Kyra Recipe Reviews (Pg. 2) - Allrecipes.com (13390649)

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Rustic Autumn Fruit Tart

Reviewed: Oct. 24, 2009
I loved this recipe! The pastry came out perfect, I am surprised at the reviewers who had troubles with getting it right. I am thinking about using this as a pie crust as well - my family and I loved it! It was nice and flaky, it came out of the tart pan without any trouble, it did not stick at all -- and I did not grease the pan at all or prepared it in any way. The cardamom gave the filling a great subtle taste. Slightly different then allspice, worth using it if available. I added one extra pear, drained the fruits before tossing with spices and sugar (I upped the corn starch a bit to compensate) and it was perfect. This tart will be on all my festive dinner tables from now on. Thanks for a great recipe!
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51 users found this review helpful

Applesauce Bars

Reviewed: Oct. 22, 2009
I made these for my son's Harvest Fest at school and they were awesome! Perfect flavor and moisture, soft, fluffy and addictive. They were extremely easy to make (there was very little mess to clean up), they bake fast and they are foolproof. The recipe is easy enough to be tackled as a kids baking project. I skipped the frosting part and sprinkled confectioners sugar instead. I followed the recipe exactly - I did not and would not change a thing. I will be making these over and over again. Thank you, Debbi, for the wonderful recipe!
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Fluffy Pancakes

Reviewed: Oct. 4, 2009
Great recipe! The pancakes turned out tall and fluffy. I added some vanilla extract and cinnamon for extra flavor. I also had to add more milk, as the batter turned up quite thick. I would recommend adding tablespoons at a time, until reaching the perfect consistency.
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1 user found this review helpful

Classic Tiramisu

Reviewed: Sep. 12, 2009
Awesome recipe! I did not make any changes and it turned out fabulous! I think the key to getting a great tasting tiramisu is the type of whipped cream that is being used. Dairy (milk) base whipped cream tastes so much better then the non-dairy one, it really does make a big difference. Try this recipe! It's easy, it's pretty quick to make and it is bound to impress!
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Blooming Onion and Dipping Sauce

Reviewed: Jul. 11, 2009
Absolutely awesome recipe! I did not have the time nor the patience to make the blooming onion shape, neither did I want to get the deep fryer out and pour a ton of oil in it. I simply cut out onion rings and proceeded as mentioned in the recipe. The onion rings were hit! The sauce was very good, too. Just make sure you get the plain horseradish paste: I made the mistake of using the horseradish in vinegar paste and my first batch of dip got tossed. I went back to the store and got the plain kind and the result was simply perfect! I did not and would not change a thing!
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1 user found this review helpful
Photo by Kyra

Soft Sugar Cookies IV

Reviewed: Apr. 28, 2009
This is a great recipe! It comes our perfect every single time, so I choose it when I need a quick desert that offers me no surprises. The only change I made was to use 10 oz. of butter instead of the butter/shortening mix. I personally don't touch shortening and never use it in anything that goes inside our bodies. What I also love about this recipe is its versatility as far as decoration options. Awesome recipe! Thank you for submitting it!
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2 users found this review helpful

Easy Decadent Truffles

Reviewed: Apr. 20, 2009
Easy and quick to make, shape and decorate, but they are waaay too sweet and they do not taste like truffles. They do taste good (although you definitely need to decrease the amount of sugar in the original recipe) and they have a great presentation, but I would not call them truffles...
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Mar. 17, 2009
I am giving these cookies 5 stars because they came out perfect as far as consistency, they baked just fine, they were soft and all the recipe promises they would be. BUT... I have not been super impressed with these cookies & it's a matter of personal taste. I found them a bit too spicy & slightly overpowered by the ginger. Maybe that's exactly how they should taste for those who like them so that's why I didn't give this recipe a lower rating. I'll try them again using less ginger maybe we'll like them better less spicy. For those having problems with the dough here's one thing that might have caused these cookies to come out wrong: the flour. I read somewhere that the age and humidity level of flour will change the end result of a recipe. Many times when baking I find myself using less or more flour then the recipe stated simply because I feel & see the dough needs those adjustments to be made. This dough in particular feels soft but comes off the sides of the bowl very easily. It is moist and not heavily floured like other cookies. Feeling it you would think it should be impossible to shape into balls but surprisingly the walnut size balls simply stay together & you can even flatten them with the bottom of a glass cup. If the dough is way too soft & you can't get it to shape, add a tablespoon or two more flour until you get the right consistency, making sure the dough doesn't loose its softness and moisture.
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4 users found this review helpful

