Russian_Expat Recipe Reviews (Pg. 1) - Allrecipes.com (13555239)

cook's profile

Russian_Expat

Reviews

Photos

Menus

 
View All Reviews Learn more

Caramelized Spicy Pumpkin Seeds

Reviewed: Nov. 7, 2009
Completely addictive. The only thing I changed was to add a pinch of nutmeg. These are indeed very sweet, which suited me just fine, but if I were serving to more sophisticated palates, I would take the advice of those who recommend scaling back the sugar by a tablespoon.
Was this review helpful? [ YES ]
18 users found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 21, 2009
Could hardly taste anything but vinegar, to the point that I was convinced that I had incorrectly copied the recipe and it was supposed to be teaspoons instead. But I could taste just enough of what the flavor was supposed to be to know that it would be well-worth making again -- but with less vinegar!
Was this review helpful? [ YES ]
2 users found this review helpful

Pumpkin Cookies V

Reviewed: Nov. 21, 2009
The flavor of these was fantastic -- the only changes I made were to add a half-teaspoon each of ginger and nutmeg. My only deductions are on style points, since I like to bring desserts into work, and these were arguably the ugliest cookies I've ever made (you would definitely need a lot more confectioners' sugar in the frosting for them to look like the prettier pictures), and they were difficult to transport/store (can't really stack them) and eat in their sticky softness. But my coworkers still loved them!
Was this review helpful? [ YES ]
1 user found this review helpful

Libby's® Pumpkin Cheesecake

Reviewed: Nov. 28, 2009
Absolutely incredible; the guests' favorite on the dessert buffet. Just a few changes/additions: 1) per others' suggestions, I used the crust from the recipe with the gingersnap crust; 2) I definitely recommend a water bath; 3) if you whip the egg whites separately and then fold them in just before pouring in the pan, you'll get the same richness with a lighter texture; 4) I used fresh pumpkin instead of canned (sorry, Libby's, but I can't buy your product in Russia!); 5) I baked for an hour, left in the turned off oven for another half hour, and then turned the oven back on to bake for a few minutes after adding the topping (I only needed about 1/4th of the sour cream recipe). If I do it again, I will refrigerate the cheesecake uncovered for long enough that the sour cream hardens, so that saran wrap will peel off the top nicely when it's serving time. And I loved the idea of topping the sour cream with a cinnamon dusting to make it prettier!
Was this review helpful? [ YES ]
4 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 7, 2009
I'd give these five stars as a sugar cookie, two stars as a cutout cookie. Made with the sugar cookie icing that others have suggested, the flavor was like those ubiquitous frosted sugar cookies they sell at grocery stores and Wal-mart (which I mean as a compliment -- I love those). But the dough was almost unmanageably soft (even refrigerating for several hours and storing what I wasn't using in the freezer between rollouts), and they baked very unevenly. I was making stars, and the points came out dark brown while the middles were still slightly undercooked. To be fair, I was working in a warm kitchen in a country where they don't have cookie cutters, so it was taking me a bit of a long time to cut each batch out by hand. I finally gave up and just cut circles with a glass. They were fantastic, but I could have gotten the same results using a quicker and easier drop sugar cookie recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 7, 2009
Loved it. I was paranoid about cooking my egg yolks and wound up ladling in small amounts of milk with my right hand while keeping the hand mixer going with my left. I ended up with a big pile of foam that didn't get appreciably thicker over the heat. I'm not sure if that was what it was supposed to look like, but it worked great. The amount of Bacardi Gold rum (after it had mellowed overnight, at least) was perfect for my party guests, who were a bunch of heavy-drinking twenty- and thirtysomethings, but there's a definite kick that others might want to tone down.
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Torte

Reviewed: Dec. 7, 2009
Better than 95% of restaurant/bakery chocolate cakes I've had. Didn't change a thing, and didn't wish I had.
Was this review helpful? [ YES ]
2 users found this review helpful

