JANIS MILLER Profile - Allrecipes.com (1354141)

cook's profile


Home Town: Southern (Socal), California, USA
Living In: Orem, Utah, USA
Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests:
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The Best Naan!
Brooke's Best Bombshell Brownies
About this Cook
Born and raised 2nd generation SoCal gal recently transplanted to UT. A wife and mom of seven plus four by (my children's) marriages ;-) and a grandma to 10 and counting. ;-) I have loved to cook since I was young. My mom was known as a great cook and I wanted to follow in her footsteps. I remember "helping" her bake bread when I was in elementary school. One of my favorite things when visiting my maternal grandma was standing on her step stool and making chocolate chip cookies with her. I have collected recipes since I could read them! :) Oh, yeah, I LOVE to read cookbooks.
My favorite things to cook
I cannot think of anything I do not like to cook, but yeast breads are probably the most satisfying, and anything with butter, sweet or savory! ;) I also like to take recipes and make them "better" -- according to my family's tastes, of course. ;-)
My favorite family cooking traditions
I have wonderful memories of making a great variety of Christmas cookies with my mom and then filling plates with the goodies and taking them to friends and neighbors. In our home my husband and I have continued family traditions and created some of our own. Probably the most popular is when we get together and have homemade pizza night. It is a big deal at our house and something everyone looks forward to. The plan is for me to have all the fixings for their favorites. I make the dough, roll it out and prepare the sauce then they all go to town creating their masterpieces. :) Now the grandchildren are enjoying participating, too.
My cooking triumphs
I think the first I was "known" for was the pizza I made in high school. My mom thought it was great enough she had me make it for her bridge group. Family pizza night is still one of our family's favorites. Another one of my early triumphs was when I came home from my freshman year in college for Thanksgiving. I was reading through some of my mom's issues of "Gourmet" magazine. I found a recipe for "Boeuf Bourguignon" and one for apple pie with this wonderful, buttery, flaky crust. I worked hard and they were both a "triumph." ;-D My dad was used to my mom's amazing skills in the kitchen and both my parents raved about my skills. I have had other triumphs since, but these were my first thrills of accomplishment in the kitchen.
My cooking tragedies
Oh, this is a sad one... :( I was a rather new bride and I was really into remaking recipes to make them healthier. One of my husband's favorite things was Lemon Meringue Pie. I decided to find a "healthier" version. I searched around and read some books (this was pre-Internet) and found that arrowroot was often used as a thickener. So I made the lemon filling using arrowroot. It seemed to go OK then I put on the meringue and baked it. I ended up with an ocean of liquid lemon sauce and floating islands of meringue. LOL
Recipe Reviews 4 reviews
We loved this bread. I made it last night and have been requested to make it again tonight. I think my family could make a complete meal from this. Be sure to let the dough rise for easier rolling out. Mine turned out a bit thinner than a lot of the pictures, but thicker than pita. I will have to take a picture this time. :) Here are a few tips from my experience. Be sure to proof the yeast with sugar as some have suggested. I did not use the amount of flour in the recipe. For a double recipe I used about 7 1/2 cups of flour so I would guess 3 1/2 to 3 3/4 cups would work for a single recipe. Note that the recipe says to add enough flour for a soft dough. Using ghee (clarified butter) will help it not to burn so easily, but I didn't find it necessary so I did not go to the bother of clarifying the butter. I made fewer pieces (8) to cut down on the rolling time. After rolling out I brushed one side lightly with melted butter and put it buttered side down on a griddle (350°F). I buttered the other side and flipped it after 2 minutes, cooking 2 minutes more. They turned out great using a griddle rather than a grill. Several said they left out the garlic, but I would never do that... ;-) My family thought it was even better than their favorite Indian restaurant. Thank you, Mic. It was a huge hit at our house. I will also be trying it with my home ground wheat. I think it will be fabulous. :) Photo uploaded! :)

5 users found this review helpful
Reviewed On: Feb. 17, 2011
Brooke's Best Bombshell Brownies
Finally!! a brownie recipe my whole family loves and it works well here in this high altitude with no adjustments. If you like a rich fudgy brownie look no further. I was skeptical at first since I have always made brownies with baking chocolate rather than cocoa powder, however, I have made these several times and they have turned out great each time. They even taste good the next day! They are certainly the best, Brooke, thank you for posting. TIPS: Always, always use real butter. Always, always use room temperature eggs. You can melt the butter in the microwave in a Pyrex cup, but only heat it until there are a few softened solid pieces in the liquid and be sure it is just warm before mixing into the egg-sugar-vanilla mixture. When mixing in the dry ingredients gently mix by hand and only just until they are mixed together, never over mix it will change the texture. I grease and line my (non-stick) pan with parchment paper then grease the paper (that is ALL I use Crisco for in my kitchen LOL). After baking and cooling they just lift out and are then very easy to cut up.

3 users found this review helpful
Reviewed On: Feb. 19, 2010
World's Best Pasta Sauce!
We took this to a pasta potluck and received many compliments and requests for the recipe! My daughter actually made it and said it was quick and easy. [But not quite as good as her husband's ;-)] Since everyone seemed to really like it I rated it five stars. Personally, it was too much meat for me and next time I will cut the sugar in half or omit it entirely. If you can find the Contadina brand tomato products I recommend using them. Their flavor is less acidic than other brands. This may be why I didn't think it needed the sugar. Their roasted garlic flavored tomato paste is the best!!

67 users found this review helpful
Reviewed On: Nov. 2, 2007
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am just a normal guy that likes to cook. It is… MORE

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