KristinH Recipe Reviews (Pg. 1) - Allrecipes.com (16813956)

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KristinH

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Perfect Pumpkin Pie

Reviewed: May 9, 2012
An absolutely FABULOUS pumpkin pie! It's the only recipe I've used since I discovered it back in 2001 or so. It is NOT a typical custard-type pumpkin pie, so it's very nontraditional there. But the pumpkin flavor comes through so very well, and it sets beautifully every time! I typically make 20 at Thanksgiving and Christmas; 3 for our family, plus 17 for my co-workers' tables, at their request! YUM!
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Good Old Fashioned Pancakes

Reviewed: May 9, 2012
These are just like my grandma used to make! They're impossibly fluffy and moist, more like cake than typical pancakes. The only thing I do differently is add 2T of white sugar to the mix instead of just 1T. My kids love them, and it's always a treat to have these with our Sunday family breakfast!
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Photo by KristinH

Grape Jelly

Reviewed: Feb. 22, 2012
My 5 year old daughter and I made three batches of this jelly last summer. One to try it out, and two more the next day because it was THAT good! It couldn't be simpler, and set up like a gem. The whole lot cost me a whopping $4.08 (I already had plenty of jars, lids, and rings), so it was just sugar and pectin for the second batch. I got 18 half-pint jars of jelly total, and we're down to our last 6... I can't recall ever having to buy so much peanut butter! Try this, you'll never go for store-bought jelly again!
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Photo by KristinH

Chicken Pot Pie IX

Reviewed: Feb. 22, 2012
YUM, YUM, YUM!! My family LOVES pot pies, but I don't like the frozen pot-pies at all, so finding a great recipe that's easy to make and tastes delicious was on my to-do list. I'm happy to say I've now crossed that off the list! This was so flavorful and delicious, the one large pot pie was gone completely after one meal! Did I mention we're a family of 2 adults, a 6 year old and a 1 year old? Yeah, it's THAT good! I omitted the peas as I'm not a fan, and it was soooo good. This is a once a week dinner now in our home! Thank you for such a great recipe!
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Photo by KristinH

Downeast Maine Pumpkin Bread

Reviewed: Feb. 22, 2012
What a wonderful pumpkin bread! It was so moist and delicious it was gone in two days! The kids loved it, and so did my uber-picky husband. From this one recipe I got two 9x7 loaves and 7 large muffins, so you'll have plenty to share and enjoy! Two thumbs up!
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Photo by KristinH

Pumpkin Bean Soup

Reviewed: Feb. 22, 2012
VERY pumpkin-y, but VERY good! I've made this twice now, once per the recipe and once with half the pumpkin and the other half vegetable stock. Both were excellent, the first being more like a stew and the second more of a soup. We prefer the thinner soup-like version as it doesn't scream pumpkin at you, but as I said, both were delicious. This is now a staple on our Lenten table as even our 6 year old daughter loves it! Thank you for such a great way to use pumpkin!
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Photo by KristinH

Amish White Bread

Reviewed: Feb. 22, 2012
This is the ONLY white bread recipe I use. Ever. It is SO good, soft, sweet, and delicious, why even try another? I use this as both a loaf recipe and I make cinnamon rolls from it, which I have uploaded pictures of above. Try this, you'll LOVE it!
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Photo by KristinH

Lime Pineapple Jam

Reviewed: Feb. 22, 2012
This really IS like summertime in a jar! I chunked the pineapple for more texture, and it was awesome! We love this on a toasted baguette in the morning, just perfect with a cup of coffee! The lime is tart and buttery to complement the sweet, acidic pineapple. YUM! Thanks for such a delightful treat!
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Photo by KristinH

Michelle's Soft Sugar Cookies

Reviewed: Feb. 22, 2012
This was, by far, the BEST sugar cookie recipe I've ever tried! I don't like margarine so I used butter, and I also cut out the soda and cream of tartar in favor of 4 tsp. baking powder. Baked for 7 minutes exactly and they were soft and delicious! I made heart shaped cookies for my daughter's Kindergarten Valentine's party, and the kids kept asking for more! ** If you have a problem with the dough sticking, try butter instead of margarine. The butterfat firms perfectly once it's refrigerated long enough, and will roll out very well. If you had a problem with the dough being too firm, you've used too much flour. Try weighing your flour instead of measuring- it's much more accurate, and will fix the texture for you. You can get weight/volume conversions with a simple internet search! Thanks, Michelle, for a perfect cookie!
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Photo by KristinH

Ginger-Peach Jam

Reviewed: Jul. 23, 2011
This jam is SO wonderful! Quick and easy for a jam, and my house smells great! Great on fresh baked bread, or as a topping for vanilla ice cream with a few pecans! YUM!
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15 users found this review helpful

Watermelon Lemonade

Reviewed: Jun. 23, 2011
Great if you love watermelon. My husband LOVED the flavor, though I found it a bit too "watermelon-y" for my liking. Add the elements to the glass separately instead of mixing into one big pitcher like we did, that way you can better control the watermelon flavor! Still in all, an awesome recipe!
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Lemon Bread

Reviewed: May 3, 2011
I've made this bread twice now: Once per the original recipe, and once with slight modifications along the lines suggested by Maggie McGuire below. The original batch was delicious! It practically flew off the table at a recent party. The original recipe yields a finished product that is more like pound cake with lemon glaze than lemon bread. It IS delicious, though! My second batch I used 1/4 c. lemon juice, 1/4 c. milk and a splash of vanilla to help balance out that "something's missing" moment when enjoying the bread. The second batch is definitely the favorite in this household! As far as the great glaze debate, "true" lemon bread uses a thin, runny glaze in order to soak into the top of the warm loaf to infuse tart, lemony spots into the loaf. If you prefer your glaze thicker, as in sitting on top of the loaf as a sweet finish, keep the lemon juice the same but double the powdered sugar. It won't be a "true" lemon bread, but I bet it'll be yummy! Thanks to Kathy for the great recipe, and to Maggie for the great tweaks!
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To Die For Blueberry Muffins

Reviewed: Mar. 25, 2011
Oh...my....goodness! I've made these several times now, and they're gone before they've cooled completely! My daughters love the blueberries (I tend to use berries I've picked in the Spring and frozen), and my husband can't get enough of these moist, sweet muffins! I've added the streusel topping a couple of times, but I tend to prefer them without as a personal preference. I don't think they need dressed up, they're THAT good! Make some today, and make more tomorrow! You'll love these!
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Absolutely the Best Chocolate Chip Cookies

Reviewed: Mar. 25, 2011
I have used this cookie recipe for YEARS now, and wherever I take them I am always asked for my "secret recipe!" I don't like butter flavored shortening, so I use 1 cup of real butter. I find the cookies turn out a bit chewier when I use 1/2 cup white sugar and 1 cup of brown sugar. I also use regular vanilla- don't use the imitation vanilla! It just leaves these cookies flat. I cut the salt back to 1/2 tsp. and use semi-sweet chips (or a 50/50 mix of milk and semi-sweet) to balance the sweetness of the cookie. I've made this recipe "my way", and the original recipe, and they are what they claim to be, either way. Absolutely the best chocolate chip cookies!!! Thank you, Nicole!!
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