KittyBrown Profile - (13632359)

cook's profile


Home Town: Jacksonville, Oregon, USA
Living In: Augusta, Georgia, USA
Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Healthy, Dessert
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books
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Cinnamon Rolls
About this Cook
I have been cooking rather seriously for the last 2 years. My husband is in the military so we move quite a bit. Cooking and/or baking is something I can do that always makes me feel like I'm creating a home environment, no matter where we are. I'm also involved in the health industry so I mostly cook with real, whole foods.
My favorite things to cook
I'm a baker at heart so I especially enjoy anything cookie, bread, pie or pastry related.
Recipe Reviews 2 reviews
Spinach Quiche
This is a great basic quiche recipe. Like another reviewer, I used the single crust recipe available on this site for my crust: 1 1/4 cup AP flour, 1/2 tsp salt, 1/3 cup shortening and about 5 tablespoons water. I also pre-baked the crust for about 5 minutes before adding the rest of the ingredients in. For my ingredients, I definitely didn't use any butter, (1/2 would have been way too much anyway) but I sauteed some onion and garlic in olive oil and then added about 3 cups fresh spinach, 5 fresh mushrooms sliced, and 1/4 cup diced red pepper. I let these ingredients saute until the spinach was fully wilted. Then I added 1/2 cup mozzarella cheese at the last minute and poured into the pastry shell followed by the egg mixture. I added the additional cheese as directed. This is a great way to get rid of any leftover ingredients you have in your fridge at the end of the week. I will make it again!

5 users found this review helpful
Reviewed On: Jun. 19, 2010
Chantal's New York Cheesecake
I bake a lot of cheesecakes and I have to say this recipe is simply the best! I'm going to use it as a base now for all my cheesecake recipes. To try a variation -- split the recipe in half (make two smaller batches) and add 4 squares of melted baker's chocolate to one of the batches. Pour the chocolate batch in first and then the vanilla one on top and swirl gently with a knife. I make this with an oreo crust. It's fabulous! Make sure all your ingredients are at room temperature to prevent lumps. Next time I will follow other's advice and bake at 325* (mine burned ever so slightly). I love this recipe and so does everyone who eats it!

4 users found this review helpful
Reviewed On: Sep. 3, 2009

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