Magoo Profile - (13785092)

cook's profile


Home Town: Carol Stream, Illinois, USA
Living In:
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Dessert
Hobbies: Knitting
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About this Cook
I'm 26 years old, and I currently reside just outside of Chicago with my two cats and my fiance. Randall is also my taste-tester, fearlessly trying everything I make. I suspect he may just be marrying me for my cooking, especially since he wanted a pie-a-week stipulation in the vows...
My favorite things to cook
I enjoy cooking all things, but my real love and talent lies in baking. I ESPECIALLY love pie! I'm entering my first pie contest at the end of July. Keep your fingers crossed!!
My cooking tragedies
Most recently one of my attempts at cherry pie. The bottom crust was completely undercooked, and the filling was more like cherry soup. I've always been able to find someone to at least eat my disasters, but no one would touch this one. Into the garbage it went!
Recipe Reviews 5 reviews
True Blue Custard Crunch Pie
Probably one of the best pies that has ever been made. It is so delicious and easy. Absolutely everyone who tried it loved it. I will be making this again and again and again!

5 users found this review helpful
Reviewed On: Jun. 20, 2009
Apple Pie by Grandma Ople
The most fabulous apple pie recipe EVER!! Like other reviewers, I added some spices to the butter/sugar sauce-1 tsp cinnamon, 1/4 tsp nutmeg, and a couple shakes of cloves. I stuck with the Granny Smith apples (they are my favorite for pies), and I used 8 small ones. I also tossed the apples with most of the sauce before putting them in the crust, and after I topped them with a lattice crust, I poured the remaining syrup on top. It made a deliciously carmelized and crunchy glaze on the crust. This is my new favorite apple pie recipe!!

4 users found this review helpful
Reviewed On: Jan. 26, 2009
Cake Balls
I made a coconut cake for a friend's birthday, and while it was delicious, it was just too crumbly to frost and layer, so I made it into cake balls. Delicious! I used the coconut cake mixed with white frosting to make the balls, then dipped them in melted white almond bark and rolled them in coconut. I would make a few suggestions though: 1)I used a cookie scoop to form the balls, but then I rolled them between my palms to make them firmer and less crumbly. 2) Form all the balls before melting the bark and dipping them. I tried to roll the balls as I went, but found that the melted bark cooled too quickly while I was working and I had to keep stopping and reheating it. 3) I put about 1/2 Tbsp shortening in with my almond bark when I melted it. This made it much smoother and easier to roll the cake in. Knowing those things now, I would definitely make this recipe again!

14 users found this review helpful
Reviewed On: Nov. 17, 2008

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