6MOUTHS Profile - Allrecipes.com (18725180)

cook's profile


Home Town: New Mexico, USA
Living In: New Mexico, USA
Member Since: Apr. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Italian, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Photography, Painting/Drawing
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Honey Graham Crackers
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Recipe Reviews 257 reviews
Chewy Chocolate Chip Oatmeal Cookies
Everyone loved these! The only changes I made were increasing the flour to 1 3/4 c and omitting the walnuts because I was out. I made 20 LARGE cookies and baked them for 20 minutes a batch. They were crisp on the outside and chewy on the inside. Delicious!

1 user found this review helpful
Reviewed On: Sep. 14, 2013
Crazy Cake
This cake is so easy, delicious and versatile! We don't have any allergies & we're not on any special diets and this is still a cake we will make over and over again! This chocolate one is wonderful and you can sub cold coffee for the water for a more intense chocolate flavor. I've made a vanilla version by subbing extra flour in place of the cocoa powder and throwing in a little extra vanilla extract. The orange one is AMAZING!!! You sub extra flour for the cocoa powder in the recipe, orange juice for the water and add the zest of one large orange to the batter. Topped with whipped cream or an orange glaze -WOW! I've seen lemon and spice versions as well and I can't wait to try them!!

12 users found this review helpful
Reviewed On: Apr. 16, 2013
Simple Whole Wheat Bread
This bread is absolutely delicious with a wonderful, slightly sweet flavor! My only change to the ingredients was using Brummel and Brown spread in place of butter. I made it the way I make all my breads -proofed the yeast with 1/2 c warm/hot water & honey & let it sit for 10 minutes until foamy. I combined the salt and most of the flour in my KA mixer & after the 10 minutes, poured in the yeast, remaining water, honey & melted butter. I used my kneading hook & added 1/4 c of flour at a time to the mixing bowl as it mixed, just until the dough cleanly pulled away from the bowl. I kneaded it for 8 minutes, then put it in a large Pam sprayed bowl & covered it with saran wrap. I placed the bowl in the oven which had been preheated to 170 (the lowest my oven goes) and turned off. I left it in the oven until doubled, punched it down, formed 3 loaves & placed it back into the warm oven, uncovered. When the loaves had doubled, I removed them from the oven, preheated it, then placed them back in to bake. I've had issues in the past, with my bread rising, then falling when I uncover it. I never cover it anymore for the 2nd rise. It works great every time and I've never noticed any negative results. Thanks for a great recipe!

17 users found this review helpful
Reviewed On: Mar. 24, 2013
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