wincroft Profile - (14806460)


Home Town: St. Charles, Missouri, USA
Living In:
Member Since: Apr. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Reading Books
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About this Cook
Love to cook. Cooked for many years for my family and now expanding my recipes to more exotic things that my adult friends will enjoy. Signed up for a CSA last year and really expanded my horizons with all the fresh fruit and veggies from our farmer. I go every week to the farmers market now from May to October for what I don't get from our Farmer Jim. The Grandkids are really having fun with the new veggies!
My favorite things to cook
Wow were to start? Breads, cookies, soups, Veggies. A good roast or BBQ actually love to cook almost anything.
My favorite family cooking traditions
We are of German heritage so that gets a lot of attention for holidays. I do make a great corned beef with cabbage!
My cooking triumphs
Best Turkey anyone remembered having last thanksgiving. Brined it for the first time ever.
My cooking tragedies
Made a fresh pumpkin pie one year for the family for thanksgiving and was so excited for the family to try it. They were also but the funny looks on their faces told me something was not quite right. I forgot the sugar!! UGH not recomended!
Recipe Reviews 4 reviews
Amish Slaw
Took it to a party and got rave reviews. Really good. Used three pound cabbage.

0 users found this review helpful
Reviewed On: Jul. 7, 2013
Sourdough Bread I
Love this bread!! I first made it exactly as written and it is perfect that way but all cooks "mess" with a recipe sometimes. I make it twice a week, so easy and my friends and neighbors love me. I do use melted butter instead of corn oil and rarely knead it after just a bit before the first rise. Works both ways. I even did a taste test at work to see if there was a difference taste wise. came out even. Just a preference so if you feel lazy don't knead it see what you think. I use Becky's starter I do add three TBSP of sugar and three of potato flakes to feed it. Don't know if it is a big deal, just goofed up one day and it seemed to work better. Might just be in my head or my native yeast. Oh yes once in awhile I add gluten to the bread flour. 2 TBSP for the two loaves. A bit more protein and texture. Since I work and am single and can eat when I want I set the started out all night after I feed it and mix the bread in the am to rise. When I get home I make the loaves and let rise about an hour and bake 45 minutes in my oven. Works out great for me. This bread will last for at least 12 days on the counter in a bag. Never has molded. If it lasted longer might be able to tell how long before it spoils, but I eat it! Toast it for a great flavor later on in the week. Wow the french bread it makes is a killer!! FYI not sour like San Francisco bread just really good. Thanks Becky!!!

0 users found this review helpful
Reviewed On: Jul. 7, 2013
Amish White Bread
This was wonderful bread!! Had to hide a loaf of the second batch in as many days so I could get some! Used clarified butter in the place of the oil. Don't know if it made any difference but it sure was good. Will try the vegetable oil next time. Also took another reviewers suggestion and made cinnamon rolls out of half the first batch and they fought over the leftovers!! Made it in the KA followed regular bread dough instructions and it worked perfect. Only bread from now on. Loved the slightly sweet taste.

0 users found this review helpful
Reviewed On: Jan. 21, 2013
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Cooking Level: Professional
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