cook's profile


MOLLYSMAMA
 
Home Town: Chicago, Illinois, USA
Living In:
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Low Carb, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Camping, Reading Books, Music, Charity Work
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About this Cook
I'm a vintage mama (1st and only child at 42). Married to my soulmate for 4 years now.
My favorite things to cook
I love anything I can put in the crock pot. I love to bake and adjust the ingredients as I go along.
My favorite family cooking traditions
Cookies. Mom made fresh cookies every week for us kids.
My cooking triumphs
Croissants via Julia Child's recipe! It took me about 6 failed attempts to get it right, but I did it, just so I could say I did.
My cooking tragedies
While clarifying beef stock... after 8 hours of work... at the final step of straining the egg shells I drained out the soup & kept the shells - oops! Boy, was I mad at myself.
Recipe Reviews 41 reviews
Chocolate Covered Cherry Cookie Frosting
Delish! I added about 2 teaspoons of corn syrup with the milk butter & chocolate to make the icing hard and glossy. That way the cookies don't stick together.

2 users found this review helpful
Reviewed On: Dec. 10, 2011
Grandma Georgie's Cardamom Rolls
Since you're adding the yeast with the flour, the temp. needs to be higher - like 120 deg. Don't worry, it won't kill the yeast. If temp is too low the rise time will be much longer. However, Gramma used to put the mix in the fridge overnight & the dough was always just about to overflow the bowl in the morning. Also, if you're using whole wheat flour, you get a better rise if you substitute about 1 cup of high-gluten flour (bread flour).

5 users found this review helpful
Reviewed On: Apr. 21, 2011
Cake Mix Cinnamon Rolls
The dough is light and fluffy, but in my opinion needed about 1 C white sugar, use milk rather than water, and add 1 teaspoon of salt. I also added about 1 1/2- 2 Cups of additional flour. I doubled the cinnamon sugar and added about 1/4 of cocoa powder to it (my secret ingredient). YUM!

2 users found this review helpful
Reviewed On: Dec. 24, 2010
 
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