Lark Profile - (187320429)

cook's profile


Home Town: Arizona, USA
Living In:
Member Since: Nov. 2012
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert
Hobbies: Quilting, Gardening, Hiking/Camping, Biking, Reading Books
Recipe Box 1 recipe
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About this Cook
I am 48, a married mother of 5 grandmother of 7 1/2. I love to cook and bake but I hate the clean up and the dishes. I cook creatively, adjusting recipes to use what I have on hand. I try to eat healthy, but am not completely fanatical about it. I feel like "Live is short, make it last as long as you can, but don't forget to enjoy along the way."
My favorite things to cook
Pasta is my specialty. I have recently started baking sandwich bread and am working myself up to making artisan breads.
My favorite family cooking traditions
My mother wasn't much of a cook, and it was too hot to heat the kitchen with baking most of the year, but the holiday baking with Grandma and Mom were great times. Cherry Cheesecake is one tradition carried on at our house every Christmas and Grandmas chocolate and butterscotch fudge, YUM, pecan, pumpkin, and mincemeat pies also. Mom and Grandma have passed on but every year I still make cranberry relish just like they did with thanks in my heart for family traditions that bring back the memories and hands down the love to the next generations.
My cooking triumphs
I make a mean Tortilla Soup, Pasta primavera, Sesame chicken. I made my daughter's wedding cake,White chocolate Almond cake and frosting tasted amazing and the calla lilies made from Gum paste were beautiful
My cooking tragedies
Daughters wedding cake. Was a hot June in AZ & during transport it melted a bit, the frosting had to be fluffed instead of smooth as planned, it looked slightly droopy but It still tasted good so not complete tragedy I guess though it felt that way at the time. My first kitchen tragedy ever,I was 16 and cooking thanksgiving dinner,I stayed up late the night before making pies, like my mom used to do I put my feet up to rest for just a few min,awoke to kitchen full of smoke & alarm going off pies were black and hard, the boys said they could be used as Frisbees if they wouldn't kill someone if they got hit my them. Then someone called my potato salad "Cream of potato salad" I cried. But I didn't give up, now I get requests for my potato salad recipe, but I still occasionally burn things when I get busy trying to do too many things at once. No one's perfect I guess. Certainly not me.
Recipe Reviews 1 review
Deb's Cloverleaf Rolls
I made these for Thanksgiving today. #1. These take closer to 3 1/2 hrs. If you watch the video you will see that it says to rise in the muffin tins for about 45 min/till doubled. I did and they had good texture and were fluffy and pretty. #2. They were a bit bland as one other reviewer pointed out, I accidently used unsalted butter this didnt help with the blandness #3. I used 375 @ 25min. They were toasty brown on top and very lightly golden on bottom and done. #4.This makes a little more then enough dough then 24 rolls. I ended making one dozen- as I had only two 6 ct muffin tins, then when i tried them and realised they needed salt, I punched down the second batch and kneaded in some salt, then let rise again and not wanting to spend time remaking balls, I made two loaves instead. This time I cooked

1 user found this review helpful
Reviewed On: Nov. 22, 2012

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