Tori Profile - (18621819)

cook's profile


Home Town: Toronto, Ontario, Canada
Living In: Oshawa, Ontario, Canada
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests:
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music
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  • Waffles I
  • Waffles I  
    By: OneShyOfABunch
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Recipe Reviews 5 reviews
Waffles I
Great recipe. Like others, I separated the eggs and folded the whites into the batter. That is the key to very fluffy and light waffles. I am making a double-batch right now to freeze so we can eat them on the go during the week. To freeze: cool waffles completely on a wire rack, then layer on a cookie sheet and freeze a few hours until solid before wrapping in a freezer bag.

3 users found this review helpful
Reviewed On: Apr. 17, 2014
Burger or Hot Dog Buns
Awesome bun recipe. I was able to make twelve good-sized hamburger/sandwich buns from this recipe. The only change in ingredients I made was to use olive oil in place of butter as I don't have butter. I made the dough, let it rise in an oiled bowl for fourty-five minutes before punching down. Then I shaped twelve rolls, which I flattened slightly into discs about the size of a hockey puck and laid them out on waxed paper close together to rise for another thirty to forty-five minutes. Once they had risen to the size I wanted, I brushed them with a mixture of milk and egg yolk while I preheated my oven and a pizza stone on the bottom rack in the oven to 400F. Then I popped them in on the middle rack for eleven minutes - turning the pan around half-way through baking time. They came out PERFECT! I'll be using them for burgers and sandwiches this week.

0 users found this review helpful
Reviewed On: Apr. 1, 2014
Easy Sugar Cookies
Followed this recipe except I used margarine instead of butter as that's what I had on hand. The first batch didn't come out right. They didn't spread out much so I just had "cookie balls". Which is fine but I like a flatter cookie. I flattened the second batch with my hands before baking and they came out much better. I would also add, the secret to softer cookies is in the timing. For a softer, chewier cookie, bake them for less time and for a crispier cookie, bake them for longer. Leaving the cookies on the cookie sheet for five minutes before transferring to a cooling rack will also help with the consistency of the cookie.

1 user found this review helpful
Reviewed On: Mar. 28, 2014

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