MommyFromSeattle Profile - (1569824)

cook's profile


Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Jul. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Fishing, Photography, Reading Books, Music
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About this Cook
I'm a full-time Mom of two kids under 9. I live in the Seattle area and an avid cook and baker.
My favorite things to cook
Dessert, dessert, dessert owed to my huge sweet tooth. Desserts is a meal in my family. I bake almost every day - either bread or a dessert. My cookie jar is NEVER empty.
My favorite family cooking traditions
Watching 3 generations of women in my family cook for a holiday or party.
My cooking triumphs
When I started perfecting homemade bread!
My cooking tragedies
Can't poach an egg if my life depended on it!
Recipe Reviews 176 reviews
Honey Wheat Bread I
A good, reliable recipe. Nice and tender from the milk and subtle sweetness from the honey. I used a little more wheat flour than white flour for a darker loaf. I brushed with egg whites and sprinkled with whole flax seed for color and texture before baking.

7 users found this review helpful
Reviewed On: Dec. 23, 2011
French Pastry Pie Crust
Very good - flaky and very light. Not as fragrant as crusts using butter. I have since used 50/50 butter and shortening and it's wonderful. Buttery flavor as well as flaky from the shortening.

5 users found this review helpful
Reviewed On: Nov. 11, 2011
Pumpkin Crunch Cake
Sorry but I'll have to be in the minority here and rate it low. I made it to the T and baked for 1 hr. exactly. There are so many eggs in this that the pumpkin part had the texture of pumpkin scrambled eggs and was a bit watery. Not smooth and creamy at all and would NOT be a good substitute for a good pumpkin pie. The cake topping was dry and too thick. I say 2/3 a box would have been fine. And this cake was tooth aching sweet. 1 cup sugar would've been plenty, especially since the cake mix is already too sweet. 1 hr. gave me a very brown cake topping, on the verge of dark brown at the corners. I'd say reduce this to 3 eggs at most, use 2/3 of cake mix and reduce the sugar! But for me, I will not be making this again. Definitely had 'from the box' taste.

5 users found this review helpful
Reviewed On: Oct. 30, 2011
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