cook's profile


MEOWSIES29
 
Home Town: New York, New York, USA
Living In: Poughkeepsie, New York, USA
Member Since: Jan. 2003
Cooking Level: Expert
Cooking Interests: Slow Cooking, Dessert, Gourmet
Hobbies: Sewing, Gardening, Walking, Reading Books, Music
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Boniet
  • Boniet  
    By: The Iron Chef -- Suzi-Q
  • Kitchen Approved
  • This recipe has been rated 48 times with an average star rating of 4.5
About this Cook
I am a newlywed who is now also a new mother. Our baby came 7 weeks early & is gorgeous. We have been married for a year now and Ihave learned some new cooking techniques from my hubby who is also a great cook.
My favorite things to cook
chocolate pecan pie lasagne manicotti from scratch chicken asparagus
My favorite family cooking traditions
Christmas Brunch: hash brown casserole, mimosas, thick bacon, sausage, croissant french toast or cinnamon buns, coffee, tea....
My cooking triumphs
bechamel sauce perfectly the first time!
My cooking tragedies
oooohh...the time I added WAY TOO MUCH lemon juice to the white clam sauce...
Recipe Reviews 14 reviews
Ooey-Gooey Cinnamon Buns
these are better than the clone of a cinnabon - they're softer and squishier. They don't become rock hard after a day after baking. I love these and have gotten requests for the recipe. That to me says it all. I loved these and so did my family. I don't use the bread machine method, I use the kitchen aide mixer with the dough hook. No work!

2 users found this review helpful
Reviewed On: Apr. 2, 2008
Clone of a Cinnabon
Very very good. I made these Saturday night and baked them Sunday morning. I let them rise for an hour and then spread them & rolled them. They seemed small in the pan - there was at least an inch between rolls. By Sunday there was very little space between them, and they baked beautifully. There was too much frosting for me, but the frosting was great. I could see making these for a holiday morning...

3 users found this review helpful
Reviewed On: Mar. 10, 2008
Special Deviled Eggs
I'm an accomplished cook. Some would describe me as a gourmet cook. However, I don't eat eggs except sunny side up and eggs benedict (poached.) Hence, I don't cook hard boiled eggs. So I went exactly as the recipe stated. After the eggs cooled, I went to peel them and found I had a perfectly POACHED egg. So I boiled my eggs again for 6 minutes, hoping that would be sufficent. I have found that depending on how long the egg has been cooked, the yolk will pop right out. Or it will need to be scraped out. I have to admit, I find it amusing that I had a bit of a difficult time with this! Anyhow, I made the eggs, and within 20 minutes they were gone. I didn't try them, but I guess that if they were gone that quickly, they were a success!

1 user found this review helpful
Reviewed On: Jul. 25, 2007
 
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?