CHill Profile - (18690000)

cook's profile


Home Town: Ontario, Canada
Living In: Ontario, Canada, Alabama, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Dessert, Kids, Quick & Easy
Hobbies: Needlepoint, Camping, Boating, Fishing, Reading Books, Music, Genealogy
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About this Cook
My favorite things to cook
I love to bake and I love making "creations" in my slow cooker.
My cooking tragedies
I don't do pastry for pies. I think I have a mental block because the first time I ever tried to make pie crust (at age 15) I kneaded it like bread dough. Ohhhh boy was that crust tough! The filling was amazing but we didn't have chain saws at the dinner I have since tried to make crust but it always seems to come out weird. I buy pastry now :)
Recipe Reviews 14 reviews
Overnight Apple Cinnamon French Toast
I made this for breakfast this morning and it was really good. I used blueberry pie filling and halved the recipe. I think next time though, I'd use fresh fruit - apples or blueberries or something - and skip the pie filling. With the butter and sugar in the bottom you really really don't need all the sugary syrupy stuff that goes with pie filling. If you must, you could likely bump up the brown sugar and butter if you're skipping the pie filling. I think fresh apples would be way better. Kids LOOOVED it as I made it though :) With fresh fruit, I'd give it a 6 ;) ****UPDATE**** As I suspected, WAY nicer with fresh apples even with the skins left on. I didn't even really up the butter and brown sugar in the bottom of the pan either, maybe just a smidge as I was measuring what was called for. So good!

4 users found this review helpful
Reviewed On: Apr. 22, 2012
Oatmeal Raisin Cookies I
I loooove these cookies!! The key is to not overbake them and you will have a lovely, tasty cookie that stays chewy inside! I usually make half of them with chocolate chips and the other half with raisins.

3 users found this review helpful
Reviewed On: Oct. 22, 2011
Best Big, Fat, Chewy Chocolate Chip Cookie
I think I've "rated" this recipe before but I wanted to share what I did today. These were by far the best cookies I've ever made as choc chip, so I started with this recipe as a base. I used white choc chips and instead of vanilla, I used 1 tsp of almond extract. I also used 1 tsp of butter flavouring because I use shortening in my cookies. Then I chilled them in the fridge for a bit, not long. I had some sliced almonds on hand that I wanted to use up, so I crushed them and pressed the cookies (each side) into those before baking. Absolute heaven for almond and white chocolate lovers!!!! They are delicious! I don't make them by 1/4 cups but just regular cookie size :)

2 users found this review helpful
Reviewed On: Oct. 15, 2011

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