Stefanie Cadotte Profile - (11932877)

cook's profile

Stefanie Cadotte

Stefanie Cadotte
Home Town: Bayfield, Wisconsin, USA
Living In:
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Reading Books, Music
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About this Cook
I am a mother of three and can usually be found in my favorite room, the Kitchen!!
My favorite things to cook
I love to bake and make comfort food for my wonderful family! I love to make the people in my life their favorite special desserts for their birthday! I also love to make soup, I enjoy experimenting and coming up with my own variations of recipes. I also love to use venison in recipes!
My favorite family cooking traditions
I love to make family dinner, there is nothing better than dinnertime when my family smiles at me and tells me how much they love the meal I have prepared for them.
My cooking triumphs
I think my triumphs would be homemade bread, and soups.. they are simply divine..
My cooking tragedies
There are no tragedies, only learning experiences!
Recipe Reviews 8 reviews
Tuna Macaroni Salad
Delicious, I used an Itailian dressing mix and just stirred it in with the dressing, some of the best tuna noodle salad Ive ever had!

2 users found this review helpful
Reviewed On: Jan. 21, 2013
This is a great starter recipe for croissant dough... that being said I did make a few minor adjustments; per other reviewers I reduced the salt to 1 tea, increased flour to 2 cups, and used 1/2 cup unsalted butter. I followed instructions closely except the temp, I reduced my oven to 425 for 18 min and they turned out slightly dark on bottoms... so maybe 400 for 20 min next time?? Oh and in half of the croissants I added dark dark chocolat and rolled up on the shorter seam. I did use a different method to work the butter, I placed a very cold stick in a 12" by 24" piece of parchment paper folded in half, and rolled out to about 6" by 12" until flat, and kept in the refrig until time to place in the middle of the dough, it worked great I simply pulled away parchment I and I had a perfectly thin and hard peice of butter. I also did not refrig for the 2 hours as recommended, I placed my dough in the freezer for about 20 min let cool for about 5 min then rolled and repeat. The flavor of these rivals a french bakery I used to buy croissants from... my pain au chocolat are already gone yummmmmm....

4 users found this review helpful
Reviewed On: Dec. 31, 2012
One Bowl Chocolate Cake III
This is my go to chocolate cake recipe, and I make alot of cakes! I use buttermilk and sub the water for extra strong coffee... everyone raves and I always get asked for the recipe!

1 user found this review helpful
Reviewed On: Dec. 17, 2012

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