Korrine Recipe Reviews (Pg. 1) - Allrecipes.com (10773643)

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Italian Lemon Drop Cookies

Reviewed: Jan. 9, 2013
. I made this recipe 3 separate times, once with margarine, once with coconut oil, and once with shortening as written. I made actual drop scones (scraping dough from spoon) rather than rolling into balls, and I also spread one batch in a greased 8x8 baking pan. Of these, my favorite was the coconut oil, followed by shortening, then margarine, although none of the variations was terrible. The dough made pretty decent bars (my kids ate them all within 12 hours), so if you're pressed for time you can do that instead of rolling balls or dropping dough on a sheet. The scones/cookies have a pleasant lemony flavor, but it is the frosting that takes the recipe from just ok to very good. Even if you don't use this particular frosting recipe, I highly recommend using some sort of glaze or icing on these as they are definitely lackluster served plain. Bottom line is, do not expect a traditional cookie from this recipe. If you want something like a lemon sugar cookie, look elsewhere! However, if you want something different, or if you'd like a scone-type treat for breakfast or brunch, this recipe is for you.
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1 user found this review helpful

Scrumptious Penuche Frosting

Reviewed: Apr. 22, 2012
I would love to give this recipe 5 stars, but I altered it. I planned on using this recipe to frost a spice cake. After making the caramel and tasting it, I found it to be quite sweet. Adding 2 c. of confectioners' sugar would've made it inedible for my family. So rather than adding the powdered sugar to make icing, I instead used the caramel as a glaze over the spice cake. As a glaze, it was fantastic: not too stiff, not too runny, and not unbearably sweet.
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1 user found this review helpful

Caramel Spice Cake

Reviewed: Apr. 22, 2012
I cannot praise this cake enough! Spice cakes can have a tendency to be dry, but this is lovely and moist, not overly sweet or spicy. Instead of baking in two separate 9 in. pans, I baked the batter in a Bundt pan @ 325 for just over an hour. I did not use the glaze recipe posted here.
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2 users found this review helpful

Billy's Favorite Gingerbread Spiced Coffee Syrup

Reviewed: Sep. 14, 2011
I'll preface this review by saying I didn't make it exactly; I used ground spices instead of whole, brown sugar instead of white, and omitted the honey. I intend on making the syrup as published in the next few months to give as Christmas gifts (yes, it's THAT good!), but using ground spices & brown sugar serves our purposes well. We use this as a pancake/waffle syrup or to top fresh fruit. I made this on a whim one morning, & my family & guests couldn't stop raving...or eating until every drop was gone!
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6 users found this review helpful

Banana Muffins with a Crunch

Reviewed: Apr. 25, 2010
These muffins were phenomenal!! I admit I subbed old-fashioned oats for the granola, making for a chewier rather than crunchier muffin. Next time I have granola on hand, I will make this recipe as written, and I'm sure the muffins will be off-the-charts delicious. The combination of mashed & chopped banana with the addition of coconut gives these muffins lots of flavor and a distinctly hearty texture. The added crunch of the granola certainly would make the muffins outstanding. Once you try them, you'll never want to make another banana muffin! Thank you, Harajukwa. I will be making this recipe over and over.
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1 user found this review helpful

Pumpkin Streusel Muffins

Reviewed: Nov. 12, 2009
Made this pretty close to original recipe, except I used homemade pumpkin pie filling instead of plain cooked pumpkin, then reduced amount of spices to taste. The streusel topping is extremely messy, as quite a bit of it melted and ran off the muffins, burning to the muffin pan and the bottom of my oven. Despite that, however, the portion of streusel that remained on the muffins was quite good. The muffins themselves were fantastic, although I also found that I had to heat leftover muffins in order to make the cream cheese center more palatable. I will most definitely make these again with a crumb topping and a whipped cream cheese center. That being said, my husband proclaimed the muffins baked as-is were "good enough to sell!"
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7 users found this review helpful

Amy's Sausage Apple Pie

Reviewed: Oct. 26, 2009
Made this for a church brunch, but with homemade pie filling and sweet Italian sausage. The folks raved about it - even my kids who were saying "Ewww!" the whole time I was putting the pie together. ;o) It's getting 4 stars, though, b/c I felt the flavor was lacking...something. It was extremely good, just not *fabulous*. I will certainly keep this on file to make again!
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2 users found this review helpful

Butternut Squash Fries

Reviewed: Oct. 11, 2008
Followed other reviewers' suggestions & used a combo of salt, pepper, garlic powder, cinnamon, ginger, & allspice after tossing the fries in EVOO prior to baking. I used the convection function on my oven, and it still took the full cook time to get the fries crisp. Even then, some were a bit mushy, but I gave those to my 9 month old. I think we're all addicted (even the baby)!
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1 user found this review helpful

