Kyra Recipe Reviews (Pg. 1) - Allrecipes.com (13390649)

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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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96 users found this review helpful
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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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61 users found this review helpful
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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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56 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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53 users found this review helpful

Fluffy White Frosting

Reviewed: Mar. 10, 2012
OMG! This is heavenly! Boiled the sugar-water-cream of tartar mixture for exactly 7 minutes as one reviewer suggested, mixed it in with the egg whites, let my KA do its magic for 7 more minutes and voila! Magical frosting that holds its shape perfectly and tastes like a piece of heaven. Thanks for the recipe! I will be using this over, and over, and over again!
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8 users found this review helpful
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Julia's Best Ever Chocolate Chip Cookies In A Jar

Reviewed: Nov. 1, 2009
Outstanding cookies and super easy to make! After trying a few "cookie in a jar" recipes, I can pretty much say these were the best looking and tasting cookies that came out of those jars! I did use 2 eggs and upped the flour to 2 cups to compensate. Perfection! This will be my one and only chocolate chip cookie recipe, with or without the jar! Thank you, Julia!
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8 users found this review helpful

Roll-Out Cookies

Reviewed: Nov. 12, 2009
Good cookie but I found the lemon flavor a bit too overpowering for my taste. I will definitely try this recipe again, skipping the lemon and maybe replacing it with orange flavor... Otherwise, the dough was easy to work with, it was easy to cut and held its shape nicely.
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7 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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7 users found this review helpful

Vegetable Dill Dip

Reviewed: Nov. 27, 2011
Such a good dip! Perfect! Did not make any changes to the recipe. Served it with carrot and celery sticks. My guests raved about it.
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5 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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Sour Cream Ganache

Reviewed: Feb. 14, 2012
Awesome!!!!!! I had no issues whatsoever with the sour cream overpowering the chocolate. It must be a matter of personal taste. I found this ganache great tasting and super easy to make, with things you are more likely to have in your pantry/fridge. Thank you for posting such a great recipe!
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3 users found this review helpful

Black Bean Chili

Reviewed: Dec. 1, 2011
Super yummy! I made this several times and many of these times I didn't have all the ingredients ready: one time I skipped the corn, other times I put double qty of mushrooms because I had to use them, another time I used tomato paste instead of fresh tomatoes... Sometimes fresh, other times all frozen ingredients, it came out great every single time. It became a regular in our home. Thanks for sharing such a great recipe.
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3 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Dec. 18, 2010
Ever since the beginning of October, when I found this recipe and tried it, I made these rolls at least 6-7 times (and it's not even Christmas yet!). It is absolutely perfect, in every way! Our family and friends loved it! I followed the recipe to a T and never had any issues with it! To prevent the oozing out cream problem, I stick it in the fridge for a good amount of time before putting in on the roll and I avoid spreading it all the way to the edge. It still comes out a bit, but in manageable quantities, most of it staying in and looking and tasting awesomely!
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Best Ever Chocolate Cutout Cookies

Reviewed: Dec. 18, 2010
Awesome cookies! They taste just like brownies, but they look so very pretty! These will become a staple in our home from now on! Everybody loved them! How did we do it: we added vanilla and cinnamon, as other reviewers suggested and rolled them just a bit thicker. They didn't break as long as they stayed flat. They are fragile though, not hard as the white sugar cookies I have tried so far, but who cares?.... They disappear so very quickly, nobody notices the head of the snowman broke of... No crumbling though, whatsoever! I don't know why other reviewers had that problem. Ours came out perfect! Thanks for a wonderful recipe!
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3 users found this review helpful

Irresistible Pecan Pie

Reviewed: Apr. 5, 2010
Awesome base recipe! I added 2 tsp. vanilla, 1 tsp. cinnamon, 1 Tbsp. flour and substituted cane syrup for the corn syrup. It came out wonderful! I guess the pecan pies they used to make in the good old days didn't have all the flavorings we have grown so accustomed to nowadays, so the recipe is correct, but it needs some tweaking according to everybody's taste and preference. Note: I didn't use the crust recipe noted here, so I have no idea how that comes out -- I have my own crust recipe and only use that when I make my pies.
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Sarah's Applesauce

Reviewed: Nov. 12, 2009
An excellent recipe! Made no changes, followed the simple directions and got jarfuls of yummy fresh, homemade applesauce. I don't think apple sauce can get better than that!
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3 users found this review helpful

Cowboy Cookie Mix in a Jar

Reviewed: Nov. 1, 2009
The jar looked great and the layers - with their different colors and textures - make for a very nice presentation. However, the cookie was very average and had way to many oats for my taste. Looking for a better cookie in a jar recipe that I could offer as a gift this coming Christmas, I tried Julia's Best Ever Chocolate Chip Cookies In A Jar (also found on this site). Julia's cookies tasted heavenly! The look of the jar is not as pretty as this one, but hey... who cares about the jar? It's the cookie that matters! So... if you are just after a pretty looking cookie in a jar recipe, this is it -- but if you want an outstanding cookie, try Julia's.
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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

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

Bacon Cheddar Deviled Eggs

Reviewed: Apr. 4, 2010
I kinda liked them, but nobody in my family really cared for them. I am glad I tried the recipe before making them for company. We are used to having deviled eggs with the liver/mayo/mustard and spices filling and we found this recipe does not come anywhere close to the yummy taste of our regular recipe. The bacon/cheddar version tasted a bit too heavy/fatty and the bacon taste was too strong... We like them lighter and a bit more flavor adjusted -- But I guess it's a matter of taste... so... I'll just stick to my own recipe for now.
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2 users found this review helpful

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