emb Profile - Allrecipes.com (10161228)


Home Town: Minnesota, USA
Living In: Minnesota, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Genealogy
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About this Cook
Now in my 60's, I enjoy being an old fashioned Grandmother who bakes.
My favorite things to cook
Bread baking! Whole grain breads, sourdough breads, baguettes, and, of course, pizza! I am always happy to share some "starter" and help a fledgling bread baker gain confidence.
My favorite family cooking traditions
Holiday baking and meal preparation together is wonderful. All three of my adult children are great cooks and we love making our traditional favorites or trying something new. Our outdoor wood-fired oven is used 2-3 times a week producing great breads, pizza and calzone.
My cooking triumphs
Any holiday meal in which the timing works well and all dishes are on the table at serving time is triumph enough!
My cooking tragedies
My early bread baking efforts produced a number of "door stops." Most bread "mistakes" are edible, even if it is just in the form of homemade croutons or bread crumbs. Occasionally, the wild birds get a treat! Don't worry.....learn from the mistake and try again!
Recipe Reviews 13 reviews
Apricot Brandy Pound Cake III
Excellent cake and indeed did freeze well as it spent 5 days well-wrapped in the freezer before being defrosted and decorated. I baked it as one layer in a Wilton "lamb" pan. It was somewhat heavy (unbleached all purpose flour) but moist and delicious. The recipe is versatile as well. Since I did not have apricot brandy on hand, I soaked a few dried apricots in rum then pureed them in my food processor. Worked beautifully! One guest asked for the recipe and I gave her a printed copy noting my ingredient adjustment. Nice Spring time flavors that really "hit the spot" for our Easter dinner.

0 users found this review helpful
Reviewed On: Apr. 6, 2015
Chocolate Zucchini Cake III
I did not use cinnamon but added a teaspoon of vanilla and a tablespoon of "instant espresso" coffee. Excellent use of zucchini that have grown beyond the tender stage. If you peel the zukes before grating, no one will know that their rich chocolate cake contains the "green alien life form" (as one family member has labeled this versatile vegetable.)

0 users found this review helpful
Reviewed On: Aug. 13, 2014
Braided Easter Egg Bread
Adding the yeast to a saucepan and heating it with the milk, butter and a cup of flour is bad advice for beginner bread bakers. The chance of killing the yeast is much too great. Don't really know what is accomplished by that first step. You could do the same thing by gently heating the milk in the microwave to 110 degrees or less, and proceeding with the dough making process. Scalding pasteurized milk is not always helpful or necessary. Depending on your oven, this bread should be baked to 200 degree internal temperature in 40 to 45 minutes. A digital thermometer is an excellent tool for the home baker to have.

5 users found this review helpful
Reviewed On: Apr. 15, 2014
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Cooking Level: Intermediate
About me: Now in my 60's, I enjoy being an old fashioned… MORE
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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