hazelnut Profile - Allrecipes.com (18071561)


Home Town: Junction City, Kansas, USA
Living In: Ypsilanti, Michigan, USA
Member Since: Oct. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Walking, Reading Books, Charity Work
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About this Cook
I like to experiment with a lot of different things, including basic carpentry, gardening, composting, cooking, sewing (clothing, including tailoring, draperies, slipcovers, etc.), My two daughters and I decorated a candy store (art deco) and built the display racks. My younger daughter and I built a "gymnasium" for our three indoor only cats. This includes carpeted ramps and a stairway so they can climb to the tops of walls, cross doorways, etc. They love to chase each other up and down and all over, and also to sit on the 3/4 wall between the kitchen and living room and watch everyone below. And, we, of course, love to watch them playing! (It does, occasionally, startle first time visitors to see a cat 10 feet up walking along the top of the wall.)
My favorite things to cook
Baking is probably my favorite thing - including yeast breads, cookies, cinnamon rolls. I don't do much with traditional pies or cakes, but make almost anything else. I'm about to start making cheese with goat's milk. That will be a new direction for me.
My favorite family cooking traditions
I love homemade chunky applesauce with cinnamon, as well as the occasional traditional dinner (turkey, stuffing, mashed potatoes, baked sweet potatoes, fruit salads, pumpkin pie.) However, as a rule, I like to experiment with new recipes, create some recipes of my own,
My cooking triumphs
My yeast breads are always great successes with everyone, as are my cookies. Many of my triumphs have come from recipes on this site! Today, I'm going to try oatmeal raisin cookies I, and tomorrow, for breakfast, Emily's Famous Hash Browns.
My cooking tragedies
I always thought it was a waste of time to roast a turkey at a low temperature for hours, so, 3 months after I was married, I had my first opportunity to roast a turkey for a big Thanksgiving dinner. Remembering the low temp/long cooking, I put it into a 400 degree oven. Sure enough, an hour later, it was a beautiful golden brown. I carried it proudly to the table, and watched in horror when my husband began to carve and it was raw inside! We had hamburgers that year for Thanksgiving, and I've never served a raw turkey since!
Recipe Reviews 80 reviews
Italian Herb Bread I
Great recipe! My only change was to use butter instead of olive oil, which I was out of(!). Then, because it was so good, I decided to make bread sticks from it, and they turned out really good, too. I divided the risen dough into thirds, rolled each third to about 1/3-1/2 inch thickness, cut into about one-inch wide sticks,let them rise second time for about 40 minutes, baked on parchment for 20 minutes at 375 degrees. I think it made about 40 sticks, but they were being eaten right out of the oven before I thought to count them. Big success! I'm going to make them again, for a pot luck, and will also take homemade dipping sauce.

4 users found this review helpful
Reviewed On: Aug. 12, 2011
No-Knead Artisan Style Bread
this is a great recipe. I've been baking it plain for quite awhile, but I never thought about adding herbs. Now that I've found it here, I've added the herbs, as in your recipe and it's even better. I only use 1 tsp salt, though as I try not to eat too much sodium. Next, I'm going to experiment with chopped olives and garlic, and Ancho pepper.

5 users found this review helpful
Reviewed On: Aug. 12, 2011
Vanilla Pudding
This is the same recipe I've used for years, so I can vouch for it. You can add nearly any flavoring, including cocoa, (up to 1/4 cup). It's also a good base for many kinds of fruit (I use the fruit water with dry milk, instead of plain milk). I usually don't continue to let it cook after adding the vanilla...probably just from habit.

11 users found this review helpful
Reviewed On: Jul. 29, 2011
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Cooking Level: Intermediate
About me: My husband and I both love to cook and putter… MORE
Cooking Level: Expert
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