Maryann Profile - Allrecipes.com (18973242)

cook's profile

Maryann


Maryann
 
Home Town:
Living In: East Norriton, Pennsylvania, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies:
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About this Cook
If I were asked what I most like to do, I would say "prepare food." I find cooking therapeutic. It can be relaxing, fulfilling, creative and at times exciting.
My favorite things to cook
I like to cook things that make a fabulous presentation and taste fantastic, no matter what the cuisine.
My favorite family cooking traditions
Cooking traditions are very important to me, especially on holidays. I try to carry on the heritage from my Italian family as well as my husband's German family.
My cooking triumphs
My cooking triumphs are yeast breads. All shapes and sizes, from braided to cloverleaf rolls.
My cooking tragedies
I stay away from crown roast of pork. I have tried it twice and both times were disappointments. Don't ask!
Recipe Reviews 3 reviews
Pizzelles II
The batter is delicious, but I can't get them to crisp up. Can anyone tell me what I am doing wrong? I'm following the recipe, and cooking them to a golden brown, but they stay soft. Help!

219 users found this review helpful
Reviewed On: Feb. 21, 2008
Downeast Maine Pumpkin Bread
This bread is delicious and does not have to be a "no-no" for us dieters. I took some suggestions from other reviewers and made a "lighter" version by substituting 1/2 cup apple sauce for 1/2 cup oil, used 1/2 splenda and 1/2 white sugar, 1/2 half white whole wheat flour and 1/2 all-purpose flour. I tripled the cinnamon, added a teaspoon of pumpkin pie spice and eliminated the cloves and ginger. You can choose your own favorite combination of spices, but basically I would recommend trying this bread. I'm putting it on my holiday menu.

1 user found this review helpful
Reviewed On: Oct. 14, 2006
Panettone Loaves
I only adjusted this recipe by using 1 cup candied fruit (because that is all I had on hand at the time) and 1 cup sultanas soaked in a little warm brandy. And, I found I had to add maybe a cup or more flour than called for in the recipe after the first rise because the dough was too soft to knead. But the finished product was excellent. The taste was delicate, not too sweet and the texture was light. It yielded 2 large loaves using the round brown panettone paper baking forms. This was at least as good if not better than any bought panettone I have tasted.

20 users found this review helpful
Reviewed On: Dec. 30, 2005
 
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