romapu Profile - (14497493)

cook's profile


Home Town:
Living In: Minnesota, USA
Member Since: Sep. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Photography, Music, Wine Tasting
Recipe Box 2 recipes
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Recipe Reviews 5 reviews
Suzy's Mashed Red Potatoes
Great creamy mashed potatoes! I halved everything in this recipe, otherwise it was followed exactly. Because I do not have a masher, I cut the baby reds into fourths after they were done boiling and threw them together with the other ingredients into my stand mixer. Then, mixed on med-high until fluffy. These do lack a little on flavor, so adding an extra seasoning might be required for those who don't like plain mashers. The only thing I will change next time is cutting back on the butter, just to make them a little bit healthier. Otherwise they were great, thank you!

2 users found this review helpful
Reviewed On: Oct. 1, 2012
Soft Oatmeal Cookies
An overall great oatmeal cookie recipe, but I also made some adjustments. First I should note, that I halved everything in this recipe because I was baking for a household of two. It made a batch of about 15 medium sized cookies (still more than enough for us). It's my personal opinion that plain oatmeal cookies are boring, so I threw in a large handful of Sun-Maid Raisins. Since I was cooking at night, I did not have time to chill the dough before baking but I didn't have any issues with it being too sticky and the cookies still came out fantastic. As another reviewer commented, I also did NOT flatten the cookies and did not add any additional sugar. I prefer oatmeal cookies to be golden but still chewy, 9 minutes in my oven worked out perfectly! I recommend baking for 8-9 minutes for softer cookies or the full 10-12 for crispy cookies. Would make these again.

0 users found this review helpful
Reviewed On: Sep. 27, 2012
Scottish Shortbread II
Quick and simple recipe for shortbread buttery goodness. I made this late one night when I was itching to bake but only had a few basic ingredients on hand. Followed this recipe exactly, even used a 9 x 9 glass pan. Important to wait until it cools before cutting. I also sprinkled nutmeg on top before putting it into the oven, which perfected the recipe for me. This is a fairly traditional shortbread, texture is slightly crumbly but it still melts in your mouth. Will definitely be making again this year for the holidays!

1 user found this review helpful
Reviewed On: Sep. 25, 2012

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