roundhousecook Profile - Allrecipes.com (16262738)

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roundhousecook


roundhousecook
 
Home Town:
Living In: Perkins, Oklahoma, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Camping, Music, Painting/Drawing, Charity Work
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pumkin ride
About this Cook
I live in a round geometric dome house, tucked in the woods and under remodeling construction! My wonderful husband and I have been working on it just before we were married and so far it is 1/3 of the way finished. I enjoy landscaping and growing anything as I had my own greenhouse business before I was married. There are always flowers around the house, and 3 home cooked meals every day (besides traveling and special occasions) And cooking is second nature as the oldest child of 7 our family made meals at home since I was born. There is never a dull moment with my wonderful son Keith, who was born on mothers day 2010!
My favorite things to cook
Ethnic foods such as Chineese, Philippine, Indian, Mexican and much more... Baked goods such gourmet pastries and breads. Salads and anything new
My cooking triumphs
My most recent have been successful bake sales, and I also did one for Thanksgiving to help my brothers and sisters raise money for their school.
Recipe Reviews 7 reviews
Coconut Macaroons IV
Simple to make but I found using powdered sugar instead of the granulated sugar was just the right sweetness and kept the fluffy texture. I also used coco rice crisps instead of the cornflakes, it added a wonderful light chocolate/coconut flavor! I really didn't follow the recipe, since I used 3 egg whites and 1 C of powdered sugar, so I added as much coconut and rice crisps as I felt it needed. I also baked these at a lower temperature (325) since I was also baking meringues and they turned out fine

2 users found this review helpful
Reviewed On: Jun. 21, 2011
Mall Pretzels
This is a wonderful recipe BUT Iv already tried so many and found the most important thing to me is the chewy crusty outside that your only going to get if you BOIL them, just ever so slightly... don't tell me dipping them in warm water will just do the trick! They taste more like bread sticks that way. If you want a chewier pretzel BOIL them like you would a bagel, just not near as long. 1 min is plenty, drain well. And the key ingredient to this recipe is brown sugar! if you don't have any add a dribble of molasses... gives it that yummy yeasty flavor. I agree with Flash-smith that plenty of kneading and then rising time make a HUGE handling difference so they roll out perfectly. Have fun!

6 users found this review helpful
Reviewed On: Apr. 20, 2011
Classic Cinnamon Rolls
This has become my favorite recipe out of the many ones I've tried and they are a must for my bake sales. The Potatoes break up the gluten in the flour making the dough tender and melt in your mouth, so you don't have to worry about fussing with it so much. Its easy for first timers just don't over work your dough and it will stay tender. (Personally stickier the better!) I usually make up my own "brown" sugar for the filling its cheaper just to add a tsp of molasses per cup of white sugar. I also add some nutmeg to the dough for a nutty touch. A tip for even rising/baking I always slice them no more than 1 1/2 " thick with a long piece of floss (slide under and cross them over) and then gently smash them down in the pan so they are spread out evenly. That way they don't bake so lop sided. or one edge rises higher and burns.

65 users found this review helpful
Reviewed On: Apr. 14, 2011
 
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