AmberBillerica Profile - (18784192)

cook's profile


Home Town: San Jose, California, USA
Living In: Billerica, Massachusetts, USA
Member Since: Feb. 2004
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking
Hobbies: Knitting, Sewing, Reading Books
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About this Cook
My favorite things to cook
I love to use my crock pot. Things seem to always turn out better when I use it.
My cooking tragedies
My stir fry's never turn out well. Soggy broccoli - yuck!
Recipe Reviews 36 reviews
Janet's Rich Banana Bread
I make this all the time. I usually substitute half whole wheat pastry flour and half white whole wheat flour and it turns out great. I also add pecans. Very good, moist recipe. I don't melt the butter (I soften it) and I definitely mash the bananas up to make them sweeter rather than use cut banana chunks. Great recipe b/c of the sour cream!

1 user found this review helpful
Reviewed On: Nov. 21, 2014
Maple Walnut Pumpkin Pie
The filling batter tasted better than the pie when it was cooked, but it was still pretty good. I would probably play around with the recipe if I were to make it again. I made a graham cracker crust that had only butter and graham crackers for ingredients and would choose one that included sugar next time as I didn't find the pie to be quite sweet enough. It was good but could be improved upon with homemade whipped cream.

2 users found this review helpful
Reviewed On: Sep. 26, 2014
Graham Cracker Crust II
I'm not sure why this gets such rave reviews. The directions are completely confusing (what is a "square" of a graham cracker? To me there are 4 little rectangles per one large rectangle, with half being the only square.) I started off with 1/4 cup butter and 4 large crackers, increased it to 8 crackers when it was obvious that 4 wasn't nearly enough for a 9" pie crust, and eventually settled on 6 TBSP of butter to 12 large crackers. It worked, and it stuck together after baking it better than I would have guessed, but it didn't taste that great. I would not make this crust again. I would go for a recipe that calls for sugar. I made this with the Maple Walnut Pumpkin Pie and it wasn't very good (but the pie itself was pretty good.)

1 user found this review helpful
Reviewed On: Sep. 26, 2014

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