KATSKI Recipe Reviews (Pg. 1) - Allrecipes.com (1809270)

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Clone of a Cinnabon

Reviewed: May 24, 2011
Good but not better than my own recipe. Decent yield for the time involved.
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5 users found this review helpful

Lemon Curd Bars

Reviewed: May 24, 2011
Tasty way to use up lemon curd. Not my favorite lemon bar (because I grew up with my mom's homemade treats), but these are very tasty and will garner compliments.
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4 users found this review helpful

Pecan Pie V

Reviewed: May 24, 2011
I am surprised by all of the gleamingly positive reviews of this recipe. I am a southern gal born and bred in the middle of a pecan orchard and this is not a traditional pecan pie. The filling bakes too dry and firm--it isn't soft and runny like a classic pecan pie. And I did not overbake the pie. The top of the pie is foamy and crunchy. While this may be fine if you want a pie or tart made with pecans, don't expect it to satisfy your cravings for the pecan pie like your grandmother made. Look at the photos posted of this recipe and you will see that most of them look dry in the middle. I will definitely return to the recipe that uses corn syrup for the filling.
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7 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: May 15, 2011
I was unsure about this recipe after reading some of the reviews. Here are my conclusion, however. First, you can definitely pipe with this. I used it to make cute swirls on mini and regular cupcakes. You just have to get the stuff cool enough. Chill a metal bowl, the beaters, and the cream in the freezer for 15-20 minutes. Meanwhile, blend the cream cheese and sugar on med-high speed with the mixer (preferably the stand type) for at least 5 minutes. Put this mixture in the fridge while you whip the cream to very stiff peaks--stiffer than you would want for garnishing your favorite dessert. After you mix the cream in, chill the finished product for 15 minutes or so and that will make it firm enough to pipe. Although I wouldn't attempt any detailed piping, you can definitely do rosettes, shells, and swirls. Next, the taste is very pleasing but mild. Don't expect a really strong cream cheese flavor. That being said, this frosting is delicious and would work well with a lighter cake. As far as the type of sugar to use--I made the recipe as stated. The key to eliminating grittiness is to blend the heck out of the cream cheese and sugar mixture. Substituting powdered sugar would work as well, so feel free to swap it up. I hope these hints help--you should definitely give this recipe a try if you are looking for a change from the usual.
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27 users found this review helpful

Florentines I

Reviewed: Dec. 25, 2010
I first had florentines in college when a friend's mom would send us some every Christmas. It's been almost 10 years since I had one! I always thought they would be difficult to make but came across a recipe in a magazine that rekindled my interest. I didn't have all the ingredients for that recipe so I used this one instead. This recipe is so simple and absolutely delicious! I made it exactly as directed except I spread the chocolate thinly on the bottoms of the cookies instead of drizzling. The recipe yielded 4 dozen cookies. The half teaspoons of batter spread to about 2" when baked. My husband and I have decided we will try this recipe for making dessert bowls by shaping the warm cookies ove the backs of muffin cups. Don't hesitate to try these cookies as they will become a regular staple in your cookie repertoire.
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14 users found this review helpful

Marshmallow Fondant

Reviewed: Aug. 10, 2010
Tasty and relatively simple (for fondant anyways). Much better than the Wilton premade fondant. A few tricks I've learned from trial and error: First, use a stand mixer if you have one. Grease the bowl well and put your powdered sugar in it, creating a well in the center. Pour the marshmallow mixture in the center and use the dough hook to incorporate the two together. Second, add food coloring to the marshmallow mixture BEFORE adding the powdered sugar. This will save you a lot of extra kneading!
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11 users found this review helpful

Brownie Mallow Bars

Reviewed: Aug. 10, 2010
I love these bars! A girl at church brings these to functions often but will never share the recipe (yeah, I know). Now I've found it for myself and can enjoy them anytime I like! They are quick and easy.
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2 users found this review helpful

