GlossyVeneer Profile - (1601958)

cook's profile


Home Town: Cedar City, Utah, USA
Living In: Las Vegas, Nevada, USA
Member Since: Dec. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Dessert, Quick & Easy
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About this Cook
After revising my eating habits to consist of whole grains and reduced sugar, I realized just how much junk is out there in the world and cooking things yourself helps minimize the strange chemicals that are everywhere in our daily food. Learning how to cook more has been a natural progression from gaining healthier eating habits.
My favorite things to cook
Yeast breads. There's something so rewarding about getting a perfect loaf of bread.
My favorite family cooking traditions
My husband and I have hosted Thanksgiving the past 3 years and that has been a blast and a huge learning experience. We still haven't perfected much, but it's a good time.
My cooking triumphs
My father told me that I should go into business selling my breads. That was pretty great. And anytime my husband tells me that a new recipe is a "keeper", that's a good feeling as well.
My cooking tragedies
I made a vegan pumpkin pie for Thanksgiving with tofu and sweetened with fruit juice. I liked it, but nobody else did and the recipe made 2 pies and there was no way I could eat two whole pies myself. So unfortunately a lot of pie ended up in the disposal.
Recipe Reviews 2 reviews
Raspberry Salad Dressing II
This dressing is so easy and it tastes great. I make it with fat-free plain yogurt and the raspberry vinegar. I have also used Splenda in place of the sugar on occasion. My husband hates most salads and dressings, but he will gladly inhale a whole plate of salad if this is the dressing. We like it with mixed greens, tropical fruits (papaya, pinapple, mango, etc.), slivered almonds and feta.

23 users found this review helpful
Reviewed On: Sep. 26, 2006
Low Sugar Strawberry Rhubarb Crunch
This recipe turned out pretty well. The flavor was great, thus the 5 stars. I did make a few changes, I added a 1/2 teaspoon of lemon juice and 1 tablespoon of cornstarch to the fruit mixture. Even after letting it sit for 15 minutes after coming out of the oven the filling was still kind of liquidy so I think next time I will use 2 tablespoons cornstarch. For the topping I used 1/4 cup brown sugar splenda blend. I also think that a few more minutes of baking time would have been better to ensure that the rhubarb was tender. But I'm definitely keeping this recipe. It's absolutely delicious. I had to convince my husband to not eat it all in one sitting!

171 users found this review helpful
Reviewed On: Jun. 5, 2006

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