cook's profile


Stefani Buhajla
 
Living In: Fayetteville, Arkansas, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Mediterranean, Dessert, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Boating, Fishing, Photography, Genealogy, Painting/Drawing, Charity Work
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About this Cook
My favorite things to cook
Baked goods. My favorite things to bake are cookies and sweet breads. I don't get into cakes, they are too emotional lol
My favorite family cooking traditions
I grew up with a single dad who didn't get home until 6-7pm but he always ook the time to make dinner for his kids. That has meant so much to me over the years and my husband and I always take the time every night to cook a good meal for our kids. It gives us a chance to be together in the kitchen, share recipes, try new things, and enjoy each other without the rest of the chaos that will follow for the rest of the evening.
My cooking triumphs
Chocolate chip cookies. I tried for YEARS and always got flat hard cookies. After 10 years I finally found and modified a recipe that turns out perfect everytime!
My cooking tragedies
I made a breakfast casarole from a recipe one of the church ladies gave me one time... We fed it to the dog (shhh lol).
Recipe Reviews 13 reviews
Cream of Mushroom Soup I
I made this because I didn't want to use canned soup for my greenbean cassorole. It is FABULOUS! I did make a couple of changes just based on my experiences cooking: I used heavy cream instead of half & half Omitted the flour Omitted the sherry Pureed the mushroom mixture right in the pot with a stick mixer Added the butter, cream, and spices directly to that pot and simmered for 5 minutes. My greenbean cassorole will never be the same! THANK YOU!!!!!

0 users found this review helpful
Reviewed On: Nov. 25, 2009
Children's Gingerbread House
Only giving it four stars because the recipe for the royal icing doesn't work as is and had to add flour to the gingerbread. **Use 3 egg whites (not 2) to 5 cups of powdered sugar and also add 1/2 teaspoon cream of tartar. It will come out perfect for piping out of a bag and will dry hard as a rock. **I used honey in place of the molasses simply because I do not like molasses. **On advice of other reviews I also added a full 1 1/2 cups of flour. Gingerbread was exactly the perfect consistency for building. **For anyone who wants to use this for other projects, roll your dough to about the same height as a graham cracker. **Roll dough and score your shapes BEFORE you refridgerate. It is easier to work with while it is still room temp and you will only have to chill it for about 15-20 minutes.

5 users found this review helpful
Reviewed On: Dec. 16, 2008
Perfect Pumpkin Pie
Only 4 stars because I feel it is lacking some spices. I use this recipe and always incease the ginger to 1 teaspoon, add in 1/2 teaspoon of allsprice and 1/4 teaspoon of ground cloves. These changes make a world of difference. I throw all the ingredients into a stock pot and heat it over medium for about 5-10 minutes before pouring into the shells. This cuts baking time by about 15 minutes and saves your pie crust edges from getting burned!

4 users found this review helpful
Reviewed On: Nov. 26, 2008
 
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