MAS13 Profile - (18371393)

cook's profile


Home Town:
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Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking
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About this Cook
My favorite things to cook
I never really thought about it because I only cook things that I like to cook, so it's hard to have a favorite.
My favorite family cooking traditions
Thanksgiving dinner.
My cooking triumphs
Thanksgiving start to finish for 20 with no help! (Well, maybe someone else set the table for me).
My cooking tragedies
Every now and then I produce something inedible. Most recently I tried a slow cooker variation of a dish combining carrots, sweet potatoes, and butternut squash. Bad karma, we threw it out. Somehow what tastes good individually turned out horrible when combined that way.
Recipe Reviews 15 reviews
Rice Stuffing with Apples, Herbs, and Bacon
I found this a little too heavy on the dried fruit and herbs, plus it needed a little something to bind it together better. Next time I will make only with apples alone or with cranberries alone and maybe just two tablespoons of dried herbs. Also need to figure out something to hold it together, maybe some cream or soy milk mixed in. Nevertheless, I thought the overall product was worth four stars, particularly because this is a wonderful Thanksgiving table alternative for those allergic to wheat. The bacon is really necessary to balance the sweet with the savory and in my opinion should definitely not be omitted!

3 users found this review helpful
Reviewed On: Nov. 24, 2011
Scrumptious Penuche Frosting
Made exactly as written with no experimentation or variations. Very good taste. The texture is really dependent on cooling the cooked mixture adequately. I made one batch and thought it was lukewarm when it was not; it went from thin to hard without a good spreading phase in between. For the second try I took a reading with my instant read thermometer and held back on beating until it was just 104 degrees. That batch had a much better spreading consistency. It still tended to want to slide down the sides of the cake and then surface harden fairly quickly, which didn't make for a completely attractive final product. You can't work and rework the surface like a buttercream. One more thing, it is a heavy icing and needs a sturdy cake to support it. My little yellow cake layers got somewhat compacted under the weight. But we all enjoyed the taste. It never became piping consistency as some others have written, so if that's important to you, think twice about this recipe. Maybe there are some tricks to making it pipe worthy that I just don't know yet.

2 users found this review helpful
Reviewed On: Nov. 25, 2010
Whipping Cream Pound Cake
This is a tasty cake, heavy but with a fine crumb when sliced. I used a serrated knife and a sawing motion for best results. The recipe as written did not seem to have enough vanilla flavor so I added a whole lot more, about 4 Tablespoons of pure extract, and it was still understated. I don't know where that flavor went, maybe it just bakes out after such a long time in the oven. There's no specification for salted versus unsalted butter; I used unsalted but after a quick batter taste I felt I had to add a half teaspoon salt to balance some of the sweetness. I guess if you used salted butter, you could leave that out. I did not reduce the amount of sugar becaue I have found that it sometimes affects the structure and tenderness of the finished product by altering the end result of the creaming process. Overall I'm pretty happy with this recipe after ramping up the flavorings. A good post!

1 user found this review helpful
Reviewed On: Jan. 18, 2010

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