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	Featured Cook Cindy H. Cooking Level: Expert Home Town: Gaithersburg, Maryland, USA Living In: Pensacola, Florida, USA
About me: Married mom of three, wife, business owner, and college student. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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Bri

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Cincinnati, Ohio, USA

About me: As a graduate student, I've always turned to baking a soft, warm batch of cookies to cope with late study nights! I am a self-taught cook and baker, though my mother has always be…
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Bea

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Pensacola, Florida, USA

About me: I always find myself in the kitchen since I was 6 years old. I guess I loved to cook and didn't know then. I don't like people helping me in the kitchen. May be it's because if th…
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sunrun90

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

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Newest Reviews

Cranberry Orange Loaf

Reviewed on Dec. 5, 2009 by Cindy in Pensacola

Very nice loaf. I doubled the recipe and baked in 3 medium size loaf pans. Baked for 55 minutes and they turned out perfect. I did use 1/2 sugar & 1/2 Splenda, also 1/2 margarine and 1/2 applesauce. 1 12oz pkg of cranberries was 3 cups, so perfect for doubling the recipe. I just had to add that my husband said this is some of the best "bread/cake" he's ever eaten. I didn't even think he'd like it because it's a bit tart. Hip-Hip-Hooray!!

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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed on Dec. 4, 2009 by egghead96

First time making scones EVER and they turned out GREAT! I Brittish woman even asked ME for the recipe! Didn't have unsalted butter, so I used regular butter and ommited the salt. I also didn't use the egg was either.

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Homemade Cream-Style Soup Mix

Reviewed on Dec. 4, 2009 by Cindy in Pensacola

I really liked the idea of making a homemade version of the cream of __ soups. I've used this to just add into other soups or chowders and it's delicious as it thickens. Thank you for this recipe Miss DeAnn!

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