KelliCooks Recipe Reviews (Pg. 1) - Allrecipes.com (1874623)

Brown Sugar Brownies

Reviewed: Nov. 19, 2011

I doubled the recipe, omitting salt altogether. Iam trying to use only what I had in my pantry, so it was 1/2 part whole wheat flour, 1/2 part white flour, I used powdered eggs and water as appropriate for reconstituting, doubled the vanilla extract and baked in an 11x7 " pan. I used the 1/2 cup of walnuts I had on hand. I drizzled with a little bit of leftover homemade chocolate frosting, and these were quite the hit. Yummy and quick to make too.

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2 users found this review helpful

Oatmeal Chocolate Chip Pie

Reviewed: Jan. 16, 2011

I revised the recipe - because as it is you very well may not be successful. I changed the flour to 1/2 cup down from 1 cup. Decrease the white sugar by half down to 1/3 cup and add 2/3 cup of brown sugar. Increases flavor and gooeyness. Increased butter by 1/4 cup up to a 3/4 cup. Keeps the pie moist. 1/4 tsp. of vanilla is absurd, I put in 1 Tablespoon. To keep the oatmeal as a texture, increased the oats to 3/4 cup of long cooking rolled oats (up 1/4 cup from recipe). If using quick oats, leave it at 1/2 cup (slime factor). Since I was rewriting the whole recipe, I used an entire cup (up 1/3 cup) of chocolate chips. I baked it at 325* for 45 minutes, where it was still a bit wet in the middle, but the edges were firm and browning. 25 minutes is just a sloppy raw egg filled mess. You want to cook it long enough to get mostly done, but not hard like a crispy cookie. Chilling firms the filling to be similar to a firm pecan pie. Then I cooled it for cutting purposes, and it held its shape, tasted great, and had some fiber in it. I used white whole wheat flour - so it had both oat and wheat whole grain along with that yummy chocolate chip oatmeal cookie flavor. It was a smash hit with my family of 8.

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6 users found this review helpful

Sugar Cookie Glaze

Reviewed: Dec. 11, 2010

I made this for Christmas cookie decorating with a table full of children. We dipped the cookies in white and let them all dry for an hour. Then I filled separate Wilton's squeeze bottles of colored glaze and let the children decorate. After those dried (an hour), we wrote on the cookies with Wilton's edible markers. The cookies were sold to raise $$$ for Habitate for Humanity. They were very cute, especially since they were made by kids 10-13 (and mom and dad. This glaze is practical!!

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Black Bean Hummus

Reviewed: Apr. 24, 2010

I substituted peanut butter (yes, you read that right) for the tahini, because that's what I had in my cupboard, and it was so good my 5 children ate it all up in one afternoon. The texture was good, the flavor was excellent. The PB is not discernible, and for me, going to the effort of driving an hour to purchase tahini defeats the whole purpose of making such a delicious dish with most ingredients available at all times in my refrigerator and pantry. We toasted tortilla triangles and cut pitas into wedges and broiled them crips. DELISH. Thank you!!

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11 users found this review helpful

Saltine Toffee Cookies

Reviewed: Mar. 16, 2010

I made these with a tray of graham crackers too. Very good that way, with a bit more carmelly flavor than with saltines. I also used milk chocolate chips because that's what we prefer, and slivered almonds. A lovely variation.

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Chocolate Chip Cookie Pie

Reviewed: Nov. 24, 2009

I reduced the real butter to 1/2 cup as others had suggested, used 1 T of vanilla extract, and baked two of these delicious pies for our Thanksgiving feast this year. I've only sampled the batter so far - but I predict it's a great addition to our pie tray this year.

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Kangaroo Burgers

Reviewed: Sep. 22, 2009

I made these with venison (deer meat) and the family liked them cooked on the bbq outside. I left out the caraway seed because I cannot stomach it.

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6 users found this review helpful

Cornell Chicken Marinade

Reviewed: May 25, 2009

When this recipe was invented in the 1950s by Professor Baker at Cornell University, only larger broiler chickens and stewing hens were sold. This bbq sauce was invented to be used for bbqing smaller fryer size birds (2-3 lbs) like we mostly use now. As a result this recipe is best used on chicken quarters, which is the leg and thigh portion, or a wing/breast combo. If you use it on boneless skinless breasts only you must be aware that there isn't quite enough mass to handle the heady aromatic marinade if you let it marinate for hours. Just a brief marinate time will do for boneless skinless chicken breasts. The effect will be luscious, moist and succulent, not over seasoned. It's almost an Italian flavor, but subtle when used as a marinade for half chickens. Hopefully this will clear up some misconceptions that are causing some cooks' concerns. And remember don't cook the chicken over too high of a heat - medium coals is better. Traditionally served with a baked ora buttered boiled salt potato (just boiled in extra salty water like the salt miners did), coleslaw, and a roll. That's UPstate NY's traditional bbq.

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9 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 20, 2009

Yes, reduce the salt. But even with 100% whole wheat flour, and an additional tsp. of baking powder, per cup of flour, these were perfect pancakes. I added 1T of brown sugar as well, which goes nicely with whole grains. My little children adored this, and my husband had seconds. PERFECT.

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 19, 2007

Awesome recipe, but you knew that. I used Venison sausage which is very lean, and I've also substituted various dried fruits for the dried cranberries. Craisins are just a brand of dried cranberry by the way. You can also dice dried apricots or peaches, use golden raisins, dice some prunes or dried plums, or even some dehydrated mango. It all tasted delicious. We use this stuffing recipe as a side dish throughout the year because it's so delicious to my children, 10 years old and under, as well as the inlaws, the husband, and Me! There you go, you can also use game sausage, besides the pork and turkey sausage options.

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4 users found this review helpful

Pimento Cheese Spread

Reviewed: Jul. 1, 2003

The onion amt. is in error. Either the writer used a sweet vidalia onion (my guess) or they lost their tongue in the war. Use 2T or less grated raw onion or you suffer onion overkill. Traditionally in the south this is made with Velveeta cheese which is why folks my not find it tasting like mom made. It makes the recipe taste sweeter.

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22 users found this review helpful

Strawberries and Cream Cake

Reviewed: Apr. 16, 2003

The cake is beautiful, moist, and delicious. The cream cheese frosting is used only for piping (perhaps with a star tip) around the top of the cake, outlining a pool for the whipped cream. My suggestion is to halve the recipe for cream cheese frosting if you don't want lots of leftover frosting. It's a beautiful cake and if you're traveling with it, easy to take the plain layers with you, then add the berries and the whipped cream and assemble it when you arrive. Frosting comes in decorator tubes now so you could purchase that, attach a decorator tip, and then make the well for the whipped cream. Voila', easy and impressive cake!

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76 users found this review helpful