Katie S Recipe Reviews (Pg. 1) - Allrecipes.com (13607406)

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Katie S

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The Best Rolled Sugar Cookies

Reviewed: Dec. 13, 2013
I just finished making these cookies and they are wonderful. I have to confess I altered the recipe. After reading many of the reviews I decided that I would like a light, buttery, crisp cookie. Therefore, as many suggested, I added an extra teaspoon vanilla and a cup of powdered sugar in addition to the white sugar called for in the original recipe. I followed another reviewer’s idea of adding a ½ cup butter extra making 2 cups of butter and only 3 eggs instead of 4. That reviewer also cut the flour by one cup. Instead of doing that I replaced one cup of flour with one cup finely chopped pecans and added 4 drops of pecan oil (not extract) to the wet ingredients. This made an excellent cookie. However, I’m sure mine was not as easy to work with as the original recipe. It was very sticky and some of the points of my snowflakes broke. But the flavor and texture of the cookie was amazing. My mother, husband and I couldn’t stop eating them. I do want to try the original recipe because I’m sure it is great, too. I thank you for giving us all a great recipe to play with. It is certainly tolerant of changes. Superb!!
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Sugar Cookies with a Pecan Twist

Reviewed: Dec. 4, 2011
I just finished making these cookies and they are wonderful. I have to confess I altered the recipe. After reading many of the reviews I decided that I would like a light, buttery, crisp cookie. Therefore, as many suggested, I added an extra teaspoon vanilla and a cup of powdered sugar in addition to the white sugar called for in the original recipe. I followed another reviewer’s idea of adding a ½ cup butter extra making 2 cups of butter and only 3 eggs instead of 4. That reviewer also cut the flour by one cup. Instead of doing that I replaced one cup of flour with one cup finely chopped pecans and added 4 drops of pecan oil (not extract) to the wet ingredients. This made an excellent cookie. However, I’m sure mine was not as easy to work with as the original recipe. It was very sticky and some of the points of my snowflakes broke. But the flavor and texture of the cookie was amazing. My mother, husband and I couldn’t stop eating them. I do want to try the original recipe because I’m sure it is great, too. I thank you for giving us all a great recipe to play with. It is certainly tolerant of changes. Superb!!
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0 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 4, 2011
I just finished making these cookies and they are wonderful. I have to confess I altered the recipe. After reading many of the reviews I decided that I would like a light, buttery, crisp cookie. Therefore, as many suggested, I added an extra teaspoon vanilla and a cup of powdered sugar in addition to the white sugar called for in the original recipe. I followed another reviewer’s idea of adding a ½ cup butter extra making 2 cups of butter and only 3 eggs instead of 4. That reviewer also cut the flour by one cup. Instead of doing that I replaced one cup of flour with one cup finely chopped pecans and added 4 drops of pecan oil (not extract) to the wet ingredients. This made an excellent cookie. However, I’m sure mine was not as easy to work with as the original recipe. It was very sticky and some of the points of my snowflakes broke. But the flavor and texture of the cookie was amazing. My mother, husband and I couldn’t stop eating them. I do want to try the original recipe because I’m sure it is great, too. I thank you for giving us all a great recipe to play with. It is certainly tolerant of changes. Superb!!
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Crispy Shrimp Tempura

Reviewed: Nov. 10, 2011
I had 2 pounds of shrimp to cook so I doubled the recipe exactly. I used my deep fryer and kept the temperature at 375. When the shrimp came out they were delicious and crispy for a minute or two, then they began to get soggy. I had to do several batches so most of my shrimp were doomed to sogginess. I solved the problem by quickly dipping the battered shrimp in Panko bread crumbs before frying. These stayed crispy and were very good, but they were not exactly tempura shrimp anymore. This is a good recipe if you do a small amount and be sure to serve it immediately. I’m not sure, but I think this will be true of any tempura shrimp recipe.
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Honey Wheat Sandwich Rolls

Reviewed: Apr. 9, 2011
I’ve been looking for a good recipe for hamburger buns. This is it!! We love them. We used 1 ¾ cups white whole wheat flour and 2 cups of all purpose flour (didn’t have bread flour). My husband is learning to bake since he retired and he is so pleased with the results of this recipe that he brags to everyone that will listen. He has made these rolls twice now, and they turn out great each time. The first time we had them with Pulled BBQ Chicken. It was wonderful. The second time we had hamburgers. I’ll never buy hamburger buns again. It makes eleven 4 inch rolls. Thank you for sharing.
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Belgian Waffles

Reviewed: Jan. 31, 2009
This waffle recipe is very forgiving. I didn't read carefully and put the whole eggs in without beating the whites. I was afraid not to have the beaten whites because I knew it would add lightness to the waffles, so I beat two additional egg whites and folded them in. The waffles were excellent. But the thing I liked best about them is that they freeze very well. I always try to save my extra waffles by freezing them. Usually I end up throwing them away anyway, because they just aren't good after freezing. Not so with this recipe, they were almost as good after being frozen as they were the first time. That in itself is worth the time it takes to make them. To freeze them I cooled them then put them (single layer)in a freezer zip lock bag. Very good recipe, thank you for sharing.
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