Omaha Mom Recipe Reviews (Pg. 1) - (18500801)

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The Best Rolled Sugar Cookies

Reviewed: Dec. 20, 2013
O.K., if you are looking for a easy roll-out sugar cookie, I can help you out. I had a "bake-off" between this recipe and another highly rated one, "Cut-out Cookies in a Flower Pot". This recipe is good, but not the best if you are looking for ease of roll-out. I have made "Best Rolled Sugar Cookies" several times and have found that it can be a little temperamental. It does require adding additional flour (I use confectioner's sugar) to get the dough to not be sticky. If you are a beginner, I would not recommend this dough. These cookies are on the "cakey" side and tend to spread quite a bit from the mold. I use tree and star-shaped cutters and have had the sides run past what you'd like (the shape is just recognizable). You may have trouble transferring the dough to baking sheet. BUT, they are delicious. Cut-out Cookies in a Flower Pot are easier to roll out, less caky after baked, and hold their shape better. I preferred the ease of use of the Cut-out Cookies in a Flower Pot. To make sure that there was not a taste difference, I did ask guests at my house to sample both and vote for their favorite. The results were 50/50! Bottom line is that both produce a delicious cookie. But for the ease of rolling and transferring shapes, and since it held the cut-out shape better, I would opt out of this one and use "Cut-out Cookies in a Flower Pot."
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5 users found this review helpful

Monkey Bread

Reviewed: Oct. 8, 2010
I come from the "making it from scratch is ALWAYS better" school of thought, but this recipe is proof that sometimes those shortcuts such as premade dough can produce equal results. Even if I have the extra time, I don't think I will change this one to homemade dough ever! The results were that good. I have made it twice.. once using the round fluted bundt pan, and the cooking time was perfect. The second time, it was for a class project, so I doubled it and put in a 9 x 13 pan. I also singed it and placed in a 8 x8 pan. Both pans required significantly more baking time. In fact, after 10 minutes of extra baking (covering with foil to prevent too much browning), it was still a little doughy in the middle. In desperation of getting it to school on time, I flipped it out of the pan onto the serving platter, put back in the oven at 425 for about 7 minutes, and VIOLA... a firm, sweet (almost crunchy) coating on top. Even better than the original! We added diced granny smith apples and they added a pleasing flavor to the mix. This one will go in my recipe "keeper" file for sure.
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0 users found this review helpful

Spicy Lamb Patties

Reviewed: Feb. 12, 2009
This has incredible flavor.. If you are looking for something to do with ground lamb, give this a shot. Just the right amount of heat.
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1 user found this review helpful

Strawberry Pretzel Salad

Reviewed: Apr. 10, 2007
I don't give out 5 stars easily, but this one really deserves it! What a perfect balance between the sweet and the salty. I was concerned that the strawberry flavor would be left behind after the pretzels and the creamy filling, but I was wrong. For those of you concerned about the amount of sugar in this recipe, (I will sometimes cut back), the flavors are balanced perfectly. Despite having some rich ingredients, this salad still tastes light, barely sweet, with just a wonderful combination of flavors. This is a terrific "multi-generational" side dish because the kids and the grandparents seem to love the jello aspect of it and I think those in between appreciate it for its delightful and surprisingly sophisticated flavor. Try this one AS IS.... it's perfect.
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7 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Apr. 10, 2007
We served this recipe as part of our Easter meal. It was delicious and the flavors of the salad dressing were interesting. One note of caution... the dressing is VERY sweet. Of course it needs a touch of this to balance the strawberries and spinach, but in my opinion it was overly sugary and masked some of the flavors of the salad. If you don't like super sweet dressings, I would suggest cutting back on the sugar. On the other hand, some people who normally would skip salads devoured this one. Go figure!
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3 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Mar. 22, 2007
I have been looking for a pancake recipe to please everyone in my family --not to thin, not too heavy, etc--and this one is it. These pancakes turn out so delicate and moist, they just melt in your mouth. Don't even think of serving these with anything but real maple syrup. The flavor combination is amazing. I have tried making it with milk that I soured with lemon juice (when buttermilk was not on hand) and it just did not work... the batter was too thin. I do add vanilla like others have done and also a bit of melted butter. You can't go wrong with this recipe!
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16 users found this review helpful

Dishpan Cookies II

Reviewed: Mar. 18, 2007
I usually don't take the time to give my rating, and I will tell you that I would rarely give 5 stars, but this one was such a hit with everyone who tried them that I had to come back and give credit where credit is due. I used half butter, half margarine to balance the taste and consistency I liked, and the end result was phenomenal! We served them at the end of a huge gathering at our house with people of all ages and they went quickly. The cornflakes, coconut, and oatmeal add such an interesting texture to this cookie. Your guests are left wondering what makes this cookie so different and special. A note for future bakers, this does make a HUGE batch. I've always been able to get it done in my kitchen aid mixer but had to move to a large bowl for the final steps. You'll never regret trying this recipe!
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2 users found this review helpful

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