sarah Recipe Reviews (Pg. 1) - Allrecipes.com (18709779)

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Peanut Butter Bars I

Reviewed: Oct. 5, 2008
I decreased the butter to 1 1/2 sticks, and used 14 graham crackers, and milk chocolate chips. I used softened butter instead of melted. You really need to pulverize the graham crackers to a fine powder to get the texture of this recipe right (a food processor works great). I used a 7x11 pan so they'd be thicker. Taste just like Reese's except the filling is a little coarser. Keep these babies in the refrigerator or you'll have a soft, gooey mess on your hands!
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Oatmeal Peanut Butter Cookies III

Reviewed: Apr. 29, 2008
These were great. However, I modified them the second time I made them. They were a bit too greasy and crumbly and the filling was too thin and I so next time I will make these ingredient and measurement modifications: 4 tablespoons margarine, softened; 1 cup packed light brown sugar; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup peanut butter; ¼ milk; 1 egg; 1 teaspoon vanilla extract; 3 cups quick cooking oats (whir regular rolled oats in food processor if you don’t have quick cooking oats); ½ cup flour. 1 tablespoon butter, softened; 1 cup confectioners' sugar; 1/2 cup smooth peanut butter; and 2 ½ tablespoons milk. For a less crumbly, chewier cookie, I've replaced the butter with margarine and decreased the amount. I increased the brown sugar and omitted the white sugar. I also increased the amount of oats and omitted the baking powder. I used a melon baller to scoop batter onto baking sheet to create the perfect size cookie. :)
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Vanilla Wafer Crust

Reviewed: Jul. 29, 2009
Nice start to a good recipe. I used 40 cookies, 1/4 cup melted butter, and 1 1/2 tablespoons sugar. Combined everything in a food processor and pressed into a pie plate. Baked the crust at 350F for 9 minutes, let it cool stlightly and then filled it with my pie filling and baked the pie (I made Key Lime). Perfect!
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Caramel Pecan Pie

Reviewed: Nov. 24, 2008
I used this as a filling to mini pecan tartlets. I chopped my pecans into small pieces. I made a cream cheese/shortbread crust: beat 6 ounces softened cream cheese, 1 cup softened butter, 2 cups flour, 3 teaspoons sugar, and 1/4 teaspoon salt. Chill the dough for 30 minutes and then shape 1 tablespoon of dough into a ball, flatten and press into a mini muffin pan. (My muffin pan is silicone.) Fill the cups with 1 tablespoon of the caramel/pecan mixture. I had enough leftover filling to fill 6 more cups, so you may want to decrease it a bit. Bake at 325 for 40-45 minutes or until crust is very light brown. Makes 36 tartlets.
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Jalapeno Popper Wontons

Reviewed: Sep. 7, 2008
These were pretty good. They need a little help though. I used 3 fresh jalepenos and added 1/8 cup mozerella, 1/4 teaspoon onion powder, 1 teaspoon fresh minced garlic, and 1/8 teaspoon sugar. I served them with fresh salsa.
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Lacy Oatmeal Cookies

Reviewed: Aug. 20, 2008
These are great! Followed recipe as written except I didn't cream the sugar and butter...I combined the dry ingredients and then I added the wet ingredients and mixed everything together. And I used regular rolled oats instead of quick-cooking. I patted down the balls a bit with my fingers before baking them to ensure even baking. I baked them on ungreased silicon mats and they popped right off when I peeled the mat off the pan. They are very sweet - sort of like a very crunchy sugar cookie. Very tasty when sandwiched with whipped cream between two cookies!
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Best Fried Green Tomatoes

Reviewed: Oct. 13, 2008
I sliced the tomatoes 1/4 inch thick. I decreased the flour to 1/2 cup and mixed it with the cornmeal and bread crumbs (I used Panko). I also added to the flour: 1/8 teaspoon cayenne, 1/4 teaspoon garlic powder, and 1/2 teaspoon onion powder. I dipped the tomato in the flour mixture, then the egg mixture, and then the flour mixture again. There was only enough flour mixture for ONE tomato (6 slices) and way too much egg mixture left over. Next time I will double the flour mixture and half the egg mixture. A bit on the salty side...and I am a salt LOVER. Next time I will decrease the salt to one teaspoon. Otherwise, very crispy and tasty! I dipped mine in blue cheese dressing...YUM!
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Cream Cheese Blueberry Pie

