Lippy Profile - (11838836)

cook's profile


Home Town: San Diego, California, USA
Living In: Cairns, Queensland, Australia
Member Since: Oct. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern
Hobbies: Scrapbooking, Gardening, Camping, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
Born in southern California, living in Queensland Australia. I still have a lot of love for southwestern and Mexican style cooing but am getting used to cooking more plain foods for my Aussie hubby. My taste has surely changed since living in Australia, I like more natural, fresh, chemical-free foods than I did while in the US.
My favorite things to cook
Things that are delicious and well recieved by my husband are always fun and rewarding to cook. When it comes down to it, I just enjoy creating and working in the kitchen, and I love food!
My favorite family cooking traditions
The women are the caretakers and the cooks, we love to feed people in this family!
Recipe Reviews 17 reviews
Mrs. Sigg's Snickerdoodles
This makes gorgeous big chewie cookies! Just like a snickerdoodle should be both in flavor and texture. These remind me of home, so thank you for the recipe! I live in a hot, humid climate, and most of the time any dough I make starts to melt before I can get it onto the cookie sheet. These were no exception, and I think they turned out flatter due to this, but I kept the dough refrigerated between batches and it was easier to work with. I made some smaller cookies too, to sandwich with eggnog-flavored frosting for Christmas! But must cook small ones for more like 7 minutes or less, or they will be too crunchy. (fill with buttercream, flavored with 1 tsp vanilla, 1.5 tsp cinnamon, .5 tsp cloves and 1.5 tsp nutmeg! sandwich cookies and refridgerate for a couple hours to set)

5 users found this review helpful
Reviewed On: Dec. 19, 2012
Molasses Crinkles
This is a great cookie for any time of year! A crisp, melt-in-your-mouth outside hides a soft, chewy center, and they're super flavorful with plenty of spice. I refridgerated my dough overnight as I did other baking after making this dough, and the dough was still easy enough to work with when scooped out with a spoon the next day. Not all of them came out looking perfect, but most of them did, and the slightly melty looking ones are delightfully crispy around the edges. This recipe only made 35 for me at "large-walnut" size. New fave for me, it'll be on my cookie platter every year! Thanks Elisa!

5 users found this review helpful
Reviewed On: Dec. 19, 2012
Banana Crumb Muffins
WOW!!! The people who do not try this recipe as-is are missing out! Fiddlers beware! I followed it exactly, only I added about 3/4 cup chopped walnuts, and they were spectacular!!! I could open a bakery and just sell these and make millions! I was shocked at how beautiful they are when they came out of the oven. They are MOIST and not too sweet and the crumb/struesel topping melts in your mouth. When cutting the butter through the topping, I squashed it a bit with my fingers to get it all the way through the mixture and a more even texture, then continued cutting it through. This made 12 muffins for me with the walnuts added. These are super easy and quick to make. And I just cannot emphasize enough that they are FANTASTIC!!! THANK YOU so much for this recipe! It will go into my recipe book, I will make it again and again, give it to friends and family, and hand it down to my children, I LOVE it, yum!

4 users found this review helpful
Reviewed On: Jun. 13, 2011

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