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Emily Rose
 
Home Town: Lawrence, Kansas, USA
Living In: Emporia, Kansas, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Boating, Biking, Music, Charity Work
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Jo's Rosemary Bread
Butter Flaky Pie Crust
Cinnamon Swirl Bread
Mushroom Rice
Mushroom Rice
About this Cook
I can't wait to have babies and cook for them!! Interests: Catholicism, my husband, family, and friends, babies, puppies, being pro-LIFE, margaritas with my girlfriends, knitting, country/bluegrass/honky tonk, Catholic saints, camping, boating with my dad, back scratches, my adorable Dachshund puppy, comfortable clothes, TjMaxX, rodeos, baking
My favorite things to cook
Bread.
My favorite family cooking traditions
Making a cake every year for my dog's birthday :0)
My cooking triumphs
1. My first pies, nectarine rhubarb 2. SHOCKING my family with my cooking abilities after getting married
My cooking tragedies
1. Cutting myself a LOT with our fabulous new knives 2. Burning my arm badly while making a pot roast (Pretty much all my cooking tragedies are injury-related...bummer.)
Recipe Reviews 15 reviews
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Cherry Pie IV
This was my first attempt at cherry pie. I used 5 cans tart pie cherries (well drained), which turned out to be just enough. The almond extract made ALL the difference in the filling (which is DELICIOUS)--don't skip it! The only problem I had with the filling was my cherries didn't hold together, but that's probably because I used canned ones that were already very mushy. If you're going to do a lattice crust, let the filling cool first! I didn't, and was left trying to weave melting, stretching strips of dough with very little success.

1 user found this review helpful
Reviewed On: Sep. 12, 2009
Bake Sale Lemon Bars
With corrections, this recipe is fantastic. Definitely the best lemon bars I've ever tasted, and my entire family agrees. I didn't have time to cool them all the way before serving, and they were even more amazing served a little warm! FYI: I doubled the crust, and used 1 cup lemon juice and 2 cups white sugar in the filling.

2 users found this review helpful
Reviewed On: Sep. 12, 2009
Irish Cream Truffle Fudge
Delicious!! This fudge got rave reviews from my entire family. It was a bit crumbly at first--I recommend letting it warm to room temperature before slicing. Consistency and flavor are even better today than they were 4 days ago. I highly recommend this recipe!

1 user found this review helpful
Reviewed On: Jan. 1, 2009
 
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