Reviewed: Aug. 24, 2008
This is so good! I do recommend doubling the whipped cream filling and adding a little vanilla. DON'T miss the step of WHIPPING YOUR HEAVY CREAM before folding it into the cream cheese! Don't cook the blueberry mixture too long, otherwise it will be the consistency of jello when it cools completely and looks strange when you mix it up and spread it over the pie. You could top it off with a few fresh blueberries to make it look super nice!
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Spinach Brownies

Reviewed: Apr. 14, 2004
Very good flavor-WAY TOO MUCH BUTTER. I added a tablespoon of minced garlic and sauteed the onions. Next time I think that I'll omit the butter completely-enough oil comes from the cheese.
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Black Magic Cake

Reviewed: Oct. 30, 2010
This is a pretty good chocolate cake. It's moist and flavorful. Very similar to the "One Bowl Chocolate Cake III" on this site. I didn't have buttermilk so I soured regular milk by adding 1 tablespoon of white vinegar to the milk. I made this into a "candy barrel" cake for Halloween. I baked the cake in two 9-inch round pans for 35 minutes and cut off the tops to make them even. I put a very thin layer of frosting between the layers and then frosted the outside and top. I placed 22.5 (45 wafers) snack size Kit Kat bars around the outside and poured a 10.5 oz. bag of Reese's Pieces on top. I finished it off by tying a ribbon around the outside.
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Washington State Apple Pie

Reviewed: Sep. 21, 2008
This is good! I used 8 cups of granny smith apples. I also increased everything else slightly: used 5 tablespoons flour, 2 tablespoons lemon juice, an extra tablespoon of both sugars, an extra 1/2 teaspoon cinnamon, and measured the other spices according to the recipe except made them heaping spoonfuls. I cut the water to 1 1/2 tablespoons and DRAINED the extra juice from the apples after cooking them on the stovetop for 15-20 minutes. (I may add 2 tablespoons of cornstarch next time instead of draining the juice.) You want the apples to be tender after cooking them because they don't get much softer from baking them in the oven. I dotted the cooked apples with 1 tablespoon butter before putting top crust on. I used the French Pastry Pie Crust recipe from this site (used butter instead of shortening). Pre-bake the bottom crust for 10 minutes to avoid a soggy crust. I brushed the top of my pie with an egg wash (1 egg yolk + 1 tablespoon milk) to give it a nice golden shine.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Nov. 10, 2008
I added 1/4 cup of flour and lowered the oven temperature to 325F. I scooped the dough with my smallest cookie scoop and rolled them in my palms and flattened them slightly. I held the ball in a cupped palm and gently pressed the handle end of a large wooden spoon into the dough to create a round imprint. This method kept the dough from cracking. The balls were slightly bowl shaped on the bottoms when I placed them on the cookie sheet but they cooked down...without any cracks. I used a baby spoon to fill the indentation holes with blueberry, blackberry, and raspberry jellies. I put the first batch in the freezer for 15 minutes before baking and I alternated pans in the freezer and oven during cooking times. I baked them for 20 minutes. They need to brown SLIGHTLY, otherwise the dough will be raw under the jelly. After baking, I chipped off the crispy crumbles that formed around the cookies. I used 2 1/2 teaspoons milk in the icing to thin it to a drizzle consistancy. DO NOT ice these until they are completely cool or your icing will melt and won't look drizzled. Although, next time I'll probably skip the icing because it makes the cookies way too sweet. I'll also probably decrease the amount of almond extract in the cookies and omit it from the icing alltogether. Makes 30 beautiful and delicious cookies.
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Naan

