Laura Roberson Profile - Allrecipes.com (13026435)

cook's profile

Laura Roberson


Laura Roberson
 
Living In:
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Southern, Dessert, Kids, Gourmet
Hobbies: Scrapbooking, Gardening, Camping, Fishing, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I have come to cake baking in the last 2 years. I have been baking since I was about 10 years old. I have three daughters with whom I share my love for cooking, baking and grilling.
My favorite things to cook
I like Italian food. Other than that I can make almost anything, but usually like to make things my small kids will eat.
My favorite family cooking traditions
I make about 200,000 calories worth of desserts from Halloween to New Year's Eve. I give them out as gifts, and bring them to all events I am invited to.
My cooking triumphs
I made a roasted tomato and roasted bell pepper soup with a Serrano cream, and I had 23 people over for dinner and every single person absolutely loved it. It took about 5 hours to make, and I used every single pot, pan, and utensil in my kitchen.
My cooking tragedies
I once made a tofu cheesecake that even my dog would not eat. That was like 1989.
Recipe Reviews 7 reviews
Crab Appetizer Napoleons
These were very easy to make, and quite tasty. However, I did what others suggested and used fresh crab meat, rather than canned. Another reviewer said it was missing something, but she didn't know what. I agree. I added fresh minced garlic, which punched it up a bit, I also added 1/4 teaspoon of finely ground white pepper. What I suggest is to try the filling, before assembling. Add spices you know you like until you get it right.

11 users found this review helpful
Reviewed On: Nov. 16, 2012
Baptist Grasshopper Pie
This is a very good recipe. Just wanted to add that the alcohol content in extracts are higher than the liqueur you are replacing.

0 users found this review helpful
Reviewed On: Apr. 13, 2011
Old Fashioned Onion Rings
I made these for Father's Day lunch and my husband loved them. I used the Panko bread crumbs, and seasoning salt, rather than regular salt. Everyone loved them and I got nothing but compliments. I also used buttermilk rather than regular milk, it is thicker and the batter holds on better. The only suggestion I have is to buy more breadcrumbs. We had more onion rings and ran out of the crumbs.

0 users found this review helpful
Reviewed On: Jun. 21, 2009
 
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