Cooking with Kel Recipe Reviews (Pg. 1) - Allrecipes.com (18272515)

Butter Rich Spritz Butter Cookies

Reviewed: May 29, 2012

These always are delicious and they're extremely easy to use with a cookie press. I've made them numerous times now and I have never had a problem from the first pressing to the last, as with other recipes that soften way too much with time. They come out crispy on the bottom but have a light, airy texture. My husband's grandmother always made cookies like these but would never give me the recipe. Well, ha! I found it!

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Eclair Cake with Chocolate Ganache

Reviewed: Mar. 1, 2012

This cake is amazing. It's one of the first desserts I've made that was completely finished by my family. It is even better the next day, so I would recommend making it the day before you plan on serving it so that the flavors really meld. The ganache should be properly chilled in order to get the eclair texture. I used semi-sweet chocolate chips and the ganache tasted great. Please don't substitute anything else for this crust, either. The pastry shell stays firm enough to support the filling without getting soft or soggy. I have tried other eclair cake recipes that call for graham cracker crumbs in layers and they do not have the delicious and realistic eclair taste that this recipe has.

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6 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Dec. 8, 2011

This recipe is even better than those recipes made with milk. I used boullion mixed with hot water. Adding hot water to the flour mixture makes it thicken much faster, too. The chicken broth adds an extra oomph that I never realized was missing from using milk.

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1 user found this review helpful

Parmesan Baked Potatoes

Reviewed: May 5, 2011

These were delicious. I used the cheese in the green can and I think they were very tasty. I used 3 russets, cut into rounds, and kept the butter and cheese the same amount. I will definitely make these again.

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2 users found this review helpful

Creme Brulee Cheesecake Bars

Reviewed: Mar. 27, 2011

These are very good. I debated whether or not to use the cookie crust and I'm glad I did. I think it's a very nice compliment to the cheesecake filling. Keep in mind that these are cheesecake bars, so the creme brulee taste is mixed with cheesecake. Simply delicious. If you crush some toffee bits until they are almost a powery consistency, when you add it to the hot pan the toffee will "melt" into the cheesecake layer and it will produce something very similiar to a torched creme brulee topping.

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5 users found this review helpful

Apple Crisp III

Reviewed: Nov. 23, 2010

This is absolutely delicious! I made it exactly as written, but I baked it at 375 degrees for 30 minutes. Don't be put off by the liquid which remains at the bottom of the pan after it's cooked--it makes it juicier than apple pie with a similiar taste. Four cups of apples was four large MacIntosh apples, btw.

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4 users found this review helpful

Sweet Dinner Rolls

Reviewed: Oct. 20, 2010

These were great, but you probably already knew that based on all of the great reviews! They reminded me of the rolls you get at Texas Roadhouse. After the first raise, I just pulled the dough into a long rope then cut into 8 pieces. Then I placed them on the cookie sheet and let them rise as is. I also brushed them with melted butter right out of the oven and it gave them a nice color and flavor. I split the recipe in half and made cinnamon rolls with the other half since there's only three of us. It was a heavy carb night, but they were worth it!

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Herbed New Potatoes

Reviewed: Jul. 24, 2010

Very good! I will definitely be making these again. I didn't have fresh dill, so I used dried. I used about 1/2 tsp and I thought it was a bit too much, so next time I'll try 1/4 tsp. If you don't have red potatoes, you could just peel some russett or yellow potatoes and boil them until tender, but firm. Then add butter mixture to them. They turn creamy and taste similiar to the inside of a dressed baked potato.

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1 user found this review helpful

Savory Herb Rice

Reviewed: Jul. 13, 2010

Pretty good, but I don't think I'd make it again. It tasted a little too much like boxed stuffing.

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1 user found this review helpful

Southern Style Banana Split Cake

Reviewed: Jun. 23, 2010

This was terrific and even better the next day. I added some defrosted frozen sliced strawberries and chocolate shavings on top, just to replicate the taste of a real banana split. The advice to freeze the graham cracker crust before trying to spread out the cream cheese mixture was very helpful. I will be making this again especially since it comes together so easy and it's no bake! Thanks for a great recipe.

