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

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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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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

Chunky Monkey Pancakes

Reviewed: Jun. 13, 2010
Awesome pancakes! You don't need to change a thing! They come out flavorful, fluffy and they are pretty filling. We had two each, with a few scoops of whipped cream and golden syrup and it was too much! This recipe is perfect and it is definitely a keeper! Thanks for sharing!
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Addictive Sesame Chicken

Reviewed: Mar. 10, 2010
Very, very yummy! My family absolutely loved it! I made a few changes: 1. I substituted sherry for dry white wine in the chicken marinade. 2. I coated the pieces with cornstarch before dumping them in the marinade, and so I ended up with a crispier chicken 3. I coated half of the marinated chicken pieces with sesame seeds before frying and therefore did not add any sesame seeds to the sauce. 4. I substituted distilled vinegar for 1/8 cup white rice vinegar and 1/8 cup dark rice vinegar in the sauce. 5. I did not have the red chili paste, so I used 1/4 tsp. red chili flakes. 6. I only used 2/3 cup of (brown!) sugar in the sauce and it was perfect! There was plenty of sauce to keep as a dip for spring rolls (made from scratch) and dumped the rest over the chicken. I did not have the same trouble as other reviewers with chicken pieces getting soggy. This recipe is a keeper! Thanks for posting!
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Corn Dogs

Reviewed: Dec. 19, 2009
Great recipe! Tried it today and it was perfect! I dried the hot dogs with paper towel while the batter was in the freezer chilling (it only took a few minutes). It stuck to the dogs without any problems and it stayed on perfectly during frying (I didn't coat them in flour or corn starch like other reviewers suggested). The corn dogs looked and tasted super yummy. My family gobbled the whole batch up within minutes. Thank you for posting this recipe!
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2 users found this review helpful

Creamy Caramel Flan

Reviewed: Nov. 12, 2009
I loved this flan!!! I was disappointed that only my daughter loved this, but boys are quirky anyways when it comes to sweets, so I tried to not care too much. I followed the recipe to a T, did not make any changes and the result was total yummy creamy caramel flan perfection. If you like flan, you will love this!
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1 user found this review helpful

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

Perfect Pumpkin Pie

Reviewed: Nov. 12, 2009
Perfect basic pie. We love it! Next time I make it I will definitely up the spices - I found it slightly too bland for my taste - I love my pies flavorful. No change otherwise. As for the crust, I used a really good, foolproof pie/tart crust recipe: Rustic Autumn Fruit Tart, also found on this site. Both these will be on all my festive dinner tables for years to come.
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2 users found this review helpful
Photo by Kyra

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
Photo by Kyra

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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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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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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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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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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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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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
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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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
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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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

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