cklee Recipe Reviews (Pg. 1) - (11229758)

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Real Strawberry Frosting

Reviewed: Feb. 23, 2014
I want to start by saying that I don't like strawberries or buttercream frosting. But my kids asked for vanilla cupcakes with strawberry frosting so I gave this a try. The only change I made to the recipe was to strain the puree, as suggested in other reviews. And WOW. I mean, WOW. This is a fabulous frosting. Something about it is just marvelous. It's not overly sweet (my strawberries were a bit tart, and I only added powdered sugar until I had a nice, firm frosting) and it has the perfect fresh berry taste. I let it sit overnight and it really gets fabulous on day two. Apparently, my aversion to strawberries is a texture issue, because I absolutely could not keep my spoon out of the bowl once this was made. It paired perfectly with a light, fluffy vanilla cupcake and wasn't too sugar charged for the kids. Amazing. I'm definitely making this again.
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Crispy and Creamy Doughnuts

Reviewed: Feb. 16, 2014
I've made this recipe dozens of times. It works if you know how to manage yeast breads. I use SAF instant yeast and let them rise nice and high on greased parchment and they transfer wonderfully. Control the temp of your oil carefully as well or you'll get mediocre results. These are incredibly simple to make if you're familiar with doughnuts. I like to glaze the doughnuts on both sides and hang them on a chopstick to drip dry. This is as close as you'll get to the original recipe.
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Homemade Apple Cider

Reviewed: Nov. 20, 2012
I made this today using ten very large apples, cores removed, and following the rest of the proportions. I reduced the heat on the boil - just barely kept it boiling but not boiling too hard - and did the full hour. I really didn't lose that much liquid. My cider wasn't too sweet at all, but we felt it needed a pinch of salt and more spices, so I added those at the end. After straining, I got 2.5 liters of cider, so definitely not a full gallon. I followed the advice of a previous reviewer and used the pulpy apples that were left to make the best darn apple butter I've ever had: added 2/3 cup brown sugar, 2/3 cup white sugar, a tsp of salt, ground cloves, nutmeg and more cinnamon and cooked with a lid for three hours and without a lid for another hour and a half. I used an immersion blender to blend in the apple skins and got four cups yield. YUM all around - happy with the cider and the apple butter, too!
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13 users found this review helpful

Smoked Salmon Cheesecake

Reviewed: Apr. 19, 2012
Outstanding! The only modification I made was to sub in 1/2 a red and 1/2 a yellow bell pepper instead of using green. I think green bell pepper overwhelms in a lot of dishes. I served on a brunch buffet and it went faster than the homemade croissants! It was absolutely wonderful with PNW hot smoked salmon instead of lox (cold smoked salmon). I'll make this over and over again for sure. A winner!
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3 users found this review helpful

Amish White Bread

Reviewed: Jan. 9, 2012
I've now made more than 30 loaves of this bread and it comes out wonderfully every time. I follow the recipe as written and it comes out as a soft, slightly sweet loaf. If you want a denser bread, use half AP flour but we love the soft, fluffy loaves we get with the bread flour. Every week I make a double recipe and get ten dinner rolls (lower the bake time to 20 mins), two loaves of sandwich bread and one loaf of cinnamon raisin bread. This is my very favorite white bread recipe - it has more than 2,500 reviews and five stars for a reason!
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David's Yellow Cake

Reviewed: Nov. 25, 2011
Probably the absolute best yellow cake I've ever eaten. If you don't overmix and if you carefully measure your flour (fluffing it before scooping) it comes out great and not dry at all. I've used this in a two layer cake and for cupcakes and both were wonderful. In fact, the cake was the star of the show, not the frosting - just the way it should be! This really is a fabulous recipe. Thanks for sharing!
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3 users found this review helpful

Quick Yeast Rolls

Reviewed: Nov. 25, 2011
Outstanding! Too many people are focusing on the "rolls" portion of the recipe name. These are QUICK rolls, and therefore have a wet, sticky dough like a quick bread. There is absolutely no need to increase the flour at all - despite any misgivings you might have when you first see the dough (I had them, too) they come out light and fluffy and absolutely perfect every time. I've made four batches of these in the past week for different holiday dinners and they've worked perfectly every single time. This is the most responsive dough - I use SAF yeast and if you watch the dough not the clock these can be completely done from start to finish in an hour and ten minutes. Use wet hands to smooth the dough in the muffin cups for a smoother appearance, and for an extra yummy bonus brush them with herbed butter after they come out of the oven. Excellent recipe, thanks for sharing!
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8 users found this review helpful

Waffles I

Reviewed: Oct. 17, 2011
As written, it's your basic waffle recipe. It's quite good on it's own. It's possible to make them awesome with just a few changes. One, separate the eggs for sure, beating the whites separately and folding them in last. I also add one additional Tbs. white sugar, 1 tsp. maple sugar and 1 tsp. vanilla sugar. Yeah, we like our waffles sweet enough that you can eat them without syrup and we don't even like to pretend waffles are health food! I get ten waffles in my Calphalon No-Peek iron from one recipe, but I always double it and freeze the extras for toasting. They're so delicious the kids eat them like toast on the way to school with no butter or syrup necessary.
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4 users found this review helpful

Cogy's World Famous Matzo Balls

Reviewed: May 9, 2010
This recipe makes up the absolute best matzo balls I have ever had. They were fluffy, not heavy and very flavorful. This made about sixteen 1-2" matzo balls. This will be my go-to recipe, especially when I don't have schmaltz on hand for my grandmother's recipe.
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9 users found this review helpful

Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Apr. 11, 2010
I've now made this five times. I stuck to the original recipe the first time but every time thereafter I added some chunks of creamy blue cheese and some sliced black olives. It's good as written but something special with the additions. Now a family favorite, this salad will be made weekly all summer long.
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5 users found this review helpful

Russian Syrniki

Reviewed: Mar. 10, 2010
I'm sorry but as other reviewers have stated, if you make syrniki dough firm enough to roll it will turn out dry. I tried it so that I could rate the recipe accurately, and that's exactly what happened. I prefer mine to be creamy, and I only add enough semolina to make a dough that can be formed into sticky patties, then fried. Sometimes I add raisins, and I always make my own farmer's cheese if I have the time. We eat this for breakfast (my family is Ukrainian), dusted with powdered sugar or served with sour cream.
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5 users found this review helpful

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