DueDonne Profile - Allrecipes.com (1008872)

cook's profile


Home Town: Mississauga, Ontario, Canada
Living In:
Member Since: Dec. 2000
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I enjoy baking. It relaxes me. I can bake almost anything, but I stay away from a lot of cream or candy based desserts. The sugar and fat are simply not worth the taste.
My favorite things to cook
Weight Watchers recipes are great, flavourful and lightened up. I've made over a 100 banana breads and from at least over a dozen recipes.
My favorite family cooking traditions
Pastas, Italian desserts and BBQ
My cooking triumphs
My ethnic themed meals: Italian, Mexican, Chinese, Thai, Greek and Middle Eastern.
My cooking tragedies
experiments with Light baking. two inch cakes that were suppose to be 7, Muffins that were hard as rocks and cookies that a Dog wouldn't eat.
Recipe Reviews 5 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
Very Good Chewy Chocolate Chip Cookies! I talked my son out of buying the name brand "chewy chocolate cookies" in the store and promised to make him some. These were excellent cookies, but not the same as the chewy ones he wanted (which are likely full of chemicals!!) I made smaller cookies, spaced them about 1 1/2 apart and that was sufficient. About a TBSP full of dough per cookie. The only reason I didn't give it 5 stars was that I thought 2 cups of choco-chips was a little too much for that amount of dough, it was hard to get enough dough to hold together the cookie with all those chipits spilling out....by my goodness was a tastey dough to snack on!!! Yummy.

1 user found this review helpful
Reviewed On: Jun. 20, 2008
Pizzelles II
Very good recipe. I found them a little too crispie to roll for cannoli-style pizzelle though. The aroma while cooking is better than any air-freshner I could ever have in my house!! Yummy.

1 user found this review helpful
Reviewed On: Oct. 15, 2007
Grandma's Lemon Meringue Pie
This one works really well. Remember to "seal the crust" as the recipe suggest, it helps keep the meringue in place after its cooked. I added the meringue on top of a hot lemon filling, I think it helps seal up the bottom of the merigue nicely. I cooked it at 325 F for 20 minutes to get a nice golden meringue with browned peaks. PLEASE- remember to keep the pie out of the fridge to prevent weeping and condensation droplets on the meringue.

6 users found this review helpful
Reviewed On: Jun. 1, 2007

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