LittleBitFae Profile - Allrecipes.com (18345210)

cook's profile

LittleBitFae


LittleBitFae
 
Home Town: Chicago Heights, Illinois, USA
Living In: Coralville, Iowa, USA
Member Since: Apr. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Gardening, Photography, Reading Books, Painting/Drawing, Wine Tasting
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About this Cook
Army wife, mother of two picky eaters. I've started a healthier lifestyle, and in an attempt to stick to this, I'm trying foods that I never would have, eating more organic and fresh foods, and still attempting to appease the army DH (who doesn't eat anything white) and picky eaters.
My favorite things to cook
My favourite things to cook are for the most part anything Mexican, because its my favourite thing to eat. I love tacos, enchiladas, chorizo, etc.
My favorite family cooking traditions
I love Christmas time. My mom and I would bake dozens and dozens of cookies for friend's and neighbors (even the mailman a few times) a few weeks before Christmas. On Christmas Eve we would help my step-grandma make a bunch of appetizers (including my mom's famous Swedish meatballs) and have a party with my step-dad's side of the family and friends, which I miss now that we don't do this any more.
My cooking triumphs
I took culinary arts in high school because I figured that some day I would need to know how to cook for my family. It turned out that I was the best in my class (no joke, I set the curve and my teacher wanted me to go to be a chef). Over the years, I've considered and reconsidered my decision not to go to cooking school. I'm still not sure it was the best choice, but there is always time. I still might.
My cooking tragedies
I have yet to make a good chicken dumpling soup. I know that its not hard, I just can't keep the dumplings from being cooked on the outside and dough on the inside. I'll get it someday. I also can't bake bread to save my life. I've since invested in a bread machine and love trying out new bread recipes. I'm a carb addict!
Recipe Reviews 5 reviews
San Francisco Sourdough Bread
It's not the best bread I have ever had in my entire life, but it was still really good. My starter is only 10 days or so old, so it's not particularly sour, but it smells to high heaven before being used and it's made three loaves in the bread machine with a distinct sour taste. This wasn't so much sour, but it was really tasty fresh from the oven with a thin layer of butter. I made two loaves in loaf pans instead of rounds on a baking sheet, one without onions on top and the other with, and it worked out well. The crust is thick and crunchy, and smells like pretzels. I will definitely make this again.

2 users found this review helpful
Reviewed On: Oct. 26, 2012
Sloppy Joes II
This is great!! So much better than the canned version from the store. My husband and I love the flavor in this. Both of our kids are super picky, and even the pickier of the two, after some coaxing to try it, is eating it by the chipmunk mouth full (cheeks packed to bursting). I am glad I made a double batch. We'll be making this from now on.

2 users found this review helpful
Reviewed On: Jun. 18, 2012
A Baker's Secret for Bread Machines
Just because there are 40 years of master baking, doesn't mean you can run a bread machine. I followed the instructions, but varied the ingredients a bit. Someone said that theirs didn't rise because there was no sugar to feed the yeast, so I added 1T of sugar, substituted butter for the lard, and followed the rest. What I got was a lumpy mass of something that resembled bread, but was tough and salty, even with the added sugar! I couldn't taste the cinnamon at all. I'm trying it again, following the suggestion of cutting the salt in half, and using 1T of honey instead of sugar, and putting the yeast on top of the other ingredients. Toward the end of the kneading cycle I noticed it was several balls of yucky and not all of the flour was incorporated, so I added more water, approx. 1/3C. After adding the water, it looks like a ball of dough, so here's to hoping it rises and survives the punch down. If it tastes good, I'll be making it again, otherwise, I'm looking for a different recipe.

2 users found this review helpful
Reviewed On: May 14, 2012
 
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