BBLUELINE Profile - (18188657)

cook's profile


Home Town:
Living In: Kenora, Ontario, Canada
Member Since: May 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian
Hobbies: Gardening, Camping, Boating, Fishing, Hunting, Music
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me! :-)
About this Cook
Thanks to my mother letting me help in the kitchen at a young age, I am a very confident cook and hope to pass on the same confidence to my children.
My favorite things to cook
I love all kinds of baking. Anything involving chicken as a main dish is also a favorite.
My favorite family cooking traditions
Meatless supper on Christmas Eve and Good Friday has me aspiring to perfect my breaded fish and perogy recipes!
My cooking triumphs
My grandmother giving me some tree apples and asking for MY apple pie crisp. She's asking ME to bake for her rather than the vice versa. I also brag about our ultimate rib recipe.
My cooking tragedies
I still can't get my muffins to rise like bakery ones, but I'm working on it. I can honestly say that I've never made a meal where we had to opt for take out- that to me would be tragic.
Recipe Reviews 41 reviews
Good Old Fashioned Pancakes
Try the Fluffy Canadian recipe - seperating the eggs and beating up the eggwhites make a far superior fluffy and delicate pancake. And using buttermilk make a rich and healthy batter. And i also recommend making the Buttermilk Syrup from this site to go with.

1 user found this review helpful
Reviewed On: Feb. 27, 2011
Peanut Butter Banana Oatmeal Raisin
I think this recipe had lots of potential but I really had to modify it to make it a five star. I used 2 bananas (really ripe) I used only 1/4 cup sugar (actually I used Splenda) and left the brown sugar at 1/2 cup. I used 2 whole eggs instead of just the whites. I only used 1 cup flour and used 2 cups of oats. I used 1 1/2 tsp baking soda. I added 1 tsp cinnamon and 1 tsp vanilla. I omitted the raisins. I baked mine at 350 for 9 minutes (using about 1 heaping TBSP of batter per cookie and flattening slightly). This higher heat/less time made the outside nice and crispy but the center was melt in your mouth! I think next time I would also add some chocolate chips.

5 users found this review helpful
Reviewed On: Nov. 26, 2009
Pumpkin Chocolate Chip Muffins
With modifications this is a 5 star for sure: I did 1.5 the recipe (to use a whole small can of pumpkin) I used brown sugar instead of white I used half oil and half applesauce I used buttermilk instead of water I used 2 tsp pumpkin pie spice instead of the listed spices And I used 1 cup chocolate chips. The way I made it, it made 12 big muffins and 12 mini ones. So fluffy and spicy. Tastes like fall!

3 users found this review helpful
Reviewed On: Sep. 15, 2009
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