Cynthia P. Profile - Allrecipes.com (10362664)

cook's profile

Cynthia P.


Cynthia P.
 
Home Town:
Living In: Carmel, Indiana, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Indian, Italian, Nouvelle, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies:
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  • Mango Gazpacho
  • Mango Gazpacho  
    By: USA WEEKEND columnist Pam Anderson
  • Kitchen Approved
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About this Cook
Working mom and wife with two small children; always on the go.
My favorite things to cook
I enjoyed cooking much more when I had time -- now quick and easy is the rule. I still enjoy baking -- it satisfies my sweet tooth and is fun to do with my kids.
My cooking tragedies
When I doubled a flambe recipe and almost caught my cabinets on fire -- trying to impress guests! Ugh!
Recipe Reviews 3 reviews
Pumpkin Cheesecake II
Wow! I made this without the pecans (I replaced with equivalent graham cracker crumbs). I also used light cream cheese and half and half instead of whipping cream. Simply unbelievable!

2 users found this review helpful
Reviewed On: Oct. 27, 2009
Special Cereal Bread
I made this with Total cereal and LOVED it! My husband and kids all agreed. I made the dough in the bread maker and baked it in the oven - just because I think the loaves come out nicer. This is likely to become my #1 bread recipe. All pantry items, super healthy, and SO good!

23 users found this review helpful
Reviewed On: Sep. 6, 2008
Kipfels
These are SO good but difficult to make. I've made two batches. As I made the first batch, I told myself I would never make these again (they are difficult and take lots of time and patience) Then I tasted them and knew I'd make them again! Rolling these takes some technique. I found that working with 1/4 of the dough at a time worked best. I cut the dough into 2-1/2 x 3" rectangles, spread the filling on the long side, rolled and shaped. This worked okay. I tried the "purse" technique that someone suggested and they just fell apart in the oven. I ate the ugly ones and sprinkled the rest with powdered sugar to cover the flaws. Also, I ended up having extra filling both times. I used the extra filling to make what I have coined as "Kipfel Bread" -- it's really, really good and I'll be posting it.

4 users found this review helpful
Reviewed On: Dec. 22, 2007
 
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