musicaldragon Profile - (10396286)

cook's profile


Home Town: Fremont, California, USA
Living In: Beaverton, Oregon, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Dessert
Hobbies: Needlepoint, Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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About this Cook
I like food. What more can I say?
My favorite things to cook
Cookies, pies, cakes. If it's a dessert, I'm interested :).
My favorite family cooking traditions
I don't know if this is a tradition, but we have this thing about not measuring ingredients. We just throw stuff in when we do our own recipes or are making something up. The results are usually good and never quite tastes the same twice.
My cooking triumphs
Converted a raspberry almond chocolate cake into a vegan recipe and it turned out tasting better than the original. Also make a mean apple pie, though I wouldn't recommend eating it if you are watching your fat and sugar intake ;). Make a pretty good tomato beef over garlic mashed potatoes.
My cooking tragedies
Attempted to convert a peanut butter chocolate cupcake into a vegan recipe and it turned out just wrong. Also baked my apple pie without tasting the apples first one time and it turned into a sour "Warhead" pie.
Recipe Reviews 30 reviews
Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad
Very good recipe! Only changes made were I replaced the walnuts with toffee covered peanuts (couldn't find honey roasted in bulk) and couldn't find cranberry vinaigrette, so got Girard's raspberry vinaigrette instead. Toffee peanuts made it a little sweet, so will probably go with unsalted roasted next time. Thanks! :)

3 users found this review helpful
Reviewed On: Jul. 12, 2011
Curried Hummus
Good recipe, just made a few tweaks. I didn't bother rinsing the beans, just used the can and top to drain and reserved fluid. Didn't have curry, so used 4 tsps of cumin. Only had a little over 4 tbsps of fresh lemon juice to use, but I think 6 tbsp might have been a bit much. Only needed 1/4 cup reserved fluid from cans to make a nice consistency. Added a bit of salt, cayenne and freshly ground pepper. Delicious!!

7 users found this review helpful
Reviewed On: Jun. 1, 2011
Honey Of An Oatmeal Bread
Too bad we can't do half stars, because I would give this recipe 4 1/2. This is because I did make some changes. I proofed one packet of Hodgson Mill Active Dry Yeast in 1/4 cup water with 1/4 tsp of natural sugar (per instructions) for about 5-10 minutes. I warmed up the remaining 3/4 water to add later to the recipe. I put everything, with the exception of starting out with 1 1/2 flour, in the food processor and mixed thoroughly. Then I added another whole cup of flour gradually and pulsing it til it was mixed. That brings the total flour tally to 2 1/2 cups. I also put 1 tbsp of vital wheat gluten per 1 cup of unbleached flour. Then I kneaded the dough for about 8-10 minutes of a floured surface, adding a little more flour each time it got sticky. Put it in an oiled bowl covered with a damp cloth and stuck it in a warmed oven for 1 hour, then punched dough down and put it in a 9x5x3 loaf pan lined with parchment paper and covered it again and put it in warmed oven for 45 minutes (I would recommend sprinkling a little flour on top before covering it a second time as the dough will stick to the damp cloth). Then took loaf pan with dough out and let it rise another 15 minutes while I warmed up the oven to 350. Baked the loaf at 350 for 35 minutes as recommended by another reviewer. Let it cool on rack for 5-10 minutes then put in into a plastic bread bag so the heat would help keep the loaf soft. Husband and kids gave a big thumbs up!! Thank you!! :)

5 users found this review helpful
Reviewed On: Jan. 11, 2011
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