KLEVANG Recipe Reviews (Pg. 1) - Allrecipes.com (1071882)

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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

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
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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61 users 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

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

Mom's Best Peanut Brittle

Reviewed: Dec. 15, 2006
VERY GOOD - and easy!
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3 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

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

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

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

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

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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0 users found this review helpful

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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0 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Dec. 6, 2007
This is the best recipe. We have an annual "International Food Day" where I work, and after I brought it the very first year, it became a yearly request to be made. I would triple the recipe and cook it up on ia big plug in roaster so as to give all 150 employees in our group a decent serving. Always lots of requests for the recipe!
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Orange Cranberry Drops

Reviewed: Dec. 6, 2007
This is a wonderful light and fruity cookie.
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Broccoli and Tortellini Salad

Reviewed: Dec. 7, 2007
I doubled this recipe for my granddaughter's 1st birthday party and had nothing but rave reviews. Love it!
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1 user found this review helpful

Holiday Shortbread Cookies

Reviewed: Dec. 16, 2007
This is an awesome recipe, it couldn't get easier than this! I did half of the recipe, put it into a 9x13 pan and added chopped pecans, pressing them into the dough with a spatula. I forgot to prick the dough with a fork - not sure what that does, but the pan of shortbread turned out wonderful! I did leave them in for a couple extra minutes, as the edges weren't brown yet, and it could have been left in longer as the middle was still pretty soft. I let my husband do the 'taste test' and his words were "Add this one to your list of keepers!" (he can be a bit picky!) Thanks so much, I will makes these often!
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26 users found this review helpful

Royal Icing I

Reviewed: Dec. 24, 2007
This is a good recipe. I do cake decorating and it's a variation of those which use merengue powder (in place of the egg white in this one). Because I had a can of powdered egg yolk in my cupboard, I used that in place of the fresh egg white in this recipe. I figured I may as well try. (water is added to the powder to create the white) I made half a recipe of the frosting and it was plenty for my 4 doz. gingerbread men. Just a tip; make sure to cover the bowl when not using the frosting and also use a moist cloth to put the tip of your bag in when not frosting the men - the frosting will start to harden and it will be difficult to use.
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6 users found this review helpful
Photo by KLEVANG

Flourless Chocolate Cake I

Reviewed: Sep. 12, 2008
This is an AWESOME recipe! I didn't change anything! I have never made a cake like this, or a torte or a cheesecake for that matter. I do have a spring form pan though, so I used that as my baking pan. I wrapped the outside of the pan with aluminum foil so that the water bath wouldn't leak into the cake pan. I also added a piece of parchment paper to the bottom of the pan and sprinkled it with powdered cocoa before pouring the batter into the pan. I let the pan sit for 45 min in the oven before removing, to allow it time to settle and solidify. I then let it finish cooling on the counter before covering to place in the frig. (Condensation will cause a gooey top!) I made this cake for a baby shower. I used a piece of lace fabric layed over the top and sprinkled over the lace with powdered sugar to make a pretty lace design on the top. I served the cake with ice cream, whipped topping, chocolate sauce and a cherry - it was a hit! It has a consistency of cheesecake and melts in your mouth!
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8 users found this review helpful
Photo by KLEVANG

Marbled Pumpkin Cheesecake

Reviewed: Nov. 14, 2008
I uploaded a pic. of mine; the pumpkin swirl came out brown, because I added brown sugar to that portion of the cheesecake, instead of white sugar. If you want it to look like traditional ‘pumpkin’ I’d recommend not using brown sugar in the pumpkin mix, as some have suggested. I doubled the crust, but would recommend doing 1 1/2 crust recipe; it was a little too thick doubled. I’d also cut back on the butter, it was coming through the bottom of the pan, so to me that means too much in the recipe. I added nearly all of the pumpkin from the 16oz can (so 12oz) for a richer pumpkin taste, and also added an extra 8oz of cream cheese and an extra egg; basically I did a recipe and a half of the filling. Taking others advice I added extra spices to jazz up the flavor. I baked it for 30 min at 350 and then reduced the heat and baked it at 320 for 70 min. I did get a crack on top, but I blame it on my husband who needed to use the oven to make his dinner after the cake was done, so I had to take it out right away and wasn't able to let the cake cool in the oven as I usually do. This has proven to be the trick to a non cracked cheesecake, for me; let it cool in the oven before removing. I wrapped the pan in foil and set in a larger pan filled with water. The flavor turned out great, it had a pumpkin pie taste with a little bit of cheesecake flavor and all the consistency of cheesecake. I got a good marble by layering the mix; started with laying the pumpkin on the bottom, th
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4 users found this review helpful

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