cook's profile


Christine
 
Home Town: Indianapolis, Indiana, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert
Hobbies: Scrapbooking, Photography, Reading Books
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Orange, Lemon, LIme, Grapefruit and Cranberries
About this Cook
It's taken me several decades to feel settled...both in a location and in my skin. After living in many (many) states, I've found that things are the same no matter where you go. People drive to work, eat out (bad food and good), feed their pets, wash their cars, do their laundry. They sit and listen to the rain on the roof. They cry and argue and laugh about silly things. Well, the lucky ones do. Everywhere families and friends get together at holidays and special times to celebrate and enjoy the company of others. People that care about each other are the glue that holds our lives together. People are more important than things. Thanks for listening.
My favorite things to cook
My opinion of life is that dinner is what you eat while you're waiting for dessert to show up. Of course, a good meal along the way doesn't hurt. I love yeast breads, love the feel of a good risen dough. I love the way the kitchen smells when cookies are baking, or chili simmering, or enchiladas are ready to pull from the oven. I'm still trying new things. I'm getting up the nerve to make Madeleines. And rolled fondant.
My favorite family cooking traditions
Cooking with family is way better than cooking alone. My brother and I have attempted and failed at making pasta (FYI- don't buy a hokey electric machine at the flea market with no directions and expect good results), I've made holiday meals and appetizers and salads and cookies and pies with my daughter...memories that will last forever.
My cooking triumphs
When I try a new recipe and it is fabulous the first time out, is a truly joyful thing. It's very hard for me to make a recipe and not tweak it at all. Recently, I made sugar cookies with a Royal Icing (corn syrup, no egg whites) and they were great! And a focaccia bread from this website turned out better than I could have expected. Looking for new horizons to explore now
My cooking tragedies
I once threw away a wedding cake the night before the wedding. It was a stupid octagon shape and when I iced it, it looked like a lumpy round cake. After that, I became braver. I mean, how can you worry about failure once you've tossed an entire wedding cake?
Recipe Reviews 16 reviews
Sourdough Bread III
Following the instructions, my dough was a little slack. I rounded it and set it on a pizza stone to rise and then bake. It baked quickly with a good crust and had lots of small holes. A yummy flavor, but next time I'll cut back on the sugar as it interfered with the sourdough flavor. But overall, very good and quick to make.

0 users found this review helpful
Reviewed On: Oct. 19, 2009
Molasses Bran Muffins
I made this recipe. Changes: 1 tsp baking powder and 1/2 tsp baking soda (according to other reviewers), changed milk to buttermilk, changed molasses to half molasses and half honey for a lighter flavor. I also changed the raisins to chopped dates and added a cup of chopped pecans. I used generic bran flakes cereal and crushed them in a ziploc baggie, then let the batter rest a few minutes to soggy up the cereal. These were so fabulous, I can't tell you. Delicious with peanut butter on them. With a small drizzle of honey on the split halves, they were reminiscent of baklava, chewy with nuts and good honey flavor. Weird but true. I baked them in Pam sprayed Pyrex custard cups and got 10 big muffins. They slid right out with a lovely color and an almost glazed crust due to the molasses and honey content.

1 user found this review helpful
Reviewed On: Sep. 22, 2009
Apricot and Peach Fried Pies
these were the closest to my Louisiana born Grandmother I've found. She didn't leave the recipe as she never measured. She stewed the dried peaches (use dried because fresh will have too much moisture), then added sugar and mashed them a bit. I used all peaches, no apricots. These are truly great, next day they're still great. Wish I'd made a hundred because people were fighting over them.

2 users found this review helpful
Reviewed On: Sep. 16, 2009
 
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