DIANAFUHRMANN Profile - Allrecipes.com (1417662)

cook's profile


Home Town: Roscoe, South Dakota, USA
Living In: Chillicothe, Missouri, USA
Member Since: Nov. 2003
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music, Charity Work
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About this Cook
Grew up on a farm near a small town. Started working in the fields with my brothers and cooking at a very young age. Seems like a millenium ago! I now live in another wonderful town with my husband and three children. I enjoy the outdoors, heirloom gardening, ballroom dancing, playing various instruments (not well, just play, heh), and being with my family.
My favorite things to cook
I enjoy cooking things that challenge me. I make them over and over and over until I get them just how I want them. Then I never make them again. I guess it it about the challenge of the chase! Need to move on to another challenge. hee!
My favorite family cooking traditions
We never really had any traditions. I remember the holidays and what a wonderful cook my grandma is. I now make many of her recipes and enjoy them very much. According to my pants size I enjoy them a little to much! (frown)
My cooking triumphs
Recipe development for my gourmet business. I have worked hard and read much and made many excellent mistakes and have managed to really do well. My business sense is nearly non-existent, but the food tastes great!
My cooking tragedies
Oooh, I have EXCELLENT tragedies EVERY day! What kind of day would it be without a tragedy??!! gasp! I boil things over, burn sugar to the bottom of my pot, melt my spoons into the caramel, flip over trays of just completed french buttercream decorated cupcakes, destroy my mixers......all in the pursuit of the "great recipe"!
Recipe Reviews 6 reviews
Angel Biscuits II
Although these were not what I was specifically looking for, these turned out fluffy and tender. Not heavy at all. The dough will be a bit soft and sticky to work with, but not terrible to work with by any means. I omitted 1/2 cup flour and used that plus about 1/4 cup extra on my surface for kneading so I would not get a dough that was too stiff. (I did not knead all of it into the dough though, just enough to make it easy to handle.) I opted for half salted butter and half shortening in the recipe. I rolled the dough out and squared it up and then used a pizza cutter to cut into squares. (I think squares taste the same as circles but are much faster, lol) I brushed the tops with melted butter and then let them rise per the directions. I baked them on parchment on a brownie sheet. The timing was just right for my oven and elevation. I really enjoyed these and so did my family. For some reason the guests were not finishing them? Are biscuit people like brownie and chocolate chip cookie people? Just one particular one is what they want? Our kids really enjoy exploring new flavors and foods so maybe I am just lucky for that. Definitely worth trying. The four stars is because they were not received well by the guests. A five star recipe is when the guests leave the table with the plates cleaned and wanting more. Thanks for the recipe, will keep it in my recipe box for when I want this type of fluffy biscuit.

1 user found this review helpful
Reviewed On: Jun. 21, 2009
Raspberry Chocolate Supremes
I used whipping cream to make a ganache instead of using the shortening because, well, shortening and chocolate do not belong together. BUT, raspberry and dark chocolate DO DO DO!!! Yum. Faint. One of my absolute favorite flavor combinations. And I topped with a couple of fresh raspberries on my piece. Thanks for the fabulous recipe! Now,off to the treadmill......

1 user found this review helpful
Reviewed On: Jun. 14, 2009
Baked Kale Chips
Excellent recipe. And a great inspiration for many, many variations. My main variation (other than flavor) is to not bake them. Instead, I put them in a dehydrator. Takes a bit longer but never, never, EVER burnt. Temp does not matter. The lower the temp the longer it takes. I do mine at about 115 degrees and walk away to do something else, but if you are not that patient set the temp higher. I love that I can get a potatoe chip crunch without having all the guilt.

3 users found this review helpful
Reviewed On: Mar. 13, 2009
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