Kit Willihnganz Profile - (14479584)

cook's profile

Kit Willihnganz

Kit Willihnganz
Home Town:
Living In: Louisville, Kentucky, USA
Member Since: Sep. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Indian, Southern, Middle Eastern, Mediterranean, Low Carb, Dessert, Quick & Easy
Hobbies: Quilting, Sewing, Camping, Reading Books
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About this Cook
I'm a novelist living in Louisville, KY. I also quilt and dance, and I'm learning French hand sewing.
My favorite things to cook
I love meats and sweets. I'm always on the lookout for ways to make vegetables more palatable.
My favorite family cooking traditions
I make a chocolate cinnamon babka every Christmas using a complicated, difficult recipe that requires several hours to execute. It's absolutely worth it.
My cooking triumphs
I once made chicken tetrazini from scratch after I heard about its aphrodisiac properties on the Maury show. It took four hours, but my boyfriend did really, really like it.
My cooking tragedies
My sister's wedding cake. Thankfully, I ruined the practice cake and not the real one, but I did bake and assemble all three layers before realizing that the fishy flavor meant I was baking with expired oil.
Recipe Reviews 17 reviews
Lemon Cream Cheese Frosting
I went with a reviewers suggestions, which was that the recipes should have had 5 ounces of frosting, but that only resulted in two cups of frosting--not enough to frost a cake with two eight inch layers. I ended up adding more butter (since I was out of cream cheese) and more sugar, and by the time I had enough frosting, I could hardly taste the cream cheese. Disappointing.

0 users found this review helpful
Reviewed On: Jun. 21, 2015
Apple Pie by Grandma Ople
I'm completely blown away by this pie. I screwed up the filling somehow--the sugar wouldn't combine with the butter. So I just sort of smeared the sugar onto the apples and then poured the butter over it. Didn't matter--the pie came out so delicious I could hardly believe it. I don't like Granny Smith apples, so I used my favorites--Honey Crisp. I also added a teaspoon of cinnamon and a quarter teaspoon of nutmeg, plus a teaspoon of vanilla. I'm not a big fan of crispy crusts, so I only cooked the pie at an hour at 350. It was so soft and sweet and buttery and appley. For the crust, I used a Jiffy mix, but added three tablespoons of melted butter (instead of water) and a third of a cup of sugar, plus a quarter cup of white flour to make up for the extra liquid. The sweet crust really added to the pie.

0 users found this review helpful
Reviewed On: Jun. 13, 2015
Italian Cream Cake I
This cake was good but not great. I even doubled the vanilla and added a tsp of almond extract to give it some flavor, but it just didn't taste like much of anything. Even the frosting seemed a bit bland--although pleasantly bland. Part of the issue might be that I had to leave out the nuts. I didn't have three cake pans, so I made this in a bundt pan. I cooked it for forty-five minutes and it came out great--very moist. I know some other reviewers said they didn't have enough frosting, but with a bundt pan, I had plenty. I topped it with more shredded coconut.

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Reviewed On: May 11, 2015

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