laurajean Profile - (11280562)

cook's profile


Home Town:
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Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Mexican, Gourmet
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About this Cook
My family and I follow a the Weston A Price Foundation guidelines for our diet. Lots of butter from grass fed cows, coconut oil, beef from grass fed cows, raw milk products, and lots of other super yummy and healthy traditional foods.
My favorite things to cook
I love baking, most of all. I've been experimenting with soaking grains and using gluten free flours.
My cooking triumphs
I make a perfect 99.8% whole wheat traditionally fermented San Francisco style sourdough loaf. It took a long time to perfect, and I'm very proud of my recipe. and method.
Recipe Reviews 4 reviews
Clone of a Cinnabon
I just made these for the first time. I'm a Cinnabon aficionado (you could call it a hobby) and these rival the best. The dough is perfect and it was easy to work with, and the filling is perfect although I think I will make extra filling next time as there was not nearly enough goo at the bottom of the pan. The frosting tasted a little different than Cinnabon's, but it was still very good. I don't see a reason to ever go to Cinnabon again now that I know how to make my own for a small fraction of the cost. I especially like that I can use regular ingredients without wondering about possible preservatives and transfats (I subbed butter for margarine) that are probably in the originals.

6 users found this review helpful
Reviewed On: Aug. 25, 2013
Bacon-Topped Savory Waffles with Onion Sauce
I made this for dinner but nobody liked it very much. The herb flavor was overwhelmingly strong and I couldn't bring myself to eat an entire waffle. I'm sorry to say, I won't be making it again.

0 users found this review helpful
Reviewed On: Jun. 4, 2012
Batman's Best Caesar Dressing
I made a quarter batch of this for one salad but added 3 times as much garlic as the recipe calls for. If I hadn't over done it on the garlic it would have been perfect! I'll just do double garlic next time.

1 user found this review helpful
Reviewed On: May 10, 2012

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