KathyT Recipe Reviews (Pg. 1) - Allrecipes.com (10888373)

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KathyT

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Country Pound Cake

Reviewed: Jan. 20, 2014
Irresistibly good. Everyone loved it and raved. People who don't eat seconds got seconds. I followed this recipe very closely. I often feel that pound cakes fall short of my memories. This cake was all I remembered pound cake to be and more. I struggled with putting the vegetable shortening in this batter. I only used this recipe because it was close to a recipe I already started measuring out, when I realized it had no leavening and I lost confidence and went looking for another with baking powder. This one worked but I didn't like the idea of shortening in my pound cake. I wanted all butter but I added the 1/2 cup shortening. All I can say is that it is perfect. Whatever the shortening adds, the cake must need. The crumb was dense but somehow fluffy and light at the same time- probably from beating the sugar and butter for 10 mins. I used 2 loaf pans. Next time, I am going to buy a flat sided tube pan just to increase the ratio of top crust because the top crust is that good- I think because of the cold oven. Someone said it taste like Sara Lee (which I despise and can't even eat) but mine didn't at all. There is NO comparison. The only thing I changed was with the flavoring. I wanted to try out my new Princess Cake flavoring from King Arthur so I used 2 tsp of that (rather than lemon) plus a tsp of vanilla paste. I don't think it made much difference. I topped mine with a browned butter lemon glaze which I would do again too.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Mar. 5, 2013
I made this recipe as directed but I doubled the topping ingredients both dry and wet because we wanted a lot of topping to fish ratio. I followed the directions and brushed the sauce on the fillets and topped them with the breadcrumbs (I used panko) and pecan mixture. When I was finished I dripped the remaining sauce on top of the dry ingredients too. 10 minutes per a inch of thickness was perfect. My husband and I both absolutely loved this. None of the ingredients overwhelm or call attention to themselves. The flavors of the topping and the fish come together in this wonderful cacophony that is indescribably wonderful. It is was one of those dishes where you go, "This is AMAZING what is in it???" And then go back to the restaurant and order it over and over trying to figure it out. I covered my pan in regular foil and then put a piece of non stick foil at the top (which is more expensive) so nothing stuck and there was no clean up either. This is going to be permanently added to the dinner rotation.
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2 users found this review helpful

French Silk Chocolate Pie

Reviewed: Nov. 21, 2012
I have made this several times. It is one of my husband's very favorite desserts. I have tried it with a rolled out crust and with crumb crust and by far a chocolate cookie crust is best with this recipe. I was amazed that this recipe didn't get all 5 stars. It is smooth, silky and beyond description delicious. I read the reviews here and on the Pillsbury site and I think the problems come from substituting ingredients and from not following the order exactly. Never use margarine and never use egg substitutes. The chemistry won't work if you make substitutions. Egg substitutes don't have yolks in them. Yolks act as emulsifiers and yolks are what turn the granulated sugar into spun silk. I also suspect that people aren't beating the mixture for a full 2 minutes between each egg which adds up to whole 8 minutes of beating. I use my Kitchen Aid mixer and a timer. I scrape my bowl down after each egg and after 2 eggs I take the beater out and carefully scraped down the bowl even more throughly. It is the beating along with those yolks that make this pie perfectly silky. If the filling is gritty then you probably didn't beat the batter enough between adding eggs enough or you substituted ingredients. I used pasteurized shell eggs as suggested. That is not the same as egg beaters! You need real shell eggs not anything from a carton. If you can't find them, I maintain that it is better to wash and dry your eggs because the contaminates are on the shell.
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8 users found this review helpful

Baked Fresh Cherry Pie

Reviewed: Dec. 7, 2011
I made this cherry pie last night and it was delicious beyond belief or description. I followed the recipe except that I didn't have the almond extract so I doubled the vanilla. I added a teaspoon of lemon juice too because I was concerned that my cherries were too sweet. I have read tart cherries are the best and that they have a short season. Mine were delicious raw so I figured they had to be on the sweet side so I added the lemon juice for tartness which I read was the answer to that problem. Two packages of cherries equalled a generous 4 cups pitted. I had a tough time finding tapioca because I didn't realize all I needed was the Minute Tapioca by Kraft. Somehow I thought tapioca starch was a different product. I made a basket weave crust, brushed it with egg whites and sprinkled it with an extra large grain decorative sugar crystals. The sugar was gorgeous and made the top sparkle. I loved the texture it added to the final product as well. I made a foil crust guard which I never took off and the crust was nicely browned. It might have been due to the sugar topping. I put a cookie sheet under the pie but it did not drip one little bit. I cooled it on a rack and cut it about 1 and 1/2 hour later. It was by far the best cherry pie I have ever eaten. My husband was blown away by it too. It was just so special. It sliced perfectly too. Even the first slice was magazine perfect. We served it with vanilla ice cream. I can't say enough good about this recipe.
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12 users found this review helpful

London Broil II

Reviewed: Jan. 4, 2011
Rachel the top reviewer is actually mistaken (as butchers often are when they mislabel top round roast/steak as London Broil). London broil is not a cut of meat, it is a method of preparation and it is very traditional to use flank steak as this recipes advises. This was absolutely delicious. I will make it again.
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2 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Jun. 11, 2010
This is my new coleslaw recipe. I loved it and so did my husband. I added a half a teaspoon of dry mustard but other than that I followed the recipe. I disagree with the reviewer who said cole slaw benefits from sitting up a few days. Slaw gets slimy as it ages. I used to work at KFC and whenever the manager made fresh cole slaw we would all eat it. I can't speak for all cole slaw recipes but I have lived in the south my whole life where slaw is served fresh.
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Apple Pie by Grandma Ople

