juliedkop Profile - Allrecipes.com (13786995)

cook's profile


Home Town: Mahtomedi, Minnesota, USA
Living In: Prairie Du Chien, Wisconsin, USA
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Dessert, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Fishing, Photography, Painting/Drawing
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Molasses Sugar Cookies
About this Cook
I love to try new recipes. Cooking for people brings out the best in me. Nothing beats the smile people get on their faces when they eat your food!
My favorite things to cook
Cookies, cakes, muffins, bread, French Silk Pie, pasta, anything! I LOVE to cook.
My favorite family cooking traditions
My family didn't really have any, but my husband's did, and I love being a part of them now! Lefse, Struddle, Fleischkuechle...YUM!
My cooking triumphs
Teaching myself how to bake bread and rolls and other yeast doughs...and I'm pretty darn good at it!
My cooking tragedies
The first time I ever used the oven on my own I was baking a frozen pizza. I burned myself on the pan and dropped the entire thing in the oven for my mom to have to clean up later! First loaf of bread was a flop! Rock hard...gross. Ick! And I followed the directions to a T. Now I don't do that anymore. I'm a bread whiz!
Recipe Reviews 8 reviews
Parmesan Focaccia Bread
This bread was DELICIOUS! My husband ate half the loaf when he got home from work. It smelled great baking in the oven. Using a bread machine for me is cheating, so I made it by hand. I dissolved the sugar into the warm water (110-115 F) and added the yeast to that and let it sit for 5 minutes until it was foamy. Then, I added the salt, only HALF the oregano and olive oil and mixed well. I skipped the lecithin, didn't have it. Then I added the flour a cup at a time. I taught myself how to bake bread by hand, and I'm pretty good at it now. A tip...never add ALL of the flour at once. You may not even use the entire amount. Humidity and many other factors can change how much flour you end up needing! Mix in a cup at a time until its incorporated and you have a very sticky dough. Then, turn out onto a well-floured surface (I use a cutting board to minimize mess) cover with more flour and knead, adding more flour a little at a time until it is no longer sticky. Knead the flour in. It will take a while, but you have to do it until it is smooth textured and elastic (it pulls and stretches, doesn't come apart). Then, I let it sit in an oven that was turned on for about 30 seconds, and let it rise for 1 to 1-1/2 hours in the oven. I followed the recipe after that step. I added garlic powder and cracked pepper to the olive oil before baking. It turned out beautiful and perfect. A crispier crust, and a nice, fluffy interior. Definitely will be making it again!

5 users found this review helpful
Reviewed On: Sep. 16, 2011
Extreme Chocolate Cake
I was looking for a good, "made from scratch" chocolate cake recipe because all of the other ones I've tried before never tasted quite right. This one is amazing! It has the moistness of a store bought cake, and the flavor to match. I mixed the batter as directed, but used cake flour instead of all-purpose. I also sifted all of the dry ingredients together before mixing in the wet. Just to make sure the leaveners were evenly dispersed. I baked in two 9 inch round pans for 35 minutes and they came out perfect. So delicious. I didn't make the frosting though, I made my own vanilla frosting for the outside and filled the layers with chocolate fudge. I will definitely use this in place of store-bought mixes for all my cakes now. Thank you for this recipe!

1 user found this review helpful
Reviewed On: Jul. 1, 2011
Banana Sour Cream Bread
Love this recipe! I always end up having extra bananas at the end of the week. I always had a hard time with dry banana bread with other recipes, but this is awesome! Very moist and delicious, great with chocolate chips and a little peanut butter. It also freezes well. We have 2 loaves in the freezer right now!

3 users found this review helpful
Reviewed On: Nov. 4, 2010
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Cooking Level: Expert
About me:
Cooking Level: Intermediate
About me:
Cooking Level:
About me:
Cooking Level: Intermediate
About me: Grew up on a farm in South West WI, learned to… MORE

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