cook's profile


Miss Powers
 
Living In: Los Angeles, California, USA
Member Since: Aug. 2007
Cooking Level: Expert
Recipe Box 0 recipes
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About this Cook
I'm an LA-based music photographer with a soft spot for the kitchen. I've been cooking since I was a wee tot; it's a great way to be creative without being completely self-indulgent.
My favorite things to cook
Sinful foods for people with dietary restrictions; vegan, vegetarian, sugar-free, gluten-free, wheat-free, low-calorie... stuff like that. Hey, just because we're healthy doesn't mean we don't have tastebuds.
My favorite family cooking traditions
Apple pie in the fall/winter. Mmph.
My cooking triumphs
Vegetarian Chick'n' salad. I don't even give out the recipe for that one. I know, I know! But can't a girl have just one secret?
My cooking tragedies
I once made a bayard (vegetarian free-for-all casserole) with some rice that had gotten a little burnt... since it was the last of the rice and I couldn't make more, I thought for sure that if I scraped the blackened parts out, no one would notice. It was like eating something off the bottom of a fireplace.
Recipe Reviews 3 reviews
Extreme Banana Nut Bread 'EBNB'
Oh me, oh my!!! In the name of watching my girlish figure, I substituted Splenda for the sugar, Smart Balance Light for the butter, and Egg Beaters for the eggs ... and I STILL can't stay away from it! Best of all, it's only 90 calories a serving with these alterations.

73 users found this review helpful
Reviewed On: Sep. 12, 2007
Brazilian Lemonade
I'm actually surprised I can type right now, after the alteration I made to this recipe. Instead of 3 cups water, I used 1 cup rum, 1 cup coconut water, and 1 cup water. Yowza! Lip-smackin, buzzed-before-you-know-it goodness. Saúde!

30 users found this review helpful
Reviewed On: Aug. 31, 2007
Shaker Lemon Pie
My mother has this recipe in a huge, weathered leatherbound cookbook that's been in our family for generations. She once served it at a dinner party she hosted; a week later she received a package in the mail, containing a solid silver pie server, and a note which read: "For the best lemon pie I've ever had!" It was from a guest whom she barely knew. Our version is a little different; it uses three lemons which must be peeled and the whites removed. It is slightly more laborious, but it doesn't have to sit overnight; one can simply mix the ingredients and pop it in the oven!

6 users found this review helpful
Reviewed On: Aug. 26, 2007
 
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