Laura M. Profile - Allrecipes.com (10197729)

cook's profile

Laura M.


Laura M.
 
Home Town: Jamestown, Kentucky, USA
Living In: Chicago, Illinois, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music
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  • Type
  • Overall Rating
  • Member Rating
Black Forest Cake
Cannoli Cake Roll w/ ricotta filling
Lemon Meringue Pie
About this Cook
When I call myself an "expert" cook, I really mean an expert baker. My huband is the gourmet chef in the family, and I'm the one who whips together delicious desserts to fatten us all up. My baked goods are becoming legendary in my circle, and now I'm always the one they ask to bring the dessert for family functions and work events. I do attempt to do most of my baking when I know a lot of people will be around to eat it -- otherwise I'll eat the whole thing!
My favorite things to cook
Cake would be number one, followed by pies. I love to decorate cakes and experiment with frostings and fillings. I also love making meringues for cream pies, and pretty lattice crusts for fruit pies. I do bake lots of other things as well, such as cobblers, puddings, and bascially anything containing sugar! I'm not a big fan of baking cookies though -- they are delicious, but so tedious. I dream of having a double oven. Then I would bake cookies all the time!
My favorite family cooking traditions
I'm a Southern girl, so no meal was complete without dessert growing up. Yes, that made me a chubby kid, but it also instilled my love for baking. My mother and grandmother had me at the stove from when I was very little, so I grew up comfortable with a mixer and a wooden spoon.
My cooking triumphs
I had never made a jelly roll cake, and I tried the Cannoli Cake Roll recipe from this site for my husband's birthday. It turned out absolutely perfect and my husband said it was one of the most delicious cake he'd ever eaten. I loved it too, and I don't even like pistachios in sweets (this cake had a lot of them). It was that point that made me realize I hadn't met a baked good I couldn't master. Now I'm just looking for more challenging recipes!
My cooking tragedies
When we first moved to our house, I couldn't get the hang of our new oven. I made quite a few dry cakes, hard cookies and overly-browned pie crusts before I finally figured out how to judge the heat on the darn thing! It basically cooks everything almost twice as fast as any receipe suggests, but now I have a feel for it and always get it right. I still make sure to test things often, just to be on the safe side!
Recipe Reviews 10 reviews
Banana Pudding with Meringue
Helpful hint: Although it will seem like the recipe doesn't yield enough filling to coat the bananas and wafers, it's actually the perfect amount. Because the filling is warm when you pour it over the wafers/bananas and then it's further heated in the oven, if you double the filling it will be TOO MUCH hot liquid and your wafers and bananas will melt into a mush (I learned the hard way). As the recipe stands, the bananas still have some bite. Hope this helps! Thanks, Laura M.

57 users found this review helpful
Reviewed On: Aug. 13, 2008
Chess Pie
This is a very good Chess pie recipe, but I did modify it to resemble the pies of my youth. I have never heard of using evaporated milk, so I substituted buttermilk instead, and I also used 1 C white sugar, 1 C brown sugar to cut down on the sweetness. I did follow the advice of some of the other reviewers to guarantee my pie filling set up nicely. I heated the oven to 450 F and once I put the pie in, immediately lowered it to 350 F. I ended up cooking mine for 50 minutes and left the pie in the oven the entire time it was cooling down. Afterwards, I put it in the fridge for 15 minutes, and it turned out the perfect consistency. Since this pie has to cook for so long, I would recommend putting tinfoil over the exposed crust, unless you like the edges browned. My husband prefers browned crust, so I just brush mine with half-and-half before cooking and leave them uncovered.

87 users found this review helpful
Reviewed On: Nov. 20, 2007
Mom's Pie Crust
Perfect. Buttery and delicious. Makes any pie from fruit to cream even better.

2 users found this review helpful
Reviewed On: Nov. 20, 2007
 
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