Clone of a Cinnabon

Reviewed: Mar. 17, 2009
These are simply fabulous. The buns were simply perfect! Soft, scrumptious, mouth watering flavor! I don't own a bread machine, so here's how I did it: I warmed up the milk to 115F or 45C & mixed in 2 1/2 teaspoons of active dry yeast & 2 tbsp. sugar from the cup of sugar the recipe called for. Then I let it rest for about 10 minutes, until it got creamy. Since I don't like using hydrogenated fats such as margarine, but knowing that butter won't give the dough that extra fluffiness, I used lard instead. I added the lard & the 2 eggs and used a whisk to mix them in properly. Then I added the rest of the sugar and continued whisking for a minute or two. I like to add the flour 1/2 cup at a time in case I need to make adjustments to the qty I use & by feeling the dough (it must feel elastic and smooth, slightly sticky) I ended up using only 4 cups of ap flour. I formed a tight ball, oiled a big bowl and put my dough in it face down, then turning it back up, so that all the dough was perfectly coated with oil, covered it and let it raise in a warm place until doubled (@ one hour) I took the dough out of the bowl, gently deflated it and rolled it out on a lightly floured counter. It rolled out beautifully, pretty thin and it did not stick to the counter. I followed the rest of the recipe exactly. Roll the dough pretty tight so the filling doesn't fall out when cutting. I used a sharp knife to cut the buns.
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3 users found this review helpful
Photo by Kyra

French Bread

Reviewed: Feb. 28, 2009
I have always been so intimidated by bread making! Well, the first batch was a total disaster! So, knowing there must be some tricks to French bread making, I researched online. Trick no.1: I found out that by adding natural dough enhancers (1/2 tsp soy lecithin added to the liquid ingred., a pinch of citric acid and a dash of ground ginger added to the dry ingred.) you get a fluffier bread that will stay fresh and soft longer. Trick no.2: kneading and flour qty. I used 5 cups flour. The kneading for 10 minutes is a must if you want fluff in your bread. Trick no.3: let it raise! The dough needs to double (this could mean 15-20 min up to one hour) and you test for doneness by sticking a finger in the middle of the raised dough, making sure the indentation stays and it does not spring back. If it springs back and it is not double in volume, it needs to stay longer. Trick no.4: Roll it thin in the rectangle shape and then roll it up tight forming a thin "baguette". After trying many different ways, I decided my breads looked best when I made my diagonal cuts at this step, then I let it raise again for about 10 minutes. One remark: French bread requires a water wash and baking with steam to come out crunchy, eggs are a no-no on this type of bread. To get the steam, simply put an oven safe container on the bottom shelf of the oven and use a water spray pump to mist water over the loaves twice while it's baking, instead of the egg wash the recipe mentions.
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87 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Feb. 21, 2009
OMG!!! This is the best chocolate cake ever! I LOVE chocolate and this cake is definitely for those who absolutely love chocolate. Before making this I read the reviews and got a bit worried about some sickeningly sweet taste this cake might have. But the result was awesomely surprising! The cake tasted just like a big, yummy, scrumptious truffle! Chilling this cake before serving is a must, it makes a huge difference in how the cake tastes and the texture of it. My husband said it tastes best the day after it is baked and I do agree. The first time I made it, I added whipped cream, as other reviews suggested. But after taking a bite, I realized that what I should have done was simply sprinkle cocoa powder on top, no glazing, no topping, no ice cream, nothing at all except cocoa powder. Making this the second time around, I just loved this cake: it tasted just like the truffles I usually buy at the store. Another suggestion is to make the extra effort and bake this in a water bath, just like the recipe suggests. The cake does bake fine when you just stick the pan in the oven, but it does not raise uniformly and you end up with quite a messy looking cake. The water bath helps it bake more evenly. Other comments: I really did not notice a difference when making the cake with 6 eggs or 3 eggs and 3 whites. You will need 18 oz. of bittersweet chocolate (or a bit over 500 grams), do not get confused when reading the ingredients.
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6 users found this review helpful

Chili Seasoning Mix II

Reviewed: Feb. 9, 2009
Where we live there's no such thing as pre-packaged chili seasoning. Finding this recipe was awesome! We were able to finally make and eat chili! :) It was super easy to mix from scratch with spices you have around the house. I cut the flour down to 2 tablespoons and used one teaspoon cayenne pepper because I can't find the flakes where we live. The chili we made last week came out perfect, even for my youngest son, who does not like spicy food. If I would ever want to make it spicier, I'd just add more cayenne. Thank you for a great recipe!
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Photo by Kyra

