POOKIETHEBEAR Recipe Reviews (Pg. 1) - Allrecipes.com (1850458)

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Lady Locks

Reviewed: Oct. 11, 2000
I made half the dough recipe and ended up with 5 dozen cookies! Good thing I made a whole batch of the filling. These cookies are easy to make and wonderfully delicious. They are just a bit time consuming. I used foil covered round colthesd pins that I rubbed a little shortening on. Cut the strips with a pizza cutter to make things go quicker. Make sure you mix the cottage cheese and the sugar/butter for a good bit to blend everything and break up the cheese curds. This will help with the 'cottage cheese after taste'. When cooking the flour and milk to a paste, make sure it is VERY THICK and refrigeratre it for several hours or else the filling will be too runny. Depending on the humidity and the thickness of the paste you may need to add more powdered sugar to make a stiffer filling.
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9 users found this review helpful

Cinnamon Cookies II

Reviewed: Nov. 24, 2001
This is a great recipe! I get 7 dozen cookies using a 100 scoop. If you work too slowly, the dough will start to dry up. These cookes spread out flat while cooking so give them room. Hint: Spray your measuring spoons (for the molasses) with vegie cooking spray and the molasses will not stick in them.
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27 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Nov. 24, 2001
Wow these cookies are something. Right out of the oven they are fantastic, but as they cool the carmel rehardens making them a bit difficult to chew through. I added 1/2 cup more flour, 1/4 cup more cocoa, 1/2 teaspoon salt, and omitted the walnuts all together. They were easy to make. They were messy rolling up the candy inside them. I used rollos and resins (24 of each). Very brownie like. I baked them for 9 minutes on parchemnt paper lined cookie sheets. I pulled the paper right onto the cooling rack after about 3 minutes cooling in the pan. None of mine broke or oozed. Good cookies.
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0 users found this review helpful

Tasty Buns

Reviewed: Jan. 14, 2002
Wow, I have tried countless bread/bun recipes to no avail, but this one came out perfect! Thansk you so much for posting this wonderful recipe. I made as directed, and got 12 HUGE buns out of it. They were very very light. Next time I will knead in a little more flour. Very easy to make and quick beyond compare.
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12 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 17, 2002
This is a great recipe. I added a 1/4 cup more flour because I know snickerdoodles can be very sticky. I used a small ice cream type scoop (size 100, the size is on the scrapper bar inside the well of the scoop) and got about 68 cookies. I baked them at 375 for 8 minutes. Use parchment paper on your cookie sheets and just slide the parchemnt and all off the sheets to the cooling rack. Another hint is to scoop out all the balls first then roll them in the sugar/cinnamon. One way to keep them from making a mess of your hands is to wet your hande first. The dough will not stick to your palms as you roll them. These do flatten out but are definately a great cookie.
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216 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: Mar. 20, 2004
I have always loved creamed chicken over waffles or toast. A major comfort food from my childhood. I made this with fresh chicken (about 4 breast ppeices cut into bite sized chunks), sauted in butter with salt and pepper. I made the recipe, adding a bit of onion powder, and a bag of frozen thawed mixed veggies (peas, carrots, corn, and green beans). I also left out the almonds. I subsituted whole milk for the cream. It did not thicken up like I wanted to I added about 1/4 cup of flour dissolved in hot water. I served this over toast for myself and my son and over mashed potatoes for my hubby. The adults loved it but our son wasn't thrilled with it. It is a bit peppery but tastes just fine with the bland toast/mashed potatoes. There are lots of leftovers that I will turn into a sheaper's pie type grattan for another day.
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2 users found this review helpful

Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Dec. 7, 2005
These are fantastic! They work up great, will be a bit sticky but that is ok. Refrigerate them overnight then roll out on a lightly floured surface. They hold their shape great and are so tastey. I do add about a 1/4 cup more sugar to them. The frosting is great as well.
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 7, 2005
These are very similar to Delilah's Frosted Cut-Out Sugar Cookies. Great recipe. I add 1/4c more sugar. They hold their shape well while cooking and are tender but not fragile when cooled.
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1 user found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Dec. 7, 2005
These are great as the recipe states. No modifications needed. Big fluffy buscuits. Didn't last long in my house!
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1 user found this review helpful

Easy Sugar Cookies

Reviewed: Dec. 15, 2005
These are a great simple cookie. I added 1/2 teaspoon of salt, used real butter and added 1/4 c sugar. I rolled thm into balls and flattened slightly and sprinkled with colored sugars. I baked them only 8 minutes and let them cool on the pan for 2 minutes befor moving to a rack. These are yummy crispy outside tender inside wonderful cookies. Thanks for sharing.
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3 users found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 17, 2005
I made these outright not just put the ingredients in a jar. These are really good cookies! I used slated pecans and salted butter so I omitted the salt. They flatten out while baking so give them room. I got 3dz cookies. They stay very pale and pretty. The crandberry give the cookie a nice tangy surprise. Very good.
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0 users found this review helpful

