DAYBREAKFIVE Profile - (1815322)

cook's profile


Member Since: Aug. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
I have always loved cooking , even when I wasn't very good at it. I started when I was 11 years old. My home was always filled with people cooking from my Mother, two sisters and brother.Family dinners are very important. Most holiday dinner are at my home but pot luck, picnics, camping is all wonderful.
My favorite things to cook
Cooking is great but I do LIVE to bake. When a dessert is needed for a dinner or other meal I will always volunteer. Bread is another thing I love to make, their is nothing like the smell of fresh bread. My 16 year old is just staring to make bread and loves it. Favourite recipes are Focaccia Bread, anything lemon, and chicken is always a favourite
My favorite family cooking traditions
Birthdays are big in our house. My children are growing up 13,16 and as of yesterday 19. Party's have always been important, from the invitations to the decor to food and the cake and the all important goodie bags I love to plan every thing. My children tell me they had the best parties, and they were always home parties not at restaurants
My cooking triumphs
I made real Croissants, the first time I made them I was so nervous. I followed the recipe to the letter. They were perfect. I have a sister that is a really good cook and she make everything perfect always and she was very impressed, anytime I can impress my sister I know I have done a great job
My cooking tragedies
When I first started baking as a kid I thought the more you beat a cake the better it would be, WRONG when I took it out of the oven it was flatter than when it went in, my sister gave me a rough time about that for years. Every time I wanted to make a cake I was reminded not to over mix the batter
Recipe Reviews 21 reviews
Kettle Corn
I made this recipe this afternoon. I did substitute 2 tablespoons of clarified butter for oil for a buttery flavour. I also added 1/2 teaspoons sea salt with the butter, oil, sugar mixture. The clarified butter helps to prevent burning because the milk solids are removed. For people that are having trouble with burning a heavy bottomed pot is essential and keep the pot moving. This is as easy as making regular popcorn. I will be making again for sure.

2 users found this review helpful
Reviewed On: Feb. 27, 2014
Old-Fashioned Potato Soup
Nice simple soup, I added a little parmesan cheese at the end of cooking and I also sautéed a stalk of celery with the onion. I will defiantly make this soup again. My vegetarian daughter made this soup using veggie stock equally as good.

4 users found this review helpful
Reviewed On: Mar. 19, 2009
Tiramisu Layer Cake
I made this last night, so cool and smooth and luscious on a hot summers evening. I have made many traditional Tiramisu's this is nice for a change. I used a scratch cake recipe Simple White Cake; from this site I doubled the recipe. I did have to change the addition of the coffee liquor (some people can't have any alcohol. So I made a simple syrup and, instant coffee for the cake, same instant coffee for the filling. I did come up with an idea for the whipped cream; I added the Kahlua to 1 cup of whipping cream and brought to the boil simmered for a few minutes to burn off the alcohol it cooks down a little so just add enough to bring it back to the right measurement. I chilled with the other cup of whipping cream when it was time to beat it worked like a charm. For some people that had trouble with the "Frosting" being to soft I put my bowl and beater in the freezer helps with the beating especially when the kitchen is warm and I added a packet of whipped cream stabilizer, kept my cream on the cake and looking fabulous. I beat a little more whipping cream and placed dollops around the edge of the cake after topping the cake with chocolate shavings then placed an espresso bean on each dollop. Lots of ooo's and ah's. My son who's 16th Birthday is in September has asked for this cake. I will make it in two 9x13 pans and layer it. I wish I had taken a picture of my cake but by the time I thought of it there wasn't much left I will try to remember to take one of my next cake.

6 users found this review helpful
Reviewed On: Jul. 18, 2006

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