lightly salted Profile - Allrecipes.com (1926758)

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lightly salted


lightly salted
 
Home Town: Alliance, Nebraska, USA
Living In: Ann Arbor, Michigan, USA
Member Since: Dec. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
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About this Cook
Grad student, ex-vegan now pescetarian. I don't have time for real hobbies right now, but if I have to eat and drink anyway I might as well do it as well as possible both in terms of health and enjoyment. I seem to have inherited a love of feeding people from my mother and grandmother.
My favorite things to cook
Homemade bread, when I have the time. Soup--favorites include ginger-peanut stew, roasted butternut squash, vegetarian white chili, black bean and vegetable, split pea, and a tomato-based tilapia concoction.
My favorite family cooking traditions
My mother's stir-frys and teriyaki salmon still make my toes curl. Mochi manju will probably always be a favorite sweet, although I don't often take the time to make it. Food's about the only Japanese retention I've got.
My cooking triumphs
I hosted a party in for 50-75 people, made a huge spread plus sangria and pre-mixed margaritas. It was all vegan--but no one believed it, and people have been raving about it for over a year now.
My cooking tragedies
My mother and I tried to make a roll cake for my dad using our favorite from-scratch chocolate cake and his favorite black cherry ice cream. But the cake was too soft and moist, and just fell apart and we ended up sitting on the floor at midnight, crying, and eating bits of crumbled cake and melting ice cream off the kitchen floor. The lesson: improvise with caution.
Recipe Reviews 58 reviews
Grandmother's Buttermilk Cornbread
rich, moist, soft, very sweet; would scale back the sugar next time I want to make it with dinner, but this would be just perfect with cranberries or blueberries and lemon zest, drizzled with a little honey for breakfast. i used 1/2 cup whole wheat flour and baked it at 425 for about 25 min.

3 users found this review helpful
Reviewed On: Mar. 5, 2008
Light Wheat Rolls
sorry to be one of those people who changes everything and writes a review, but sometimes it's useful to know how versatile a recipe is, right? I used whole milk instead of water, dissolved a T. of honey in the milk with the yeast, used a generous 1/4 cup of honey instead of sugar, forgot the egg entirely, added a 1/2 cup of rolled oats, and only did two rises (1 hr 15 in the bowl, 40 min on cookie sheets after rolling them into balls). They rose beautifully, are rich and sweet enough to eat without butter, and may be the nicest dinner rolls I've ever made or eaten. The wheat flour gives them great body and flavor, and the sweetness is just right: good on their own, but not too sweet to eat with savory dishes. For more flavor if I ever plan far enough in advance, I might let the dough sit in the fridge overnight after one rise, punch it down and let it rise again at room temp for an hour before shaping, and then rise again before baking--I bet that would be divine. But as is, it's a flexible recipe for soft, sweet rolls you could shape in any number of ways. Next time I'll try to remember the egg!

4 users found this review helpful
Reviewed On: Feb. 9, 2008
Pumpkin Apple Streusel Muffins
Nothing truly spectacular, but a good basic muffin recipe and versatile enough to handle the changes I made: I used 2 cups of fresh cooked and pureed pie pumpkin, an extra 1/2 cup of flour, and an extra egg white, only 1/4 cup of oil. and 1 1/2 cups brown sugar instead of the 2 cups of white, individual spices (2 t. cinnamon, 1 t. ginger, 1/2 t. nutmeg, and a dozen or so crushed buds from whole cloves) instead of pumpkin pie spice, and I added splashes of lemon juice and vanilla to add some perk and richness. I doubled the topping but there was really no need--it's good and I wouldn't leave it out because it's attractive and adds interesting, but it's not the kind of topping where more is better. With the changes I made, I got 12 muffins (done in 25 min) and a regular loaf pan (done in 45 min). They're moist and flavorful, not too sweet for breakfast (and wouldn't have been sweet enough without the topping, but I did decrease the sugar and increase the pumpkin and flour). If I make them again, I'll probably use whole wheat pastry flour, add raisins soaked in orange juice to the batter and add toasted walnuts to the streusel--that might be a five star muffin! Also, if I don't add more pumpkin and flour, I might take the sugar down to 1 1/4 cups because they were just the right sweetness this time.

0 users found this review helpful
Reviewed On: Oct. 7, 2007
 
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