KATYPI Recipe Reviews (Pg. 8) - Allrecipes.com (10791517)

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Blueberry Scones

Reviewed: Jan. 1, 2007
These are very nice, and we really enjoyed them for breakfast this morning. I altered the recipe slightly, based on what I had on hand; I used frozen blueberries and added a bit of lemon zest, did not cut the scones into the traditional triangles (I just dropped dough from a spoon), and sprinkled with a little additional sugar. The frozen blueberries colored the dough a ghastly blue color (too late I realized I should've rinsed and drained them first on paper towels because when cooked they looked like moon rocks, oh well....), but the flavor was delightful, so next time I will definitely use fresh berries! I will make this recipe again.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 26, 2006
I don't suppose this recipe needs another five star rating but I can't stop myself. By itself, this recipe is 4-star; the taste is a simple and straightforward sugar cookie, but perhaps a little heavy for out-of-hand eating. I have a recipe I much prefer for that purpose. However! This cookie makes the very best cutout cookies ever. The dough rolls perfectly (after I slightly warm it in my hands after taking it out of the fridge; otherwise, it's kind of crumbly and uncooperative). I form it into a disc shape and roll it out like pastry crust. I rolled it just about 3/8" thick (yes, I measured with a ruler). The cookies baked up golden, tender but sturdy, and flavorful, with the flavor deepening on the second day. The quality that most impressed me about this recipe is that the cookie held its shape, and would make a beautiful decorated cookie with royal icing. I see boutique-style flower cookie bouquets in my future! The recipe states to put the cookies onto an ungreased cookie sheet, but I used fairly large cutters (about 4") and the cookies tended to stick a bit. I would strongly urge the use of parchment paper to prefer sticking and breakage. Cookies keep well, still taste fresh after several days.
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3 users found this review helpful

Rempel Family Meatloaf

Reviewed: Dec. 23, 2006
Sweetie-pi loved this recipe; I thought it was very good. I thought this had a wonderful meatloaf texture and was nice and moist and made from ingredients I often have on hand. However, I found it to be very salty from the onion soup mix. Next time I will reduce the amount to half. Also I deliberately baked this in a larger dish, 11"x7", but sized it for a 9"x5", as I like to have a nice crust all around and it also makes the fat easier to drain.
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4 users found this review helpful

Dog Treats I

Reviewed: Dec. 23, 2006
These were fun! I made bone- and heart-shaped treats for my dog and her doggie cousin. One quality that I really liked is that they were a little softer than the store-bought kind. The dogs are little old ladies now (in their teens!) and their teeth are sensitive so this is something they can have to enjoy. I think this would be a nice project for young cooks. There's a little kneading (not the tiresome kneading that goes with homemade bread, for example) but there's some practice with working and "feeling" the dough. And the other good point--I think it's wonderful to give kids an opportunity to do something special and teach kindness for four-legged friends who are dependent on THEM for love and attention.
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1 user found this review helpful

Eggnog Pancakes

Reviewed: Dec. 18, 2006
These pancakes were fun. While I wouldn't particularly run out and buy eggnog to make these, I would happily recall this recipe to use leftover eggnog. I too, found the batter to be very thick, and I burned the my first batch. I added more eggnog, the batter was still fairly thick, but it held its shape while I rounded it about with the edge of my measuring cup. Maple syrup was good, but is perhaps too sweet, and I think a strawberry topping would be a better choice. I can picture these as making one heck of a special waffle and might try that instead!
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German Chocolate Fudge

Reviewed: Dec. 18, 2006
This was a very nice recipe to work with and came together very well. The recipe states to boil 6 min. and for my own edification, I timed it and used a candy thermometer. Temperature hovered just under the soft ball stage at 235 so I let it boil another couple of minutes until it reached 235F. Fudge set up well. Very good flavor. BF and friends at work really enjoyed this. Makes a lot so it's great for making as gifts. I'll make this again.
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Sugar Coated Pecans

Reviewed: Dec. 18, 2006
Share? No way! These are mine! OK, but only a stingy few. These are great, not quite like what I get at the fair, but close enough. I did add a tad more cinnamon as I really like that flavor. Next time I think I'll use a fancier grade of cinnamon to up the flavor. Will definitely make these again and hide them.
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1 user found this review helpful

Chocolate Billionaires

Reviewed: Dec. 18, 2006
These are very good! I forgot to buy the caramels for this and ended up making caramel from scratch. Definitely needed my asbestos fingers to work the cookie mixture. Recipe takes a little work, but the results are worth the effort. Just a real fine combination of candy ingredients, chewy, crispy, crunchy, yummy!
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2 users found this review helpful

