Kelley Recipe Reviews (Pg. 1) - (18471452)

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Wheat Crackers

Reviewed: Mar. 6, 2011
What a great base recipe! A batch just came out of the oven, and I could barely allow them the time to cool before I tried one! They are yummy, but I feel that the oil is a little over-powering... could be because I used EVOO, but will probably cut down a bit on that next time - maybe down to 1/4c. They reminded me a bit of a fried tortilla... which might be why it tasted so yummy, lol! Overall though, it was quick to put together and easy to handle. I threw some pumpkin, sunflower, sesame, and flax seeds into the mix as well, along with 1 T. of sugar, just for good measure! I can imagine that the possibilities for this one could be endless!
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Foolproof Chocolate Fudge

Reviewed: May 28, 2008
SUPER easy and SUPER yummy! And sooooo many variations are possible! This has been my stand-by for quite a few years now, and I rarely ever make it the same way. I live in a different country, so I don't have all of the wonderful options in flavored chocolate chips -- I only have dark chocolate and white chocolate available. That has forced me to become creative though, and with great results. Everyone ALWAYS asks me about my fudge, and comments on how great it is -- they're so surprised when I tell them how easy it is! I've done everything from your standard Chocolate Walnut, to Rum Raisin, Coffee & Hazlenut, Orange Cream, and even a Layered Peppermint fudge (with a festive mint green layer sandwiched in the middle), amongst many others. You can add various nuts, candy flavorings, liqueurs, dried fruits, zest, etc. to come up with your own, fantastic flavors. Have fun and enjoy! :o)
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Kelly's Butterscotch Pudding

Reviewed: May 28, 2008
I was really looking forward to tasting the result of this recipe, because I live in a foreign country and butterscotch flavored anything cannot be found here. Unfortunately, I found the flavor very mild, with more of just a "sweet" taste than anything else. Mid-way through cooking, however, I tasted the milk/sugar mixture, just before putting in the egg, and before adding the vanilla. I actually thought that it tasted more like butterscotch at that point, than at the end. I think I will try this again, but I will make some changes. I will either increase the amount of brown sugar used in the recipe, or I will try using dark brown sugar instead of the light brown sugar that I used. Also, I think I will omit the vanilla.
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51 users found this review helpful

Mulberry Pie

Reviewed: May 27, 2007
I just made this pie and served it to my husband and parents-in-law, and they loved it (and my mother-in-law is not one to dish out the praises when it comes to other people's cooking)! So, it was a big hit! I did use some of the comments made by other users. My mulberries were very juicy, so I added extra flour, and I also added a dash of cinnamon, nutmeg, clove, and allspice as suggested by Pixilix. I also reduced the amount of sugar to 2/3 cup, however I think I would prefer it just a little bit sweeter, so will up the amount to 3/4 cup of sugar next time. I also used a tart pastry crust using flour, butter and egg yolk, which came out just wonderfully -- tasty and flaky, and beautifully golden brown -- and brushed the top of the crust with milk and sprinkled it with raw cane sugar. Tasty and pretty! I will definitely be making this pie again! :o)
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