mschreiner Profile - (16690791)

cook's profile


Home Town: Virginia, USA
Living In: New Hampshire, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean
Hobbies: Needlepoint, Hiking/Camping, Walking, Reading Books, Music, Genealogy, Wine Tasting
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About this Cook
Now that I'm married, I can cook what I want!
My favorite things to cook
I'm a big pork fan. Anything in a slow cooker is easy. I love breads.
My favorite family cooking traditions
My family's beginning a new tradition. At my 'family Christmas', the women have a Bake Off. We've only done it once so far, but I am the title holder!
My cooking triumphs
Any time I just make up a recipe for fun and it ends up being delicious - I consider that a triumph.
My cooking tragedies
There is such a thing as too much paprika.
Recipe Reviews 16 reviews
Big Soft Ginger Cookies
My husband just said these might be the best cookies ever. I was forced to make a few changes because I ran out of ingredients. About a third of my flour was whole wheat. Because I ran out of sugar, I rolled in brown sugar. Cooking time did take around 13-15 minutes.

0 users found this review helpful
Reviewed On: Oct. 14, 2013
The Best Rolled Sugar Cookies
I DO NOT ALTER THE RECIPE. In the past, I have added an extra tsp vanilla extract, but in general I don't change anything. You don't need to. This recipe works as is, and I think it's brilliant. I've never had trouble with it and I've used it many times to make shaped cookies. The key is refrigeration, as with any cut-out cookie recipe. Make the dough, refrigerate, work in small batches with heavily floured surface, leaving the bulk of the dough in the fridge. Cut your cookies, put them back in the fridge for a few minutes before baking. I use insulated cookie sheets that take 10-12 minutes to bake on. Let them cool completely, preferably overnight, before icing.

1 user found this review helpful
Reviewed On: Oct. 4, 2012
World's Best Lasagna
Huh. Well color me surprised. Maybe I'm the only one who can't make it work, but this lasagna tasted just like any other lasagna. If anything, it was worse. Oh well. I'll stick with an easier, less time consuming recipe.

10 users found this review helpful
Reviewed On: Aug. 17, 2011

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