XSarenkaX Profile - Allrecipes.com (1910420)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: Bartlett, Illinois, USA
Member Since: Dec. 2002
Cooking Level: Beginning
Cooking Interests: Baking, Dessert, Quick & Easy
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About this Cook
I have little cooking experience, but am trying to learn a little here and there. My husband is teaching me things he's learned over the years.
My favorite things to cook
I have the most fun baking sweets. I also prefer to use whole wheat flour, whole grains, organic plain yogurt, and other natural ingredients whenever possible. I also tend to use soymilk wherever milk is called for.
My cooking triumphs
My husband and I have created a wonderfully rich and delicious cheesecake recipe that has pleased mostly everyone who has tasted it. I have submitted this recipe to AllRecipes.com to be posted online.
Recipe Reviews 7 reviews
Baked Kale Chips
I just made these today! The texture is so delicate, and the flavor is a bit like brussels sprouts. My husband and I enjoyed them with lunch. I just used a seasoned cookie sheet without the parchment paper (since I don't have any). I had no problem with sticking or crisping. I turned them around halfway through and they were done in 10 minutes, as papery thin little leaves of deliciousness. I sprayed olive oil on, sprinkled seasoned salt, and added a few dashes of garlic powder for flavor.

3 users found this review helpful
Reviewed On: Mar. 10, 2013
Mom's Pumpkin Pie
I like this recipe. This was my first attempt at baking pie! Since we had received several pie pumpkins from our local farm CSA, I wanted to try a pumpkin pie using fresh pumpkin puree. I've since made my third pumpkin pie, learning a few tips and making a couple slight modifications. 1. I use four whole eggs (why waste an egg white?). 2. I replaced the spices with 1.5 teaspoons of pumpkin pie spice I got on the cheap (I don't like cloves anyway). 3. It helps to cook off some of the pumpkin puree water first, to keep the mixture from being too diluted and taking too long to bake. 4. Put an extra cookie sheet under the pie's rack in the oven and carefully pour the mixture into the pie crust in the oven, as it will be very full. The first time, I managed to carry it to the oven full without spilling, but it can be challenging. 5. Use your leftover heavy cream to make whipped cream (add powdered sugar and beat until fluffy). 6. Pie will be jiggly when finished, but the skin will show you it's not liquid. Be careful removing it from the oven, cool it at room temp, and be sure to plan on refrigerating it overnight (cover with plastic wrap) for best results. Add your homemade whipped cream and enjoy breakfast!

3 users found this review helpful
Reviewed On: Jan. 4, 2012
Peach Bread
I used delicious home-grown peaches, which were full of flavor, but was disappointed at the lack of peachy flavor in this bread.

1 user found this review helpful
Reviewed On: Dec. 21, 2005
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