donnamosk Profile - (11784948)

cook's profile


Home Town: Ottawa, Ontario, Canada
Living In: Pender Island, British Columbia, Canada
Member Since: Sep. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Walking, Reading Books, Music, Charity Work
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Maeve age 5
About this Cook
I live on Pender Island, British Columbia
Recipe Reviews 21 reviews
Applesauce Oatie Cookies
Made the cookies first time exactly as written and they were delicious. 2nd time, I had about 3/4 of a cup of left over pumpkin puree and replaced the applesause with the pumpkin. My grand daughter is on a bit of a butterscotch kick, so I used butterscotch chips with the pumpkin and they were really nice cookies. I did find the cookies needed more like 12-14 mins to bake fully.

2 users found this review helpful
Reviewed On: Oct. 23, 2012
Quick Yeast Rolls
I have made these rolls countless times and find them so versatile. They are fabulous exactly as written. The flour amount is perfect for the light rolls they produce. After making a number of times as written, I have tried with both shortening and unsalted butter. I prefer the rolls made with 2 tbsp unsalted butter instead of shortening. I use these buns as dinner rolls, buns for sandwiches, tuna melts, hamburger as well as hot dog buns. Great with soup and chili.They are delicious and fast to make. I mix up in the morning, let rise an hour or so, drop dough on a parchment lined sheet, let rise an other hour or so and they are ready for lunch or to bake for use later in the day. I sprinkle a little poppy seed and coarse salt on each bun while they do the second rise. A nice touch. When I make for lamb burgers I sprinkle the tops with coarse salt and a bit of dried mint..for chili a little shredded cheese, ....Enjoy

0 users found this review helpful
Reviewed On: Sep. 8, 2012
Lemony Chicken with Artichoke Hearts
I have to do 5 stars. My husband wanted this twice the week I first made it. I am now making it a 3rd time in 2 weeks. Not our usual pattern. The second time I made the recipe I used chicken fillets, for little pieces of chicken in the pasta, but much preferred the whole chicken breast. We didn't find it to be too strong a lemon taste. We love lemons. It is called lemony chicken and that is what delivers.

1 user found this review helpful
Reviewed On: Jan. 20, 2012
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Cooking Level: Expert
About me: I live on Pender Island, British Columbia

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