Paul Profile - Allrecipes.com (18970921)

cook's profile

Paul


Paul
 
Home Town: Lorain, Ohio, USA
Living In: Elyria, Ohio, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Dessert, Quick & Easy
Hobbies: Knitting, Camping
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About this Cook
I have been cooking since I was about 10 years old and learned by watching my mother and older brother - a very accomplished cook.
My favorite things to cook
I enjoy baking pies or preparing large holiday meals by myself. I enjoy the challenge of getting everything done at the same time, so it's all hot when it's time to eat.
My cooking triumphs
I work as a reporter for a small weekly newspaper. One year when my editor got information for the county fair, she noticed there was a pie baking contest. She suggested I enter my Dutch apple pie and write a story about it. It was the first time a man had ever entered the competition, and I won first prize.
My cooking tragedies
One time when I made chicken and dumplings, I had put the dumplings in the soup and answered the front door. It was an encyclopedia salesman who kept me and my wife occupied for an hour and a half. When I got back to the kitchen, the dumplings had disintegrated and the soup was a thick paste.
Recipe Reviews 4 reviews
Adam's Apple Cake
I made this because I wanted to make a dessert with apples that was not my signature apple pie. I was not disappointed. I made the cake exactly as written (except I added a 1/2 cup of milk because the batter was so dry it was crumbly) and topped it with a cream cheese icing consisting of 8 oz cream cheese, 2 cups powdered sugar, 1/2 tsp cinnamon, and a splash of milk. Next time I'll add a couple tablespoons of butter to the icing, but not change a thing about the cake. My son declared he wants this cake for his 18th birthday cake. I will definitely make this again and again and again.

2 users found this review helpful
Reviewed On: Nov. 13, 2013
Mama D's Italian Bread
This made the perfect rolls to match with some Italian sausage I had made. The crust was crunchy, and the crumb had a good chew to it. But I had to use a LOT more flour than the recipe calls for to get a stiff dough. I can live with that, though, since I thought 7 cups was a little light for 3 cups of liquid. I was going to give it four stars for that, but the result demanded I give it five.

7 users found this review helpful
Reviewed On: Oct. 28, 2011
Master Recipe for Rich and Creamy Cheesecake
I made this according to directions (but with a graham cracker crust), except I didn't use the water bath, but put a pan of boiling water under the cheesecake. It was an absolute hit with everyone - except the one son who doesn't like cheesecake at all; he said it was OK. The texture was perfect - not grainy or lumpy. Next time I might add a half teaspoon of lemon extract. This is definitely a keeper.

23 users found this review helpful
Reviewed On: Jan. 24, 2011
 
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