Karen Long Crist Recipe Reviews (Pg. 1) - Allrecipes.com (124310)

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Karen Long Crist

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The Whole Jar of Peanut Butter Cookies

Reviewed: Jul. 15, 2011
This is the peanut butter cookie recipe for us from now on. It make a dense, chewy, almost peanut butter fudgey cookie that is divine. The only changes I made were for convenience sake: I used a jar of crunchy, all natural peanut butter - the kind you mix yourself, and omitted adding the chopped peanuts, and I always bake on parchment, so I omitted greasing the cookie sheets. The dough keeps well in the fridge for days - haven't tried freezing it yet but I will. I now double the recipe because they go so quickly. Definitely chill for a minimum of two hours. I try to chill the dough overnight for greatest ease in handling. It's hard to keep everyone's hands out of the batter bowl, though!
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Extreme Chocolate Cake

Reviewed: Feb. 24, 2011
This is my go-to chocolate cake recipe from now on. It is beyond delicious - very moist and fudgie with a deep cocoa flavor. I love that it is a one bowl cake - nothing fussy about it but the end result is sublime. The only change I made was to replace the boiling water with a cup of freshly brewed French roast coffee to deepen and enhance the cocoa flavor. Try it - you don't taste coffee at all in the baked cake. I stirred it into the batter by hand, otherwise my mixer would have spattered it all over the place - it gets pretty goopy. I also didn't bother to split the layers. I made this cake for my son's birthday, and I've already had three calls for the recipe. I frosted it with whipped cream whipped with fresh strawberries and it was the perfect accompaniment for the richness of the cake. We were disappointed there were no leftovers, but my husband's birthday is tomorrow and guess what cake he is getting?? Yippee!
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Easy Vodka Sauce

Reviewed: Dec. 31, 2009
This recipe exceeds five stars - it has been my standard pasta sauce for a few years, and it is pretty much fail-proof. It doesn't take long to make - I think chopping the onions is the most time consuming part of the entire recipe, other than just waiting for it to simmer properly. Do make sure your onions begin to carmelize, that adds a nice sweetness that can counteract any tomato tartness. Otherwise, you may want to add a tablespoon or two of sugar. I usually add a capful or two of Mrs. Dash's garlic blend to add some nice flavor, and on occasion a table spoon of crushed red pepper flakes to give it some bite. I use the stick blender right in the pot to make it perfectly smooth just before I add the cream. The result is a gorgeous, velvety sauce that freezes beautifully. I've used it for every kind of pasta under the sun, and most especially for baking manicotti. This recipe is sublime - without a doubt my favorite recipe from Allrecipes in the over ten years I've been visiting this site.
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Satiny Chocolate Glaze

Reviewed: Feb. 18, 2009
This glaze is so unbelievably easy and delicious that I know I will use it over and over throughout the years. I used the microwave as opposed to a double boiler. I doubled the recipe, used mini semi-sweet chocolate chips, cut the butter into pieces, added the corn syrup and tossed it in the microwave for one minute, stirred vigorously several times, put it back in for another 20 seconds and it beautifully smooth and glossy after a few stirs. I stirred several more times to cool it down and thicken it up a bit, then spooned it on two dozen chocolate cupcakes and topped them with an oreo cookie for my son's birthday party at pre-school. (There was a fair amount left over, too.) It sets up so nicely - it retains it's lovely gloss and the cookies adhered perfectly. Pure elegance on a dessert and it is sooo easy!
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My Amish Friend's Caramel Corn

Reviewed: Oct. 19, 2008
Holy moly - this caramel corn is divine! I used two bags of microwave popcorn, and next time I will use at least 2 1/2 bags so the coating of caramel is a bit lighter. (It also will make more, which is definitely a good thing with this totally addicting recipe...) I used only my large non-stick lasagne/roasting pan rather than two pans, and it turned out perfectly. Clean up was super easy, too. I did bake it at 200 degrees for the first 30 minutes per some reviewers suggestions, but I increased it to 250 degrees for the last 30 minutes. Three days later, after being stored in ziploc freezer bags, it is just as fresh and crunchy as day one - not chewy at all. I am really, really impressed and plan to share this recipe with everyone I know.
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Urban Legend Chocolate Chip Cookies

Reviewed: Oct. 17, 2008
Oh my - this is a fabulous recipe. I do think it requires a little tweaking, just to suit your own personal preferences. I agree with many other reviewers that the sugar can be decreased by at least 1/4 cup each. The stir-ins add a significant amount of sweetness, as does the grated/ground chocolate, so no worries there. I used the blender to grind the oatmeal to a flour consistancy a cup at a time, and added a regular size hershey bar with each cup as per another reviewer's suggestion. I substituted oat bran for the remaining 1/2 cup of oatmeal the recipe called for, and it added a nice, nutty texture and flavor, and a teensy health benefit, but hey - it's something!. For the stir-ins, I added chopped peanut butter chips and chopped m&ms that I had left over from making caramel apples. That added an additional bit of ground chocolate to the chunks to make the 4 oz called for. I didn't add nuts (pecans!), which I regret. The dough could have easily handled additional stir-ins. This recipe makes a VERY STIFF dough! You will seriously give your muscles a work out stirring everything into the dough. The dough was so stiff that I rolled it into golf ball sized balls, nine to a cookie sheet, flattened them about halfway down, and baked them for 12 minutes and they were perfect: crispy,chewy, rich deliciousness. I got about 54 near 3 inch, very substantial cookies from the recipe. I will make these again, for sure, but I will decrease the sugar next time and add nuts.
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Orange Oatmeal Muffins

