SiloDog Profile - Allrecipes.com (13293591)

cook's profile

SiloDog


SiloDog
 
Home Town: Ann Arbor, Michigan, USA
Living In:
Member Since: Apr. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Southern, Low Carb, Healthy, Vegetarian, Kids
Hobbies:
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Star Wars Sugar Cookies!
About this Cook
I am having to relearn cooking, as our son was born with severe food allergies. The allergies were eggs and dairy, which meant I learned a lot of Vegan recipes. Just recently he outgrew his egg allergy which has opened a whole new world for him! We still strictly avoid any milk in any form. It's amazing how much CHEESE is in children's food / recipes!
My favorite things to cook
Every meal. We like to grill (even in the snow) and really enjoy finding ways to use our local farm-share.
My favorite family cooking traditions
We have no family traditions, as I don't come from a long line of cooks. We love rediscovering Southern recipes and "older", post-war recipes - which were very conservative in their use of eggs and dairy!
My cooking triumphs
Learning to bake vegan deserts - that other people like too.
My cooking tragedies
Learning to bake vegan deserts - that didn't even appeal to us!
Recipe Reviews 5 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
Great to convert to dairy-free - won't spread too far! Of all the C.C.C. recipes I've tried to adapt to dairy-free baking, this one turned out the best. Soy margarine make most cookies spread too much, but the cookies turned out great! I used Shedd's sticks for shortening, and a 1" scoop to measure out the dough. I doubled the recipe and it yielded 90 2-1/4" dia. cookies. I thought the baking time and temp were wrong, but I now think they might be essential to making this turn out so well!

0 users found this review helpful
Reviewed On: Jun. 12, 2011
Biscotti Toscani
This is the 3rd AR biscotti recipe I've tried - and the sweetest (also tried "Biscotti" & "Pistachio and Cranberry"). I used fresh orange zest and put the choc chips in the batter (1/2c) so I wouldn't have to mess with dipping afterward. Also I did not toast the almonds. I think the zest and untoasted almonds are too chewy. And choc chips make it too sweet. Smells fantastic and tastes nice, but I didn't reach for a third like I did the others. Will try again with those modifications. Be sure to flatten it out to 1/2" high b4 baking. Yield for me was 48 1/2" pieces.

15 users found this review helpful
Reviewed On: Dec. 19, 2010
Cranberry Pistachio Biscotti
Great taste, but dough was *very sticky*! Used spatula and wax paper to shape; turned out fine. A little salty - I hadn't realized pistachios were salted and added salt per recipe. Definitely a rougher texture than "Biscotti" recipe I reviewed, but mine did not fall apart. I let mine rest overnight between 1st bake and slicing for second bake. 300 degrees for 2nd bake. Mine spread quite a bit so I would make loaves narrower next time. As was, it yielded 26 3/8" wide pieces. Will try "Biscotti Tosconi" next...

9 users found this review helpful
Reviewed On: Dec. 19, 2010
 
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