper to taste, and some oregano. Also, more sauce. The recipe called for one jar, leaving it dry (I know it helps it hold together - but it's just not good dry!). The ground beef (I use extra lean) needs salt, pepper, garlic, basil, onion, and fennel to get that Italian sausage flavor without the fat, otherwise it's just MEAT. And by the time you go through all that to make it taste really wonderful, you realize you could've just made a regular lasagna. Thanks for the recipe, but I probably won't make again.
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4 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Dec. 5, 2009
I really liked this recipe for a frosting that wouldn't take away from the flavor of the cake too much or be too rich. I used powdered sugar instead of granulated, and added 3 Tbsp Saco cocoa when I added the sugar. This made for a delicious, creamy, fluffy, light frosting for the devils food cake, and I garnished with chocolate curls. I usually make homemade buttercream frosting (the real way) which takes forever and is very testy. This was fast but still melt-in-your mouth creamy. It also held up well. Mmmm.
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0 users found this review helpful

Mall Pretzels

Reviewed: Oct. 15, 2009
Delicious! Here's my substitutions - I didn't have bread flour, so used regular AP and just kneaded it longer in my stand mixer so it would produce more gluten, making them chewier. I use bread machine yeast, from a jar, so just use 2 tsp instead of the packet, and reduce the rise time by 1/2. Another reviewer said to use parchment paper...big mistake. I had to remove little bits of paper from the finished pretzels. The cooking spray the next time did the trick and they slid off smooth and easy. Oh, and the 2nd time I doubled the brown sugar, and liked the flavor even more. The almost-sweet & salty was irresistable. Thanks for a great recipe! Even my 14 yr old stepson wanted to help!
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5 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Feb. 2, 2009
The pecan crunch coating was great, the salmon was great, but not together. I think the coating would have paired well with pork or chicken, but the salmon was an extremely odd flavor combo. I'll stick to citrus next time. Thanks for the recipe, though, I'll use the coating.
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1 user found this review helpful

Chocolate Covered Cherries

Reviewed: Jan. 23, 2009
Although these took a little more effort than I expected, they were VERY good. Choc Cov Cherries are one of my husbands' favorites, and about a week after he ate some of these I didn't feel like making them again so I bought him a box. Big mistake. The boxed ones fall so flat against these, especially if you use good chocolate. One thing - make sure you use a VERY THIN coating of the sugar dough, if it's too thick it won't soften enough, and I did keep mine in the fridge. Thanks for the recipe!
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6 users found this review helpful

Vegetable Quesadillas

Reviewed: Oct. 7, 2008
This recipe has become a family favorite with a few changes and a couple of chortcuts. I use 1 zucchini, 1 package of frozen peppers and onions blend (I found these at Kroger and use them for everything) and 1 small package of sliced, fresh mushrooms, and some frozen corn. I also use the Mrs Dash garlic and onion blend to season the veggies. I cook the frozen veggies and zucchini first, then add mushrooms and seasoning. The best cheese to use for this is called quesadilla cheese. It's got great flavor and melts well. Even the kids love these.
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11 users found this review helpful

Deluxe Sugar Cookies

Reviewed: Apr. 9, 2008
These are the best sugar cookies I've ever had! I made them for Easter and they stayed soft until they were all gone! The dough is hard to work with, so I put it in the freezer for a couple of hours and rolles it between waxed paper while frozen. The effort was well worth it, however, because they had an excellent flavor and texture. I will definitely make these again.
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15 users found this review helpful

 
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