Pumpkin Seeds with Cinnamon and Salt

Reviewed: Oct. 3, 2008
I'm not sure if it's just personal taste or if I did something wrong, but I really did not care for the combination of cinnamon & salt at all. I ended up adding some sugar to the seeds in a bowl, and spraying them with an oil-sprayer while stirring frantically in an attempt to get the sugar to stick and change the flavor. To me, it was just an awful combo of bitter + salty, rather than the divine spicy + salty flavor other reviewers raved about. My husband felt the same way. My kids seemed to really like them, though...maybe b/c they helped make them.
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1 user found this review helpful

Pumpkin Seed Cream Sauce

Reviewed: Oct. 3, 2008
I went into making this sauce with high expectations. I was able to puree my seed mixture all right for a smooth texture, but my cream sauce ended up tasting an awful lot like chicken gravy. That could possibly be a result of using homemade broth rather than a can of store-bought (which is usually more bland), but it seemed like an awful lot of work to end up with chicken gravy topping my pumpkin ravioli! Definitely a major disappointment. Next time, I'll make either a regular alfredo-type cream sauce or a tomato-based sauce for my pumpkin ravioli. And if you've not already had it, the pumpkin ravioli is a must-try!
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4 users found this review helpful

Pumpkin Ravioli

Reviewed: Oct. 3, 2008
This is an excellent recipe! I made the following substitutions: used a combination of homemade kefir-based ricotta-type cheese and store-bought Neufchatel to replace all the ricotta in the recipe and used tomato sauce instead of tomato paste (it's what I had). I just didn't need to add any water to the pasta dough. I've often made noodles from scratch before, but this was my 1st time making ravioli. It was time-consuming, but a fun project for my 6 yo to help with. Just make sure you dry the ravioli as directed before boiling...otherwise, you'll end up with the filling leaking out into the pasta water (like I did). This is definitely going into my regular recipe rotation!
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50 users found this review helpful

Eggplant Rollatini

Reviewed: Oct. 3, 2008
I am not an eggplant lover, but I will make this dish again & again! My eggplant was too short to roll the slices, so I just made little eggplant "sandwiches" and baked them. Had them on pasta & topped with sauce as suggested and they were fabulous. Even my 6 yo and 4 yo asked for more...but their father had already cleaned out the pan. :o)
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 3, 2008
Fantastic bread! Moist & delicious, with a perfect sugar crunch to the top crust. A must-try!
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1 user found this review helpful

Salmon Fillets with Creamy Dill

Reviewed: Sep. 25, 2008
This was good. I followed others' suggestions and used half the amt. of mayo/mustard for the sauce and I still had a bunch leftover. I think I'm going to be using it to make tuna salad. The flavor is good, and even my 4 yo & 6 yo devoured this, but I think I prefer dry seasonings on my salmon & use the sauce on the side. It was just too rich/mayo-tasting for me.
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1 user found this review helpful

Scrambled Eggs Done Right

Reviewed: Sep. 20, 2008
I always add mayo to my scrambled eggs after trying a scrambled egg casserole that called for mayo. My family loves them this way.
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4 users found this review helpful

Twinkie® Weiner Sandwich

Reviewed: May 14, 2008
4 stars for the UHF reference...but seriously, people, DON'T EAT THIS! :oD
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9 users found this review helpful

Oatmeal Biscuits

Reviewed: May 2, 2008
These are pretty good for a change from regular baking powder biscuits. I expected them to rise a bit more than they did; they ended up looking like thick oatmeal cookies! Next time, I'll just roll them thicker and let them bake a bit longer. Overall, the taste is pleasant and hearty - a very good recipe.
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13 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: May 1, 2008
Just made this for the first time, and am extremely pleased with the results. The only changes I made were to use brown sugar instead of honey (didn't have any honey on hand) and add a pinch of curry powder and a 1/4 c. mayo to the brown sugar/mustard mixture. Excellent, delicious, easy.
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1 user found this review helpful

Texas Tornado Cake

Reviewed: May 1, 2008
This cake is fabulous! I made it as directed, including the butter glaze another reviewer mentioned (with the exception of the coconut, as I didn't have any on hand). My kids had 3 pieces each (normal limit is one, but this cake was so good, none of us could stop eating it), and my 5yo DD exclaimed, "This is the best cake I ever tasted!" This cake doesn't disappoint - plus, it's very easy. Definitely 5 stars!
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12 users found this review helpful

Blender Chocolate Mousse

Reviewed: Feb. 1, 2008
I'm used to mousse being a little lighter than this, so I think I'll do what another reviewer said and whip the egg whites separately. I also halved the recipe and didn't have any semi-sweet chocolate chips on hand, so I subbed 1 c. cocoa mixed w/5 T. melted shortening. I also used Mexican vanilla in place of the brandy, and the taste was phenomenal. I can't wait to make this again!
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10 users found this review helpful

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