Ann McGibbon Lowder Profile - (18781342)

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Ann McGibbon Lowder

Ann McGibbon Lowder
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Member Since: Jan. 2004
Cooking Level: Intermediate
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About this Cook
I am married and trying to build a family. I manage a lab, and love making things for coworkers, family, or friends.
My favorite things to cook
I love baking, as it is a lot like what I studied in school as a biology/chemistry are a lot like lab experiments that have to be measured and followed unless you are looking to discover something new. I like to cook anything that is a challenge or that I have not made before.
Recipe Reviews 12 reviews
Creamy Chocolate Frosting
What to expect: if you follow this recipe to the letter, you will get an awesome, very delicious chocolate frosting recipe, resembling that old timey frosting you had on birthday cake of yesteryear. It will impress, and let's be honest that is what you secretly hope when baking for others. However, it is not a stiff recipe for complicated decorating, so you will need to adjust this with shortening instead of butter for that, but it will let you pipe some swirls, if that's all you need. I did add a little extra cocoa and a tad more sugar to slightly firm it, but a double recipe generously frosted a two layer 9 in. cake and had enough left for another layer. It will set up if you frost the cake and fridge it. I used this to frost "David's Yellow Cake" recipe on this site. I would give 5 stars, but just deducted a little since it is not a firmer frosting and since you need to double the recipe to make enough for regular use. Yowsers, this is a very tasty recipe and will be a staple in my baking.

11 users found this review helpful
Reviewed On: Jul. 7, 2013
Holy GUACAMOLE! This is awesome. I had no lime but used lemon instead and it was great! I am too old to hurl my upper body and head towards the ground like a toddler, but if I could this stuff would have made me do cartwheels...seriously, it is that good.

3 users found this review helpful
Reviewed On: Jul. 7, 2012
Baked Dijon Salmon
Very easy recipe, most ingredients already in your pantry. I didn't have parsley or nuts, so I just used more breadcrumbs (some of which were panko breadcrumbs so it would stay crunchy) and some lemon/herb seasoning mixed into the breadcrumbs. I added 2 tsp of lemon juice into the butter mixture. I coated both sides of the fish (after de-skinning), and put down parchment paper on the pan so the bottom wouldn't stick or burn. This was AWESOME and CHEAP, and my husband ate 2 pieces (and he usually hates fish). It was so good I am serving it at the next dinner party! Literally no cleanup due to the parchment paper, and no fishy smell in the kitchen.

1 user found this review helpful
Reviewed On: Aug. 23, 2009

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