Fabulously Sweet Pear Cake

Reviewed: Dec. 11, 2009
I was slightly disappointed, but my coworkers loved it. I think the source of my problem with it was that I used sunflower seed oil (the main kind available here in Russia), which to my taste overpowered my gorgeously ripe pears, but the texture was perfectly moist (after a little over an hour in the oven). The only things I changed were to bake in a 10" tube pan (my convection oven bakes those more evenly than 9x13 or a loaf pan), to use five pears, and to add 1/2 t. cinnamon, 1/4 t. ginger, and 1/4 t. nutmeg.
Was this review helpful? [ YES ]
2 users found this review helpful

Eggnog Thumbprints

Reviewed: Dec. 21, 2009
The frosting on these was delicious, but I had the same problems some others did: the cookies were very hard. Not pleasantly crispy -- hard. I left them in for 12 minutes, and they certainly looked fine, just slightly golden. I did allow them to cool completely on the cookie sheets (I was doing too much holiday-baking multitasking), which I'm sure didn't help, but there are enough more foolproof sugar cookie recipes in the world that in the future I'll use one of them with this frosting.
Was this review helpful? [ YES ]
1 user found this review helpful

Rum Cookie Balls

Reviewed: Jan. 30, 2010
Since I was taking this into work, I took the advice of some other comments and cut the amount of rum in half (okay, maybe an overflowing half). What I did not have the wit to realize is that for these you really must replace the missing liquid somehow -- perhaps simply with water, or maybe more melted chocolate would work. (Although I had added 2 t. of vanilla, since I was using the unflavored cookies that are the closest vanilla-wafer substitute in my country of residence.) Without the extra 1/4 c. of rum, the flavor of these was good, but the texture was crumbly and difficult to form into balls. Not that my coworkers really minded.
Was this review helpful? [ YES ]
6 users found this review helpful

Chicken Stock

Reviewed: Feb. 11, 2010
This made a fabulous cup of stock -- literally, one cup. I don't know how many I started with, but I put a 3.5lb chicken in a 5-liter pot (my biggest one) and filled it almost to the brim. Four hours and a fat-skimming later, I had the cup. My gas stove burns fairly high, so I have trouble keeping things at a low simmer, and perhaps I was supposed to cover it for more than the last hour. I will definitely make this again, but this time will either cover the whole time or add water during the process.
Was this review helpful? [ YES ]
9 users found this review helpful

Chocolate Pound Cake III

Reviewed: Feb. 24, 2010
I bake for my coworkers once a week, and they pronounced this cake the best thing I've ever made. My convection oven runs pretty cold -- I don't think it made it up above 300 degrees the whole time, and I had to leave it in for 90 minutes (covering the top with aluminum foil after about 30 minutes). But the cake wound up with a slight crust on the outside, and perfectly fudge-like on the inside.
Was this review helpful? [ YES ]
4 users found this review helpful

Danish Oatmeal Cookies

Reviewed: Jun. 29, 2010
This produces a wonderful, melt-in-your-mouth cookie for relatively little effort -- perfect for when you need something impressive on short notice. It tastes like a Mexican wedding cake, without the time-consuming rolling and with less powdered sugar all over everything.
Was this review helpful? [ YES ]
9 users found this review helpful

Sticky Toffee Pudding Cake

Reviewed: Oct. 1, 2011
I had never had sticky toffee pudding before, and had never been a big fan of dates, but I made this on the request of a British friend. It turned out to be one of the best desserts I've ever had. With just the two of us at dinner, there was a lot left over, and I summoned the willpower to wrap and freeze it before I ate it all. I pulled it out for a last-minute dinner party four months later, thawed it unwrapped on a wire rack for a couple of hours, and made a new batch of caramel sauce -- it was as good as the day I first made it.
Was this review helpful? [ YES ]
6 users found this review helpful

Make-Ahead Sour Cream Coffee Cake

Reviewed: Sep. 5, 2012
This was the perfect texture -- both moist and light. The only change I made was to use Penzey's baking spice blend in place of both the nutmeg and the cinnamon. Also, I used sour cream with a 25% fat content (which I think is a bit higher than standard American sour cream); based how well that worked and on some of the other reviews, this may not be a good recipe to try and cut calories with low-fat sour cream or yogurt....The only change I might make in the future is to concur with other reviewers and add an additional 1/4-1/2 tsp. salt if using unsalted butter.
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Mexican Food Fiesta
Mexican Food Fiesta

Go mild or go wild with Cinco de Mayo Recipes!

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States