GAUSSSHAWN Profile - (18165226)

cook's profile


Home Town: Spokane, Washington, USA
Living In: Saint Cloud, Minnesota, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Fishing, Reading Books
  • Title
  • Type
  • Overall Rating
  • Member Rating
Blueberry Poppy Seed Cake
Chinese sweet buns with brocolli and cheese fillling
Chinese sweet pork buns
Spring Rolls with Peanut Sauce
About this Cook
Math Professor at a state university in Minnesota. I enjoy staying active and have been cooking for about 8 years now.
My favorite things to cook
Yeast breads are my favorite. I like ethnic cuisines like Thai, Mexican, Italian, and Chinese.
My cooking triumphs
Mexican chipotle meatballs and asian ginger pork meatballs. Cinammon rolls, most yeast breads, dumplings
My cooking tragedies
chickpea soup
Recipe Reviews 3 reviews
Molasses Cookies
I have made these cookies about 15 times over the past few years and they always turn out great. I also use butter instead of margarine. After rolling in sugar and placing on baking sheet, I slightly flatten using a smooth bottomed glass. Depending on my mood(and time) I will glaze with a simple home-made frosting. Make sure to watch the timing on these cookies, it is critical.

286 users found this review helpful
Reviewed On: Dec. 31, 2006
Double Layer Pumpkin Cheesecake
I used a 9 inch spring form pan and made my own crust from grahahm crackers. I increased all ingredients by 1/3 and added a/3 cup sour cream. Like several reviewers, I used 1.5 cups od the mixture(w/o pumpkin) for the bottom. I have made this cake on 2 occasions and both times everyone like it. I increased the cooking time to 55-65 minutes.

15 users found this review helpful
Reviewed On: Nov. 20, 2006
Creamy Caramel Flan
This turned out fantastic. I added about 1/4 cup water to the sugar to help carmalize, which took about 10-15 minutes. Do not stir the sugar, instead swirling the pan using the handle. Make sure the sugar has clarified (occasionally remove pan from burner) before allowing sugar mixture to boil(stop when deep amber color is reached). After allowing 24 hours to set, it came out perfectly to rave reviews.

3 users found this review helpful
Reviewed On: Jun. 29, 2006
Published Recipes

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