cook's profile


abbyf
 
Living In: Seattle, Washington, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy, Gourmet
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Mini Replica Wedding Cake
About this Cook
Mom of a wonderful 7 year old boy and 3 year old boy/girl twins!
My favorite things to cook
Everything! As long as I get to eat it.
My favorite family cooking traditions
I learned to cook from my Mother and Father. I am blessed to have two parents that are wonderful cooks. I get to bring that to the table with my three kids who already love to help out!
My cooking triumphs
Most recently I worked with rolled fondant! I am so proud! Check out my photos. It is a tiny replica wedding cake. I'll have pictures of the full sized one after May 13th, 2009.
My cooking tragedies
The first time I tried to make a country gravy with sausage I didn't understand the thickening properties of flour and upon cooling - it ended up like playdoh. Yuk!
Recipe Reviews 6 reviews
Chewy Oatmeal Cookies I
I made them with over a cup of raisins in place of the chocolate chips and walnuts. Very good. YOU MUST let them cool for 5 before you move them. I made these for a BBQ for my husband's work and I used a mini muffin tin to freeze a dozen uncooked and took them as a hostess gift. Also, I added some Saigon Cinnamon. They were excellent! Better than the mix you buy. FYI! It seems like a lot of salt, but it is needed. I skimped and baked a test cookie only to add more to the mix later.

0 users found this review helpful
Reviewed On: Apr. 3, 2009
Flat Dumplings
These dumplings were amazing and so low in fat! Instead of flat dumplings, I dropped them by very small spoonfuls into the pot bearing in mind that they are dense so keeping them small allows them to cook in the same timeframe.

0 users found this review helpful
Reviewed On: Jan. 10, 2009
Easy Salmon Cakes
Very tasty... Used crushed saltine crackers in place of bread crumbs. My advice: Use as much egg as you need to moisten them up and be gentle in turning them to avoid breakage.

3 users found this review helpful
Reviewed On: Jan. 4, 2006
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?