Bwendler Profile - (10453307)

cook's profile


Home Town: Olympia, Washington, USA
Living In:
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Boating, Reading Books, Music
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  • Simple Scones
  • Simple Scones  
    By: USA WEEKEND columnist Pam Anderson
  • Kitchen Approved
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About this Cook
I'm just a girl that absolutely loves cooking. I aspire to be a famed cook of some sort, going to a high level culinary arts school. Right now I'm just in high school, but I take cooking very seriously, but I like to have fun with it too. Any good recipes? Please send them my way, I love to try new ones.
My favorite things to cook
Basically anything tasty! But I bet the same goes for everyone. Pretty much anything new and healthy. I also do sports so I don't really like to eat things that can't be accompanied by veggies or fruits.
My cooking triumphs
I can't honestly think of anything that stands out really, because I almost always have them turn out good, tasteful, and wonderful smelling, but nothing is really all that special really. My day will come :)
My cooking tragedies
HA! one time I tried making angel foods cake- lets just say I shouldn't have. That was the first time that something I had made I HAD to throw away. There have been other times when things weren't the best, but never were they not edible.
Recipe Reviews 3 reviews
Quick Yeast Rolls
I tried this recipe without doing anything different, besides the fact i used bread flour instead of all purpose. Anyways, the dough is way to sticky to do anything with! Thats why i only gave it 4 stars. Once i did add more flour, about 1 cup more, it was perfect. We made them for Thanksgiving and everyone, including my picking dad, LOVED them. They were slightly flacky and prefectly sweet. Basically, they were a hit!

0 users found this review helpful
Reviewed On: Dec. 6, 2009
Mouse's Macaroni and Cheese
followed the recipe exactly. EXTREMELY soupy, and not only that, but we even cooked it for 25 minutes covered, then 10 minutes uncovered- it still ddn't thiken as much as it should. even after letting it rest for about 5 minutes, it still wasnt a creamy macaroni and cheese. if it would have specified whether to use a thicker milk, it probably would have turned out better. the taste is fine, but thats it. nothing spectacular. unless you dont like saltiness or are really sensitive to it, i would suggest not trying it. thats my reasoning for the three stars: salty and soupy. not exactly the best combination.

0 users found this review helpful
Reviewed On: Dec. 18, 2008
Ten Minute Enchilada Sauce
This is a really good recipe, especially if you are wanting to please lots of people. I would suggest adding a tbsp of cornstarch, mixed with a tbsp of water so it doesnt clump up in the sauce. Also DO NOT use 1/4 cup of powder. Its WAY too much. I used just 2 tbsp and it was perfectly spicy enough, without tasting like lots of chili powder. Also, if you have some, just add about 1 tbsp of taco seasoning. It helps it to taste more authentic and even better than the restuarants. I only gave 4 stars, because without my alterations, thats all that its really worth.

2 users found this review helpful
Reviewed On: Sep. 7, 2008
Published Recipes

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