TnT Profile - (1150964)

cook's profile


Home Town: Eastern Illinois, Illinois, USA
Living In: Elgin, Texas, USA
Member Since: Nov. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Healthy, Dessert
Hobbies: Gardening
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About this Cook
I began cooking on my own at age 8 and began making bread at age 11.
My favorite things to cook
Just about anything that I think will be delicious. I LOVE seeing people take those first few bites!!
My favorite family cooking traditions
My grandmother used to make a Blonde Christmas Candy that I have been trying to duplicate for 30 years.
My cooking triumphs
I can make a really-really good ciabatta bread.
My cooking tragedies
Oh man, too many to count!
Recipe Reviews 12 reviews
Banana Banana Bread
Last week I tried this recipe using frozen/thawed bananas ...disaster. Too much moisture in the bananas yielded a very gummy banana bread. I should have known better. This week I used this recipe using two very large and ripe (not mushy) bananas and the texture was perfect. I also made the following alterations: I used 1/3 heaping cup of BAKING Splenda (not the powdery stuff, I used the one that looks just like sugar, 1/4 tsp banana flavor, 1 tsp vanilla and 1 1/2 cups toasted English walnuts. The flavor was great right out of the oven, but if I were to let them sit overnight, to let the flavors blend, then I probably would not need the banana flavoring. I used the Texas-sized 6 muffin pans and baked at 350 for 30 minutes.

0 users found this review helpful
Reviewed On: May 18, 2014
Strawberry Cake from Scratch
I used this recipe to make Texas size cupcakes for Valentines Day. I used baking Splenda instead of sugar. I also used fresh strawberries pureed in the blender and 1% milk. The cake was moist. The texture was a tiny bit heavy, probably because of the gelatin. Maybe strawberry koolaid would be better? For cupcakes it was not a problem. If using for cupcakes the tops raise to a nice very slightly rounded top which is perfect for icing. I would suggest using clear vanilla because the dark color muddied up the red and I had to use a little red food color to get it back to red-red. An idea would be to make mini-cupcakes and put one of those large specialty chocolate chips in the middle of each one, if you like that flavor combo, then drizzle the tops with melted chocolate.

0 users found this review helpful
Reviewed On: Feb. 14, 2014
Egg-Yolk Sponge Cake
Turned out BEAUTIFULLY - with some changes. Photo posted. I used a KitchenAid stand mixer for the mixing process which can make all the difference. I used almost boiling water that I TRICKLED down the inside of the bowl as the mixer is on low. I used CAKE flour. I skipped the OJ and lemon and instead used 1 tsp of orange zest - although 1 tablespoon would have been good, too. I also used 1/2 tsp of orange extract. Oh, and I didn't "fold" anything. I just changed the KitchenAid speed (paddle attachment) to fit my needs. I baked at 325 for 45 minutes and turned cake, still in bundt pan, upside down on a wire rack to cool until skin temperature. This cake rises to fill a 10x4 inch (real) bundt pan in the oven. It has been about six hours since taking the cake out of the oven and the "eggy taste" has diminished quite a bit.

0 users found this review helpful
Reviewed On: Jan. 21, 2014

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