Athene Profile - Allrecipes.com (10056092)

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Athene


Athene
 
Home Town: Lakewood, Colorado, USA
Living In: Lakewood,, Colorado, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking
Hobbies: Knitting, Gardening, Reading Books, Music
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About this Cook
I'm a business owner from Denver area, who takes pleasure in midinght baking exploits. I've been cooking since I was little, but have just recently gotten comfortable enough to start playing around with recipes. One day I hope to be able to cook like my mom, to whom measurements are a little of this and a pinch of that, recipes are lose guidelines, most meals come out perfectly, and no meal is ever perfectly reproducable.
My favorite things to cook
bread, particularly potato rolls.
My favorite family cooking traditions
Mom's chicken enchiladas.
Recipe Reviews 16 reviews
Banana Crumb Muffins
I make these every time we have over-ripe bananas. They go like hotcakes in my house. everybody loves them.

1 user found this review helpful
Reviewed On: Jun. 25, 2010
Angel Food Cake III
Great angel food cake! I did this recipe to use up a large number of leftover egg whites, and I wasn't even expecting it to come out. It was very simple, and delicious to boot.

2 users found this review helpful
Reviewed On: Feb. 8, 2010
Rich and Simple French Onion Soup
So I have tried this soup as written, and again with a few changes. As written this is a very good side dish or appetizer. It is delicious, while leaving one room for the meal ahead. Personally, when I make French Onion Soup, it is the meal, so I've made some changes. I caramelize the onions, as it makes the soup richer. I also add 1/2 tsp Parsley to the soup. I toast some crouton-sized bread chunks in the oven while the soup is simmering. French bread works very well, but I prefer the Bread Machine Pumpernickel Bread recipe found on this site. When the soup is ready, I fill the bowls, add a few toasted bread pieces, crumble in some havarti, top with a full slice of havarti, and a bit of parmesan. I put it in the oven until the cheese melts, and then serve.

1 user found this review helpful
Reviewed On: Feb. 1, 2010
 
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Cooking Level: Intermediate
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