DonLynski Profile - (16740896)

cook's profile


Home Town: Winnipeg, Manitoba, Canada
Living In:
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
My favorite things to cook
Elegant birthday cakes, braising meats in the oven and slow cooked marinara sauce.
Recipe Reviews 2 reviews
Most Amazing Challah
This is the fifth time I have made this Challah recipe. I gave a loaf to some of our Jewish friends, they have eaten Challa all over the world and said that mine was the BEST they had ever eaten, not too sweet, not too eggy and not too dry. Just right! So hearing this I feel very confidant in saying that this IS the BEST Challah you can make. I used my KitchenAid mixmaster to do all of the combining then worked in the last few cups by hand. I also cut back 1 TBSP. of yeast, (using 3 TBSP) and used Traditional yeast (dry active) instead of QuickRise yeast and butter instead of margarine, it took an hour longer than this recipe suggests. I had some wonderful Mexican vanilla and used that instead of regular pure vanilla. The fragrance while cooking always makes me salivate! Don't be afraid to try this one, it will be worth the effort. Out of this recipe you can easily make 5 loaves of bread. Open the windows while your baking this bread, all your neighbours will be jealous!!! A big thanks to Palsar7 for offering us this beautiful foolproof recipe.

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Reviewed On: Nov. 7, 2012
Melt - In - Your - Mouth Shortbread
OMG these are everything that you could possibly want in a whipped shortbread, so soft and buttery, they truly melt in your mouth. I whipped the butter until it turned a soft creamy yellow (5-10 mins) then I added the confectioners' sugar (icing sugar) and whipped for 5 to 10 mins more, mixture will lighten again. Then add flour mixed with cornstarch, beating for approx 5 to 8 mins, mixture will be very light and soft to the touch, drop by teaspoons or use cookie press onto parchment lined cookie sheets. Bake for 10 mins, but keep an eye on them they will burn quickly. Freezes well, if you can get them to the freezer before they're all gone!!

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Reviewed On: Dec. 10, 2011

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