A Smith Profile - Allrecipes.com (13096256)

cook's profile

A Smith


A Smith
 
Home Town:
Living In: Courtland, Alabama, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Southern, Dessert
Hobbies: Sewing, Gardening, Fishing, Hunting, Photography, Painting/Drawing
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About this Cook
My favorite things to cook
cakes and pies
My favorite family cooking traditions
Everybody takes part in cooking holiday dinner. My son does the deviled eggs, my husband does the maccaroni cheese and I do the rest. I like having them take part in preparing the meals that they like. That way I am not overwhelmed with the cooking day.
My cooking triumphs
I have mastered the flaky croissant. They are buttery and light like you would get in a french restaurant. I just haven't mastered how to freezed them and have them taste not dry.
My cooking tragedies
My cooking tragedies were homemade biscuits. I have gotten better, at first they were hard as rocks.
Recipe Reviews 3 reviews
Crispy and Creamy Doughnuts
This is a great recipe. I messed up and forgot the egg and incorporated it after the dough was made and it still turned out great. I will be making them again and not forgetting the egg. They were very light and fluffy I was shocked at how good they turned out on the very first time. I am deleting the rest of the other doughnut recipes. This is the only one I will use from now on. They are not cakelike at all. They are almost like krispy kreme.

4 users found this review helpful
Reviewed On: Oct. 6, 2012
Simple Whole Wheat Bread
I tried this bread and I didn't have any honey so I substituted regula sugar where it called for honey. The bread turned out wonderful. I will definitely use this recipe again and again. Also instead of two loaves I used this recipe and just made one very large loaf with my wilton loaf pan it is about 15 inches long. It made a loaf like the loaves in the stores. PERFECT

0 users found this review helpful
Reviewed On: Nov. 10, 2009
Yellow Pound Cake
This recipe turned out better than I had expected. The only alteration I made was to add the zest and juice of two lemons and I reduced the eggs from 8 to 6. The first time I put in all the batter the cake took about an 1 hour and 45 minutes and it boiled over a little but was still moist. I believe the beaten egg whites made a big difference in the moistness. This recipe makes a large amount of batter. The second time I made this cake I was able to also make 4 miniature bundt cakes and the bundt cake itsef cooked in exactly 90 minutes. Maybe I could hold it all if I get a larger bundt pan. Overall I will definitely use this recipe again.

5 users found this review helpful
Reviewed On: Oct. 21, 2009
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I'm married and a mother of two grown children.… MORE
 
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