Christine Profile - Allrecipes.com (18644256)

cook's profile


Christine
 
Home Town:
Living In: Indianapolis, Indiana, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert
Hobbies: Scrapbooking, Photography, Reading Books
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To Die For Blueberry Muffins
Wedding Cake Cookies
Deluxe Sugar Cookies
About this Cook
It's taken me several decades to feel settled...both in a location and in my skin. After living in many (many) states, I've found that things are the same no matter where you go. People drive to work, eat out (bad food and good), feed their pets, wash their cars, do their laundry. They sit and listen to the rain on the roof. They cry and argue and laugh about silly things. Well, the lucky ones do. Everywhere families and friends get together at holidays and special times to celebrate and enjoy the company of others. People that care about each other are the glue that holds our lives together. People are more important than things. Thanks for listening.
My favorite things to cook
My opinion of life is that dinner is what you eat while you're waiting for dessert to show up. Of course, a good meal along the way doesn't hurt. I love yeast breads, love the feel of a good risen dough. I love the way the kitchen smells when cookies are baking, or chili simmering, or enchiladas are ready to pull from the oven. I'm still trying new things. I'm getting up the nerve to make Madeleines. And rolled fondant.
My favorite family cooking traditions
Cooking with family is way better than cooking alone. My brother and I have attempted and failed at making pasta (FYI- don't buy a hokey electric machine at the flea market with no directions and expect good results), I've made holiday meals and appetizers and salads and cookies and pies with my daughter...memories that will last forever.
My cooking triumphs
When I try a new recipe and it is fabulous the first time out, is a truly joyful thing. It's very hard for me to make a recipe and not tweak it at all. Recently, I made sugar cookies with a Royal Icing (corn syrup, no egg whites) and they were great! And a focaccia bread from this website turned out better than I could have expected. Looking for new horizons to explore now
My cooking tragedies
I once threw away a wedding cake the night before the wedding. It was a stupid octagon shape and when I iced it, it looked like a lumpy round cake. After that, I became braver. I mean, how can you worry about failure once you've tossed an entire wedding cake?
Recipe Reviews 20 reviews
Banana Cream Pie I
For the cooks new to making scratch cream pies, here is a little help to prevent runny pies that didn't set up. Flour has to actually boil for a couple of minutes to achieve its thickening properties. Corn starch thickens a little quicker; it will start thickening the pudding before it actually comes to a boil. So, if you're not letting it REALLY boil and using flour, it won't set up all the way. The eggs also help to thicken it. Here is a nice website with lots of helpful pie information; http://www.preparedpantry.com/theperfectpielandingpage.aspx Also, for the people who think this has to be cooked, you are confusing it with a true "custard" pie, like a Sugar Pie, Egg Custard, Pumpkin or a Pecan Pie. This is a "cream" pie, similar to using Jello-o cooked pudding and pie filling. Only a thousand times better. Remember: the filling should have thickened before you pour it into a pre-baked pie shell or crumb crust pie (like Keebler graham cracker crusts), then you chill it and serve with whipped cream or Cool Whip. Keep trying, you will be rewarded with heavenly tasting pie. One last thing, be sure to use fully ripened bananas for full flavor. Don't use greenish ones. They need to at least have brown freckles on them to have a good banana flavor in the pie.

23 users found this review helpful
Reviewed On: Feb. 27, 2012
To Die For Blueberry Muffins
Exceptionally good. I use buttermilk instead of regular milk. I don't mix the berries into batter to avoid discoloration. I spoon a little batter into cups, drop in 4-6 berries, add more batter and poke blueberries into top of muffin. They come out picture perfect. Sometimes I zest a little lemon peel into batter for a fresh flavor. Or add orange zest and use orange juice for part of the milk and then glaze warm muffins with a glaze made of powdered sugar and orange juice (about a cup or so sugar to a tablespoon of juice maybe). Spoon over muffins while fairly hot. It should be thinner than frosting so it drizzles over muffins, but not watery. Leaves an extra layer of flavor on the finished muffin. Delicious!!

8 users found this review helpful
Reviewed On: Jan. 1, 2012
Blueberry Dump Cake
I used a ratio of 1/3 blueberries and 2/3 sliced strawberries. I made it as directed but then wasn't happy with the way it was looking (dry and colorless) after about 25 minutes. I poured a little pineapple juice (about 1/2 cup) over the fruit to make it juicier, sprinkled some oats and brown sugar over the top, added more melted butter as others suggested, and it turned out really yummy and browned nicely on the top.

5 users found this review helpful
Reviewed On: Jul. 9, 2011
 
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