The King's kid Profile - (10485018)

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The King's kid

The King's kid
Home Town:
Living In: Texas, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Quilting, Sewing, Hiking/Camping, Camping, Walking, Painting/Drawing
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About this Cook
Love trying new recipes, especially those that are nutritional, tasty and healthy.
My favorite things to cook
Slow cooking is great; kitchen heats up less plus little time spent on my feet - the rewards are great. Testing/making cinnamon/pecan roll recipes. Trying other cooks recipes, with my variations.
My favorite family cooking traditions
Following in Mom's footsteps: baking mega Christmas cookies with family for family, friends and acquaintances. Making her 'famous' Crumb Cake recipe, especially on her birthdays.
My cooking triumphs
Having my family eat everything on their plate, which might consist of a new recipe with changes or self-made gulosh (throw everything in, but the kitchen sink).
My cooking tragedies
Without realizing it, I found how to bake "rocks" to paint for Christmas/seasonal gifts. When a biscuit/roll recipe called for all-purpose floor, I used only whole wheat flour. During process of making, I had great difficulty rolling out the dough. The test came after baking "my" recipe - it tasted yucky! A family member reminded me (after I made the mess) that whole wheat is more fibrous than AP flour. So either add more liquid or use half and half flour!!
Recipe Reviews 47 reviews
Pumpkin Pie Coffee Cake
Edited 11/23/12 - 24 hours after baking, family said this recipe to be a winner. Did not think so, however, an hour after baking. Original comment dated 11/21/12 - I was really hoping to take a sweet treat to Thanksgiving family dinner, but it is almost tasteless. Might taste better after sitting out all night. Did not tweak recipe; followed it as written. First batter was more like cookie dough. It did not pour out of bowl. Had to spoon out with spatula and spread on bottom of 9x13 inch non-stick metal pan. Baked at 350 degrees F. First layer definitely needs more baking time; didn't add it, though. Figured the next layer would bake bottom layer as well, even after adding 10 minutes then 5. It didn't solidify like cake. Dared not leave in longer as top layer started cracking. Taste-test was disappointing. Could be my spices were not fresh enough.

2 users found this review helpful
Reviewed On: Nov. 21, 2012
Easy Sweet Coconut Cookies
I really wanted this recipe to turn out great. Maybe I should have made one recipe then the second separately, but doubled it. Using big Oster mixer on #5 (whip) it took about 15-20 min for sugar (Apriva)/veggie shortening/eggs/extract to be light and fluffy. Decreased speed then added sifted flour/baking powder/salt 1/2 cup at a time. By the time it was all in the bowl, dough looked like medium to large crumbs. Added coconut and mixed by hand. Not able to use teaspoon so rolled dough in hand and broke apart to measure about 1 teaspoon. After baking then cooling, cookies tasted powdery. Will leave on plate overnight and see if taste increases. I guess I had visions of coconut maroons on my tastebuds. Question? I've always sifted flour first then measured. This recipe says add flour and dry ingredients then sift. Sifting after measuring creates more volume. Was this my problem? I would have loved giving better review, but at this time I can not. Will update later.

4 users found this review helpful
Reviewed On: Mar. 3, 2012
Frozen Yogurt Squares
Easy to follow recipe. Four cups yogurt = 32 oz container (knowing this will save you prep time). I used 2 cherry and 1 rasberry 3-oz box of regular jello. Wasn't sure how fluffy mix was suppose to be, so used judgment and poured when it looked ready. Wasn't sure how mixture would freeze w/yogurt so rather than pour the whole batch into a 9x13-inch glass dish, I used 1 plastic ice tray and 1 flat square storage container. I inserted popscile sticks into ice tray mix. Won't do that again - sticks or ice tray - too hard removing frozen mix. When I first took recipe from freezer, I waited 10 not 15 minutes before biting into it - was very tart. Put 2 tsp of mix in bowl and let sit in room temp for 1-1/2 hrs while family went to dinner at a resturant. Came back and ate the yogurt. It was a bit softer, had clear liquid forming in bottom of bowl. Yogurt tasted a bit sweeter then I prefer and consistency was more like "junket," a dessert Mom made when I was a youngster. If I make recipe again I will try using sugar-free jello in a different flavor. Suggestion: unless you plan to eat the whole recipe in one sitting you might consider putting mix in individual molds/bowls then freeze. Thanks for the recipe, Pepita.

6 users found this review helpful
Reviewed On: Aug. 20, 2011

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