Always The Hostess Profile - Allrecipes.com (18347648)

cook's profile

Always The Hostess


Always The Hostess
 
Home Town: St. Petersburg, Rostov Oblast, Russia
Living In: Seattle, Washington, USA
Member Since: Apr. 2005
Cooking Level: Not Rated
Cooking Interests: Baking, Frying, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Camping, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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Banh-Mi Style Vietnamese Baguette
Chicken Katsu
Coconut Orange Cupcakes
About this Cook
I wear weird things sometimes. I like to sing opera. Neither of these things have anything to do with who I am.
My favorite things to cook
cakes, Italian, Vietnamese food, mostly gourmet
Recipe Reviews 8 reviews
Molasses Sugar Cookies
Wow! This is going to be my go-to molasses cookie recipe from now on. I made these for a molasses cookie fan and he thought they were amazing. I'll admit that I've always thought the store bought kind were not so good and have never really tried homemade molasses cookies before. But I would now rate this type of cookie very highly. I followed the recipe exactly using organic unsulphured cane molasses. Baked for 9 minutes after 3 hrs chill and another batch overnight. Both tasted great! Even better with milk. Best fresh out of the oven but stayed soft on the inside for a little over a day in plastic zip loc bags.

3 users found this review helpful
Reviewed On: Jan. 12, 2009
Home-Fried Potatoes
Simple recipe. Good dish. If you bake the potatoes instead of boiling it, they will be drier in texture. I fried the potatoes a few minutes longer than suggested for a crispier texture. Used a sweet yellow onion. I have made this three times- with green or red peppers alone and a combination of both. I liked the result of using both peppers. But don't overdo it with the vegetables... too much water from the peppers + onions will make your dish mushy. I added some garlic for a punch.

1 user found this review helpful
Reviewed On: Jan. 11, 2009
Strawberry Cake I
I was inspired by the gelatin for the most part and didn't use most of the other key ingredients listed here so you can ignore my review if you wish. As per request, I used 1 package of French Vanilla cake mix and only 1 oz strawberry flavored gelatin as a prophylactic against an overbearingly sweet cake. I also used 1 cup of milk, 1/3 cup of butter, 4 eggs, and sandwiched strawberry pie filling between 2 cake layers in lieu of mixing in frozen strawberries to the cake batter. I frosted the cake with Kristen Pontier's French Buttercream frosting recipe, which can be found on this site, then coated with crushed french vanilla wafers and peanuts. I made this cake on a Thursday night and the leftovers tasted better on Saturday morning. By then, the frosting and cake were well-married. The cake itself was firm but still very moist and perfectly sweet. It wasn't the best cake I've ever tasted... but I didn't really follow this recipe so I may have missed out! One of my co-workers said he didn't believe that I made it and said I bought it from a bakery! Another said she usually hates "fruit" cakes but loved this one. I've uploaded a photo of my cake.

8 users found this review helpful
Reviewed On: Feb. 23, 2008
 
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