She bakes a lot Profile - (10151592)

cook's profile

She bakes a lot

She bakes a lot
Home Town:
Living In: Germantown, Maryland, USA
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Southern, Dessert
Hobbies: Gardening, Walking, Reading Books, Charity Work
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About this Cook
Cooking is about food, friends and family. Gathering to share a meal, laugh and exchange stories about every day life, and not so everyday adventures, is what memories are all about. To share a meal... - Such a seemingly small thing, but a very important one, that bonds friends forever, and the moments that our children will remember for a lifetime, and will talk about long after we are gone. How do you want to be remembered?
My favorite things to cook
My favorite family cooking traditions
My cooking triumphs
To copy recipes
My cooking tragedies
In 1981, After making 1,000 spanish meat pies for a Catered party, I separated them by wax paper, and then refrigerated them, they stuck and I couldn't get them off the paper to bake. UGH!!! Freezing them slightly, prevailed! - A lot of sweating before the party when there is a problem right? -Good thing I kept my cool!
Recipe Reviews 11 reviews
Chantal's New York Cheesecake
The only thing I would add is the grated zest of 1/4 - 1/2 of a fresh lemon-the lemon zest is an essential flavor in authentic New York cheesecake. It does not make the cake taste like lemon it just adds a deeper component to the flavor.

6 users found this review helpful
Reviewed On: Jan. 1, 2015
Cranberry Pumpkin Muffins
Absolutely perfect recipe! No changes necessarynl, but if you do not have butter, you can also use 1/2 cup of vegetable oil or even olive oil can be used as a replacement, and it's a little more heart healthy. With all the spices, you will never taste the olive oil at all!

2 users found this review helpful
Reviewed On: Nov. 10, 2014
Irresistible Whole Wheat Challah
This recipe is fantastic! 5 stars however many bakers may find that they need to add a little more flour because the dough is too sticky. My recommendation is to only add 1 tablespoon at a time until the dough is very tacky but not sticking to your hands. The flour takes time to absorb all the water and the dough will become less sticky after the last rise. You do not want to add too much flour. Dry dough = dry bread. I let my dough rise a total of 3 times for lighter loaf. After kneeding, let the dough rise for 20 minutes Punch down. Let rise for 60 min (2nd rise) Punch down. Shape into a braid. Let rise 45-60 minutes (3rd rise) Then bake in a preheated 350 degree oven for 30 minutes as the recipe directions specify turning the pan once too ensure even browning. I highly recommend the most fantastic Challah Braiding tutorial from utube user from "Titli Nihaan, The Bread Kitchen" It's the best braiding video that I have found yet! I'll add it below. It's very easy to follow and shows you how to braid with multiple strands. it has examples of 3, 4, 5, 6, 7, 8 or 9 strand braids. Amazing! You can stop and start the video at your will, and rewind again and again until you master the art good luck! https// V=RP6j7esQyjk

3 users found this review helpful
Reviewed On: Nov. 6, 2014

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