KathleenO Recipe Reviews (Pg. 1) - Allrecipes.com (13168434)

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KathleenO

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Peachy Bread Pudding with Caramel Sauce

Reviewed: Apr. 1, 2009
04/02/09 I had been wanting to make this recipe for awhile as bread pudding is my ultimate comfort food dessert. Unfortunately, on a cold and blizzardy day in Denver I realized I didn't have any peaches so I substituted pineapple chunks. It turned out great. I also added 2 more eggs than called for in the recipe and the custard turned out perfect. Not too soupy at all. Additional note: I had some very ripe peaches that needed to be used and I was able to make this recipe as written. Fabulous! I added 3 more eggs than called for and also used half and half. I think the more eggs are needed in the original recipe. Wonderful sauce too.
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42 users found this review helpful

Poochie Meat Cakes

Reviewed: Oct. 9, 2010
I have been making homemade dog food from a recipe I developed about 2 years ago. The results to my dogs health have been fabulous and unexpected by me. I think this recipe is great, however I used ground turkey instead of the beef and cooked the brown rice with a homemade broth. I think if you wanted you could also add different vegetables. My recipe is one I cook on the stovetop, but I liked the idea of individual cakes. My recipe also includes all of the ingredients here, except I use sweet potatoes. My dogs loved this one as a change from their regular food. One of the great things about a homemade diet is you don't have to be so careful to wean the dogs on or off their standard food. My dogs digestive systems are so healthy that they never seem to have upset tummies.
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36 users found this review helpful

Cranberry Bread Pudding

Reviewed: Dec. 30, 2009
I made this for my family's (brothers, sisters, spouses and kids) big get together on Dec. 26. There were 4 other desserts and this was definitely the star of the dessert table. The custard sauce is rich yet creamy and delicate. I wondered about the sugar sprinkled over the top, but it would not have been as good without it. The sugar forms a sweet crust which is especially good on the cranberries. I did increase the amounts of everything a bit because the pan I used is slightly bigger and I like a very full, dense pan of bread pudding. I also wanted a rich red look to it because I was making it as a holiday dessert. Fabulous and such a treat!
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28 users found this review helpful

High Altitude Banana Chocolate Chip Cookies

Reviewed: Jan. 26, 2011
I made this recipe and without thinking did my usual adjustments for high altitude. They came out good and I did like the combination of chocolate chips (used Ghiradelli dark chocolate chips) and banana. I don't like such a cakey cookie usually and next time will take some of the advice of other reviewers and hopefully will get a chewier cookie.
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20 users found this review helpful

Autumn Apple Salad II

Reviewed: Oct. 9, 2010
What a great recipe to go with Chili or Beef Stew for an autumn supper! I used a honey Greek yogurt which is much creamier and thicker than a standard yogurt and added a drop of vanilla oil and a squirt of honey. I used 3 Jonathan apples and 1 Granny Smith. This was fabulous and even better two days later. I also added some lemon juice so the apples wouldn't turn brown. 07/08/11 I have made this numerous times since I first reviewed in fall 2010. This is a great recipe. I recently made for 4th of July picnic using 4 different kinds of apples (Granny Smith, Pink Cripps, Pink Lady and Fuji). I doubled the recipe for a large group and added vanilla to the plain Greek yogurt as I suggested in my first review. So many compliments and there was no leftovers to take home. I think the name Autumn Apple Salad is misleading as this recipe transcends the seasons. Another reviewer stated that dried fruit is too expensive. Yes, it is, but small amounts are called for and really make this dish sing. Especially the dried cherries. Try some honey too, as I think that also adds to the flavor immensely.
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19 users found this review helpful

Savory Rice Pancakes

Reviewed: Apr. 1, 2009
I doubled the recipe and test-tasted the first one off the grill. Really nice flavor although I had trouble getting the "pancakes" to stay together in the pan. I stacked the rest of them with plastic wrap between each one in the fridge so they can be a quick breakfast or snack later.
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19 users found this review helpful

Crazy Crust Apple Pie

Reviewed: Nov. 26, 2009
Like many others who posted, I changed it only because I find canned apple pie filling too sweet and not as flavorful as making my own. I sliced up 4 apples (3 honeycrisp and 1 gala) into a pan with 1/2 cup of butter, 1/2 cup sugar, 2.5 tsp cinnamon and 1/4 tsp. cloves. After sauteing for about 15 minutes on medium heat, I poured over the crust mixture in the recipe. I took this to my sister's for Thanksgiving and it was a great hit. Other than boiling over in my oven, I was really happy with it. The original recipe did not specify size of pan so I used a 9" pyrex pie pan and it did not accomodate the apple/crust mixture. I'll use a bigger pan next time because I thought the amount of apples was appropriate. Overall, I thought this is a creative way to make an applie pie without having to make a standard pastry crust.
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17 users found this review helpful

Beat and Bake Orange Cake

Reviewed: Aug. 23, 2009
Last week I made the Orange Yogurt Bread on this site and thought it was wonderful and gave it a glowing review. Last night I made the Beat and Bake Orange Cake. I prefer this recipe and the frosting is so good, it really makes makes this cake. The only change I made was to substitute orange yogurt for the milk. I felt it gave the tang that an orange cake should have.
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13 users found this review helpful

Apple Cider Pound Cake

Reviewed: Oct. 20, 2010
I was bowled over by the taste and consistency of this pound cake. I felt that 3 sticks of butter was a bit much so I used 2 sticks (1 cup) and mixed 1/2 cup of applesauce into the cider before adding to the batter. It was moist and had a nice, soft crumb. I used a Honeycrisp cider which has a wonderfully sweet taste, just like the apples. I will double the icing the next time as another reviewer recommended. The cake was great and the icing was really wonderful too, although I used Greek yogurt instead of the buttermilk as called for in the recipe.
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11 users found this review helpful