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1 user found this review helpful

Old-Fashioned Strawberry Shortcake

Reviewed: May 18, 2010

This is an EXCELLENT shortcake recipe. It was exactly the recipe I was looking for because it's not very sweet, but it's not a tasteless biscuit either. Mine came out moist and fluffy, but it's important to only mix until moist when adding the egg and cream. (Although I used 2% milk since I didn't have any cream.) Also, here's an idea: instead of cutting it in two and putting strawberries in the middle, just cut off the top crust slightly. It exposes the soft inside. Then when you put the strawberries on top, the shortcake soaks up the strawberry juice. Make sure you let the strawberries and sugar sit out for a while to bring out the natural juices of the strawberries. I think it's also good to mix fresh with a little bit of smashed (previously frozen) strawberries. Delicious! Thanks so much for this recipe.

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7 users found this review helpful

Mushroom Rice

Reviewed: Mar. 23, 2010

Great recipe! I actually didn't have mushrooms the first time I made these, but it still was very tasty. It's a great way to jazz up plain white rice to go with basic meals.

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Irish Cream Bundt Cake

Reviewed: Mar. 23, 2010

The cake itself was very moist, but I wasn't a fan of this recipe. I guess I was expecting (and hoping) that the Irish Cream would be the dominant flavor, but it just wasn't. I think the cake itself was great, though, and I would make it again, but maybe use milk instead of the Irish Cream and then a citrus glaze.

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1 user found this review helpful

The Best Lemon Bars

Reviewed: Mar. 23, 2010

I LOVE these and I'm making my second batch of the week! I have made these using a 9x13 pan and then an 8x11 pan, as someone else suggested. The 9x13 was just right. Be careful not to overbake, though; 20 minutes is perfect.

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3 users found this review helpful

Pie Crust IV

Reviewed: Feb. 25, 2010

Wonderful crust! Easy to work with and has a delicious taste. I mixed my dough together then threw it in the refrigerator for 30 minutes to allow it to cool. It makes it easier to roll out and keeps it from shrinking when you're trying to make it into a pie shape. This will be my usual pie recipe from now on. Oh, and in case it wasn't clear for you either (maybe it's just me) this makes dough for 1 pie, but not a double crust. If you need a top for apple pie, etc., make a double batch.

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32 users found this review helpful

Apple Crumb Pie

Reviewed: Feb. 25, 2010

The crumb topping was very good, but I'm a fan of a more basic apple-tasting pie. I think next time I will cut down on the cinnamon (I had already eliminated the nutmeg) to let the apple flavor shine. The texture was wonderful and the crumb topping made the pie really unique.

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1 user found this review helpful

Rosemary Biscuits

Reviewed: Feb. 19, 2010

These were excellent! I did use regular Bisquick, cream cheese, and milk because I didn't have the low-fat varieties. I didn't use all 1/2 cup milk, as the dough was pulling away from the side of the bowl without all of it. I don't think you need to knead it (haha) 10 times or whatever is called for since doing so usually makes for a tough biscuit. I didn't knead the dough at all. Also, pay attention to the 6-inch-square size. It's a lot smaller than you might imagine. I actually marked mine out on my cutting board, but if I hadn't I would have undoubtedly made the square bigger than 6-inch square. Also, 2 tsps of fresh rosemary equals 1 tsp dried rosemary, although if you're a lover of rosemary, I think you could safely add more. I will add more next time I make these and I WILL be making these again. ***UPDATE: I have also made these as drop biscuits without the cream cheese. Mix 2 1/4 cups baking mix with about 2/3 cups milk then add 2 tsps (or more, depending on your preference) fresh rosemary. Don't knead the dough. (That's my favorite part since I don't like to knead biscuits since it often makes them hard.) Drop onto ungreased cookie sheet and bake 8-10 minutes at 450 degrees. Fresh rosemary adds a softer flavor which I prefer, but both fresh and dried are very good.

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20 users found this review helpful

Best Ever Banana Bread

Reviewed: Oct. 24, 2009

Excellent! Very moist and delicious. I used two bananas since I'm not sure how much a cup would actually be. This will be my go-to recipe for banana bread from now on.

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Lemon Cream Cupcakes

Reviewed: Jul. 20, 2009

I would give the cake itself 5 stars, but the icing was really sweet and overpowering. Even with just a little bit on it seems like too much for me. The good news is that the cupcakes are delicious even without any icing.

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Banana Cake II

Reviewed: May 15, 2009

This cake was wonderful! It's very moist and was a breeze to make. It has a great texture that's nothing like bread. I would recommend not using an extremely sweet icing because the taste of the cake is so good and the sweet will mask it too much. I'll be making this again for sure.

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