Mary Profile - (11034189)

cook's profile


Home Town:
Living In: Renton, Washington, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Reading Books, Music
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About this Cook
I like cooking easy, delicious meals. Duh.
My favorite things to cook
I love to make one-dish meals like hearty soups or bakes. And I've recently been getting into more and more things from scratch.
My favorite family cooking traditions
My mom always took pride in cooking and baking from scratch, and usually quality, healthy ingredients. I'm finally understanding what a difference it makes.
My cooking triumphs
Since nothing leaps to mind, I'll save this one for the future.
My cooking tragedies
The time I put my glass pan of roasting vegetables on a hot burner. It exploded into a million hot shards of glass all over my kitchen.
Recipe Reviews 2 reviews
Chantal's New York Cheesecake
So good! I followed the filling recipe exactly, although I did warm up the ingredients on the preheating oven so they weren't cold. For the crust, I used 1 sleeve crushed crackers, 1/2 stick butter, and 1/3 cup brown sugar. SO GOOD - but should have doubled. Wrapped spring pan in two layers of big, heavy duty foil, no issues with water coming in. I poured a full kettle of boiling water in large roasting pan bath. Put in 350 oven for 60 min, then just turned oven off. No cracks and perfectly set.

0 users found this review helpful
Reviewed On: Oct. 24, 2014
Triple Berry Crisp
This is the best crisp recipe in the entire world. Totally exquisite. I followed the recipe exactly OTHER than using HALF the topping mixture. All the other reviews are absolutely correct, for some reason the topping to filling ratio is screwed up in this recipe. And I am a topping phene. So either use twice the berries or half the topping. I used a square 8x8 pan instead of a 9x13, since it just looked like it would be such a thin layer of berries on the 9x13. I skipped the bottom crisp because it just seems unnecessary And how on earth will it "crisp" up if it's underneath? I'm sure it's good either way. I let the berries (handpicked blackberries) juice up with the two tablespoons of sugar while I made my topping. You bet I poured every last drop of that delicious syrupy goodness into the pan with the berries. I put a nice thick layer of topping on, so much that I couldn't see the berries at all, about a one-inch layer. There was still about half the topping left, so I just froze it for an easy crisp at some point in the future. I baked it for exactly 40 minutes. OH MY GOD!!! I have seriously never had more delicious crisp in my entire life. DO NOT reduce the butter! It is what makes this recipe so unbelievable. The butter (which I cut in cold, by the way), melts down into the berries, transforming them into some kind of heavenly substance. So don't change the recipe itself, just use more berries or less topping and you will have yourself a fabulous crisp.

2 users found this review helpful
Reviewed On: Aug. 20, 2014

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