AngS Profile - Allrecipes.com (10272110)

cook's profile

AngS


AngS
 
Home Town: San Diego, California, USA
Living In: New York, New York, USA
Member Since: Nov. 2007
Cooking Level: Beginning
Cooking Interests: Baking, Mexican, Indian, Middle Eastern, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Photography, Wine Tasting
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Mrs. Sigg's Snickerdoodles
About this Cook
I want to be a great cook - I really do. But, I find that I am much more successful when it comes to baking. I am a midnight baker - I guess that's when I find my baking mojo ;) My husband LOVES to cook... I LOVE to bake. I guess it works that way. That being said - I would love to learn and perfect some really great entrées one day.
My favorite things to cook
Yeah...not really.
My favorite family cooking traditions
Baking with my mom as a kid. All four of us kids in the kitchen; covered in flour and sugar. We had this great cookbook that was no-bake cookies and desserts. That was really fun.
My cooking tragedies
Most anything I try to cook lately. But, the Easy Bacon and Cheese Quiche from this site that I made about a month ago was a hit with my husband. Hmmm... I should try that again soon.
Recipe Reviews 6 reviews
Basil Cream Sauce
Awesome - the only way to go with Pesto. the cream really makes it. I've used raw almonds in place of pine nuts and it turned out wonderfully.

0 users found this review helpful
Reviewed On: Jul. 1, 2012
Ninety Minute Cinnamon Rolls
Wonderful recipe - went together easily. I used 2/3 whole wheat flour and 1/3 AP flour. I also added chopped almonds to the raisin/sugar mix. Turned out beautifully. We flipped it to serve so all the goey goodness was on top of the rolls.

3 users found this review helpful
Reviewed On: Apr. 20, 2012
Pizza Dough II
Great pizza dough. I did as some of the reviewers and baked the crust at 350 for 10 minutes to give it some crisp before applying the toppings. It was awesome. Also, for the last three or four minutes in the oven with the toppings, I pulled out the cookie sheet it was on and let it crisp up a bit on the bottom. A pizza stone would be great too, but I improvised and it was awesome.

1 user found this review helpful
Reviewed On: Mar. 25, 2012
 
Published Recipes
 
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