Sioranth Profile - Allrecipes.com (189969)

cook's profile

Sioranth


Sioranth
 
Home Town: Catasauqua, Pennsylvania, USA
Living In: Brandywine, Maryland, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Needlepoint, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
We have a large household and so I cook regularly for 8 people. I'm used to scaling recipes and also making substitutions to make them healthier for myself and my family both by cutting fat and calories without sacrificing flavor.
My favorite things to cook
Crock pot meals, homemade pizza, roasted Brussels sprouts and other roasted veggies
My favorite family cooking traditions
Thanksgiving and Yule are really the only two times of year we pull out the traditions. They include my great-grandmother's potato filling. Summertime BBQs also include her baked beans.
Recipe Reviews 96 reviews
Unbelievable Rolls
These are amazeballs! I've been making homemade bread for about 15 years so I just followed the instructions using typical bread-making techniques. "Warm" liquid for proofing is about 95 to 100 degrees Fahrenheit. I just microwaved my liquids for about 1 minute. The dough was sticky so it got a very light dusting of flour whenever it started sticking to the counter. I don't think I added more than 1 to 2 T total for kneading. Each bun was about 3 oz of dough for 16 rolls, and they are sizable and could easily be used as hamburger buns. The taste was buttery and the texture was light and airy. I did decrease my oven temp to 375F and 15 minutes was perfect.

3 users found this review helpful
Reviewed On: Oct. 15, 2014
Extreme Chocolate Cake
I made only the cake since my son wanted a chocolate cake with vanilla buttercream. I followed the directions exactly as written except I used cake flour instead of AP. I put the batter in buttered/floured 9" Wilton round pans. I baked for 35 minutes and let cool entirely in the pans. They didn't stick or break up when I took them out but were very, very moist. The cake itself held up well, split beautifully for 4 layers, and tasted absolutely delicious. This will probably be my go-to homemade chocolate cake recipe now.

0 users found this review helpful
Reviewed On: Dec. 15, 2013
Bailey's Irish Cream Brownies
Delicious! I made this in an 8 x 8 pan and halved the recipe. For the frosting I creamed together equal parts butter, cream cheese, and butter-flavored Crisco, 2 T Bailey's, and then just added powdered sugar until it reached the consistency I wanted. I had quite a bit of frosting leftover, too, which I put on PB cookies. ;)

2 users found this review helpful
Reviewed On: Mar. 21, 2013
 
ADVERTISEMENT

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States