Holly Ann Pete Recipe Reviews (Pg. 1) - Allrecipes.com (13360914)

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English Royalty Chocolate Chip Scones

Reviewed: Apr. 5, 2010
All cooks are jazz musicians or, if you prefer, experimental chemists; they get a good recipe and start improvising. I love this recipe. It works well with the orange juice but also I've used fat-free half and half (almost a half cup, I think) for the liquid. The basic recipe gives you a good scone to which I have added raisins, chips and nuts- all wonderful. I mix the dough with my hands (after it's been moistened enough) and just put rounded blobs of the dough on the cookie sheet. I usually sift all ingredients when I cook but NOT for scones or muffins- one wants the rough quality for them. They bake up very well. Outside they are slightly hard and a bit crispy, inside, dense and fluffy (really, they're both.) Very good recipe. Thank you so much for it.
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3 users found this review helpful

Fluffy Biscuit Muffins

Reviewed: Mar. 26, 2010
This is a remarkable and flexible recipe. It can be savory with the addition of garlic or cheese, plain or, with the addition of a bit more milk and a 1/2 cup of sugar, sweet. (I doubled the recipe for one batch, added 1/2 cup of sugar, 1/4 cup more milk and 3/4 cup of chocolate chips. They were perfect. NEVER do I make something that turns out this picture perfect. I almost teared up they were so pretty. Martha Stewart is the new name I give to myself- lol! Thank you for this versatile recipe!
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1 user found this review helpful

Whipped Cream Frosting

Reviewed: Feb. 27, 2010
This is a very versatile frosting that can also serve as a "fluff" layer in a cake (think Twinkies or Ho-ho's). I use this with vanilla for red velvet cake and it's an awesome peppermint fluff (tint it pink or light green) for filling or frosting. Make sure the flour mixture is cool and don't be afraid to beat the heck out of it. I've never gotten grainy results. Great recipe.
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4 users found this review helpful

Crispy Potato Wedges

Reviewed: Jan. 1, 2009
I've been making oven fries for years and who knew I needed a recipe? Seriously, how hard can they be? BUT this recipe proved me wrong. The proportions are perfect. I will always make my oven fries with this recipe now. Thanks for passing this along!
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3 users found this review helpful

Great Gram's Sugar Cookies

Reviewed: Jan. 1, 2009
These are like the cookies my depression-era grandmother made. They are not too sweet and are a bit on the biscuit-y side, taste wise. I adored them. It made a ton of cookies (I think I got 6 or seven dozen out of the recipe) and I divided up the dough and added lemon to some of it, cinnamon to some and coconut to some. It was like having a cookie variety in one recipe! I will make this recipe regularly now and I cannot thank you enough for bringing a little taste of my grandma back to me! Your recipe was a wonderful gift to me. Many thanks.
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9 users found this review helpful

Pineapple Upside-Down Cake III

Reviewed: Jan. 1, 2009
This recipe makes the most delicious cake! I halved the recipe, used oil instead of butter (making sure to cream the sugar and oil together very thoroughly with an electric mixer), baked it in an 8x8 pyrex pan and it still turned out great! This is possibly the very best cake I have ever tasted! Thanks for this great recipe!
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4 users found this review helpful

Potato Pancakes

Reviewed: Dec. 21, 2008
I have been making latkes for 25 years and this recipe is the best one I've ever found. I read the reviews and only added one egg tonight and I had to use a few more tablespoons of oil in the cast iron skillet. I used the food processor as others suggested. After processing the potato and onion together, I put the mixture in a clean dishtowel and squeezed out the moisture before adding the egg and flour. Best latkes ever. Thank you for this deceptively simple and delicious recipe. If I would have septupled the recipe we still would have eaten them all in one sitting!! We had them with sour cream and applesauce. They were perfect.
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3 users found this review helpful

Powdered Sugar Cookies I

Reviewed: Dec. 4, 2008
So delightfully light and melt-in-your-mouth good. Many thanks for this! I had to halve the butter yesterday and they still turned out great! This is in my permanent recipe collection!
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2 users found this review helpful

Cowboy Oatmeal Cookies

Reviewed: Dec. 4, 2008
I have been enjoying recipes from this website for a while now and I had to join just to say that these cookies are marvelous. You will laugh when you hear my adjustments: I didn't have any quick oats so I used 5 packets of brown sugar and cinnamon Weight Control Instant Quaker oatmeal. I added a few pinches of clove, ginger and cinnamon. I added a capful of vanilla. I made "kichen sink" cookies and threw it some chopped dates, a few chocolate chips and a half cup of raisins that were so old I had to let them sit in boiling water for 15 minutes. I creamed the butter and sugar with an electric mixer and also added the flour using it. Switched to my trusty wooden spoon for the oatmeal. I found 8 minutes to be plenty of time at 350 for smaller cookies. The recipe was JUST what I was looking for- crispy on the outside, chewy inside. When they are refrigerated they are mostly crispy, just how I like them. Oh, and the taste of the cookies- delightful, almost buttery. A really wonderful recipe. Thank you so much for posting it.
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