Holiday Baker Profile - Allrecipes.com (10115384)

Holiday Baker


Holiday Baker
 
Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music
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Blog...  5 posts
 
Oct. 18, 2013 10:38 pm 
Updated: Mar. 13, 2015 7:38 pm
I was recently given the opportunity to learn about cooking with sausage, in a variety of flavors such as mild, sweet, hot flavors, encased and ground. Cooking sausage products has been relatively foreign to me. If I did cook pork it was the rare occasion of bacon with breakfast, which… MORE
Bowties with Italian Sausage in a Basil Cream Sauce.
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Johnsonville One-Pan Italian.
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Easy Sausage Pizza by Johnsonville.
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Johnsonville Italian Sausage and Pepper Medley.
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From The Blog:  Blogs By: Holiday Baker
Linda (LMT) Personal Recipe - Chocolate or Vanilla Cut Out Cookies
  
Manella's Chocolate Chip Oatmeal Coconut Cookies
About this Cook
I have been a member with a profile since 2007, but was scoping the site many years before that printing recipes. It was a life saver in college and continues to be well used today, as my eating habits change. I graduated from the University of Michigan with a B.A. degree. I also received a certification in Culinary Arts & Baking and Pastry making, from a local community college, to fullfill a long lived interest.
My favorite things to cook
Overall, I just really enjoy trying new recipes. I have been interested in both healthier cooking and baking lately, testing blended smoothies, soups, healthier versions of site recipes, consuming more varieties of fresh produce, and baking with whole grains.
My favorite family cooking traditions
We had quite a few growing up. Too many to mention. Now, I enjoy finding new recipes, to make each year, to take to holiday parties. I have a few recipe boxes, one which is just for holidays, which keeps expanding. That is when I spend the time making a layered cake, cheesecake, cookies, or just a new fun holiday recipe sweet or savory. I save them during the year as I find them.
My cooking triumphs
As a child it was baking and decorating dozens of Christmas cookies, each year, at my grandmas. Currently, it is all my ever growing knowledge in cooking and baking and becoming an Allrecipes Allstar. Here is a video I was a part of, one year, for Kahlua and Allrecipes.com: http://allrecipes.com/video/4106/kahlua-coffee-break/detail.aspx
My cooking tragedies
I am sure we have all had a few, that's how we learn. My biggest kitchen dissasters were having a glass dish explode in the oven and using a broiler for the first time and catching the vegetables on fire. I have learned, don't ever leave the broiler when it's on.
Recipe Reviews 1773 reviews
Creamy Ham and Cheese Quiche
I thought this quiche was okay. I didn't get the creamy texture that others described. I would say it was more like a soft boiled egg texture. I have had better quiche, less time consuming, and less costly recipes. Also, the recipe should say use a deep dish or wide crust. I had a semi deep dish crust I made homemade. The filling still seemed to spill over some as it baked. I am glad I ended up placing the pie plate over a foiled lined rimmed baking sheet. I would have had one messy oven otherwise. Taste wise, it wasn't bad just a little oniony. Not a repeat dish, but nice to try something I hadn't eaten in years.

0 users found this review helpful
Reviewed On: Jul. 3, 2015
Chef John's Cheesy Crackers
I really liked the flavor of these. However, I am not sure why but my crackers turned out semi-soft and super chewy. I have made cheese crackers before and have not had that issue. I followed the recipe exactly only leaving out the cayenne. I liked that this did not make too much. I got about 45 crackers. I made some squares and some mini animals one. They did puff up quite a bit, but the kids ones I made did hold their shape and print which I liked. I cooked them until suggested, so not sure the issue with the texture.

0 users found this review helpful
Reviewed On: Jul. 1, 2015
Pie Crust IV
This pie crust is excellent. I have made a few pie crusts and never seem to be able to get that crisp flakiness, I so badly desired. If it is slightly crispy it will seem to not have much flavor. I finally figured out the right balance for my tastes. I used the above recipe and made it exactly as stated, only doing half butter (I used salted butter) and half plain shortening or (4 level tablespoons). Unfortunately, I get pie crust down and heard that trans-fat, which I assume may include vegetable shortening, would be banned soon for use and sale. Until then, this is my planned recipe and method for pie crusts. I used the butter for flavor and some softness. I used the shortening for the crispiness. I used the idea after trying a cookie that I used 1/2 of both, instead of all shortening, and it worked great in those too. When I added the water, I still had close to 1/4 cup left when the dough came together. This rolled very nicely after refrigerating over-night. My plan was to make a quiche, more likely, so I just par-baked the crust at 400 deg to finish baking later. Upon, using it in anther recipe I found that the crust got too browned tasting with a little over cooking. So, next time I will look for recipes that require only 45-50 minutes at most total bake time, or just bake lightly for cold pies, while keeping the edges well covered if possible. I still would like to try to use this crust for Thanksgiving or Christmas pies. ty

0 users found this review helpful
Reviewed On: Jul. 1, 2015
 
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