cook's profile


Stephanie M.
 
Home Town: Sherbrooke, Quebec, Canada
Living In: Montreal, Quebec, Canada
Member Since: Mar. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Mediterranean, Dessert, Quick & Easy
Hobbies: Gardening, Music
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Raspberry and Almond Shortbread Thumbprints
Cream Puffs
Indonesian satay and The best thai peanut sauce
About this Cook
I am married and planning to have children. My husband and I love to try new things, check that, he likes to try it once I've tested it a few times. I am the baking queen, he is the sauce and the sandwich king.
My favorite things to cook
Call me basic, I love making cookies, simple, fun and quick! I also love making bread, no bread machines here!
My favorite family cooking traditions
I have inherited my grandmother's love for making bread and am now the designated bread maker of the family. Easter braids, Challa, Foccacia, and of course, Shredded wheat bread; my Great aunt Vera's recipe! That is the tradition I am keeping alive in my family.
My cooking triumphs
Greek Easter cookies: Koulouria. I actually impressed my in-laws (which are Greek of course) by making them even better than theirs!
My cooking tragedies
I can't recall one exactly, but I have had my share of dead yeast breads and under-baked cakes...
Recipe Reviews 59 reviews
Perfect Apple Pie
This really is the perfect apple pie. I made my crusts using the recipe on the shortening package and followed the pie filling recipe to a T. It was a total hit. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Sep. 28, 2009
Kabob Marinade
I have now made this recipe twice and it is terrific. First time I followed it exactly, except for the meat tenderizer. 2nd time I used 1/2 the amount of oil and it worked just as well. I always marinate my meat is a ziploc bag so I don't need as much marinade.

0 users found this review helpful
Reviewed On: Aug. 2, 2009
Blender Hollandaise Sauce
if the rating was based only on ease of preparation, this would definitely get 5 stars however as is, the final result not thick enough for our liking and we did not care for the dijon. I will absolutely try it again but without the dijon and find a way to get it thicker. I hate complicating this sauce since the beauty of it is that it doesn't have to be cooked but I think to get a thick sauce I'll have to cook it and add a bit of cornstarch or flour.

0 users found this review helpful
Reviewed On: Apr. 11, 2009
 
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Cooking Level: Intermediate
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