cook's profile


Duckball
 
Home Town: Edmonton, Alberta, Canada
Living In: Boise, Idaho, USA
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Dessert
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Reading Books, Music
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Megan and Sandy
Me and my Megs
About this Cook
I'm a married mother of one (who is currently six years old), and I'm always trying to keep all three of us fed and satisfied. It's a challenge, sometimes, but it keeps me on my toes... At least in the kitchen!
My favorite things to cook
I LOVE TO BAKE!! It's been my pleasure since I was a pre-teen, and I've been getting better... I hope.
My favorite family cooking traditions
Baking cookies with my father when I was a child. He still lives near Edmonton (as does the rest of my side of the family), but I'm hoping that maybe one day my daughter can bake with him as I did when I was her age. Too bad for that international border and 18-hour drive to get there...
My cooking triumphs
Hmm. I make a pretty good pie crust. Anything baked is likely to turn out well... I think making homemade pierogies without any assistance except a copy of 'The Ukranian Daughter's Cookbook' from Alberta. Pierogies are hard to find in Idaho, so making them from scratch became sort of a necessity... But they turned out pretty darned good!
My cooking tragedies
Anything meat. I'm not a big meat-eater, but my husband is. And I seem to make him so sad in that department... Then again, he likes his meat rare, while I want it so cooked you can't tell it was once alive!
Recipe Reviews 328 reviews
French Bread
Very good! I added a little olive oil as recommended and I skipped the glaze. I made a quick garlic spread out of pre-minced garlic and Country Crock and I used this for garlic toast on one loaf. Very good! Thanks for sharing, Janet!

0 users found this review helpful
Reviewed On: Nov. 16, 2009
Creamy Pumpkin Soup
I'm sure people who enjoy pumpkin soup would love this, but we had never had it. I made it because my daughter heard about pumpkin soup at school and decided we needed to give it a try. It was weird and not great... I tried saving the huge pot of soup by adding brown sugar and additional spices as recommended; unfortunately, while they improved the soup, it was still unappetizing. But I don't regret trying! Now I know that we'll keep pumpkin in our pies and cookies. :) Thanks for sharing, Emmi!

0 users found this review helpful
Reviewed On: Nov. 16, 2009
Pumpkin Cheesecake Bars
I've made these twice in the past month. The first time, I crushed a box of gingersnaps and added some melted butter to make the crust. The second time, I followed the directions and used a pound cake mix. I much prefer it with the gingersnap crust. The pound cake became a rock in the pan; a tasty rock, yes, but still a rock. The gingersnap crust gave it that little something extra to make it extraordinary. Three stars with the pound cake, five stars with the cookies. Thanks for sharing, Angie!

1 user found this review helpful
Reviewed On: Nov. 12, 2009
 
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