Reviewed: Jun. 11, 2010
This was so good I went over and slapped my neighbor.
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8 users found this review helpful

Granola Blondies

Reviewed: May 28, 2010
I searched for a recipe to get rid of some chocolate granola that no one in our family liked. I used a cup of chocolate chips instead of the cherries and following the advice of other reviewers, I reduced the sugar to 3/4 cup and used two whole eggs instead of one egg and an egg white. After all those changes I still decided to review the recipe because I was very pleased that this recipe was so forgiving of my changes. The bars were easy to make, held together and tasted great. I think that this recipe will vary in taste and texture quite a bit depending on the type of granola you use. I used BareNaked Granola which is a softer granola. I would like to try these with crunchier granola and with the cherries. Still the bars I made were delicious and I must say that the chocolate chips worked well in place of the fruit.
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7 users found this review helpful

Dump Cake V

Reviewed: May 26, 2010
There are many versions of dump cake. Other recipes call for only a 1/2 cup of butter/margarine instead of the full cup. I have made it both ways and I think that the crust is firmer and crisper with a whole cup of butter/margarine. Many recipes call for the butter/margarine to be cut up on the top of the cake mix. I have melted the butter and I have patted it on and I can't tell the difference. So now I just melt the butter because it is easier. I do make one major substitution. I switched to white cake mix. I don't know what is put in cake mix to make it yellow but to me it gives the final product a little bit of a cotton candy taste which is still amazingly good don't get me wrong. I just prefer the lighter taste of the white mix. A classic upside down cake uses white cake, and Dump Cake is like a Right Side Up / Upside Down cake as strange as that sounds. It is rich and to quote Steel Magnolia's, "I serve it with ice cream to cut the sweetness."
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13 users found this review helpful

Tostones (Fried Plantains)

Reviewed: May 20, 2010
I served them with spicy Mojo pork tenderloins and they were delicious. thanks
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3 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Mar. 25, 2010
This was the quintessential Tuna Noodle Casserole. Basically you are making your own cream of mushroom soup for your recipe which takes the dish to a whole new level without compromising the authenticity of this Americana classic. I used a little cream with the milk because I could not resist. I put the cup of cheese in the mixture instead of on top. I made my bread crumbs by shredding three pieces of bread (3 tablespoons did not seem like enough) in the food processor. I baked them at 350 on a cookie sheet until they were brown. I put garlic powder and salt on them and then tossed them with the butter. It was rich, creamy and delicious.
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Tzatziki VII

Reviewed: Mar. 24, 2010
Greek yogurt which is now available in most grocery stores, eliminates the need for straining the yogurt. I used a high fat Cabot's brand. I added some chopped fresh dill as well. I used a cheese grater for shredding and a grapefruit spoon for the seeding. This was by far the best Tzatziki that I have ever eaten. It was very thick and creamy.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Mar. 24, 2010
I grew up in the shipping town Newport News, Virginia and this dressing taste just like the house dressing served at the many Greek restaurants in that area. I made a marinade with this dressing and some lemon juice for pork tenderloin shish-kabobs and the results were spectacular. The dressing coagulates when it is cold so it really clung to the meat.
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No Fail Pound Cake

Reviewed: Feb. 13, 2010
This cake was very tasty and had a wonderful soft moist texture but it was not a pound cake. It did not have the density, crumb or taste of traditional pound cake. If you want pound cake this is not the recipe but if you want something lighter and softer with the look of pound cake this is excellent. It could be the pound cake for people who don't like pound cake.
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Toll House® Blonde Brownies

Reviewed: Jan. 19, 2010
I have made this recipe several times and loved them. This time I was disappointed because I used the 15x10 inch pan and the blondies were a little flat. I think the 9x13 pan made a more brownie like product. This time mine were more like a sliced toll house cookie (not much to complain about there) than a thick brownie. I still gave this recipe 5 stars because they are really good and my husbands all time favorite. From now on I will use the smaller pan.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Dec. 14, 2009
This strange recipe makes wonderful banana bread that somehow taste light, in spite of all that butter, so you are tempted to overeat it. I followed the recipe faithfully except I added the tsp of baking powder and I creamed the butter and sugar together as one cook recommended. I am always cautious about over beating a quick bread batter especially once the eggs are added so I did NOT beat the eggs 'to make them especially fluffy' as another cook advised. It is possible to toughen the crumb of a quick bread by incorporating too much air. I blended carefully. This bread was a huge hit at our house.
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7 users found this review helpful

Perfect Chocolate Cake

Reviewed: Oct. 9, 2006
This is my favorite chocolate cake recipe of all time. I make the cake part exactly to this recipe. I have been making it for 22 years, and it is always a very big hit. On the filling my recipe calls for only 1 cup of whipped cream with 1/4 cup powdered sugar, but I always wish I had more. I think it has gotten some negative reviews because the frosting is a bit stiff for the cake (which is sticky but so worth it) and tears it. I use a softer frosting (which I think taste better on this cake) that doesn't harden until you refridgerate it, which is close to "Creamy Chocolate Frosting" SUBMITTED BY: Jeannette Mack. But a few times when I was in a hurry I used a classic chocolate buttercream like the one in this recipe and it was fine. I think once I even used a store bought frosting and no one complained. Because the cake is sticky use two spatulas one for dipping in the frosting and one for spreading to avoid getting crumbs in your frosting. Get plenty of frosting on your spreading spatula, and avoid pulling it straight off the cake. Slide the spatula off keeping it level with the cake. Spread the frosting like you would peanut butter on soft bread. This is such a wonderful cake. Don't be scared off! It is so worth the effort.
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37 users found this review helpful

 
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