Tina Robison Profile - Allrecipes.com (1384126)

cook's profile

Tina Robison

Tina Robison
Home Town: Dayton, Ohio, USA
Living In: Midwest, Missouri, USA
Member Since: May 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Reading Books, Music
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About this Cook
I am a mom of two and grandma to one, and I love to cook and bake. My favorite time of year is autumn and winter since this is when I really start getting the urge to bake. Rainy days, snowy days, or just plain cold & dreary days are my absolute favorite time to spend in the kitchen, baking up yummy treats for my family, as well as making the whole house smell great!! I also enjoy reading, flower gardening, and crafting.
My favorite things to cook
As noted in my profile, I absolutely LOVE to bake!! I especially enjoy making cookies, bars, muffins, quick-breads, cupcakes....I like the more portable treats as my family is always on the go with their different schedules, so grab-and-go treats work better for us.
My favorite family cooking traditions
The only tradition that I can really think of is the fact that starting in late Sept thru early December I do all my holiday baking.....Everyone knows that this is where I will be the majority of the time....lol.
My cooking triumphs
My cookies are always a big hit for both family and friends......I get a lot of requests to bring baked goods for outside functions like work and school, as well as for bake sales, fund-raisers etc. And I totally enjoy every minute of it!! It makes me feel great when I see people enjoy the things that I have created!!
My cooking tragedies
For the life of me I CANNOT master the art of anything using yeast!! I don't know what I do wrong, but nothing that I try EVER seems to turn out right. I am determined to figure this out as we all love homemade breads and rolls (especially big gooey cinnamon rolls)....I WILL master this - it just may take some time = )
Recipe Reviews 19 reviews
Fluffy French Toast
We had this for dinner tonite and everyone enjoyed it. I had to use regular sandwich bread as that is all I had on hand although I agree that Texas toast or a good French or Italian loaf would've been better. Next time I will double the recipe, as I didn't even really let the bread soak and I only had enough mixture for 11 pieces of bread. I also used a tablespoon of brown sugar in addition to the white sugar as another reviewer had suggested. I also cooked the bread slices in butter flavor crisco as well, which was also recommended by another reviewer. Next time I will be sure to soak each piece of bread for a longer time as the one piece that I did soak longer was the best one and did fluff up nicely. Thanks so much for sharing this recipe....I know my family will use it a lot!

2 users found this review helpful
Reviewed On: Mar. 13, 2014
No Roll Pie Crust II
I use this recipe all the time when I am making chicken pot pie in a 13 x 9 pan. I just double the recipe, I leave out the sugar. I DO roll out the dough because I need a nice rectangle to cover my potpie, but it is so simple to throw together and makes such an easy & I can have the whole thing ready for the oven in about 15-20 minutes tops. It is so easy and good - my family loves it this way, and it definitely beats the bisquick topping in my opinion.

1 user found this review helpful
Reviewed On: Feb. 8, 2014
Microwave Oven Peanut Brittle
My fiance loves peanut brittle and having never made it before, I wanted to find the most fool-proof way to do it. Well....I used another microwave brittle recipe that I found on a cooking blog which turned out not so good - not because it was a bad recipe, the cooking times were off for MY microwave. Then I found this one, read a lot of the reviews and gave it a try. I ended up using some tips from other reviewers, as I am not sure of my microwave's wattage (it was made in 2002) so I put the sugar and corn syrup in first for 6 1/2 minutes, took it out and stirred in the nuts, butter, and vanilla and put it back in for another 3 minutes. I then took it out and quickly added the baking soda, stirred, and poured it out onto a warmed cookie sheet covered in parchment paper (another reviewer tip). At 15 minutes the brittle broke up really well, had a beautiful amber color, and tasted delicious. I even took my previous brittle that was grainy and not cooked enough and melted it down again for 4 minutes in the microwave and recooked it. It now is amber colored as well, and I am waiting to see if it will set up and I can actually save it! Thanks for this easy recipe for candy beginners like me. It looks wonderful and tastes fantastic!

0 users found this review helpful
Reviewed On: Dec. 24, 2012
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Cooking Level: Expert
About me: I'm a full-time Mom of two kids under 9. I live… MORE

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