Julie62 Profile - Allrecipes.com (1665593)

cook's profile

Julie62


Julie62
 
Home Town: Portland (Suburb), Oregon, USA
Living In: Portland (Suburb), Oregon, USA
Member Since: Jan. 2002
Cooking Level: Not Rated
Cooking Interests: Baking
Hobbies: Gardening, Reading Books, Music, Charity Work
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About this Cook
Jesus take the wheel.
My favorite things to cook
Baking is my favorite thing to do in the kitchen, but since we can't live on bread alone, I enjoy trying all sorts of recipes.
My favorite family cooking traditions
Every Christmas our family gathers and we spend a weekend baking cookies and making candy. The "kids" enjoy spending time together and frequently stop by the kitchen to "help" and sample. We line the pool table and air hockey table with bed sheets and stack boxes and boxes on top. We use to find finger prints in the fudge. Imagine that! We usually keep a crock pot of soup handy and sandwich makings in the fridge so people can help themselves between recipes. We box up our goodies and deliver the gifts to our friends, church family, co-workers, etc. Now that the kids are older, this is one of their favorite traditions. The house is a zoo, but what great memories we've made!
My cooking triumphs
Pie crust. For years I tried to duplicate my mom's amazing pie crusts. Mine always fell apart. Lamenting, one day I went over the recipe with my mom. Come to find out, the recipe I had was missing 1/4 c. of water. Her recipe called for 1/4 c. water plus 2 T; and I was using just 2 T. No wonder it was falling apart! I'm glad to say I can now make a pie crust, but I'm not opposed to buying them frozen either!
My cooking tragedies
Jello. I was always playing around with the recipe adding this and that. I'd end up with Jello soup or rubber Jello. My husband said something like, "Why is it you can make these difficult recipes, but you can't do Jello?" That's when I started following the recipe. Amazing how well it worked!
Recipe Reviews 182 reviews
"Zuccotto" Cupcakes
These are divine! I made them the night before and popped them in the freezer on a sheet tray, uncovered. I pulled them out at 7 a.m. and let thaw on the counter. No problem with condensation and they were ready to eat by 11 a.m. (thawed four hours.) I used tall, brown cupcake liners which was a good choice since the ganache was still thin when I put it on and the liners held it in place. The liners also made it easy to pull the cupcakes out the pans when done baking -- and transportation was a breeze since I didn't have to worry about the tops bumping each other. I loved the bittersweet chocolate in the white cake. YUM! The filling is really good. Next time I'll add more crushed Heath bars. The toasted hazelnuts were good, but any toasted nut would work. The raspberries added just a touch of freshness (even though they were frozen.) The white chocolate frosting was yummy, but needed a bit of powdered sugar added. I had a bit of trouble piping through an XL star tip -- must have gotten a chunk of hardened chocolate off the bowl, so next time I'll be more careful of that or just use a large round tip. I sprinkled the top with more Heath - pretty! And my daughter made little Italian flags which were the perfect topper as these were headed to an Italian-themed, Freshman finale lunch. I will definitely make these again and again, and since these can be made ahead of time, the four hour prep won't be a big deal.

0 users found this review helpful
Reviewed On: Jun. 4, 2015
Spinach Salad with Warm Bacon-Mustard Dressing
Delicious! I sauteed onion in olive oil then added precooked and crumbled bacon. Stirred in red wine vinegar, mustard, honey and some mayo to mellow the vinegar. To the spinach I added a few sliced strawberries and mushrooms. Topped with warm dressing and combined well. I put some of the salad in containers for lunches and packaged dressing separately. Ate the rest for dinner. Yum!

2 users found this review helpful
Reviewed On: Mar. 16, 2015
Red Bean Salad with Feta and Peppers
Colorful! I doubled the recipe and used both red and yellow bell peppers. Also cilantro in place of the parsley. Salt and pepper to taste.

1 user found this review helpful
Reviewed On: Jan. 10, 2015
 
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