KLEVANG Recipe Reviews (Pg. 2) - Allrecipes.com (1071882)

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Sweet Potato Casserole II

Reviewed: Dec. 6, 2007
This is a great recipe. Every year this is my contribution to the dinner table - it is a yearly expectation and it disappears quickly!
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Original Irish Cream

Reviewed: Dec. 6, 2007
This is a terric recipe! I kept a bottle of it on hand through the holiday's last year.
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Wild Rice Salad

Reviewed: Dec. 6, 2007
This is a good recipe. I love wild rice - I usually use chicken in my recipe and I don't find that it changes the flavor much..
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7 users found this review helpful

Heavenly Pink Salad

Reviewed: Dec. 6, 2007
This is a wonderful recipe. It makes a large size bowl so don't double unless you plan on having 50+ people! YUMMO!
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1 user found this review helpful

Apple Bundt Cake

Reviewed: Oct. 20, 2007
This is a very moist cake. It 'could' have used a little more apple in it, as it cookes down, but then I'm not sure if it might turn out mushy in the end. I don't like to use as much oil as this recipe calls for so I split the oil with 1/2 applesauce (it was actually peach flavor). I stirred the apples into the batter as others suggested, and I added a dash of nutmeg for a little more zest. To be honest, I think it could use more cinnamon. Maybe another 1/2 tsp. It seemed on the bland side 'spice' wise - but that is because I love anything with cinnamon in it! I know some people don't like to be 'heavy' on the cinnamon - but I do! I topped the cooled cake with a glaze of : 1 1/2 C confectioners sugar, 1T butter melted, dash of popcorn salt and 2 1/2 T apple juice. Mixed the glaze and let it set up about an hour to let the butter firm up, then drizzled over the cake. The little extra flavor from the juice within the glaze adds a nice touch. The glaze isn't overly sweet, as the salt offsets the sweet, as does the apple so it comes out tasting like a sweet apple glaze. YUM! I can't wait to see what the folks at work think when I bring this in!
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4 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 17, 2007
This is an awesome recipe! I put all ingredients into my bread machine to mix together. During mixing the dough was more like a batter, as other's have mentioned. I added about 3/4 c more of flour to give it a little more consistency. The dough still was not a typical bread dough consistency but firmer, so that I would be able to lift the bread pan out of the machine without losing the batter through the bottom mixer hole. I added dried blueberries, soaking them prior to adding, and the blueberries give a nice sweetness, a change from raisins. The loaf sat on my counter overnight, before I removed it. It is a nice dense high rising bread with a nice brown outside crust and very moist dense inside. My husband snatched a piece before I could and he loved it. We were going to go out to eat for breakfast but he commented he would just make the bread his breakfast! Will definately keep this recipe to make again. The addition of flour and blueberries made it perfect!
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2 users found this review helpful

Sweet Corn Bread

Reviewed: Mar. 15, 2007
This is a TERRIFIC recipe! The bread is moist and not at all crumbly or dry OR grainy! We love corn bread but don't like it when it comes out dry - this was perfect. I didn't change a thing as we like to put honey on ours so it didn't need extra sugar. Also just putting a chunk of melted butter on each piece topped it off nicely.
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1 user found this review helpful

Mom's Best Peanut Brittle

Reviewed: Dec. 15, 2006
VERY GOOD - and easy!
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3 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Dec. 13, 2006
These were GREAT potatoes! I made them 2 days ahead, and they kept great, warmed well and tasted delicious!
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1 user found this review helpful

Berry Rhubarb Pie

Reviewed: Oct. 28, 2006
This is a terrific recipe. I was looking for a recipe similar to one recently purchased from our local grocery store. This is the exact pie, with the addition of apple. I increased sugar to 1cup, added 1 tablespoon of cinnamon, and chopped 2 cups of apple to add to the fruit mix. I did not change anything - oh, I did not let it sit over night, we were eager for a pie for after dinner, so I let the frozen fruit sit in the bowl with the sugar/flour mixture while it thawed, and then I added it to the pie shell to cook. This is an easy favorite from here on out! Thanks so much!
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3 users found this review helpful
Photo by KLEVANG

Frosted Maple Cookies

Reviewed: Oct. 26, 2006
I give this recipe 5 stars, because it has GREAT flavor. HOWEVER - I MADE A CHANGE which also resulted in a wonderful 'full' cookie. Something to keep in mind when baking cookies is that if you use butter, your cookie will spread much more than using shortening. After reading several reviews which commented on the cookie recipe spreading a lot, I decided to replace the 3/4 c butter with 1/4 c butter and 1/2 c butter flavor shortening. This change will give your cookie a flakiness or 'shortbread' texture, yet keep it's shape as it cooks without spreading. I also decided to alter the flour - I used 1/2 regular flour and 1/2 self rising flour. This too helped keep the shape. I also put my dough in the freezer for 2 hours to chill (I was working on rolling out a batch of regular sugar cookies) so that when I placed it on my well floured board, it rolled out perfectly. I always hate to see good reviews for a recipe that has been changed, as it really isn't the same recipe if it has been changed up. . . but this was a great base to work with and with the slight alterations, which didn't affect the flavor whatsoever, it will be a cookie recipe that I will use for years to come. Thanks!
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62 users found this review helpful

Better Than Sex Cake II

Reviewed: Jan. 28, 2006
This cake is WONDERFUL! I've had it before, but never made it myself. I followed some of the suggestions made by others, poking holes with a wooden spoon (make sure cake has cooled somewhat first), and drizzling whith plenty of sauce. I also used a pint of heavy whipping cream and whipped it up for the topping, adding a couple tablespoons of sugar. Using this method, and keeping cool while not in use, the whipped topping has stayed PERFECT! I also substituted toffee bits. This is a must do again recipe.
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6 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 7, 2004
This was an easy recipe and is very tasty, if you don't mind chiseling it off the cookie sheet! I had misgivings about putting the saltines on the cookie sheet without a layer of parchment paper, but figured with all the great review and lack of instruction to do so, I would follow the directions. I am now staring at a mess of crumbs as I attempt to pry the gooey mess off my cookie sheet. The chocolate also seperates from the bottom saltine cracker layer while trying to 'break into pieces'. Not sure about this one - I'll give it another go, but I'm definately going to layer my cookie sheet with parchment on the next go round! I am disappointed and miffed at the loss of ingredients to my garbage can.
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2 users found this review helpful

Displaying results 21-33 (of 33) reviews
 
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