ONESMALLANGEL Profile - (1831160)

cook's profile


Home Town: Salt Lake City, Utah, USA
Living In: Park City, Utah, USA
Member Since: Jul. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Biking, Walking, Fishing, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
My mother was a horrible cook, so I learned to cook at a very early age and often spent time in the kitchen as my hobby.
My favorite things to cook
Baking is by far my best accomplishment where I've won over 40 blue ribbons and 2 sweepstakes at our county fair. I also love to grill and cook indoors and out in Dutch ovens.
Recipe Reviews 4 reviews
Hot Buttered Rum Batter
I made the recipe as listed, but scaled it down by half. I also added a dash of cloves. It was wonderful!

0 users found this review helpful
Reviewed On: Aug. 19, 2009
Honey Wheat Bread I
For those who have said the loaf is too dense or didn't rise well, please make sure you are using fresh bread flour and active yeast (quick rise is preferred for this recipe) in warm, not hot water. Also knead the bread until elastic (about 8 minutes in a Kitchenaid or 10 by hand). When elastic, it will be glossy and the bubbles on the surface will stretch and break. Roll and shape the loaf tightly to eliminate a center air pocket. Let rise in a warm and moist, not hot area before baking. When done, cool on a rack. Finally, do not cut the loaf until cooled. This should give you a less dense texture. Continue experimenting - bread making is an art that changes daily due to moisture content in the air and flour. You learn it through trial and error. Enjoy! Kristin

34 users found this review helpful
Reviewed On: Dec. 30, 2007
Baked Honey Nut Chicken
I served this to my new boyfriend and he LOVED it as we all do. I substituted Ritz cracker crumbs for the bread crumbs (they are more flavorful) and also drizzled extra honey over the top before baking. Yummy!

4 users found this review helpful
Reviewed On: Nov. 12, 2003
Published Recipes

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