Melly Profile - (18202381)

cook's profile


Home Town: Lovell, Wyoming, USA
Living In: Rapid City, South Dakota, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Fishing, Hunting, Reading Books, Genealogy, Painting/Drawing, Charity Work
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About this Cook
My favorite things to cook
I love baking bread. As a child I loved to watch my mother bake bread in a big tub. She really got in to kneading the dough and when she was done she would give it a slap and then a "pinch" to grow on. My mother was an awesome cook and was definitely an inspiration to me.
My favorite family cooking traditions
Holidays were always a favorite of mine. I love the traditional recipes and I also love to experiment every year with a few new recipes.
My cooking triumphs
As a young bride my husband and I invited my uncle and aunt over for supper. I made chili that night and didn't follow a recipe but just added ingredients that I thought would be good. It turned out wonderful and my uncle couldn't stop raving about it. Later I tried to duplicate it and I never could get it just right. I learned that whenever I experiment that I need to write down what and how much as I go along.> I am doing pretty good at baking cheesecake.
My cooking tragedies
Again as a young bride, I made supper for my parents-in-law. I added way too much pepper to the goulosh. They ate the first bowl just fine, but nobody wanted seconds! I also cooked for some friends one evening and everything turned out great except the biscuits. They were rock hard! My friends stuffed their pockets with them and said they were going to take them home and use them for target practice.
Recipe Reviews 6 reviews
Essene Bread
I make Essene bread, but my method is a bit different than this recipe. I like to use quart jars for the sprouting. I put 1 cup of wheat berries in each quart jar (I do about 10 jars). Fill jars with cool water, put in a place out of the sunlight and completely cover with a dark, damp towel. Let sit overnight. The next morning, I use a colander with a flat bottom, place it over a jar and tip it over the sink to drain it. Rinse and drain well, but gently. Cover completely with damp towel. Rinse and drain 3 X a day (gently so you don't break the sprouts). Keep towel damp. Don't let the sprouts see light at all. Quart jars will be full when sprouts are ready. Grind or process (in processor, sprouts will begin to form a ball, and don't overfill processor), leave plain, or add nuts, dried fruit, etc. Shape into loaves or spread out on cookie sheet. Bake @ 250 for about 4 hours. Loaves will be crusty on outside, moist on inside. Loaves will spring back when pressed with finger. If sprouts turn green they taste "grassy" and lose their sweetness. Exposure to light will make them green and you don't want that. Always keep covered with a damp, dark towel. If you spread onto a cookie sheet, cut into squares. I like to use the non-stick cookie sheet covers instead of corn meal, etc. Bread is best when aged about a day. Store in fridge, or freeze what you don't use right away. I hope this helps!

32 users found this review helpful
Reviewed On: Feb. 26, 2013
Pumpkin Sheet Cake
I loved the way this cake turned out! I made a layer cake and it was very moist. I lightly beat the eggs before adding, and used 2 tsp. cinnamon. The frosting is very soft, which is fine for a sheet cake, but I had to chill it for a while to be able to frost my layer cake. I will definitely make this again and I might add a little more cinnamon or some nutmeg just because I like a little more spice.

7 users found this review helpful
Reviewed On: Nov. 6, 2012
Apple Pie by Grandma Ople
I'm sorry, but this recipe was just "okay" for me. I gave it three stars beause it tastes okay....but nothing exceptional. In fact, it was a little bland. I followed recipe exactly except I poured the liquid over the apples and then put the top crust on. I still prefer my usual method of making apple pie.

30 users found this review helpful
Reviewed On: Jan. 24, 2011

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