cook's profile


Scarborough Fair
 
Home Town: Prunedale, California, USA
Living In:
Member Since: Mar. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy
Hobbies: Knitting, Gardening, Biking, Walking, Reading Books, Music
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I am a tree frog.
About this Cook
I have lived on both the east and west coasts. I like cats a lot more than dogs. I can crochet a really cool pattern for a pot holder.
My favorite things to cook
...and eat: gingerbread men, strawberry rhubarb crisp, caramel, fajitas, flourless chocolate cake, peach french toast.
My favorite family cooking traditions
During the holidays I like to make bread stuffing and cranberry salad, gingerbread cookies, Swiss fondue, and a gingerbread house. The birthday person gets to choose the family dinner meal on the day of their birthday and have breakfast in bed. On St. Patrick's day we have a green colored breakfast: green apple juice, green pancakes, green scrambled eggs..., and then read "Green Eggs and Ham."
My cooking tragedies
One time I accidentally added 5x the amount of honey needed for the recipe of granola I was making. I had meant to just double the recipe. We had quite a laugh and lots of granola. I can not seem to successfully make a chocolate cake. Every time I have tried it falls. Then again, I only make cakes 2 or 3 times a year. So it is probably just a matter of practicing.
Recipe Reviews 41 reviews
Slow Cooker Tapioca Pudding
I made this twice. I set a timer for 10 minutes and stirred the pudding, each time setting the timer for another 10 minutes. As the pudding started to get thicker this became more important because the pudding would settle at the bottom. The first time I didn't soak the tapioca and about 1/3 of the tapioca had gritty centers. The second time I soaked the tapioca in milk for about an hour and the tapioca pearls were all cooked. Both times the pudding was thick and had a delicious flavor. Following the recommendation of other reviewers I added 1/2 cup sugar the second time and it was just as good as 2/3 cup sugar. However, I won't be making this again because the texture of the pudding was mushy. Whether I soaked the tapioca or not, both times the tapioca pearls were not firm balls like they are when I make this on the stove, instead they fell apart at the slightest touch.

3 users found this review helpful
Reviewed On: Jan. 30, 2012
Favorite Old Fashioned Gingerbread
This was dense and heavy gingerbread. I doubled the spices and used brown sugar instead of white sugar.

1 user found this review helpful
Reviewed On: Oct. 27, 2011
Baked Kale Chips
This tasted great! We did have to cook for about 20 minutes and it was too salty. Next time we'll just put less salt on.

2 users found this review helpful
Reviewed On: Aug. 7, 2011
 
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