Reviewed: Jun. 10, 2009
I added 2 teaspoons sugar to the water and yeast. I like mine really garlicky, so I added 1 tablespoon of fresh mined garlic. I didn't have bread flour so I used all-purpose flour and added 1/2 teaspoon of baking powder. I found 4 cups of flour was plenty. I also found the dough to be a little bland so I added 1 tablespoon of salt instead of the 2 teaspoons it called for. I made my dough balls about the size of 1 1/2 golf balls. I also discovered that I needed to roll them with a rolling pin to the thickness of a thick tortilla. They puffed up nicely with little brown spots and bubbles. I found that the longer the rolled out dough sits before grilling, the more bubbles puff up.
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Tater Taco Casserole

Reviewed: Aug. 25, 2008
This was pretty good. I used black beans and rice instead of ground beef because I'm a vegetarian. I spread a layer of sour cream, cheddar cheese, and black olives under the tator tots and served the finished casserole topped with salsa.
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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Dec. 23, 2010
I found that it was better to add the walnuts when the sugar begins to melt to a syrup rather than right away - that way there was no crystallization and the walnuts didn't burn.
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Egg Paint

Reviewed: Nov. 22, 2008
I used this to paint fall colors on sugar cookies that were in the shapes of leaves. I used Wilton icing colors (which is super concentrated food coloring). I'd say I used a hearty glob on a toothpick for each color (how's that for exact measurements). The colors were vibrant and shiny. Will definitely make again!!
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Royal Icing I

Reviewed: Aug. 30, 2008
This is a great recipe. I used 1/2 cup pasteurized egg whites from a carton. If your icing is too thin, it's not because you do not have enough powdered sugar, it's because you need to beat this type of icing for A LONG TIME. I beat mine for about 5-7 minutes on high to get to a "flooding" consistency and about 8-10 minutes for "outlining" consistency for decorating cookies. Just keep beating...it will thicken up. This is a meringue icing...JUST BEAT IT!! ;)
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Marshmallow Fondant

Reviewed: Aug. 5, 2009
Very good and very easy. I covered my cake with regular buttercream frosting (crumbs in the frosting are ok). I rolled out the fondant on a laminated pastry mat covered with a thin film of shortening. I flipped the mat over and positioned it on the cake, peeled off the fondant, smoothed it down, and trimmed off the excess with a spatula. To marble your fondant: divide your dough in half. Tint the dough balls with different colors of decorator gel (or keep one white). Roll them out into logs about 10 inches long and twist (or braid if you have 3 logs) them together. Knead them SLIGHTLY, trying not to overwork them as the color will become more uniform the more you mix it. Roll it out a bit and knead a little bit more and roll out to your desired diameter.
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Caramel Popcorn

Reviewed: Nov. 26, 2008
I had trouble with this recipe. The caramel always came out granulated and the taste wasn't quite right. I adjusted it and now it is PERFECT. I made the following modifications: 1/2 tsp. salt, 3/4 cup corn syrup, and 1 tsp. baking soda. The measurement for unpopped kernals equals 2 cups before popping. TIP: If you put the popped popcorn in a paper grocery bag and cut a small hole in one corner, you can shake out the unpopped kernals (because you definitely don't want "old maids" in your caramel corn). WARNING: You really need to use a large saucepan for the caramel mixture, because once you add the baking soda, the mixture foams up and increases volume considerably. That could be messy! I put the popped popcorn in a roasting pan and pour the caramel over top. Mix well with a spatula and bake at 200F for 1 hour without stirring. YUM!
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Knishes

Reviewed: Nov. 5, 2008
For the filling I used 7 potatoes, 2 medium onions, 4 tbs oil, 2 tsp salt, 1 tsp black pepper, 2 tsp sugar, 1 tsp minced garlic, and 2 eggs. For the dough I only used 4 cups of flour. I divided the dough into thirds and rolled it out with a rolling pin. I sliced the rolled 1/3 portions with a pizza cutter in half the long way. This resulted in 6 potato filled logs. I sliced the logs into 1 1/4 inch pieces with dental floss and brushed them with an egg wash (1 beaten egg yolk + 1 tbs milk). I baked them at 375F for 45 minutes. Makes 60 small knishes. I brought them to work and had one of the girls I work with (who is a self-proclaimed "expert knish eater") try one. She said the filling was right but the crust was wrong. She said it should be flaky, like a pie crust. Next time I'll use a pastry crust recipe for the dough. YUM!!
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