Honey Glazed Carrots

Reviewed: Nov. 24, 2006
An interesting flavor combination and, for me, a unique way to prepare them. I had actually started boiling the carrots for another recipe, discovered belatedly that I didn't have a key ingredient and decided to try this one. I just drained the carrots and following the rest of the recipe to "T". I liked the recipe until I added the oregano. Next time, no oregano! Boyfriend wouldn't go near this, but he's picky anyway. More for me.
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Blue Cranberry Sauce

Reviewed: Nov. 23, 2006
A unique combination that works very well together. The spices are delightful. I think this would be good on pound cake, it's so tasty!
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Pearl Onion Mushroom Bake

Reviewed: Nov. 23, 2006
Svelte onion & mushroom flavors. Very nice indeed. This will be my pearl onion casserole from now on!
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5 users found this review helpful

Corn Casserole III

Reviewed: Nov. 22, 2006
Several years ago friends of mine invited me to dinner and this casserole was included. I fell in love with it and asked for the recipe, which they stoically refused to share. Since finding it, I have prepared this several times, all year 'round, though I add a wee bit of sugar. It's down-home goodness, the kind of recipe I wish I could've grown up with.
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Tuna Noodle Casserole I

Reviewed: Nov. 19, 2006
I always secretly thought that if Congress wanted to pass meaningful legislation, Tuna Noodle Casserole should be banned. That said, my boyfriend, who LOVES tuna noodle casserole (but will only eat one kind of lettuce, for example) gave me his most imploring look to make this. If he can tolerate my carrot juice, soy milk, and mesclun salad, I figured I'd give this a try. Well, after decades of avoidance, I think I need to admit that maybe I was wrong. I don't think I'll ever love Tuna Noodle Casserole, but this is a very good recipe. I doubled the sauce, added mushrooms and seasoned bread crumbs. Will make again.
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Good Old Fashioned Pancakes

Reviewed: Nov. 19, 2006
Well, even if I do say so myself, these made some of the prettiest and tastiest pancakes ever! The batter was thick enough so that I could run my measuring cup around it to make it circular and the edges didn't get all raggedy. Just like the old-fashioned diners and truck stops we used to dine at when we traveling as kids. I did have to add an additional l/4 cup of milk and a good splash of vanilla. Will definitely make these again. Thank you, Verona.
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Cream of Spinach Soup

Reviewed: Nov. 18, 2006
hmmmm....not yummmm.....just hmmmmm.
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Rosenmunnar

Reviewed: Nov. 11, 2006
For several years, this has been my go-to cookie recipe when I need something fast and fabulous. The only difference is the presentation; I don't make thumbprint cookies. Instead, I reserve 3/4 c of the batter and the remainder is pressed into the bottom of a 13"x9" baking pan, with a slight "lip" at the outside edge to hold in the preserves. The preserves (apricot or raspberry is the best in my humble estimation) are spread over that, and lastly the reserved batter is crumbled over the top of the preserves. Bake as directed. Cut into squares when cooled. Everyone I've offered these to LOVE these and many have asked for the recipe and are amazed at its sweet simplicity.
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159 users found this review helpful

Homemade Grape Nuts

Reviewed: Nov. 7, 2006
I love this! I added an assortment of dried fruits, coconut, and nuts during the last 20 minutes or so of cooking. Great as a cereal, on top of yogurt, as a snack....it's soooo natural!
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8 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Nov. 6, 2006
I had to bake a cake tonight that didn't turn out as lovely as I would've wished (should've used a recipe from this site!). I needed something quick, easy, and eye-fetching as a decoration, and this filled the ticket beautifully! I didn't have to dry the berries on toothpicks set in styrofoam. I just dipped them in the melted chocolate and carefully tipped them on the stem end on a parchment lined cookie sheet and they stayed in place (they would have been in a perfect position to drizzle white chocolate on them). I am so pleased to be able to make such a lovely presentation for my co-worker's birthday. I had more than enough chocolate, so I mixed salted peanuts into the remainder and made chocolate peanut clusters. Kitten, thank you so much for this submission! You are a lifesaver!
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Apple Oatmeal Crisp

Reviewed: Nov. 3, 2006
If this is not heaven in a bowl, please don't shake me and wake me up and tell me I'm dreaming. I add a tad of cinnamon to the crips mixture and a bit of lemon juice to the apples. I sigh in deep satisfaction.
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94 users found this review helpful

Butterscotch Pudding

Reviewed: Oct. 29, 2006
Assertive! too-sweet, brown sugar flavor. Didn't have the silky in-the-mouth feel that I think is ideal in a pudding. I think this recipe is probably very homey and some would find it appealing, but alas, it's not one that I would make again. Thank you for the submission though. Generally, I do love old-timey flavors.
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3 users found this review helpful

Displaying results 141-160 (of 195) reviews
 
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