CRYSTAL-LYNN Profile - (1222642)

cook's profile


Home Town: Reading, Pennsylvania, USA
Living In: Sokolov, Karlovarsk├Ż Kraj, Czech Republic
Member Since: Jul. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Mexican, Italian, Mediterranean, Dessert, Quick & Easy
Hobbies: Gardening, Walking, Photography, Reading Books, Music
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About this Cook
I'm currently an international English teacher surviving with a tiny gas oven and foreign-language supermarkets.
My favorite things to cook
Cookies, muffins, cheesecakes, pancakes and crepes, salads, pies.
My favorite family cooking traditions
Baking multiple kinds of Christmas cookies for the holiday season; we add a new recipe or two every year. My mom also cans and freezes anything she can get her hands on.
My cooking triumphs
My relatives love my cheesecakes and other homemade desserts. I made a carrot cake from scratch once that I got a lot of compliments on.
My cooking tragedies
I once made strawberry-stuffed french toast for my parents for their anniversary. I had spent good money on out-of-season strawberries, and was cooking the syrup when I noticed it wasn't thickening. I finally took it off the stove, figuring it just wouldn't get any thicker...and then I tasted it. It was SALTY! I had used salt instead of sugar and consequently, ruined most of my strawberries. I had enough left over to make a very tiny batch of syrup, fortunately, and my parents loved the breakfast. ;-)
Recipe Reviews 11 reviews
Saltine Toffee Cookies
I think this recipe can work, but it needs instructional revisions. As other reviewers have mentioned, you do need to let the sugar-butter mixture boil for at *least* three minutes to totally dissolve the sugar and combine the ingredients. Otherwise, your end result will be crystallized and chewy. Using greased aluminum foil is also really important. Finally, I found it crucial to completely line whatever pan you're using with the crackers. I tried to do a rectangular shape of crackers that was smaller than my actual pan; as a result, when I poured the hot toffee, it just shifted all of the crackers all over the place and looked terrible. I scrapped my batch, but I see it working well with a smaller pan completely lined with crackers, and with a well-cooked sugar mixture.

0 users found this review helpful
Reviewed On: Jan. 21, 2014
Ninety Minute Cinnamon Rolls
I've finally found my cinnamon roll recipe! I never thought I would get such nice results with quick-rise yeast. I used all butter instead of margarine in both the dough and the filling. I also replaced 1/2 cup of the flour with whole wheat (may try 1 cup next time) and the dough was still fluffy and chewy. I baked in a small rectangular glass dish instead of in muffin tins, and although they were a little too packed in, there was no negative effect on the finished product. They were chewy and gooey, sweet, and buttery--the perfect cinnamon rolls.

1 user found this review helpful
Reviewed On: Nov. 27, 2013
Vermicelli Noodle Bowl
This recipe is almost exactly like the one served in my local Vietnamese restaurant, but with even more fresh herbs and vegetables. I loved the lightly caramelized shallot. The only things I didn't include were the daikon and the bean sprouts. I may try the dressing without fish sauce next time to achieve an even fresher flavor. My proteins were some leftover grilled chicken and shrimp sauteed in a combination of olive and sesame oil. Delicious--thanks for the recipe!

4 users found this review helpful
Reviewed On: May 26, 2013

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