Cream Cheese Frosting II

Reviewed: Jan. 26, 2009
This frosting is excellent and I use it quite often now on different cakes, with small variations. Our family has a sweet tooth so the 2 cups of sugar don't really cut it for us, the frosting seems to taste more like cream cheese with that amount of sugar in. Therefore, I add one extra cup of sugar (so 3 cups instead of 2) and the frosting comes out just perfect for our taste! When we need chocolate frosting I simply add coco powder until I get the right taste and color. I noticed that the consistency of this frosting depends very much on the cheese cream I use. I made this using Philadelphia cream cheese and the consistency was pretty good, I was able to decorate my cake with it (see my photo gallery). However, where we live, this brand is pretty expensive, so at one time, I tried a generic supermarket brand instead. The same frosting, with the same quantities of cheese, butter and sugar came out pretty runny, no way to decorate with it. It was fine for us because we had no guests coming over, so we ate the cake the way it was. But if I need this frosting to look good, I use more expensive brands and it turns out great. This is a no fail, super tasty and incredibly fast to make frosting and I highly recommend it. Just keep in mind that it is not stiff enough for any fancy cake decorating.
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46 users found this review helpful
Photo by Kyra

Apple Pie by Grandma Ople

Reviewed: Jan. 26, 2009
Awesome pie! This became our family's favorite apple pie! The only thing I did different was to add 1 tsp. of cinnamon and 1/4 tsp. of nutmeg to the butter and sugar mixture. I also poured the liquid over the apples before laying the lattice top. I like using apples that are cut nice and small for my pies, not big chunks, as those need to cook longer and they sometimes remain a bit crunchy. This pie turns out great every time and my family simply devours it in minutes.
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2 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Jan. 26, 2009
This crust is simply perfect! The first time I tried it, I had no shortening on hand and so I used unsalted butter instead. The result was a very nice flaky crust. The second time around I used animal shortening (the vegetable kind is not available in the country I live in and I personally don't use it anyway because it is simply so bad for you). The crust came out perfect! It was very flaky and so very tasty! I tried other recipes but the difference with this recipe is the 3 tablespoons of sugar and the egg: this gives the crust a nice flavor, just perfect for fruit pies! I was able to roll it out pretty thin (0.2-0.3 inches) and so I got two 11" crusts and one lattice top out of the dough the recipe yielded. I used my dough roller to pick up the crust and lay in my extra large pie pans and it worked pretty well as long as I was quick to transfer. The crust baked nice and golden and the pies looked great. I wanted to make a note of the difference between the crust made with butter and the one made with shortening. The one made with shortening is definitely flakier, but if you don't have shortening or don't like using it, you can safely use unsalted butter instead. The crust made with butter is slightly denser and tends to harden a bit after a day, but the difference is not so big as to discourage you from using butter in your recipe. Besides, who would want to let the pie stay on the shelf for so long? We gobble up ours as soon as it is cool enough to eat!
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35 users found this review helpful
Photo by Kyra

Carrot Cake III

Reviewed: Dec. 23, 2008
This is a great recipe! I also made it with the few changes suggested by many of the reviewers here and the cake turned out wonderfully - taste and texture. I was actually happy you can't really taste the carrots inside, the cake simply has that nutty/carrot cake flavor, moist and so very yummy. I guess everybody has his/her preference when it comes to food. As far as oven time, my cake took about 1 hour and a half to bake (which made me worry a bit about the success of this cake) but I realized that I made a mistake that could have lead to a baking disaster. Since my oven does not have a way to set or control temperature, I have to use guessing when it comes to baking. Well, the temperature was higher and it caused the cake to crust faster on the outside but not bake properly on the inside. When I realized this was the issue, I turned the heat down but it had to bake way longer then the time the recipe stated. So if your cake starts burning on the sides but does not cook in the center, high oven temperature must be the issue: simply turn it down a tad and let it bake longer. I also made sure to grate the carrots on the side of the grater used for cheese, so I had no problems with carrot lumps or juices. This cake raises quite a bit while in the oven, so make sure you put it in the right size pan to avoid spilling-over. My only wish is that the frosting would be stiffer (I used 3 cups of sugar) so I can decorate the cake for more of a festive Christmas dinner.
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