mama Profile - (18413827)

cook's profile


Home Town:
Living In:
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Mediterranean, Healthy, Dessert
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 7 reviews
Italian Bread Using a Bread Machine
I bake a similar recipe -use honey instead of sugar and bread flour. After shaping the loaf (any way you like) I place it on non-stick foil on a cookie sheet- and when ready for baking, I slide the foil and dough onto a stone (not the cookie sheet). You can leave it with the foil under it and it will bake just fine - I usually simply slide the foil out from under the loaf after about 10-15 minutes so the dough actually touches the stone. (The foil can be used again since it is clean! - your choice). I have also baked my breads for about 45-50 min. Always turn out with crispy crust and soft inside.

0 users found this review helpful
Reviewed On: Dec. 19, 2012
Best Chocolate Chip Cookies
My mother ALWAYS left out the white sugar and increased the brown sugar to equal just about 1/4 cup less total sugar asked for in recipes (if total is 2 cups - 1-3/4 cups is fine).- worked every time - this is going back more than 60 years - I do the same and everyone always remarks as to how great my choco. chip cookies are! The recipe is this basic one - I no longer add the water. Doesn't seem to matter. By the way, I am intrigued by the reviewer who uses half butter and half yogurt in her recipes - will definitely try it on other recipes. I have good results with Smart Balance instead of butter - substitute it in lots of rcipes and "works for me".

2 users found this review helpful
Reviewed On: Jul. 11, 2012
Perfect Lemon Curd
When making lemon curd OR custards - simply mix the egg yolks with the other ingredients - then proceed cooking - yes - stirring constantly is important. This never fails when I make curd or custard.

0 users found this review helpful
Reviewed On: May 23, 2012

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States