tonya Profile - (18554615)

cook's profile


Home Town: Albuquerque, New Mexico, USA
Living In:
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Mexican, Southern, Dessert
Hobbies: Reading Books
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About this Cook
My favorite things to cook
I love to bake! Baking bread is my specialty, but I also like to do cakes, pies, cookies, ect.
My favorite family cooking traditions
Rum cakes and Rum balls every Christmas (also starting to do a real fruitcake and real stollen every year too). Tamales for Christmas as well. Hot cross buns and carrot cupcakes every year for Easter. Pumpkin/Jack O Lantern cakes for Halloween.
My cooking triumphs
3-10-inch layer cake, almond paste flavored cake with a rum buttercream: my very first perfectly decorated cake!
Recipe Reviews 7 reviews
Chantal's New York Cheesecake
I think I've hit on a magical combination here: The crust: 1 1/2 sleeves graham crackers, 1/4 c. melted unsalted butter and 1 tsp. sugar. The cheesecake batter: Instead of 3/4 c. milk I used 1/2 c. heavy cream and 1/2 c. whole milk. I added 3 TBSP lemon juice and an extra tsp of vanilla. I used only 2 1/2 TBSP flour and that was plenty. I kept the other ingredients the same. I think the lemon juice is key in preventing the cheesecake from tasting bland. As far as mixing it: I mixed the cream cheese and sugar together first, then added the milk/cream, sour cream, vanilla, lemon juice and the pinch of salt together, mixed that until smooth and then added the sour cream and mixed it again. Then I beat the eggs lightly in a separate bowl and added them last, beating just until mixed and completely combined and I think that method really helped keep the cheesecake from cracking. I used a roasting pan full of water on the rack below instead of a water bath. Also, I tented it with foil halfway through baking to keep it from browning too much. Great recipe! Will make again and again!

0 users found this review helpful
Reviewed On: Jan. 7, 2010
Big Soft Ginger Cookies
These cookies are absolutely delicious! I made them for my dad and he said "You outdid yourself!" which, if you know him, is high praise indeed! The only sub I made was real unsalted butter for the marg, OJ for the water, 1/2 tsp LESS of the ginger and 1/2 tsp MORE of the cinnamon. Thanks for a great recipe!

1 user found this review helpful
Reviewed On: Nov. 23, 2008
Hot Fudge Sauce II
This was the best homemade hot fudge I have ever made! I used half cream and half evap milk but that was my only sub. Thanks for a great recipe!

1 user found this review helpful
Reviewed On: Nov. 23, 2008

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