BakerGal Profile - (12035616)

cook's profile


Living In:
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Indian, Italian, Nouvelle, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Genealogy, Painting/Drawing, Wine Tasting
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Apple Pie
About this Cook
I come from a family of professional bakers~so I love to bake. I make all of our own bread. I'd bake a pie every day if my waistline could handle it~but it can't!
My favorite things to cook
Pie, cake, bread, beef stew, grilled New York steaks, sauces from deglazed pan juices, good and hearty stock, custard, creme brulee, tapioca pudding, chocolate pudding, lattice-topped pies, suet cakes for wild birds!
My favorite family cooking traditions
homemade pasta and sauce with porchini mushrooms, gnocchi, oven-roasted rosemary potatoes, BLTs in tomato season, bread, beautiful desserts, Springerle cookies, chocolate almond custard, cookies, panettone, Buche de Noel with spun sugar moss
My cooking triumphs
Beef stew, Torrone candy, New York-style cheesecake, Springerle cookies, real fudge, a heavenly pecan pie, substantial chicken stock, lovely sauces for meat
My cooking tragedies
I have messed up on buttercream frosting, overbaked cakes, overcooked meat, made flat cream puffs, produced soggy meringues~~a good timer (Polder) and a wonderful instant-read thermometer (Thermapen) have become my best, essential tools
Recipe Reviews 3 reviews
Microwave Lemon Curd
I like this recipe's ratio of lemon juice and sugar--a bit tarter than some other lemon curd recipes. I made this reciped on the stove, double quantities, and it came out beautifully. It is a quick recipe! I even canned some of it--for using a little later. I used Meyer lemons and zest, too.

2 users found this review helpful
Reviewed On: Jan. 19, 2013
Honey Cornbread
Very moist cornbread--I baked the recipe in three mini-bread pans rather than muffin tins or a big pan. Took out of oven when bread temperature was 185 degrees. I only had polenta on hand and not cornmeal--so I will try the recipe again using cornmeal. This recipe is to cornbread what cream is to cream biscuits--adding cream as the fat and liquid without having to melt the butter. That makes it a little easier to make.

0 users found this review helpful
Reviewed On: Jan. 4, 2011
Glazed Almond Bundt Cake
This is a wonderful cake--beautiful to look at (golden crust and crusty top). It is a tender, light cake--not at all heavy. The suggested cooking time was too long for me. I used a thermometer to test for doneness and I pulled it from oven at 200 degrees--that was at 50 minutes for my oven--so watch closely and test early. The glaze didn't sound right--so I used powdered sugar instead of white sugar. It was still too runny so I added more, but I still had to scoop up the runoff and reapply. It still tasted great. As many have suggested, it would make a great shortcake. I will serve it with whipped cream to the side tonight.

2 users found this review helpful
Reviewed On: Jan. 1, 2011

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