Leslie Sullivan Profile - Allrecipes.com (1446062)

cook's profile

Leslie Sullivan


Leslie Sullivan
 
Home Town: Estacada, Oregon, USA
Living In: Hood River, Oregon, USA
Member Since: Jan. 2004
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Needlepoint, Camping, Fishing, Photography, Music
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About this Cook
I am a music teacher for a private Christian school in Hood River, Oregon. I grew up in a small town on a farm cooking in the kitchen with my mom and dad. I love to experiment and try new recipes as well as settle down with my family's favorites. I love to sing and play piano and, of course, cook. I give away more food than I eat and therefore have many friends! :-)
My favorite things to cook
If I had to pick a favorite style, it would be baking. However, I love to cook anything. My favorite is trying new recipes. With the exception of my family's favorites, I rarely make the same thing twice. My cookbook collection takes up an entire cupboard and I am always searching for new, creative ways to cook. I love embellishing my cooking with garnishes. I also enjoy decorating cakes and have been working on doing wedding cakes for friends.
My favorite family cooking traditions
I loved making Christmas cookies with my grandma when I was little. I would go over and spend the night and she would show me all of her little secrets. I also learned much from helping my mother with making meals. Whether it was an everyday dinner, or a big family gathering, I was always in the kitchen trying to do what I could. I still call my mom and dad every once in a while to get new ideas for recipes or to pick their brain for some new ideas to try.
My cooking triumphs
I entered an apple pie contest in October of 2005 and, by the grace of God, WON! I made a 9-inch apple pie that was adapted from a recipe that came from AllRecipes.com and won $1,000 in the process. I have since been making holiday pies and selling them for Thanksgiving and Christmas to make a few extra dollars through the holidays. I have also won many trophies and blue ribbons at the local county fair for my breads, jams, pies, cookies and other baked goods.
My cooking tragedies
When I was in 5th grade, I was making a frozen waffle in the toaster and the whole thing caught on fire. I burnt half of the kitchen up and have not bought frozen waffle since! Lately, I had a pie that was stuffed too full with filling run overboard in my oven. Before I realized it, I opened the oven door only to have smoke from the burning sugar in the bottom of the oven completely pour out into my house. The house stunk like smoke for a week!
Recipe Reviews 114 reviews
Blueberry Crisp II
Like other cooks, I thought the mayo was an odd ingredient, but I know it makes things very tasty sometimes, so I thought I'd try it. My husband is gluten free, too, so I thought I would change it up. So here's what I did... I used frozen blueberries because that's all I had. I dusted them with corn starch (couldn't use flour because of the gluten), and put them in the dish. I used 1.5 times the topping because that's my favorite part! So, I used 1.5 cups gluten free all-purpose flour (Bob's Red Mill), just over 1 1/4 cup sugar, 3/4 teaspoon cinnamon, and 3/4 cup canola mayo. I baked it for 35 minutes and it turned out golden brown and WONDERFUL! I think next time I may try adding a touch of tapioca to the filling to make it a little but more firm. It was still a little runny because of the frozen berries.

0 users found this review helpful
Reviewed On: Jul. 10, 2012
Poppy Seed Muffins
This recipe was FAR to sweet. I did notice that other cooks said that they changed the sugar amount, but I wanted to make them as is to see what I thought. They formed a crystallized "crust" on the outside. They had good flavor, but I definitely want to play with the sugar to get a lesser amount.

4 users found this review helpful
Reviewed On: Apr. 9, 2012
Cream Corn Like No Other
Excellent Recipe! I used fresh corn, cut the tips off and scraped the milk out of the corn. I used all half and half instead of heavy cream and milk. I also used a slurry of cornstarch instead of flour.

3 users found this review helpful
Reviewed On: Oct. 4, 2011
 
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Cooking Level: Intermediate
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