KATSINTHEKITCHEN Recipe Reviews (Pg. 1) - Allrecipes.com (18123008)

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Trout Amandine

Reviewed: Jul. 16, 2005
Hubby brought home fresh trout and this is an excellent and simple recipe. I use clarified butter whenever possible and it works great in this recipe. I also used sliced almonds and they were wonderful in this dish. Note to seanzilla: a·man·dine: Prepared or garnished with almonds: swordfish amandine.
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15 users found this review helpful

Banana-Berry Nut Bread

Reviewed: Jun. 10, 2009
I always use whole wheat pastry flour and EggBeaters for quick breads to make them healthier and this was no exception. I also used 1/8 tsp ground cardamom and a packet of crystallized lemon (True Lemon)for the cinnamon and nutmeg and I used vanilla sugar which I always have on hand. Lastly, I used toasted chopped pecans for the nuts. I made three mini loaves and one is already gone, right out of the oven. This is a keeper and I'm sure just as good as written. Thanks! I'll be making it over and over now that strawberries are everywhere.
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3 users found this review helpful

Luscious Lemon Snaps

Reviewed: May 14, 2012
Oh my goodness. I just took out the first batch and they are wonderful. I made two changes. First, I used butter (unsalted, as I always do for baking) and second, I used 1 teaspoon of lemon oil and 1 teaspoon of vanilla. Using my 1 1/2" cookie scoop I got a dozen 3 1/2" cookies per sheet, baked on parchment. I tested them at 7 and 10 minutes and found them perfectly done at 12 minutes with lightly-browned edges but still chewy in the middle. I cooled them for 5 minutes before transferring to a rack to finish cooling but I couldn't wait and I was rewarded. I should also note that I used Meyer lemons (a friend grows them, lucky me!) and my stand mixer following the common method of creaming the sugar and butter with the zest then adding the juice, extracts and finally, stirring in the combined dry ingredients. I am going to ask for more lemons. These cookies came out fabulously for me and I hope my experience will be of help to others who have yet to try the recipe or who had less-than-spectacular results in the past. I'll let you know how they keep, assuming they do....
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4 users found this review helpful

Blueberry Oat Cookies

Reviewed: Oct. 15, 2009
I made these today with the thicker old-fashioned oats (rather than quick-cooking, since that's what I had) EggBeaters, dark brown sugar and dried blueberries. My substitutions meant a few minutes longer baking time, but they came out great and I will put this in my cookie file. Thanks to Elaine for submitting!
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1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Nov. 3, 2009
Since his college days, my husband has loved Jiffy corn muffin mix. I don't buy it because it contains partially hydrogenated oil. I've been looking for a replacement for years and this is it. I use organic stone-ground (fine) cornmeal and Eggbeaters and he loves it. The best part is that it's just as easy as the mix. Thanks, bluegirl, for a great recipe that will be used from now on in my house.
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2 users found this review helpful

Crinkle-Top Chocolate Cookies

Reviewed: Feb. 6, 2010
I followed the recipe exactly and chilled the dough for 2 1/2 hours. It was very easy to measure out with my cookie scoop and just as easy to drop each ball into the confectioner's sugar. To the reviewers who had sticky dough I would ask how long they refrigerated the dough before making the cookies. The only thing I'll do differently will be to make them larger. They came out perfectly for me.
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3 users found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Mar. 7, 2010
I've been looking for a snickerdoodle recipe that did not contain shortening. I used butter instead of margarine. My husband said they were better than his mom's so I know this is a keeper recipe. I thought the maple was subtle and enhanced the cookie without overpowering the cinnamon. I used my 1 1/2" cookie scoop and got 36 cookies. There was also alot of leftover coating mixture so you might want to cut that in half. I'm just going to save the leftover sugar/maple sugar mixture for the next batch which, by the looks of the cookie jar, I'll be making very soon. Thanks for a great recipe!
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5 users found this review helpful

English Toffee

Reviewed: Jul. 22, 2010
I made this this morning as a gift for a friend's birthday. It was so good I am going to make some to keep. I followed the recipe but because I use unsalted butter, I added 1/8 tsp kosher salt. I used non-stick aluminum foil to line the pan. It worked perfectly and I recommend it highly. I also topped it with thinly sliced toasted almonds, crumbling them onto the still-warm semisweet chocolate right after spreading it over the candy. It chilled in less than an hour and broke up perfectly. I had no problem with separation during cooking and it was not grainy in the least. I used my 3qt All-Clad saucepan on my smallest burner at med-low heat and stirred only occasionally until the mixture reached 300 degrees. I did not have any problem with texture and the chocolate adhered fine. This is a great recipe and since I always have chocolate chips and nuts in the freezer I can now make candy on short notice. Since I live in a dry climate I imagine that helped me avoid some of the problems others have had and I didn't see any reason to add corn syrup; it came out just great as-is. Thanks, Nora!
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7 users found this review helpful

Roasted Garlic Bread

Reviewed: Jan. 19, 2009
I used half a jar of peeled garlic cloves which I drizzled with olive oil and roasted in my toaster oven in a foil packet I made, which left nothing to clean up. I mashed the garlic in a bowl with a flat, smooth pounder till it was paste. I then mixed in softened butter and fresh minced Italian parsley. I spread this on halves of bakery sourdough bread and broiled till golden. It was the absolute hit of the crab feed and I will never make garlic bread any other way. Highly recommended but be careful..it's addictive! Many thanks for the recipe :-)
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2 users found this review helpful

