HOLLYRAE1 Profile - Allrecipes.com (18711835)

cook's profile


Home Town: Vermont, USA
Living In: Vermont, USA
Member Since: Mar. 2004
Cooking Level: Professional
Cooking Interests: Baking, Dessert
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About this Cook
I am a professional pastry chef motorcyclist :)
My favorite things to cook
Cookies, cakes, pastries :)
My cooking triumphs
Winning a Taste of Vermont Culinary Competition in 1990; having a recipe request addressed to me in Gourmet magazine; having my brownie recipe printed 3 times in separate Bon Appetit publications.
My cooking tragedies
I have had them; I just don't wanna talk about them!
Recipe Reviews 9 reviews
E-Z Drop Biscuits
These were very easy and very yummy. I did not have cream of tartar on hand, so did not use it. I used my small muffin scoop to portion them and got 10 good sized biscuits. My own preference would have been a *little* more salt, but that's just me. They mixed together super-quick and my family really liked them. I liked only getting a bowl and a small microwave cup dirty, instead of my KitchenAid. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Mar. 28, 2012
Sour Cream Coffee Cake III
Delicious! So moist yet light. I had only about a half cup of sour cream so I made up the remaining cup with non fat yogurt that I had on hand. I also doubled the cinnamon topping because I like a layer in the middle also. I made it late Christmas Eve night for our Christmas Day breakfast, knowing that I myself prefer a coffeecake that has 'mellowed' for a few hours. My husband and two grown sons loved it, and so did I. It went quickly!! I just had the last two tiny pieces tonight. The batter of sour cream coffeecakes are typically quite thick; what you do is drop dollops, then spread those around with a thin metal spatula :) Thanks for a great recipe!

2 users found this review helpful
Reviewed On: Dec. 26, 2011
Sugar Cookie Drops
I just finished making these, the last two trays are in the oven...OMG they are so good!! Believe me, I had my doubts when I saw the cup of vegetable oil...?? in a cookie? plus the cup of butter? GO AHEAD, it works! I did add a little salt (about 3/4 tsp. because I was using unsalted butter) These are exactly what I wanted. I use a ratcheting cookie scoop so shaping was easy. Rolled them in granulated sugar, flattened the tops with a glass dipped in sugar. Some I sprinkled with additional colored sugars and Christmas sprinkles; some I put red and green M & M's on. Then slid them in oven, and waited so anxiously. At first nothing..then they puff up slightly, then settle a bit. They smelled heavenly! I never use a timer, just watch them, and waited just until the edges started to lightly brown. Then pulled 'em out. And patiently waited them to cool before tasting. That first bite..OH so good! The gentle crunch of the outer part, the just-soft-enough inside..and YES they melt in your mouth! There's hardly anything left to swallow, lol. I left some plain because I want to frost them with a buttery confectioner's sugar frosting, then sprinkle with Christmas sprinkles. For me, this made about 66 cookies. THANK YOU LOIS! :)

3 users found this review helpful
Reviewed On: Dec. 21, 2011

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