phoenix__rising Profile - Allrecipes.com (18657928)

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phoenix__rising


phoenix__rising
 
Home Town: Smithsburg, Maryland, USA
Living In: Hagerstown, Maryland, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Camping, Walking, Photography, Reading Books, Genealogy, Wine Tasting
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Sadie Smiling
Sadie
Sadie, at her least photogenic!
About this Cook
I have a husky/shepherd mix named Sadie, a jack russell terrier named Boo. They adore me because I test out new recipes on them.
My favorite things to cook
Romantic dinners for two and sumptuous desserts, and really, anything and everything!
My cooking triumphs
I am now the person in my family that everyone goes to for any and all special occassion to do the cooking and baking. I am also the person that everyone calls when they have a question of any kind to do with homemade cooking, canning, baking, candy making, etc.-- and 23 years ago, they were all making fun of me for not draining the spaghetti noodles before adding the sauce! Ahh, success!
My cooking tragedies
I combined 4 different cheesecake recipes to come up with one absolutely spectacular recipe that everybody loved. It took 4 years of Christmas time cooking to get it down-- but I had it saved on my pc and lost it when the pc crashed.
Recipe Reviews 19 reviews
Sugared Danish Butter Cookies with Pecan Halves
I am the original poster of this recipe. The crumbliness of the dough is what makes the crisp texture of the cookie when it is baked. If you mix the dough when the kitchen is hot,the dough is less crumbly and easier to mix. I usually mix it after I've spent the first part of the day baking other cookies. Then, when baking the butter cookie, I always do it first in the morning, when the kitchen is cold. Hope this helps.

8 users found this review helpful
Reviewed On: Nov. 2, 2012
Cheddar-Thyme Flaky Biscuits
With all the five star ratings, I admit that I was rather disappointed at the results. I made this recipe exactly as written. The biscuits were way too sweet for my liking (they were almost cake-sweet), and there was also too much salt in them, as I got an after-taste of salt when I took a bite. I did eat two biscuits to make a good judgment. One on the day I baked them, and one the next day, microwaved. They were a little better the second day. The real problem with the recipe is that the flavor of the biscuits are just out of balance. They did rise nicely, however, hence the 2 stars. I think that this recipe might have potential, but I haven't decided if I will try it again with some alterations, or just look for another recipe. Thanks for sharing this recipe, but I'm just not too sure about it.

1 user found this review helpful
Reviewed On: Jan. 25, 2011
Baklava
This recipe got rave reviews at 2 holiday parties and from family and friends. It is the best! I only used one roll out of the 16 oz. phyllo box. I did not cut the dough in half. I unrolled the dough, put it on a cookie sheet, covered it with a piece of saran wrap and a wet hand towel. I recovered the dough each time I took out a sheet. I used whole sheets of phyllo and put them into my 13x9 glass baking dish. The sheets were a little large, but I just buttered and pushed them down a bit and it worked fine. At first, the butter was hard to spread and the phyllo tore. I put the butter in a small mixing bowl in the microwave and made it creamy (but not liquid), then used a pastry brush to really slop it onto the phyllo. Bottom layer was 2 sheets, in between were 1 sheet layers each buttered individually, and the top was 8 sheets. Each layer also got 3-4 T of chopped walnut mixture. The SECRET to this recipe is buttering and topping every single sheet and using a quality honey. (I bought my honey from a local bee keeper. at the farm market.) Other than procedure, I didn't change a thing in this recipe. The sauce and everything is perfect as is. This recipe will be a Christmas Eve tradition from now on. Enjoy it with authentic Espresso or cappucino, and it's even more phenomenal. Thanks for a wonderful recipe. This is a keeper-- and now that I'm done with my review, I have to give 9 other people the recipe who asked me for it!

3 users found this review helpful
Reviewed On: Dec. 29, 2009
 
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