Heather White Profile - Allrecipes.com (10821918)

cook's profile

Heather White


Heather White
 
Home Town: Springfield, Virginia, USA
Living In: Eastampton, New Jersey, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Dessert, Quick & Easy
Hobbies: Walking, Wine Tasting
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About this Cook
I love to cook, and watch food network on tv...but don't expect me to cook much of what I see on tv - I'm far to picky an eater.
My favorite things to cook
Love to bake. Rarely do I go all out and bake my own bread - but when I do both my family and I are very happy with the results.
My favorite family cooking traditions
My family has several cooks - and each of us are expected to do certain items...such as I will almost always be the one to make the mashed potatoes, and my sister (the vegetarian in the family) will always fix the turkey on thanksgiving...nevermind that she doesn't eat and never has eaten the turkey. Go figure.
My cooking triumphs
Anytime you make a success of an incomplete recipe is a triumph. Especially when it involves baking.
My cooking tragedies
I remember one time as a young girl, a friend and I tried to make an angel food cake...and apparently didn't beat the batter long enough - need I really say what the results were?
Recipe Reviews 3 reviews
Baked Kale Chips
Sooo good. Joined a CSA and was looking for ways to try veggies that I didn't normally eat and was delighted with this one. Who knew I liked Kale?!

5 users found this review helpful
Reviewed On: May 24, 2011
Lola's Horchata
This went over really well with my coworkers. It is relatively simple, and I made with part cream to add a slightly thicker texture since I use skim milk. I also used a cloth tea bag for the cinnamon so that the spices wouldn't change the color or texture of the drink.

52 users found this review helpful
Reviewed On: Nov. 26, 2007
Monkey Bread I
I made this recipe for my family. We have used a different recipe for years that sat in the oven overnight rising, but we often ended up with burnt sugar. This reciped doesn't end up with this problem because you carmelize the sugar into a syrup first - for some reason this keeps it from being a problem. We really enjoyed it, and it is nice to find another thing to use ref. biscuits for.

3 users found this review helpful
Reviewed On: Nov. 26, 2006
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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