Mogtastic Profile - (14589206)

cook's profile


Home Town:
Living In: Lexington, Kentucky, USA
Member Since: Aug. 2012
Cooking Level: Expert
Cooking Interests: Baking, Frying, Italian, Southern, Mediterranean, Vegetarian, Dessert, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Walking, Reading Books, Music
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About this Cook
I've been cooking and baking since I can remember. I come from two big southern families. The black side of my family taught me about pie crust and greens and snapping turtle soup. My mom's side is white, where I learned about baked beans and bourbon balls and mashed potatoes. I've always been adventurous in the kitchen, and I credit screwing up when I was younger for helping me be the versatile cook I am today.
My favorite things to cook
Nothing puts me in a good mood like making pastries. Any dish that requires a lot of preparation and looks pretty is sure to be a favorite.
My cooking tragedies
I asked my grandfather to teach me how to make his fruit cake when I was young, and I didn't write the recipe down! Now he's passed and the recipe has disappeared with him. I'm confident I'll be able to crack it one day, though.
Recipe Reviews 8 reviews
Mamon (Sponge Cakes)
I've made these several times now and they're just marvelous. The as-is recipe nets 3 8" round cakes. I've made the traditional small cake too, and always end up with more than 16 and they bake in ~25 minutes. My dad's Filipino girlfriend brought store-bought mamon over a few months ago and this absolutely satisfied the craving I've developed for them!

4 users found this review helpful
Reviewed On: Jan. 10, 2014
Sour Cream Blueberry Coffee Cake
For everyone who had trouble getting it to spread out and look pretty: I read the reviews for this beforehand, so I knew what to expect when layering the coffee cake, and I took a risk. I added about a tablespoon of milk to the 2nd half of the cake batter after spreading the first down, and that thinned it out just enough to spread out easily without affecting the way it baked. This was an excellent coffee cake! Rich, buttery, nice texture, definitely an A+.

7 users found this review helpful
Reviewed On: Sep. 18, 2013
Italian Cream Cake II
Thanks for this recipe Cyndi! I was craving a cake last night and this did not let me down. Any recipe with as much sugar as flour is going to be dense, regardless of how many egg whites you fold in! I used coconut oil in place of margarine and left out the shredded coconut just because we don't care for it. I also added 1/2 teaspoon of salt. It turned out very tasty. I will definitely make this again. I used a silicone Bundt pan and baked it for about 50 minutes.

1 user found this review helpful
Reviewed On: Jan. 27, 2013
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Cooking Level: Expert
About me: I've been cooking and baking since I can… MORE

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