mrs_frangipane Profile - Allrecipes.com (187764426)

cook's profile

mrs_frangipane


mrs_frangipane
 
Home Town: Queens, New York, USA
Living In: Warrenton, Virginia, USA
Member Since: Oct. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Quick & Easy, Gourmet
Hobbies: Camping, Walking, Music, Wine Tasting
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  • S.O.P.P.  
    By: COWBOYSJENN
  • Kitchen Approved
About this Cook
I'm a biologist and bride-to-be that loves to experiment with all things, including food.
My favorite things to cook
I'm open to try anything once, but I take the most pride in coming up with awesome slow cooker recipes.
My favorite family cooking traditions
Thanksgiving has always been special for me. My mom and I will wake up at 7 in the morning and begin cooking the big meal, as well as a delicious breakfast of pumpkin pancakes or waffles. The rest of my family takes part and we all watch the parade and drink egg nog until it's time to eat!
My cooking triumphs
My biggest challenge was making Levian bakery-style double dark chocolate chip cookies, which were VERY buttery and sticky, without an electric mixer. I made a mess, but the cookies were insanely delicious.
My cooking tragedies
I haven't had any yet!
Recipe Reviews 7 reviews
Grandma Ople's Apple Pie
This recipe is such a huge hit with my family. I made it on Thanksgiving, and it was so good, my little sister demanded I make it for Hanukkah two weeks later! I stray slightly from the original recipe: I make my own pie dough (2 batches), brush the top cruse of the pie with an egg wash, use anywhere from 5-9 granny smith apples depending on the size of them, and I add healthy doses of vanilla extract and pumpkin pie spice to the caramel sauce mixture. Allowing the sauce to simmer on the stove allows the flavor of the sauce to develop. I also recommend allowing it to cool for several hours, and then warming it up when sliced so the juices have time to soak back into the pie. Using homemade dough makes this recipe a little more time-consuming, but it is truly worth it. This is a pie that those who try it won't soon forget.

1 user found this review helpful
Reviewed On: Dec. 10, 2012
Brown Sugar Smokies
Oh. My. God. These were FANTASTIC!! I made only one package of smokies worth, and my guests were mad I didn't make more! I made these by securing the bacon with a toothpick and then smushed a fistful of brown sugar on each smokie. I have a cast iron skillet with grilling grooves that I put all the smokies on, which allowed for the fat and sugar to drip off. I cooked these at 350 for 45 minutes, and sprinkled brown sugar on them halfway through. If you are considering making these: DO IT!! You and your guests won't regret it!

2 users found this review helpful
Reviewed On: Nov. 8, 2012
Chef John's Clams Casino Dip
This was fantastic! I added a lot more peppers than the recipe called for, and it made the dip "meatier", if that makes any sense. I left out the green onion and cooked with onion powder instead. This dip was popular with everyone at my dinner party, but it is definitely a treat due to the amount of bacon fat and cream cheese. I would make it again!

1 user found this review helpful
Reviewed On: Nov. 8, 2012
 
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