GingerbreadMommy Profile - (10335483)

cook's profile


Home Town: Calgary, Alberta, Canada
Living In: Lausanne, Geneve, Switzerland
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Walking, Photography, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Calamari
  • Calamari  
    By: bluebayou
  • Kitchen Approved
Basic Irish Stew! Delish with lots of gravy!
Cheesecake is not cheesecake without the proper sauce
About this Cook
My cooking triumphs
I love cooking for special occasions ( ex. birthdays and Christmas) the best and I pull out all the stops with favorite recipes that are soon becoming a family tradition. We love having a special home decorated birthday cake for the kids. We did a 3D Winnie-the-Pooh cake once in traditional colors (daughter) and once in a Batman costume (son). I supposed you can call that a cooking triumph. My husband and niece slaved over decorating the bear. They even did a test run the first time before finally making a second cake for the actual birthday. That makes THREE 3D CAKES in all! The results were amazing and I can picture it still! We have two more sons that are each owed a 3D Pooh cake, I haven't forgotten. (We ran out of steam near the end).
My cooking tragedies
I've been experimenting and teaching myself how to cook since I was 10. When I was in jr. high school, I remember trying to make bread. One of the ingredients was "milk, scalded". I thought scalded meant "burnt" as that is the common definition! So, I put the milk on the stove and diligently tried to burn it. It was a sticky, stinky, horrible mess. I continued with the recipe using the burnt quagmire and my bread didn't really turn out well. I still don't know why! :D (It was years later that I learned as an adult that "scalded" in cooking means just until the milk starts to bubble on the edges.)
Recipe Reviews 34 reviews
Apple Crisp II
Mix the sugar mixture with the apples (and do not just sprinkle on top). Leave out the water. Double the topping. Half on the bottom and half on top. Add nutmeg.

1 user found this review helpful
Reviewed On: Jan. 18, 2015
Bacon Wrapped Smokies
Good. Be generous with brown sugar. Possible to freeze ahead of time.

5 users found this review helpful
Reviewed On: Dec. 31, 2013
Marinated Scallops Wrapped in Bacon
Make sure to put brown sugar on each. Otherwise, the maple syrup did not really come out and they were on the bland side.

0 users found this review helpful
Reviewed On: Dec. 31, 2013

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