PRESSEDFORTIME Profile - (18338980)

cook's profile


Home Town: Virginia, USA
Living In: Virginia, USA
Member Since: Jan. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Indian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Quilting, Music, Charity Work
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About this Cook
My favorite things to cook
I usually end up cooking comfort foods for my family of boys. Our favorite dessert is"Just like slice and bake sugar cookies". My family loves them while I prefer chocolate almond biscotti. Now I have to cook GF for one son so I'm experimenting even more!
My favorite family cooking traditions
My sons always beg for my homemade macaroni and cheese. As they've grown older Ive had to double my recipe!!
My cooking triumphs
my cheesecakes! Seedless Blackberry Jam!
My cooking tragedies
I always seem to burn one batch of cookies each time I bake. I seem to have more flops with my pressure cooker than with any other cooking item. I can't seem to gage the heat of my burner, and most everything burns at the bottom
Recipe Reviews 18 reviews
Gluten-Free Beer Bread
We made this bread Monday. Best GF homemade bread I ever made and have been trying for over a year! It's soft and pliable and texture nearly exactly like wheat, and is still fresh on counter on Thursday! I made sure to pre heat my oven to 170 and turn it off to let the bread rise in it. Made all the difference! Took an hr to rise, but first time ANY gf bread has come out so well!! Thank 4 the recipe!! Also we used zevia ginger ale in place of beer!

0 users found this review helpful
Reviewed On: Jan. 22, 2015
Bread Machine Pizza Dough
This recipe was outstanding! Really didn't think I could make it that good! Tasted like deep dish, but light and fluffy too! I tried to make it thin crust, but let it rise too long before baking, but it was scrumptious. I did add italian seasoning and garlic to the dough and pre- cooked it five min as was suggested. IS now our fav! Thanks Kim!!

3 users found this review helpful
Reviewed On: Feb. 25, 2011
Traditional Gyro Meat
I tried this recipe with my son while he was home from college. He'd become an aficionado of gyros and was looking for a way to make the meat himself. We agree with others that cooling the loaf, slicing it thinly, and pan frying it brings out the true taste we wanted. My hubby couldn't tell they weren't real! Thank you The Dread Pirate Paramour!

4 users found this review helpful
Reviewed On: Aug. 6, 2009

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