cook's profile


CHRISMAR1
 
Home Town: Lafayette, Indiana, USA
Living In: Camp Zama, Kanagawa, Japan
Member Since: Jul. 2004
Cooking Level: Not Rated
Cooking Interests: Baking, Asian, Mexican, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Music
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About this Cook
We move around a lot due to career, and I enjoy trying new cuisine and recipes wherever we are!
My favorite things to cook
1)Easy recipes with few steps!! 2)ANYTHING CHOCOLATE!!!!
My favorite family cooking traditions
Baking bread with my Mom and sister, now with my girls as well; beginning new cooking traditions with my daughters
My cooking triumphs
Birthday cakes I make for my children--whether they turn out perfect or not, the girls love them because they were made with love!
My cooking tragedies
The most memorable to me is the first time I ever cooked rice all by myself--I was 18 and staying in my Grandmother's home in Mexico. It was so dry, she had to feed it to the chickens! I'll never make dry rice again...
Recipe Reviews 7 reviews
Buckeyes I
These were good, but we did have some difficulties with the chocolate melting...first, after reading other reviews, we only used about 5 1/2 c. sugar. Then, when we were melting the chocolate (due to limited equipment size), we had to melt it in batches, and the first batch melted thick, but it worked. The 2nd batch would NOT melt thin enough! IT was this big glob! I tried honey (to prevent seizing), I tried water, then half & half (to thin it out)...it got thin enough (and it still hardened on the peanut butter), but it also got grainy and ugly...how can I prevent it from being so thick another time? Why did my first batch work and not my 2nd?

1 user found this review helpful
Reviewed On: Dec. 8, 2011
Basic Flaky Pie Crust
I don't really have anything to compare it to, but it turned out perfectly, so I'm giving it a 5!! I don't have shortening available in the country I live in, so --thanks for the tips to those who gave them--I used butter. I also used wax paper to roll the dough as someone suggested--that made it SO EASY!!! Thanks everyone, I'd been stressing about my pie crusts and because of this recipe, I didn't need to!!

1 user found this review helpful
Reviewed On: Nov. 27, 2008
Grandmother's Buttermilk Cornbread
Really great when you want an old fashioned, sweet cornbread! The first time I made it, I only put 1/2c. sugar in, thinking 2/3 was way too much, but my husband said "I like really sweet cornbread!", so the 2nd time, I put it all in, and it turned out perfectly! Thanks for a great cornbread! We use it for chilis, soups and even breakfast!

1 user found this review helpful
Reviewed On: Nov. 26, 2008
 
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