CALLALILLIE Profile - (18320601)

cook's profile


Home Town: Canton, South Dakota, USA
Living In: Rapid City, South Dakota, USA
Member Since: Feb. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Healthy, Dessert
Hobbies: Hiking/Camping, Walking, Reading Books, Music
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About this Cook
I am 38, a pastor by training but staying home with my two kids, which I love.
My favorite things to cook
I love to cook things that are simple but delicious. Love my slow cooker! And I have a major sweet tooth so making yummy desserts is a specialty.
My favorite family cooking traditions
Making breakfast from scratch with the help of my kids is a way I love to start the day.
My cooking triumphs
Due to food sensitivities in my family, I can't cook with dairy, soy, corn, eggs, wheat, yeast, or nuts. What's left? You'd be surprised -- and I've come up with some great dishes!
My cooking tragedies
Trying to learn how to bake cakes without using wheat flour or eggs. I've had flop after flop but have finally figured it out.
Recipe Reviews 28 reviews
Gluten-Free Irish Soda Bread
This is very, very good. It's a little sweet, but that's okay with us. The bake time is way off, though. I have a convection oven which reduces the baking time, but it still took only 25 minutes. Thanks for a great recipe.

13 users found this review helpful
Reviewed On: Jun. 30, 2008
Easy Rice Bread
For gluten-free bread, this is 5 stars all the way...with some changes. The mix was too dry for me too, I added at least an extra cup of water. I left out the milk powder as we can't have it, worked fine. I baked it 325 degrees in my convection oven for 45 minutes and it was perfect. Even after cooling it's great, with a texture very similar to heavier whole wheat bread, which I love. I am thrilled to have this recipe. Thanks!!!

106 users found this review helpful
Reviewed On: Jun. 25, 2008
Homemade Marshmallows I
To the pastry chef who reviewed...try it before reviewing! This recipe is really amazing. It works! You don't need hot water to make the gelatin set, do it according to the recipe. To ensure success, you have to beat the mixture for 10 minutes, at least. I do it in my stand mixer. Also, it makes a huge amount, so I cut it in half. To improve the flavor, I add a pinch of salt and 1 tsp vanilla (for a half-recipe). Thanks for a great corn-free, egg-free recipe for my food-senstive family.

16 users found this review helpful
Reviewed On: Jun. 20, 2008
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