Asia Profile - (10543316)

cook's profile


Home Town: Lancaster, California, USA
Living In: Oklahoma City, Oklahoma, USA
Member Since: Apr. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
well i started cooking when i was about 6,making full meals at the age of 7.My very first dish i ever made was spaghetti my one mistake was that i did not drain the water before i added the sauce LOL so we had spaghetti soup for dinner that night lol...but as years when on i cook with my mother and other family members growing to love it more and now that im a mom it is I who is teaching my 6 yr old little girl to cook.. just a good as her mommy.
My favorite things to cook
anything sweet and bread's
My favorite family cooking traditions
cooking gumbo with my mom was always fun...
My cooking triumphs
I make the best Thanksgiving turkey ever
My cooking tragedies
the other day we had friends over from out of town and we had a cook out.. i burnt the ribs so bad i wanted to cry
Recipe Reviews 18 reviews
Grandma Ople's Apple Pie
This has got to be the best pie I have ever made. I used all granny smith apples and I also mixed most of the sugar mixture into the apples and added cinnamon. then poured the rest on top of the pie along with cinnamon and sugar. The pie was picture perfect and so yummy. will be my new go to pie..

0 users found this review helpful
Reviewed On: Nov. 29, 2013
Best Buttercream Frosting
this frosting was good but not the mind blowing, life changing frosting everyone was talking about. It was not very sweet, I like that, and it had an amazing light and fluffy texture that was just yummy, but maybe it was in my vanilla extract that the frosting fell flat for me. It just did not pack that punch that would make this a go to frosting. I will make this again and use different flavor profiles to maybe kick it up some. Tip's: the first time making the flour and milk part the heat was on medium high. that is way to high. When I added the flour it thicken up right away, so there was no time to get that raw taste out of the mix. also cooling it all the way will make the flour milk lumpy when mixing. if this happens start over. it will not work to give you that nice fluffy smooth texture we are all looking for. how I combated this problem. one I warmed the milk on the lowest setting of my stove. then added the flour all at once. mixing the whole time. it wil thicken very fast even on low take off the burner. mix mix mix. then back to the low heat to cook out that nasty flour taste. note if it form's this ball it will be hard to get it smooth. mine was a smooth white roux kind of gummy in texture. cooled for about 15 min. beating it every five min so a skin could not form. Sorry for the long post and I hope this all helps.

1 user found this review helpful
Reviewed On: Dec. 25, 2012
Unbelievable Rolls
So I made these rolls today for dinner. Took about 2.5 to3 hour's from start to finish. I do a lot of baking. Im a stay at home mom so baking rolls 2-3 times a week sometimes more is nothing for me I I feel I know my way around. I made two changes. One by mistake and one I meant to. I forgot the instructions call for the butter to be added after you let the milk and yeast sit in the flour for 20-30 min.'s I added mine in the milk along with 2 table spoon's of shortening. Other then that I followed the directions as written. Brushing shortingig on top before puttin in oven. I have found my carbohydrate nervana! Everyone loves then even the dog who sat begging at my feet for a roll. Thanks so much. :)

3 users found this review helpful
Reviewed On: Dec. 11, 2011
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