brighteyes_22 Profile - (10800105)

cook's profile


Home Town:
Living In: Forsyth, Missouri, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Italian, Southern, Dessert, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing
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Apple Pie by Grandma Ople
About this Cook
I'm 25, live with my husband in southern Missouri, and I'm currently attending college for my Hotel and Restaurant Management Degree. I plan on opening up a bakery in a few years after we start raising a family.
My favorite things to cook
Probably quick breads and yeast breads (muffins, banana bread, cinnamon rolls, etc). But I love experimenting with new meals. Italian food is my favorite cuisine because it's so versatile!
My favorite family cooking traditions
Growing up, my mother cooked for nutrition, not for taste. So over the years I've learned that mom's meatloaf is not always the best! I do have great memories of us making up a big pot of Russian spice tea and drinking it on snowy days.
My cooking triumphs
Probably the very first time I successfully made a loaf of bread. The dough had risen perfectly, and the texture was so moist and flaky (can something be moist and flaky at the same time?) I think I did get hooked on baking with my little oven that my parents bought me when I was about 8. You know, the one where pre-packaged, add-water brownies are cooked under a lightbulb...I ued to sit there for hours and watch the mixture bake!
My cooking tragedies
Oh, I've had plenty. Probably the worst one was this italian anchovy pasta dish. I didn't have anchovies or white wine, so I substituted sardines and white wine vinegar! Oh, it was terrible! And every once in a while I'll flub up and add too much cayenne pepper to Jambalaya or the wrong seasoning in a soup. But mistakes are what makes cooking so adventerous!
Recipe Reviews 8 reviews
7-Up(R) Biscuits
I'm the original submitter for this recipe and I noticed that there's a typo. There should only be 1/2 cup of 7-up. That's why so many batches are ending up too wet! Sorry about that. I hope it helps!

162 users found this review helpful
Reviewed On: May 19, 2013
Amish Friendship Bread I
I've made this bread twice. The first time was with 1 package of cook and serve vanill at 350 for one hour. The bread browned too much and was very dry. The second time was with instant vanilla and 325 for a little over an hour. The texture is very much the same. Perhaps if I tried it without pudding? I'm just disappointed, because I tasted some friendship bread over Christmas and it was amazing and have been trying to recreate it, but no luck yet. I'll keep trying, though. That bread was worth it!-Edited almost a year later: I was given an actual friendship bread starter and the recipes are very similar. Mine just has an additional 1/4 cup oil and an added 1/2 cup milk--It came out WONDERFULLY!!! I also kept the starter in a plastic bag and let the air loose twice a day-maybe that helped with the fermenting. Whatever it was, the bread was just as I had remembered it.

1 user found this review helpful
Reviewed On: Jan. 17, 2009
Coconut Macaroons III
For those who are having trouble with the consistency and sweetness of the macaroons, make sure you are using condensed milk, NOT evaporated. There is a HUGE difference between the two. Evaporated milk is thinner and not near as sweet.

0 users found this review helpful
Reviewed On: Dec. 12, 2008
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