staci59 Profile - (191274)

cook's profile


Home Town: Zanesville, Ohio, USA
Member Since: May 2000
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Gardening, Reading Books
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About this Cook
A reference librarian. I love cats. I enjoy cooking, and sharing my goodies with others.
My favorite things to cook
While I love to cook in general, my main hobby is baking. I love to try new recipes, and I like to modify things to try making them healthier. I have lots of willing "guinea pig" friends around!
My favorite family cooking traditions
I have some very close friends, who I bake birthday cakes for every year. I also like to bake some of my childhood favorites at Christmas.
My cooking triumphs
Being able to successfully modify a recipe, making it healthier while still preserving taste and texture.
My cooking tragedies
In my quest for modifying recipes, I have fed my trash can well. It's been trial and error!
Recipe Reviews 19 reviews
Buttermilk Pound Cake II
Not sure what happened. Mine turned out very dense. Yes, I know pound cakes are supposed to be dense, but this wasn't very tender at all, and I even substituted cake flour for half the flour, which should have yielded a more tender crumb. The flavor is good, though, but I would have preferred something that rose a little more. If I do try this again, I may follow another favorite recipe and reduce the oven temp to 300 degrees. I'll keep looking, and/or experimenting.

0 users found this review helpful
Reviewed On: May 13, 2014
Easy Turkey Tetrazzini
This turned out great. I used spaghetti, since that's what I had on hand. I substituted cream of chicken for the cream of celery soup. Based on other reviews, I added about 1/3-1/2 can of water to the soup mixture. I sauteed some onions, celery and bell pepper and added to the mix. I also added some dried minced garlic and parsley. I stirred in the Parmesan cheese, rather than sprinkling it on top. I baked it covered with foil, until it started to get good and bubbly. I then removed the foil and topped with a three-cheddar mixture. I returned it to the oven, and baked until bubbly in the center. Will definitely make again.

4 users found this review helpful
Reviewed On: Aug. 25, 2013
Zucchini Corn Fritters
Based on some of the reviews, I only used 2 T. sugar. I also used egg substitute for one of the eggs and Smart Balance sticks for the butter. These turned out great, but I think they were a little bland, especially if you're serving them as a savory side dish. This recipe makes a lot, so I'm going to experiment--I plan to double the cumin and add some onion the next time. I am also goin got experiment with making them up and then freezing the cooked fritters. I agree with the reviewer who commented that you could hardly taste the cheese--I even used extra sharp cheddar. They were good as is, with syrup, but need some jazzing up if you intend to serve as a savory side.

1 user found this review helpful
Reviewed On: Aug. 5, 2008

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