Mzlisapizza Profile - (13310569)

cook's profile


Home Town: Bronx, New York, USA
Living In: Greenwich, New York, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Italian, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Reading Books, Music, Painting/Drawing
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About this Cook
I am a married stay-at-home-mom of six. My husband and I have been together for 17 years. I have recently returned to school to finish my education--working on my B.A. I love to cook, especially baking, and my husband and children are my biggest fans =]
My favorite things to cook
I love to bake everything from breads, pies, cookies to fancy cakes! I love Thanksgiving cooking too. I have been told that my lasagna and eggplant parm. is surpassable by no one =]
My favorite family cooking traditions
Thanksgiving is a feast at my house and the most anticipated side dish is my cranberry-sausage stuffing. Also, I do Christmas brunch with a large selection of breakfast treats.
My cooking triumphs
I had made roast leg of lamb for the first time. I put cloves of garlic on the bottom shelf of the oven to cook with the lamb and then made garlic spread for toasted French bread. It was really delicious. The lamb was cooked to perfection.
My cooking tragedies
I still have not mastered eggnog. The last time I made it, the kids wanted to know why it had lumps =] And my jelly apples could have been used as weapons they were so hard.
Recipe Reviews 10 reviews
Cheesecake Supreme
I also am rating with four stars due to other posters' advice. I did not cook this cheesecake for an hour as recipe had stated. I can't see how it would have even been done in that time. I cooked at 200 degrees for 3 hours and then let it sit in the oven for an hour. I did not use a water bath and I did not leave the oven slightly ajar either. I also used 2 tsps of vanilla in the mix. Now, I must say this was the creamiest and most delicious cheesecake I have ever made--and I've made many. There were absolutely no cracks and the cake did not have those dark, brown edges. This came out better than those expensive cheesecakes. It was simply divine. I will use no other recipe.

8 users found this review helpful
Reviewed On: Jan. 6, 2011
Miniature Cheesecakes
Yummy!!!!!! Followed the recipe to the letter except for the nutmeg. I, too, used extra vanilla instead. This recipe yielded 24 regular-sized muffin cups. I topped them with cherry pie filling and they made a cute and convenient dessert. I used foil baking cups and served them right out of the cups. This would be excellent for a party or potluck.

4 users found this review helpful
Reviewed On: Sep. 19, 2010
Sam's Famous Carrot Cake
Oh my this cake is delicious! The best carrot cake recipe I have ever come across, and I have come across many =] Some carrot cakes are too oily, but not this one. And there is just enough of everything, so that no one ingredient over powers the others. I did follow another reviewer's comments, and I plumped my raisins in orange juice before adding. I also used 1/8 tsp of nutmeg because I prefer a hint of spice. As for the walnuts, I processed mine, as I don't go for the big bite of walnuts--my personal preference. I made this into a 3-layer cake--there was plenty of batter for it, and I frosted it with the "cream cheese frosting II" recipe on this site. What a splendid cake. I will use this recipe from now on.

59 users found this review helpful
Reviewed On: Mar. 18, 2010

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