TUNISIANSWIFE Recipe Reviews (Pg. 1) - Allrecipes.com (18160232)

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TUNISIANSWIFE

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No Bake Cookies I

Reviewed: May 9, 2014
This is a great recipe to make when you don't want to heat up the oven during the warmer months. Made a double batch for a bake sale and they were all gone. Ran out of oatmeal the second batch, so used the remainder to make 3 cups by adding some coconut. Only thing I did differently was to add a dash of salt which helps to enhance flavor of the chocolate. set up very nicely and quickly. thanks for this very easy recipe.
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Butter Icing for Sugar Cookies

Reviewed: Dec. 22, 2013
excellent for quick setup on cutouts, works well both spread on and with the Wilton decorator pro. I used half & half instead of milk to make it a bit stiffer and dry quickly but kept all proportions the same. flavorings can be adjusted to suit the taste with any variety of extracts but the main point is that it works so well with cutouts and dries so quickly, allowing you to stack them in between sheets of waxed paper. Great recipe.
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Peanut Butter Cup Cookies

Reviewed: Dec. 21, 2013
addicting and excellent flavor. Used crunchy Jiff pb and really had a great peanut butter flavor. I used my size small pampered chef cookie scoop to place them in the muffin tins and it made 50 cups. I ran out of the pb cups so filled the remaining with a Hershey's hug. Topped each with a whole peanut after the candy had melted some. They all taste wonderful. Presentation is perfect.
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Shiela's Sugar Cookies

Reviewed: Dec. 21, 2013
these have a great texture. I used butter and butter flavored crisco. I didn't use the lemon juice but would try them in the future using lemon extract. I found this to be a very delicate dough to work with both cutting out and after baking. A few of my snowflake cutouts fell apart once baked and the stars and trees seemed to be sturdier. I used almond and vanilla. Great texture with all kinds of possibilities for flavorings. Nice and soft but again, a bit delicate.
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Storybook Gingerbread Men

Reviewed: Dec. 21, 2013
I could tell that this was going to be a pretty easy dough to work with after it came together. I did chill it for about an hour. It is a sturdy dough, and they hold up after they come off the cookie sheet. I like mine spicier so added accordingly. The flavor is great, but 10 min. was enough in my oven. I suggest cutting these out thicker, as they are more of a gingersnap type texture if made too thin and at 12 min. I will put a slice of bread in the container to soften some of them up some. thanks for this nice recipe.
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Peppermint Meringues

Reviewed: Dec. 17, 2013
mmmmm, these are delicious! and oh so pretty. something different and so easy to prepare for the holiday trays. I used the star tip of my decorator pro. Look so so pretty. I love that these keep so long. The only change I made is to add a bit of peppermint extract to the meringue itself.
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Butter Cookies V

Reviewed: Dec. 17, 2013
this was an easy dough to work with through a cookie press with no need to chill. I did have to add more vanilla and also added a bit of butter extract in order to add to the flavor. This is not a sweet cookie so colored sugar is a nice addition without being overwhelmingly sweet. I did some with 2 clicks of the press per cookie and some with 1 click. I preferred the flavor of those that were a slightly browner color around the edges; it gave them a more buttery flavor.
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Chocolate Pretzels

Reviewed: Dec. 16, 2013
easy to whip up, great presentation to add to a holiday tray, and the possibilities are endless with combinations of chocolates and garnish. I used rolo candies and topped with a holiday peanut M&M. 350 oven was fine, no muss no fuss. Rule of thumb is that you'll know when they are soft enough when the top of the chocolate becomes shiny. It will still be holding its shape and look unmelted but as long as the tops are shiny, they're ready to take out.
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Chocolate Crinkles II

Reviewed: Dec. 8, 2013
these get 5 stars for presentation and the fudgy type brownie consistency of the cookie. I had to re-read the recipe after I got it mixed together for fear I had added too much of a liquid but I hadn't mismeasured anything. The cookie batter is the consistency and appearance of brownie batter. It is very soft. I refrigerated the dough for a couple of hours and using my pampered chef small size cookie scoop, scooped directly into SIFTED confectioner's sugar. this made it easy to handle and I could then roll into nice balls without any messy fingers. This made a nice size batch using the smaller cookie scoop. I did add a tsp of espresso powder to enhance the chocolate. I think next time I will try adding some melted unsweetened chocolate squares for a deeper chocolate flavor. these aren't something that can be whipped up and baked in no time; they do take time to refrigerate and roll.
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Fudge Puddles

Reviewed: Dec. 8, 2013
these are so good and present so nicely. To the reviewer that suggested using the end of the mortal and pestal to make the indentation, thanks so much; this worked fantastic! Didn't have a bit of trouble getting them out. let them set for just a few minutes then using a small butter knife, they popped right out. I did have to double the dough so thanks to all that suggested this, as there would have been leftover 'puddle' but if you have leftover, just warm it and use over icecream as hot fudge. thanks again for this nice recipe.
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 8, 2013
wow. what a delicious shortbread. the flavor is so buttery, and the texture is wonderful! They literally do melt in your mouth. The dough goes through a press so easy, and I used the stencil that creates a 'railroad track' type shape. Because the shape I produced was a very thin one, they didnt take quite the time specified in the oven. They do need to be watched because they brown quickly. I had one little ball of dough left over that wouldn't go through the press so I just added it to the sheet but I liked the flavor and texture of the thin crisp type shortbread better. thank you so much for this recipe.
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Cream Cheese Mints

