Um_Whoops! Profile - (16967819)

cook's profile


Home Town:
Living In: Joplin, Missouri, USA
Member Since: Nov. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Mexican, Middle Eastern, Mediterranean, Vegetarian, Quick & Easy
Hobbies: Knitting, Gardening, Hiking/Camping, Biking, Wine Tasting
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About this Cook
I'm a vegetarian college student with a carnivorous boyfriend. Learning to cook has been fun and at times embarrassing!
My favorite things to cook
I have mastered sweets and breads. I really want to learn canning and cooking meats.
My favorite family cooking traditions
The secrets: baked beans, spinach dip, cheese ball, and wedding casserole. All so good!
My cooking triumphs
The best thing I've ever made was vegan chocolate cake. It was soo good. Everyone loves my sweet potato casserole.
My cooking tragedies
I once confused the baking soda and baking powder for a coffee cake. The thing was so salty it fell straight off the pan. My dog wouldn't even eat it!
Recipe Reviews 5 reviews
Persimmon Pie
This is really a 5 Star recipe with just a few tweaks. First, I think it really depends on what kind of persimmons you use. I used the southern variety, as I am so blessed to have them growing here in my hometown. Second, I made a graham cracker crust using "Graham Cracker Crust I" from Allrecipes. Third, I skipped the cream (half and half) and used a can of sweetened condensed milk. I am here to tell you this is the NEW pumpkin pie. The only thing I would change in the future is reducing the sugar. The sweetened condensed milk made this pie very sweet, along with those delicious persimmons.

0 users found this review helpful
Reviewed On: Nov. 20, 2014
Classic Rice Pilaf
I tried this recipe tonight. I loved it! I cooked mine in a rice cooker instead of in the oven. I just put the onions in there after the oil was hot. I used one part rice to 2 parts broth and it was exceptional. I didn't have saffron so I used tumeric and added peas. What a nice side dish.

1 user found this review helpful
Reviewed On: Jan. 14, 2014
The Best Rolled Sugar Cookies
Taste: Exceptional. I followed the recipe exactly except I added an extra cup of sugar and an extra teaspoon of vanilla extract. I refrigerated the dough for 3 hours. Take away: Not so much. They cracked, much like a "snow cap" cookie would as well as LOST THEIR SHAPE. When a cutter recipe loses its shape, it loses its purpose. Disappointing but very delicious. Do not use flour when battling this sticky dough, use powdered sugar. I believe this contributed to the "crackled" look, though.

2 users found this review helpful
Reviewed On: Dec. 16, 2013

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