Emily's Famous Banana Oat Muffins

Reviewed: Mar. 24, 2011
After noting the comments that these could be dry, I cut the vegetable oil (I used canola) to 1/4 cup and added 1/4 cup plain yogurt and an additional egg. I also included 1/4 tsp. salt to help bring out the flavors. I used half all-purpose flour and half whole wheat. These came out great with my revisions. I did like the unusual touch of adding ginger to this recipe. Since I used large muffin tins, it only made 6, but I expected that.
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9 users found this review helpful

Yogurt Glaze

Reviewed: Jul. 24, 2010
I was looking for a way to use Greek yogurt that has become so popular lately and found this recipe. I made a pound cake that I essentially created the recipe and used this on top. I did change somewhat by also adding some almond extract and using highly concentrated vanilla oil in place of the vanilla extract. Really great flavor on top of the pound cake and I will look for other uses for this recipe.
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9 users found this review helpful

Sweet Potato Pound Cake

Reviewed: Jul. 15, 2010
09/07/10 - I made this again for a Labor Day barbeque and also made cinnamon whipped cream topping with cinnamon oil that just made this pound cake sing. I also used slightly more sweet potato and added some vanilla yogurt and an additional egg. I dusted the pan with a cinnamon/sugar blend instead of flour before placing in the oven to bake. This cake is just wonderful, flavorful and an elegant dessert. 07/15/10 I make large batches of homemade dog food twice a month and sweet potatoes is a key ingredient so I always have cooked sweet potato on hand. I made this last night and with two people in the household only 1/2 of the cake is left today. Great moist, dense and flavorful cake. Loved this, wonderful flavor and great color.
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9 users found this review helpful

Spinach Cheese Pasta

Reviewed: Apr. 1, 2009
Great recipe. I didn't think that the dish is too bland as others have stated. I used bow-tie pasta instead of the egg noodles and thought it was really good. Obviously, you can doctor the base recipe to your own taste, but I think the base is really good, as is.
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9 users found this review helpful

French Apple Bread Pudding

Reviewed: Oct. 20, 2010
I wanted to make a larger pudding, so used 8 stale Kaiser rolls with sesame seeds and used 6 eggs and baked in a 9 x 13 glass pan. I used 5 Honeycrisp apples which were great and instead of raisins used dried cranberries. This turned out wonderful with a nice rich custard and a sweet apple topping. I will make this one again for sure.
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8 users found this review helpful

Maple Cookies

Reviewed: Sep. 22, 2010
A good cookie, I wouldn't say a great cookie. I have made Ultimate Maple Snickerdoodles on this site and prefer that recipe. Perhaps I should have purchased Grade B Maple Syrup as that is supposed to give a stronger maple flavor, but I used the Grade A for the other recipe and didn't have to use quite as much as this recipe. Maple syrup is so expensive it is better to get a better tasting cookie using a smaller amount. I also added some cinnamon to the sugar that I rolled the dough in prior to cooking.
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7 users found this review helpful

Peach Cake II

Reviewed: Sep. 18, 2010
I made some changes to this recipe: I used 5 eggs, added3/4 cup of flour, added 1/4 tsp. cardamom, added 1/2 cup peach yogurt, 1 tsp. vanilla paste, 1/2 tsp almond extract and left out the pecans. I baked it in a 10" tube pan. Lovely cake with great peach flavor. Flavor WAS better the second and third days as previous reviewer noted. I also made the Georgia Peach Pound cake on this site last month and I liked this one with my changes better, although my husband liked the other one better. I also made a Orange Glaze II on this site on this cake. Lovely, soft peach flavor, great with vanilla ice cream.
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7 users found this review helpful

Fresh Peach Cobbler II

Reviewed: Aug. 25, 2010
I agree with a previous reviewer, too much shortbread, not enough peaches. Also, I found when mixing the shortbread it was way too stiff, so I mixed in more milk. It was still way too stiff and the shortbread was dry and more biscuity than I like.
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7 users found this review helpful

Wonderful Meatloaf

Reviewed: Jul. 30, 2010
Additional note (09/17/10)- I usually have fresh or frozen turkey or beef stock on hand and I cook the brown rice in the stock before adding to the other meatloaf ingredients. I believe it really adds to the flavor and using turkey stock doesn't detract from the beef flavor. I doubled the recipe, used brown rice and combined ketchup and barbeque sauce for the topping sauce. Loved the taste and also liked that rice was used.
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7 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Apr. 16, 2011
Great, dependable cookie that everyone likes. I did make some small revisions each time I've made them (3 times in the last month). I too amended making with 1 cup butter and omitting the shortening entirely. I usually add one tsp. vanilla, as well. The oats makes it a stand-out from the usual PB cookie. I also ran short on white sugar and used all brown one of the times I baked these with no noticeable change.
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6 users found this review helpful

Salsa Beef Skillet

Reviewed: Oct. 23, 2010
We had this dish both as a taco filling (as one reviewer recommended) and over rice as the recipe was written. I'm not sure why exactly, but I found the taste rather mediocre. I had high hopes for this dish and think I may experiment some to see if I can't up the wow factor. I thought the addition of brown sugar made it too sweet and believe adding spices would improve it more to our taste. I have an adobo spice mix purchased at a Latin grocery store that I believe would do nicely. I hope so.
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6 users found this review helpful

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