Fortune Cookies I

Reviewed: Feb. 13, 2006
This is a great recipe, thanks for sharing! Here are a few tips... I made the recipe as stated but added 2Tablespoons of melted butter. The batter thickens as it sets but that is ok. I made a template by cutting a 3" diameter circle from a peice of plastic (like a butter bowl lid). They key to these turning out correctly is 1- the whiping of the egg, and 2- keeping them thin. I used parchment paper on my cookie sheets and did not grease it. Make sure you whip the egg ad vanilla until it is very frothly but not stiff peaks. Using an offset icing spatula really helped in spreading the batter in the template circle and getting it smooth and thin. I baked about 5 minutes then pulled them out (I was able to do 3 per sheet), using a heavy duty hot glove and a long icing spatula I managed to fold the cookie with the spatula, touch with gloved hand and pick it up and bend over a coffee cup rim. The regular standard mufin pan helped keep their shape until they cooled. I made 3 batches, the first turned out great, the second turned out chewy - then I figured out it was the whipping of the egg that I did not get stiff enough so I tried it again and it worked out great. Hopefully the kids and the teacher will enjoy these as much as I did making them.
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7 users found this review helpful

Turducken

Reviewed: Nov. 28, 2006
Used 4# chicken 6# duck 24# turkey. Remove lot of the chicken skin duck fat/skin. Leave the wings &legs bones in the turkey for show. Made 3 diff stuffings POTATO STUFFING(boiled mashed taters~5#-1 stick butter-6 eggs-6-8 stalks celary chopped-1-1.5 bags of bread cubes-S&P) BREAD STUFFING(1 lg can broth-1 med onion chopped-7 stalks celary chopped-poultry seasoning- boil -pour over 2 loaves torn up bread-S&P) RICE STUFFING(2 boxes U Ben's Wild and Long Grain Rice-4.5 C Broth-Shredded carrots-Chopped celary-small onion chopped-poultry seasoning to taste-2 small pkgs of dried cranberries). Work on lg cookie sheet-Start with S&P both sides each bird -turkey put small amt layer potato on the turkey. duck and place on turkey. add sm amt rice on duck. Put chicken on duck & add sm amt bread. Fold each bird up around & someone tress up bird w/ cooking twine. put the roaster over the bird and flip everything over birdzilla is now breast side up in roaster. Roast covered @ 325F ~5-6 hrs (or til internal temp of chicken stuffing is 165F) place 4 metal skewers into center of chicken help conduct heat. Make sure you check bird every hrs or so & remove excess liquid in pan or it will boil/fry. Take foil off pan to brown the bird &replace if needed to finish cooking. Ours took 5 hrs and was completely cook. We did not baste it &it came out very juicy and moist. Let the bird sit at room temp for an hour. Tasted fantastic & even the left over white meat was moist and delicious days later.
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72 users found this review helpful

Double Tomato Bruschetta

Reviewed: Nov. 28, 2006
Made this as is except only used 2 cloves garlic. This was still too much garlic. Overall taste was very good. I would make this again, except use less garlic.
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1 user found this review helpful

Easy Tuna Casserole

Reviewed: Apr. 2, 2007
I made this for a lenten Friday dinner. To make it truely meat free, I used 1 can cream of onion soup, and 1 can cream of celary soup. I used 1 pouch (6oz) of tuna packed in water. I dumped it into a bowl and patted it dry with paper towels. I also added a can of drained peas and carrots. I did not have french fried onions for on top. I baked in a sprayed 7x11 glass dish. It turned out very good. I used 2C uncooked rotennie (springs) pasta that I parboiled for about 5 minutes. The left overs are not 'fishy'.
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2 users found this review helpful

Cream Wafers

Reviewed: Oct. 4, 2007
These are great little cookies. I omit the raw egg in the filling. They are light and buttery. They are a bit time consuming and the ingredients can be expensive but they are great.
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1 user found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Mar. 25, 2008
I am not a raisin fan so I nibbled around the raisins to taste these. They are very good with lots of falvor. Easy to make, too. My boys loved them.
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Husband's Delight

Reviewed: Apr. 8, 2008
I tweaked this a bit, using 1# of lean ground beef, added finely chopped onion, bell pepper, added stewed tomatoes, and a can of diced tomatoes, adding salt, pepper, chili powder (will use taco seasoning next time). I par boiled the bag of egg noodles and drained mixed the sour cream (16 oz) and about 5 oz of cream cheese. I stirred everything together and dumped into a sprayed casserol dish, topped with 2c mexican shredded cheese and baked 30 min. It was a great hit with the family, DH continued picking at it before I could get it put away, and he scarffed the rest down 2 days later (unusual for him). The sour/cream cheeses mixture gives it a tany in the first bite but it definately grows on you and is a great dish! Next time I will add taco seasoning, and more chili powder. May try making it with left over rotersire chicken. Great dish thanks for sharing. I will be adding this to my normal rotation.
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Talerine

Reviewed: Apr. 8, 2008
I did a combination of this and the "Husband's delight" dish also posted here. I added 16 oz of sour cream, and about 5 oz of cream cheese, 1 can of diced tomaotes. I also added bell pepper, minced garlic, and chili powder. I boiled the noodles separately and then mixed everything together and poured into a casserol dish and baked for 30 min. I will use taco seasoning next time. I may also try this with left over chicken one night. The family loved it and scarfed up the left overs right quick. Thahks for sharing.
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2 users found this review helpful

German Pancake

Reviewed: Apr. 15, 2009
This is very good as is. I have made it several times since finding it. I do now add 1/4 cup of sugar to it for a bit of sweetness.
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1 user found this review helpful

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