cook's profile


Kris
 
Home Town:
Living In: Auburn, Washington, USA
Member Since: Aug. 2000
Cooking Level: Intermediate
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About this Cook
I am a 40 something working mother of 2 fabulous teenage boys. My father-in-law, now unable to care for himself, lives with us. Of course there is my wonderful husband that I have been with since 1976. We pretty much have each other's likes and dis-likes down now. So, in a house of 5 I am the only female. Even the dog is male!! They are all hearty eaters and seem to enjoy my cooking.
My favorite things to cook
I love to bake. I enjoy making my tried and true favorites, but also like to try out new recipes.
My cooking triumphs
Gravy & sauces are a specialty for me (with 4 meat and potato eaters in the house developing this skill was a necessity). My biggest triumph came last year when Thanksgiving was held at my house for the fist time instead of Mom & Dad's. My mother's cooking is pretty hard to top. But everything come out wonderful (even the stuffing, which my Dad declared every bit as good as Mom's).
My cooking tragedies
I cannot roll out a pie crust to save my life. I stood at my Mother's side throughout my entire childhood and watched her roll out the most perfect crusts you ever saw. Every pie was delicious and absoluetly beautiful. With all those hours at her elbow you would think I would have picked up a trick or two... however, that is definately not the case. But I keep trying. That is the trick to becoming a good cook. Keep trying!!
Recipe Reviews 35 reviews
Cream Cheese Squares
I just love this recipe. I have made several times. I do add an egg to the cream cheese mixture. Sometimes I also add 1/2 tsp of rum extract to the cream cheese. I always add Apricot preserves (about 1 1/2 cups). Stir the preserves really well in a small bowl to make it easier to spread on top of the cream cheese mixture. I use just 1/4 cup (or even less) of butter for the top.

1 user found this review helpful
Reviewed On: Feb. 1, 2012
Lemon Chiffon Pudding
SHUT THE FRONT DOOR!! This is amazing. I baked in 5 individual custard cups sprayed with Pam. Sprinkled with course sugar. I then placed the filled cups in a water bath & baked for 28 or 30 minutes. Used Way more lemon than the recipe called for & also added some lemon zest. It is hard to belived that something that only took 10 minutes to get ready to go into the oven could be so awesome. It is like eating lemon pie. I will make this again & again. Am going to try with limes next time.

0 users found this review helpful
Reviewed On: Jan. 11, 2012
Honey Bun Cake I
Made this as a bundt cake. Put all the crumb mixture in the middle of the cake carefully spooning it on so that none of the mixture touched the edge of the pan. Baked for the same length of time as the original recipe. Followed another readers suggestion and poked holes in the cake while still in the pan & as soon as it came out of the oven. Spooned on abt 1/3 of the glaze & used the back of the spoon to work the glaze down into the wholes. Waited abt 15 min to invert the cake onto a plate & then spooned the rest of the glaze over the cake. Also, I put abt 1/4 tsp of malple extract flavoring in the glaze. This cake was very moist & was gobbled up at work.

2 users found this review helpful
Reviewed On: Sep. 5, 2011
 
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