HLKane Recipe Reviews (Pg. 1) - Allrecipes.com (10866848)

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Bake Sale Lemon Bars

Reviewed: May 23, 2012
My whole family loves these, just a written. Well almost. Sometimes I make the full recipe, but put it in a 9x9 pan for thinker bars. I also adjust the cooking time a bit for my oven. And I have used key lime juice as well! Yummy!!
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Deviled Eggs

Reviewed: Apr. 2, 2010
These turned out great! And I have only tried the yolk mixture. I did double the recipe and used apple cider vinegar instead of white. Also used only 1/8 tsp of salt. Can't wait to serve these tomorrow! This will be my only Deviled Egg recipe!! Thanks
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2 users found this review helpful

Sweet Tooth Treats

Reviewed: Jul. 30, 2009
These turned out real good. I also left out the coconut, since I only wanted a chocolate peanut butter flavor today. I used 1 c crisped rice cereal instead of the cherrios and it worked out great, 2 c would have been too much. And since I was lazy, I just pressed the pb mixture into a greased 8x8 pan and poured the chocolate mixture on top. This hit the pb chocolate craving perfectly and best of all it is one of the few dairy free recipes I could find for something like this. I will make again!
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10 users found this review helpful

Cracked Sugar Cookies II

Reviewed: Jul. 26, 2009
This is a great, easy recipe. I just made these with my 2 yr old and they turned out fabulous. I scaled the recipe in half and followed all directions exactly. They are sweet, but I don't think too sweet. You could always cut back on the sugar if you want. I would add 1/4 cup more flour next time since I live at high altitude. They would be great with different extracts. I would love to try lemon or orange. I used a tablespoon sized scoop and had to cook them about 12 minutes. I do think these cookies would be too sweet with a glaze on top, using the sugar or sprinkles was perfect for me. I can't stop eating them! EDITED 6 hrs after initial review to change from 4 to 5 stars. I can't stop eating these, they really are very, very good. I will have to make them again in a few days.
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9 users found this review helpful
Photo by HLKane

Easy Stovetop Peach Cobbler

Reviewed: Jul. 8, 2009
This is a great versital recipe! Perfect for camping. I used canned apple pie filling, no sugar since already sweetened but did add apple pie spice. And I used about 1/3 of a regular sized box of french vanilla cake mix. I used the 4 T of butter, sliced them thin and spread out on top of cake mix. I didn't have any dry spots. And my flame went out and I didn't realize so I took the top off a few times and had to relight the fire and it still came out great! I do think it would be better with peaches or even blackberries, I didn't care for the flavor of the particular brand of pie filling I bought. I really don't see how this recipe could be bad, since I totally screwed it up and it still came out great!
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4 users found this review helpful
Photo by HLKane

Million Dollar Cookies

Reviewed: May 26, 2009
These cookies are great, they actually get 5 stars for taste, but mine are a little crumbly so I only gave them 4 stars. The texture is great, they are soft but have a crunch from the crispy cereal. I used 1 c chocolate chips and 1/3 c peanut butter chips. And I baked for 13-14 minutes. I will keep this recipe for a long time. And it made a large batch!
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5 users found this review helpful
Photo by HLKane

Sturdy Whipped Cream Frosting

Reviewed: Apr. 1, 2009
This recipe is so tasty!! I used it on a layered white cake with pastry cream and strawberries in the middle. The cake tastes like I bought it at a bakery!! I will use this over and over again. I omitted the almond extrat. I only gave 4 stars because it didn't hold up as stated. After being out for about 2 hours the icing was very soft and my cake started sliding around on itself. Could be due to the filling as well. I must say this icing was very good in the mixing bowl, but on a cake it is 10x better!! A keeper!
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Pastry Cream

Reviewed: Apr. 1, 2009
Oh so yummy!! I used this as a filling for a cake with sliced strawberries on it. It was exactly what I was looking for. Just like the cream filling bakeries use for cakes. I had no problem with lumps. I did constantly stir this the whole time I was cooking. I didn't pour the milk mixture into the eggs, I tempered the eggs with a few tablespoons of the hot milk mixture and then just poured the egg mixture right into the pot on the stove. My mixture thickend up pretty quickly, only a few minutes after I added the eggs, which is why you really want to constantly stir to avoid lumps. For my 9" cake I only needed 1/2 a recipe, the whole recipe would be the perfect amount for a larger sheet cake. I will always use this recipe!!
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Spiced Baked Apples

Reviewed: Mar. 24, 2009
This recipe turned out pretty good. I would have liked a little crumb topping, but that is me and not really a baked apple recipe thing. :) Hubby really liked them as well. I did cook about 10-15 min longer. Used the foil the first 20-25 min. Also omited raisins and nuts, since hubby is allergic to nuts and doesn't care for raisins. The sauce turned out great, I kept dipping my apple in it.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 14, 2009
This is definately a wonderful recipe. I ran out of brown sugar so had 3/4 cup brown and then did 3/4 cup white. I also only had about 3/4 t of cinnamon. They truned out fabulous!! I am sure they are even better with all the correct measurements. Cooked up nice and soft with just a hint of a crisp to them. Didn't flatten out, stayed nice and puffy. And the recipe says 'Spicy' I find the spice just right, not too spicy. That scared me on first look. I will make these again and again!
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Easy Chicken Tetrazzini

Reviewed: Oct. 21, 2008
This was a very good recipe. I cut it in half, since I was using left over rotisserie chicken. This worked out perfect. I added a few seasonings, McCormick's Montreal Chicken seasoning, papkika, and a little minced onion and minced garlic. Then right before pouring the mixture on the noodles I added about 1 cup frozen veggies. A great way to used left over chicken. Will make again!
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Lemon Curd Tassies

Reviewed: Aug. 5, 2008
This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time, my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer, so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon!
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16 users found this review helpful

Chicken Enchiladas V

Reviewed: Mar. 2, 2008
I love this recipe!! I would give it 4.5 stars actually. I have made this over ten times now and it is always wonderful. I use leftover rotisserie chicken breast for this. I add a few tablespoons of green chili sauce to the filling and sprinkle cheese inside as well. Then I also pour green chili on top before I add the cheese. I usually make 4-5 with this, making them nicely stuffed and find there is enough sauce for them in an 8x8 pan. They even reheat well!
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Mar. 2, 2008
I made this for Valentine's dinner. It was great! I did use a petite sirloin instead of filet. Also I sauted mushrooms in butter and added those into the sauce the last few minutes. It has a sweet yet vinegar flavor.
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Raspberry White Chocolate Mousse

Reviewed: Mar. 2, 2008
This turned out great. I strained the raspberries in cheesecloth and it worked great and very fast. A bit messy, but just washed my hands and all was good. I did add 4 T of the raspberry mixture to the cream and chocolate mixture to have more of a raspberry flavor. It was perfect. I served in little chocolate cups with a few drops of the sauce on the bottom and a raspberry on top. They were a huge success!! Thanks
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2 users found this review helpful

Slow Cooker Sweet Potato Casserole

Reviewed: Nov. 11, 2006
This was a big hit at the company potluck. I gave it a 4 which means it was really good and would make again. 5's are reserved for a select few that are just to die for. I did make a few changes. I converted to 12 servings. I only added 1/2 the oj and then added about 1 tsp vanilla. For the topping I subsituted quick oats for the pecans. I layered as other posters said, and then the last 30 minutes of cooking added mini marshmellows. So yummy!! Also I cooked on high for 1 1/2 hrs and then on low for an additional 2 hrs.
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