KEDY Recipe Reviews (Pg. 1) - Allrecipes.com (1626224)

Homemade Flour Tortillas

Reviewed: Nov. 5, 2011

FANtastic tortillas. Are they just like store-bought? No. They are fabulous, though, and contain waaaaay less sodium than the store-bought. The main challenge with these is rolling them into a recognizable circle. Practice makes perfect, though. Thanks for the recipe, LaDonna!

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White Chocolate Macadamia Nut Cookies III

Reviewed: Sep. 26, 2011

I followed the recommendations of other reviewers and used 1 tsp vanilla and no almond extract. I also used 1 1/2 cups REAL white chocolate (very important). I also replaced 1/4 cup of butter with Crisco. Cookies are soft, did not spread. These are delish.

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3 users found this review helpful

Caramels

Reviewed: Aug. 2, 2011

This made some yummy caramel that I also used to make some turtles. I didn't have evaporated milk, so I actually just left it out and the caramels turned out great: chewy, buttery, sweet. I also added 1 teaspoon salt and only cooked to 240 degrees as per other reviewers. The caramel's consistency is perfect.

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Waffles I

Reviewed: Mar. 19, 2011

This is an easy, always-turns-out-perfect waffle recipe. I make them gluten-free with Bob's Red Mill All-Purpose Gluten Free Flour and I add one teaspoon of xanthan gum. I also substitute 1/4 cup melted butter for 1/4 cup of the oil and 1 cup of buttermilk for part of the milk just for fun. I make these waffles almost weekly and I freeze leftovers to toast later.

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McCormick® Gingerbread Men Cookies

Reviewed: Oct. 29, 2010

I followed the recipe except that I used 1/2 cup butter and 1/4 cup Crisco. Classic, delicious gingerbread cookies. The 8-minute recommendation is spot-on. I made some smaller cookies and baked them for about 7 minutes. I had fun icing them with a simple powdered sugar, milk, 2 drops of vanilla icing. The kids enjoyed decorating and eating them too.

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Monkey Bread Made Easy

Reviewed: Sep. 4, 2010

Some of the portions are off in this recipe, and as another reviewer stated, they need to be baked at a lower temperature for a shorter time to avoid burning and hardening. I used the whole pan of muffin cups: 12, because there were too many pieces to fit into only 8 muffin cups. Also, next time I'll cut the white sugar to 1/3 cup. I used 1/2 cup and it was still too much. Therefore, I cut that cinnamon in half. These are still delicious. Just need some tweaking.

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4 users found this review helpful

Six Week Bran Muffins

Reviewed: Jun. 24, 2010

I wasn't quite sure what was meant by "whole bran cereal," so I used Trader Joe's "High Fiber Cereal" which looks like twigs. Maybe this is why the muffins turned out rather dense. I had to fill the muffin cups almost full before baking because they just don't puff up very much. They taste great, but they just don't look all that impressive. I also cut the recipe to 1/3 and the large mixing bowl I used was BARELY able to contain all the batter. I expect to get about 60 muffins.

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Banana Muffins II

Reviewed: May 8, 2010

This is a very banana-y muffin. Delicious. As per other reviewers, I added about 1/2 tsp vanilla, 1/2 cup walnuts, and did half brown sugar/half white. Because you can never have too much butter and sugar in a muffin, I also added a streusel topping. I'll be making these again for sure.

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Cake with Buttercream Decorating Frosting

Reviewed: Mar. 12, 2010

Delicious frosting--perfectly sweet and creamy. I halved the recipe for cupcakes, and it was plenty for my 12 regular and 6 jumbo sized cupcakes. I put the leftovers (about a cup 1/4 of frosting) in the freezer. Hopefully it really does freeze well.

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Rugelach

Reviewed: Oct. 4, 2009

Oh my goodness! I'd never tasted rugelach before I made it, and it's absolutely wonderful! This recipe made flaky, tender, just-the-right-sweetness pastry I've had. I shaped mine differently. I divided dough in half before refrigerating. Rolled out rectangles that were about 18 x 10 (or so), spread half the filling on each side (minus raisins), cut the rectangle lengthwise, and then rolled into two logs. With a knife, I cut the log into 10-12 pieces and then baked as directed. Everyone loved them at the Russian tea I took them to. I will be adding this recipe to my permanent collection!

