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

cook's profile




View All Reviews Learn more

The Best Lemon Bars

Reviewed: Apr. 9, 2006
My mother always made these when I was a kid, now I make them all the time! They have a buttery crust and gooey delicious lemon filling. In the filling we use 2 cups of sugar and at least 1/3 cup lemon juice (and yes, you can substitute the lemon juice from a bottle). I bake mine 20 min for the crust and an additional 25 with the filling (you want the filling slightly golden brown--a little too long in the oven is better than not long enough). Dust with powdered sugar while they are still warm so it will stick.
Was this review helpful? [ YES ]
156 users found this review helpful

Peach Ice Cream

Reviewed: Jan. 14, 2006
So rich, thick, and creamy! Definitely better than store-bought! The original recipe fills a one gallon ice cream freezer. Use 1/3 of the recipe to fill a 1.5 quart freezer. I have made it several times, always with rave reviews. I had to substitute evaporated milk once for the whipping cream and it was still delicious!
Was this review helpful? [ YES ]
90 users found this review helpful

Ice Box Fruitcake

Reviewed: Apr. 22, 2005
My grandmother also makes this and we live in AL. Her recipe is slightly different, however, in that she uses a box of graham crackers instead of the vanilla wafers. She also uses a quart of pecans, and adds a bag of mini marshmallows. Delicious!
Was this review helpful? [ YES ]
82 users found this review helpful

Tiered Cheese Slices

Reviewed: Dec. 23, 2006
What a nice addition to your party table! The only change I made was to increase the cream cheese to 12 ounces instead of 8. The combination given on the site is good, but the possiblities are endless. I made a ranch version by adding ranch mix, bacon, and green onions to cream cheese and layering with cheddar slices. You could also do an Italian version with herbs and chopped black olives.
Was this review helpful? [ YES ]
55 users found this review helpful

Red Velvet Cake II

Reviewed: Apr. 22, 2005
This is almost the same as my grandmother's recipe, except she uses cake flour, 2 cups of oil and 1 tablespoon of cocoa. We also use 1 cup of pecans in the frosting.
Was this review helpful? [ YES ]
54 users found this review helpful

Olive-Cucumber Finger Sandwiches

Reviewed: Oct. 15, 2007
I made these for a baby shower but chopped and blended all the ingredients together to make a spread and put onto tea sandwiches. Very delicious!
Was this review helpful? [ YES ]
49 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.
Was this review helpful? [ YES ]
27 users found this review helpful

Margaritas to Die For

Reviewed: Feb. 8, 2010
I have made this recipe countless times and will never buy margarita mix again. If you are a margarita or tequila connosieur, you will love these and not mind the extra work involved. If you would ever consider putting beer or frozen limeade with your tequila, you will probably say these are too much trouble. If you do decide to make this delicious concotion, try these tips: 1. If you are in a rush, mix it in a glass bowl or cup and microwave for about 20 seconds to dissolve the sugar and bring the oil out of the zest. If you have time to wait overnight, marinate in the fridge and shake occasionally. Mason jars work great for this ;) 2. Unless you like drinking greenery with your margarita, strain the zest out before mixing/serving. 3. You can easily reduce the tequila by half and still feel good after drinking it :) 4. You probably won't get a full four drinks out of one batch so go ahead and plan to make a double!
Was this review helpful? [ YES ]
24 users found this review helpful

Green Bean Blue Cheese Salad

Reviewed: Apr. 21, 2005
Very nice variety. Easy to make ahead and serve chilled at a picnic. I cut back on the pecans a little.
Was this review helpful? [ YES ]
17 users found this review helpful

Strawberry Cobbler I

Reviewed: May 8, 2004
This recipe is very tasty! The filling had a great taste, and it turned nice and pink as the cobbler baked. I did not have the ingredients to make the crust so I made my own quick cobbler crust. Melt 1 stick butter in casserole dish in oven. Combine 1 cup milk, 1 cup self-rising flour, and 1 cup sugar and pour over melted butter. Spoon fruit mixture on top. The crust rises to the top as it bakes.
Was this review helpful? [ YES ]
16 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.
Was this review helpful? [ YES ]
14 users found this review helpful

Lemon Meringue Icebox Pie

Reviewed: Apr. 22, 2005
Quick, easy, and delicious. I only use 2 egg whites for the meringue and add 1/4 cup sugar to it. I also use a little less lemon juice.
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
11 users found this review helpful

Mai Tai

Reviewed: Apr. 6, 2009
Fruity and refreshing. Takes me back to the Caribbean!
Was this review helpful? [ YES ]
11 users found this review helpful

Pina Colada Punch

Reviewed: Feb. 1, 2004
Very cool and refreshing. It was gone in no time! All the guests at my luau raved about it! It makes a nice creamy, slushy punch, and it fills a large punch bowl (2 gallons). If you need to make it nonalcoholic, rum extract works well.
Was this review helpful? [ YES ]
11 users found this review helpful

Creamy Peach Dessert

Reviewed: Feb. 8, 2010
Delicious--lots of compliments! I baked in an 8" square pan and found the cream cheese layer to be very thick but this is fine with us! You could probably reduce this by half to save ingredients. And if you're wondering if you can substitute instant pudding mix--you can (I found out after the fact!). Definitely worth a try, especially if you have fresh peaches on hand.
Was this review helpful? [ YES ]
9 users found this review helpful

Nickie's Apple-Pecan Cheesecake

Reviewed: Feb. 8, 2010
Very good! I made half the recipe and baked in a 9" premade graham crust for convenience.
Was this review helpful? [ YES ]
8 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.
Was this review helpful? [ YES ]
7 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!!!
Was this review helpful? [ YES ]
6 users found this review helpful

Chipotle Peach Salsa with Cilantro

Reviewed: Mar. 9, 2010
Tasty and refreshing. A nice change from the usual.
Was this review helpful? [ YES ]
6 users found this review helpful

Displaying results 1-20 (of 111) reviews
Go Pro!

In Season

Winningest Football Party Ever
Winningest Football Party Ever

Big, bold food is always the best play. Get the top recipes now.

 Super Bowl Appetizers
Super Bowl Appetizers

How much jalapeno and bacon will it take to fuel YOUR fans?

Allrecipes Magazine
Subscribe Today! Only $7.99

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