Cranberry Sauce with Raspberry Vinegar

Reviewed: Nov. 23, 2010
After reading the other reviews I got creative with the vinegar. I used 1/4 cup balsamic (a really nice aged one that's fairly thick and sweet) and then 1/8 cup each of raspberry vinegar and pomegranate vinegar. I omitted the orange as I don't care for it in cranberry sauce. I made it just now as a dry run before Thursday and this stuff is simply divine. I would give it more stars if I could and it is going to be our cranberry sauce from now on. Many thanks to Christine!
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15 users found this review helpful

Applesauce Bread

Reviewed: Feb. 13, 2011
I doubled the recipe and made it with homemade granny smith applesauce. It made 6 mini loaves (baked for 35 mins) and is delicious. I would not change a thing and will make them a regular treat. I sprayed the pans with the usual baking spray (the one that contains flour) and they came out perfectly.
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5 users found this review helpful

Washboard Cookies

Reviewed: Feb. 27, 2011
When I saw the photo of these cookies it brought to mind some coconut cookies I bought long ago that I think were made by Mother's brand. So I decided to use these as a base and see what I could create. I used only 1/2 tsp of vanilla and added 1 tsp of coconut extract. I added 1/2 cup of shredded unsweetened coconut after stirring in the flour. I skipped sprinkling the sugar and baked for 15 minutes at 325. They came out great and my house smells yummy. My husband had just walked in as I was taking the first batch out and he gave them five stars. These will become a staple in the cookie rotation. Many thanks, John, for a real keeper!
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5 users found this review helpful

Washboard Cookies

Reviewed: Feb. 27, 2011
When I saw the photo of these cookies it brought to mind some coconut cookies I bought long ago that I think were made by Mother's brand. So I decided to use these as a base and see what I could create. I used only 1/2 tsp of vanilla and added 1 tsp of coconut extract. I added 1/2 cup of shredded unsweetened coconut after stirring in the flour. I skipped sprinkling the sugar and baked for 15 minutes at 325. They came out great and my house smells yummy. My husband had just walked in as I was taking the first batch out and he gave them five stars. These will become a staple in the cookie rotation. Many thanks, John, for a real keeper!
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5 users found this review helpful

Mom's Ginger Snaps

Reviewed: Apr. 13, 2011
I made three small changes and was rewarded with the best ginger snaps I've ever tasted. First, I used dark brown sugar. Next, I added about 1/2 cup finely chopped crystallized ginger to the flour mixture. Lastly, I rolled the cookies in turbinado sugar (Sugar in the Raw) which added a little more molasses flavor and extra crunch due to the larger crystals. Baked for 10 minutes on parchment, cooled 5 minutes then transferred to a rack to cool completely. Hubby ate four before I could get them into the cookie jar. This will be our only ginger snap cookie recipe from now on. Many thanks to Elaine for sharing!
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5 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Feb. 7, 2012
I give this five stars but I think it needs some sort of icing to elevate it to a truly five-star dessert. So after baking it in a bundt pan for 45 minutes, I cooled it and topped it with a simple cream cheese-confectioner's sugar-grated meyer lemon zest icing, thinned with a bit of heavy cream till just spreadable. Having said that, the cake itself is wonderfully moist and not too sweet and it will be my go-to carrot cake recipe from now on. Many thanks to Brian (and Sam!) for an excellent recipe.
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4 users found this review helpful

Pumpkin Cake

Reviewed: Feb. 20, 2012
We just had a piece of this cake and it was wonderful. I did not have allspice so I used a teaspoon of pumpkin pie spice in its place but otherwise followed the recipe exactly. We loved it and will make it often. For special occasions I might add a glaze but for an everyday dessert I would not change a thing. Many thanks for another keeper!
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3 users found this review helpful

Cranberry Sauce with Raspberry Vinegar

Reviewed: Nov. 23, 2010
After reading the other reviews I got creative with the vinegar. I used 1/4 cup balsamic (a really nice aged one that's fairly thick and sweet) and then 1/8 cup each of raspberry vinegar and pomegranate vinegar. I omitted the orange as I don't care for it in cranberry sauce. I made it just now as a dry run before Thursday and this stuff is simply divine. I would give it more stars if I could and it is going to be our cranberry sauce from now on. Many thanks to Christine!
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5 users found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: Nov. 13, 2007
The only thing I found necessary was to increase the bread crumbs and that may well be because I used dried crumbs rather than fresh. But I'd been looking for a baked crab cake recipe and this one is outstanding. Husband loved them and I will be making them from now on. Many thanks for sharing this recipe--a total winner!
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3 users found this review helpful

Blueberry Oat Cookies

Reviewed: Oct. 15, 2009
I made these today with the thicker old-fashioned oats (rather than quick-cooking, since that's what I had) EggBeaters, dark brown sugar and dried blueberries. My substitutions meant a few minutes longer baking time, but they came out great and I will put this in my cookie file. Thanks to Elaine for submitting!
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2 users found this review helpful

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