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9 users found this review helpful

Banana Oatmeal Cookies II

Reviewed: Jan. 7, 2009

These are delicious oatmeal cookies. As another reviewer suggested, I used 1/2 cup whole wheat flour and 1/2 cup AP, added a tiny bit more soda, and omitted the cloves. Oh yeah, I also used 1 stick of real butter and 1/4 cup Crisco. Mine, I thought, were actually too puffy and didn't spread. The second pan I flattened slightly before putting in the oven and they turned out fine. Nice brown sugar, banana, nut flavor.

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Broccoli Cheese Soup

Reviewed: Nov. 25, 2007

This was my first attempt at broccoli cheese soup, and I loved it. The consistency was perfect. I cut the recipe in half, and there was enough for I'd say three people. As suggested by other reviewers, I used fresh minced garlic and I melted my Velveeta (2% kind--lower fat) with the milk in the microwave and mixed 'til smooth BEFORE adding it to the soup. I used 50% more Velveeta and half the butter for sauteing the onion & garlic. I used fresh broccoli chopped up pretty small. Oh, and I reserved some of the chicken stock to mix with the corn starch to keep the soup a little thicker. I'll be making this again. Mmmmmmm.

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3 users found this review helpful

Scotcharoos

Reviewed: Nov. 11, 2007

These are delicious. Chewy, peanut-buttery, chocolately. As suggested by another reviewer, I JUST brought the sugar/peanut butter mixture to a boil. When I saw the first bubble surface, I removed it from the heat and stirred in the rice cereal. Plus, I only had 1/2 cup white sugar, so I used a 1/2 cup of brown sugar, and it worked fine.

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2 users found this review helpful

Buttermilk Pancakes II

Reviewed: Sep. 2, 2007

Yum. These are the closest I've come to satisfying my IHOP cravings. My new standard pancake recipe.

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French Silk Chocolate Pie I

Reviewed: Aug. 11, 2007

I would give this ten stars if I could. So, so smooth, and so, so chocolatey. I'm making this for my own birthday. As suggested by other reviewers, I doubled the recipe. I made a couple of other changes, too. I used UNSALTED butter and Dove Dark Chocolate Promises (23 of them, to be exact--it's worth the time to unwrap them). I used 1/2 cup of sugar for the double recipe, since I used the Dove dark chocolate. I also used an Oreo cookie crust. The filling IS runny at first, but sets up nicely overnight in the fridge. Did I mention it was delicious?

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12 users found this review helpful

Enchiladas Suizas

Reviewed: May 14, 2007

My husband, who usually doesn't like creamy casserole-y dishes, asks for this one. It's rich, takes a long time to prepare, but apparently it's worth it. If you're going to use canned chilis instead of fresh, be careful you don't buy jalepenos. The cans look exactly the same, but the flavor is oh-so-different. Yikes. I had to throw out a batch.

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Caramel Snack Mix

Reviewed: May 3, 2007

This actually tastes better the next day. I did two recipes: one with corn Chex, pretzels and pecans, and one batch with just air popped popcorn, using white sugar instead of brown. Both tasted fantastic. I think this caramel mixture and procedure would be good on just about anything. Be careful, though. It's addicting.

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Apple Crisp II

Reviewed: Oct. 8, 2006

This crips smells like heaven! Tastes super yummy with vanilla ice cream. I also doubled the crisp part, but didn't quite use it all. Came out perfectly delicious. I used mostly granny smith apples and added a couple of honeycrisp apples for their flavor. I'll be making this again.

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Light Wheat Rolls

Reviewed: Aug. 29, 2006

Wow! These rolls turned out fantastic! Nice yummy crust on top, soft, light texture inside. I used only 1/4 cup of sugar, and I added 1 tablespoon of vital wheat gluten too. As one of the other reviewers did, I made cinnamon rolls out of half the batch, and they too were delicious. I'll be making these again to impress my friends and family.

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16 users found this review helpful

Chocolate Toffee Crunch Bars

Reviewed: Jun. 18, 2006

As per other reviewers, I reduced the graham crackers by 1/2 cup. Everybody at the poker party loved these bars, but I was expecting more toffee crunch to them. Good flavor, but the texture was lacking. If I'm craving toffee, I'll stick to making just toffee.

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