cook's profile


Aunt Lynda
 
Home Town: Groton, Connecticut, USA
Living In: Albany, Oregon, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian
Hobbies: Photography
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About this Cook
I am a student at Oregon State University in the College of Business and I live at home with my family. Every Tuesday and at least one other day each week I cook if I am not busy due to school. One day I hope to open my own Bakery/Café.
My favorite things to cook
I love to bake, make candy for the holidays, Mexican, Italian, and cook my Dads favorate, Chinese.
My favorite family cooking traditions
Special/holiday dinners where everyone brings something, I usually bring dessert. During birthdays that would be my Aunts famous Chocolate Cake.
My cooking triumphs
The candy I give as gifts for Christmas.
My cooking tragedies
Blueberry muffins when I got to add the leveling agent and ended up with hockey pucks, my Dad still ate them. My first Cheesecake that I did not seal property to keep the water from getting into the spring form pan, cause it to taste rusty. When I had to rip hot Carmel off my hand the first and only time (so far) I attempted to make Carmel.
Recipe Reviews 2 reviews
Autumn Cheesecake
I made this cheesecake for Thanksgiving but thankfully I tried this out before I made it for my whole family. I took the advice of others by making twice the amount of filling, water bath, 70 minute cook time, and let it cool in the oven with the door open for 45 minutes to an hour. I also used a mandolin to slice the apples and then cut them into thin julienne slices. I chose this cutting technique because arranging the slice apples resulted in difficult cutting of small pieces (acceptable size for this rich cheesecake).

1 user found this review helpful
Reviewed On: Dec. 8, 2008
Hearty Jambalaya
My family loves this recipe, they are always thankful when I make this. The other night I did not have enough rice so I decided to try it with some pasta. I don't remember what the name of it was but it had very thin strands that where about 1 cm long each. I enjoyed it with pasta and would recommend that others try it for a change instead of the rice.

0 users found this review helpful
Reviewed On: Nov. 17, 2008
 
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