LiftMore Profile - (10954076)

cook's profile


Home Town:
Living In:
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Low Carb, Vegetarian
Hobbies: Walking, Reading Books
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Apple Pecan Cobbler
About this Cook
I'm a culinary school graduate and worked as a pastry chef for about 15 years before deciding to change careers. I'm now a R.N. and couldn't be happier. I still LOVE to bake, and do so several times per week. I follow a high-protein+lower-carb diet that suits my fitness goals(my passion is bodybuilding), but my family enjoys all of the breads and goodies that I make.
My favorite things to cook
Breads, sweets, and soups.
Recipe Reviews 6 reviews
Vegetarian Moussaka
Hearty and satisfying! I made this for Thanksgiving dinner and will be making it again for my family's X-mas eve dinner. Making the components ahead of time makes this dish less time-consuming. I cooked my own French lentils (added garlic and bay leaf to the cooking water) and used "petite diced" tomatoes in the sauce - I made the sauce 2 days ahead of time. I roasted the eggplant and zucchini in one pan, and the potatoes in another, since they usually take a bit longer. I assembled the dish and made the white sauce a day ahead. I'm going to double the white sauce and add extra nutmeg to it when I make this again.

4 users found this review helpful
Reviewed On: Dec. 20, 2008
Romanian Apple Cake
It can't get much easier than this! Simple, tasty, quick. Not a glamourous dessert but it's just right for a casual supper or a snack cake. I can see this being a big hit with bake sales, etc. I followed the recipe as written but made a 1/2 batch and baked it in an 8x8 pan.

0 users found this review helpful
Reviewed On: Nov. 27, 2008
Classic Bran Muffins
"Classic" is right! Very good, basic recipe. I used 2 egg whites instead of the whole egg, but otherwise followed the recipe as written. Well...I added extra raisins (plumped in hot water and drained). Will surely use this recipe again.

0 users found this review helpful
Reviewed On: Feb. 18, 2008

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