Authentic French Meringues

Reviewed: Aug. 9, 2010
Melt-in-your-mouth delicious! I used the specified ratio of whites to sugar. Even with my stand mixer on almost the highest speed, it took a good 15 to 20 minutes to get stiff peaks. If you want beautiful cookies that hold their shape, be sure to beat the egg whites long enough! Also, two additional options for keeping them from sticking to the pan: 1) mix equal parts shortening and flour and smear on the pan (I do this for all my cakes and it prevents the gummy mess on the outside), or 2) use ungreased parchment paper (so fast and easy!). A final note and word of advise stemming from my goof--if you have a gas oven, you may not be able to leave the door cracked. I tried this and my cookies were not done after 7 hours. I enlisted my husband's help and the oven wouldn't stay lit with the door open so they had basically been baking by the oven light only! I shut the door, reheated to 200 and baked an additional 2 hours and they came out perfectly. I think next time I will reduce the heat to 185 and bake the entire time with the door closed then turn the oven off and open the door to cool when the baking is complete. I hope these tips help--these cookies really are delectable!!!
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6 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jun. 17, 2010
So easy and delicious! Soft and delicate. Don't do like me, however, and mix the baking soda straight into the container of sour cream. It mushrooms up and expands like crazy and you end up with a mess! :) UPDATE: I just made these again but replaced 1/2 cup of the flour with 1/2 cup of cocoa powder. This is delicious! They are not too sweet but the depth of the chocolate tastes delicious with some homemade lemon curd! I will be adding chocolate chips to this version next time per hubby's request :)
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5 users found this review helpful

Wine Jelly

Reviewed: May 6, 2010
Sooo easy! This was my first attempt at jelly making and it came out perfectly set and delicious. Thanks for a great recipe!
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1 user found this review helpful

Fresh Lime Curd

Reviewed: May 6, 2010
Delicious! I had to cook for longer than specified to get a nice thick consistency. Also, I cooked it a little to hard a first and got a few flecks of cooked egg, but these came out easily with straining.
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3 users found this review helpful

Jalapeno Strawberry Jam

Reviewed: Apr. 14, 2010
Fabulous flavor! I used two habaneros and the balance in jalapenos to make about 1 1/4 cups of diced peppers. The heat is just right for us. Mine hasn't set up completely after almost 24 hours (and it may not), but I think this is more operator error since it is only my second batch of jam ever :) Thanks for a delicious recipe!!!
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2 users found this review helpful

Dark Chocolate Cake I

Reviewed: Apr. 5, 2010
Decadent, moist, and versatile. I made according to the recipe and it held up well when made in three 8" layers that I split to make 6.
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2 users found this review helpful

Basic Cream Cheese Frosting

Reviewed: Apr. 5, 2010
Delicious, classic cream cheese frosting! I made it exactly by the recipe and it was the perfect consistency for filling a frosting a cake. Also, I didn't find it to be too sweet. Definitely a keeper!
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1 user found this review helpful

Chocolate Ganache

Reviewed: Apr. 5, 2010
Used it as a glaze and whipped it for a filling. Delicious both ways--and straight out of the bowl served on a finger! ;)
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2 users found this review helpful

Killer Artichokes

Reviewed: Apr. 2, 2010
Yum! These were really good! It would be nice if the recipe provided more specifics about cleaning/preparing fresh artichokes for us firsttimers, but a quick google search answered my questions. I served with a garlic and parmesan mayo. Delicious.
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3 users found this review helpful

Self-Filled Cupcakes I

Reviewed: Mar. 9, 2010
Easy and yummy. I got lots of rave reviews!
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1 user found this review helpful

Chipotle Peach Salsa with Cilantro

Reviewed: Mar. 9, 2010
Tasty and refreshing. A nice change from the usual.
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6 users found this review helpful
Photo by KATSKI

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Mar. 9, 2010
Heavenly! We used fresh flounder my husband caught. We also reduced the chipolte and adobo by about 1/4 because it is REALLY spicy otherwise (and we can handle some spice).
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1 user found this review helpful

Caramel Apple Pork Chops

Reviewed: Mar. 9, 2010
Delicious! Made it just as directed. Will definitely be in my regular rotation. May try it with a pork tenderloin.
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1 user found this review helpful

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