MrsPeabody Profile - Allrecipes.com (13202)

MrsPeabody


MrsPeabody
 
Home Town: Simi Valley, California, USA
Living In: Phoenix, Arizona, USA
Member Since: Feb. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I love to cook and have been using Allrecipes for over 10 years. I am a brand new mom at a ripe old age and am loving it! I have a wonderful husband who is my rock. My son and my husband keep me grounded and remind me of what is most important in this world.
My favorite things to cook
I love to cook anything...Chicken Cordon Bleu, Filet Mignon, roast chicken, turky, you name it and I'll do it.
My favorite family cooking traditions
I love all my family recipes. I love to create memories with food. My guests remember the meals that I have made for them and what a compliment that is.
My cooking triumphs
Make a Julia Childs Brownie Bombe at the tender age of 13! My cooking and baking skills continue to improve and Julia remains an inspiration to me.
My cooking tragedies
Making a family favorite of Round Steak with gravy. I attempted to refine the flavors and in the end it was a salt lick!
Recipe Reviews 61 reviews
Cherry Almond Biscotti
Wonderful! Easy and very tasty! This recipe has gone into our must save and make every year section! To the reviewer who commented on the cooking temp: one should always adjust to their own oven and keep an eye on the baked goods. For the reviewer who asked about the Amaretto, it cannot be tasted in the dough. It enhances the taste of the cherries and that's about it. I do agree adding a little almond flavoring would be interesting to test. Thanks PJ's Kitchen for a wonderful recipe!

1 user found this review helpful
Reviewed On: Dec. 20, 2014
The Best Rolled Sugar Cookies
This is EXCELLENT! I made the dough yesterday and chilled it overnight. I used an extra teaspoon of vanilla to intesify the vanilla flavor, the remainder of the recipe I followed exactly. I kept the dough in the fridge as I took out sections to roll. I rolled out the sections of dough on parchment (stuck a tiny bit of dough to a cutting board then parchment on top, helps to keep it in place) powder sugared the parchment lightly and the rolling pin. It rolled out easily and very smooth. I transferred cut outs to parchment lined baking sheet and decorated with colored sugar. I then put the whole sheet back in the refrigerator for about 10 minutes. I baked one sheet at a time at 350(convection setting)for 5 minutes and then turned them around for another 5. I let them cool on a wire rack and transferred them to a storage container. They are perfect! Lightly golden brown, soft on middle slighty crisp on the outside. I love love love this recipe!!!

3 users found this review helpful
Reviewed On: Feb. 14, 2009
Busy Day Barbeque Brisket
So good! I used the suggestion of another reviewer and put the liquid smoke/dry rub on the night before. The brisket was so tender. I will make this again but with one change, I will use about half as much cayenne pepper. This is just a personal preference.

4 users found this review helpful
Reviewed On: Sep. 22, 2008
 
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