Ann Kotelman

German Apple Cake II
Rating: Unrated
Ann Kotelman's rating

Great cake and easy to make with ingredients most have on hand. It is moist and nice for a fall or German themed party Here are a couple tips: Use Granny smith apples-many reviewers said it was a little sweet so this tart apple does the trick. It definately need the full baking time or a couple minutes more. I also might pulse the apples in the food processor next time so they blend into the batter more. I would use just 4 medium apples-don`t worry about measuring out 4 cups. I little freshly grated nutmeg is a nice addition as well.

Libby's® Sour Cream Pumpkin Bundt Cake
Rating: Unrated
Ann Kotelman's rating

Could have been a little moister. Maybe watch the baking time and start checking at 45 minutes. I mixed some apple cider with the powdered sugar for the glaze. Cream cheese frosting works also.

Baked Potato Skins
Rating: Unrated
Ann Kotelman's rating

Made these on St Patricks Day before I served the Corned beef. Crispy, flavorful and delicious. Potato skins are a little out of favor lately. If we all start making these, they will make a comeback!

Shortcut Carrot Cake
Rating: Unrated
Ann Kotelman's rating

Great, quick carrot cake! I added some raisins and a handlful of shredded coconut. I also opted for the traditional cream cheese frosting because many have said that is what makes carrot cake. You cannot tell this was not made from scratch. I have cupcakes out of this too and piped the frosting and they were pretty as well as delish.

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Brown Rice and Black Bean Casserole
Rating: Unrated
Ann Kotelman's rating

Nice, healthy recipe. I added a can of mild Rotel tomatoes with green Chilles and some fresh diced jalepenos to the sauteed veggies. I also seasoned the chicken breast with southwest seasoning before I baked it. Also, used a Mexican 4 cheese blend instead of Swiss. It just seemed like a better choice. My casserole had a nice spicy kick. Easy to make and not fussy.

Megan's Granola
Rating: Unrated
Ann Kotelman's rating

This granola is fantastic! It is on the sweet side so some may want to cut back a little on some of the sweet ingredients. I am making it this year instead of CHrstmas cookies as a healthier alternative.

Simple Scones
Rating: Unrated
Ann Kotelman's rating

This was my first attempt at making scones. What a great recipe! I think the technique of grating the frozen butter is a foolproof. Made these for company and they were gone in 2 seconds.

Simply the Easiest Beef Brisket
Rating: Unrated
Ann Kotelman's rating

Simple and tasty. I also cut the brown sugar to 1/2 cup as many reviews suggested. I added a little garlic powder when salt and peppering the roast. Just slice thinly against the grain and serve with the sauce. My side dishes were corn souffle and cheesy scalloped potatoes.

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Old-Fashioned Carrot Cake
Rating: Unrated
Ann Kotelman's rating

Great recipe...baking time was accurate and the flavor was great. I added a handful of golden raisins and some allspice and freshly ground nutmeg. Also a little lemon juice is a great secret ingredient in the cream cheese frosting. Very moist and perfect balance of spices. This what carrot cake is meant to be!

Seven Layer Tex Mex Dip
Rating: Unrated
Ann Kotelman's rating

This the best 7 layer taco dip recipe I have found. addidtion of the taco seasoning mix to the sour cream/mayo mixture really makes it. I would also recommend that you make homemade guacamole as well.

Chef John's Peach Cobbler
Rating: Unrated
Ann Kotelman's rating

I made this and was somewhat concerned it would be a failure because of all the neagative reviews and time/temp modifications suggested. Do not increase the temp or cooking time it was perfect as written. I turned the temp to 375 as suggested and the cobbler was browing was too fast. 350 is perfect. I used Vietnamese cinnamom instead of 5 spice powder and added a couple teaspoons of lemon juice to the peaches to keep the color bright and add freshness. As suggested, I did not add all the syrup to the the baking dish (discarded about 1/2 a cup). I wonder if some did not use self-rising flour. That is key. I used the recipe from this site for SR flour. Turned out perfect-golden brown, buttery and not too sweet. Served it warm with vanilla ice cream.