Reviewed: Mar. 11, 2007
What a great recipe! I did read the previous reviews and followed some of the posted advice, but I am thoroughly in love with these muffins! I used quick oats instead of rolled, and they seem to be fine for the recipe, and used 1 cup of Odwalla orange juice instead of the 1/2 oj and 1/2 cup water to soak the oats in, and I used 1 1/2 tsp baking powder and 1/2 tsp baking soda as suggested. I'm very pleased with the results. I baked them in a 8 mini-loaf pan rather than muffin tins, and the recipe made 8 perfectly sized mini loaves. I sprayed the heck out of the pans with Pam baking spray (includes flour) even though it was a non-stick pan, and the loaves popped right out, intact after cooling about 20 minutes. I also sprinkled chopped pecans over the top before baking, but they sank down into the batter during baking, which is just fine. They are a very, very tender muffin - slightly crumbly. I think it is the oatmeal that gives the muffins that texture, but I think it's great. I love the soft mouth feel. Although it has great orange flavor with the 1 cup of Odwalla OJ, next time I think I may add 1/2 tsp orange extract and 1/2 tsp vanilla instead of all vanilla, and take it from there for even more intense orange flavor. Pecan is definitely the right nut to add to this recipe, if you want to add a nut. I omitted the raisens as we aren't big fans of them. These are super easy to make, and will be a staple at our house! Thank you for sharing!
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Chewy Coconut Cookies

Reviewed: Feb. 14, 2007
These cookies are simply heavenly, and very easy to make. The dough is quite stiff, and it took a bit of strength to fully incorporate the coconut into the dough, but any elbow grease was well worth it. Because the dough was very stiff, I rolled them into walnut sized balls and just flattened them with my hands because I was unsure that the would flatten out - they did and probably would have on their own! I put only nine cookies on a standard air-bake cookie sheet because these cookies do spread out a bit when they are baking. I also used parchment paper just to make the baking process faster and easier. My husband just about swooned when he tasted them. Because he likes a crisp cookie, I baked these about 12-14 minutes, until the edges were browning. They have a nice crunch to them, but they also retained that lovely chewiness. I also added about one cup of chopped walnuts to the doubled recipe - next time I will add even more nuts. I yielded about 45 2 to 2 1/2 cookies from the doubled recipe. This one is definitely a keeper. Even my picky mother, who fancies herself the best baker in the world, really liked these cookies. Thanks for sharing!
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Berry Almond Bars

Reviewed: Dec. 21, 2006
Wow - this recipe deserves more than five stars. It's amazing - rich and decadent. I doubled the recipe and baked it in a 10 x 15 jelly roll pan. Next time I think I'll use a 9 x 13 pan and get a thicker bar. I did use more raspberry preserves than the recipe called for, and added about 1 cup of flaked coconut to the preserves. Next time I make them, and there will most definitely be a next time, I will spread the preserves to about 1/4 inch from the edge of the bottom crust. I spread them all the way to the edge this time, and it made getting them from the pan a little tricky. For such amazing flavor and texture, this recipe was amazingly quick and easy. Thank you for sharing it!
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9 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 18, 2006
Yummy and decadent! How can you go wrong with peanut butter two ways? I took the other reviewers advice and greased the mini muffin pans and the cookies came out very easily. I waited a little while on the last batch, and because they had cooled, they were a little harder to get out. One thing to keep in mind when you are removing them from the pans is that the chocolate gets pretty liquidy. I tipped a couple over and the chocolate spilled over the tops. I also froze the peanut butter cups ahead of time (thank you reviewrs!) and that made them a breeze to unwrap. I doubled the recipe, rolled the balls to slightly larger than walnut size and yielded 70 cookies. I will definitely make this one again.
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Chocolate Banana Bread

Reviewed: Nov. 26, 2006
I've been searching for the ultimate banana bread recipe, and after trying about six from this site, this recipe has proved to be head and shoulders above the rest! It is so moist and dense, yet it bakes up high in the pan. So many of the other recipes turned out to be squat little loaves. I left the chocolate chips out, and it still had a nice deep cocoa flavor. Our family loves nuts in everything, but this recipe is perfect without any add-ins - the texture is that good. I doubt I'll bother to bake any other kind of banana bread again. It makes two generous loaves of heavenly bread.
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Garlic Creamed Chicken

Reviewed: Apr. 5, 2006
Loved this recipe - it gave me a great starting point for an easy but delicious meal. I used cream of chicken soup instead as my husband won't eat mushrooms, and I used a capful of the Mrs. Dash garlic and herb blend instead of fresh garlic. It adds a nice depth to the flavor and saved me time in the kitchen. We're big cheese lovers, so I stirred in about two cups of a pre-packaged shredded italian cheese blend, too. I also used frozen chicken breast tenders instead of cutting up chicken breast. It took less than 10 minutes to combine all the ingredients, and as the mom of a VERY busy two year old, I appreciate a recipe that is this fast and this yummy. I tossed it together while he was napping, and put it in the fridge until it was almost dinner time. We had it over egg noodles, but I think it would be just as good over white rice. I would serve this meal to company in a heartbeat. Definitely a keeper!
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