Reviewed: Dec. 4, 2013
NOTE: the recipe calls for peppermint OIL. I see reviews where folks are stating that the dough was too sticky and they are using EXTRACT. big difference between two drops and a tsp or so of something that you are mixing into powdered sugar. I didn't have oil so used extract and just adjusted accordingly by adding a bit more confectioner's sugar. I doubled the batch and also sifted the sugar to avoid any small pea-size lumps. I also let mine dry overnight and turned them over half way through the drying process. The 'dough' works beautifully to put it through a cookie press using the star disc and adding a stripe of red or green. They are creamy and mallow yet they stay together nicely. The key I think is to adjust the amt. of sugar if you are using extract instead of oil. thank you for this nice addition to my holiday treats.
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Coconut Macaroons III

Reviewed: Dec. 3, 2013
these are very good and very quick and easy with just a few ingredients; can be stirred up in no time. I guess I was expecting a more cake-like macaroon. these are almost a cross between a cookie and candy. very good all the same.
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Great-Grandmas Swedish Spritz Recipe

Reviewed: Dec. 3, 2013
Perfection! I don't like a tremendous almond flavor so used just 1 tbsp of almond and 1/2 tbsp each caramel and vanilla. I love the fact that there is no baking soda or powder in this. The dough is absolutely wonderful to work with, and the finished product is sheer delight. Tender, tender, tender but keep their shape so nicely. Makes a nice sized batch, and slide right off the silpats. thank you so much for this easy but 5 star result recipe. make beautiful presentation due to the wonderful consistency of the dough.
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 28, 2013
tried and true. perfect spice, and consistency always comes out creamy.
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Sesame Anise Melts

Reviewed: Dec. 22, 2012
I loved the flavor of these; such a nice simple cookie that can stand by itself with the wonderful flavor of anise and sesame. I too used butter flavor crisco. Only change was to add a tsp of vanilla. Used my coffee grinder to grind the anise seed and used a heaping tablespoon. I didn't bother toasting the sesame seeds since they would be toasted while baking. the bursts of flavor from the anise seed and the sesame was wonderful. this is not a sweet rich cookie but a beautiful potpourri of anise and sesame. ty for this darling cookie.
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Panettone Loaves

Reviewed: Dec. 19, 2012
the end result was a delicious bread with a beautiful crumb. However I am ambivalent to rate 5 stars due to the lack of salt. Immediately saw it not on the list and salt is necessary to enhance the flavor of any food or baked good. I added 1 tsp. sea salt and it was plenty. I did have to proof it much longer (more like 5 hrs) but was not surprised due to the fruit add-ins. yeast doughs always take longer to rise when they are there. Also had to add about 2 cups more flour to be able to work with it. I don't have a stand mixer so even doing it by hand, it turned out beautiful and just like store bought. I did also add a bit of lemon zest.
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Grandma Leach's Fruitcake

Reviewed: Dec. 18, 2012
this is fabulous! I knew I was going to like it for the fact that it was made with applesauce and oil. I am not a fan of clove so only added 1tsp but added some fresh grated nutmeg and allspice too. Used special dark choc. You don't taste the choc but it seems to enhance the flavor of the spices and fruit. I played around with the fruit and added some orange essence cranberries from trader Joe's, cran cherries,dates, and the candied fruit. I soaked them the night before in triple sec with a few cinnamon sticks and the zest of 1 orange. The result of the applesauce and oil is a moist moist cake without being heavy fruitcake. It's even better the next day. had to bake for about 1 hr and 15 min. made 1 bundt and 1 bread loaf. It is just so yummy. thank you so much.
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Pumpkin Pie Bars

Reviewed: Dec. 15, 2012
these were good, a synch to prepare, and present well. i used canned pumpkin and prepared according to the libby's recipe on the back of the can, adding 2 tsp of pumpkin pie spice and more cinnamon and fresh grated nutmeg to the filling. I didn't use the extra sugar in the topping, as cake mix is sweet enough; glad I didn't; these were plenty sweet. Did bake them for about 55 minutes and were done. Cut perfectly and didn't have the problem with consistency; they could be eaten by hand and snuck one while still warm. Maybe using the canned pumpkin instead of canned pie filling makes them more firm? nice snack dessert.
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Lebanese Fattoosh

Reviewed: Dec. 9, 2012
have never made my own fattoush and this was good but I think there must be a misprint. 1 TBSP of salt? seems like an awful lot. after 1 tsp, it was plenty. Used red onions for color. didn't have fresh mint but tons of dried so added two tbsp. to the dressing. Made an emulsion in the food processor with the mint, sumac, salt, oil and lemon juice. I like a burst of lemon flavor (as opposed to just acerbic) so did grate some fresh rind of the lemon too. a sprinkle of EVOO on the pita before popping into the oven. thanks for the recipe.
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