Raechel Profile - Allrecipes.com (1984502)

cook's profile

Raechel


Raechel
 
Home Town: Columbia Falls, Montana, USA
Living In: Bend, Oregon, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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Whole-Wheat Syrian Bread
About this Cook
Although I'm fairly young, I've been cooking since my mother held me up to the stove and showed me how to make scrambled eggs. I've just gone from a high-activity job to being tied to a desk, so I'm trying to modify my recipes and eating habits to drop some weight and keep from gaining. My boyfriend is also trying to eat healthier, and he's the most discriminating food critic I know, so if he likes it, I know it's a winner.
My favorite things to cook
I like to cook everything, but baking has always been my stress reliever. Those around me have learned to stay away until I get the perfect cookies from a batch!
My favorite family cooking traditions
My mother and grandmother have always made wonderful, hearty meals that are still my comfort foods. My mom's fried chicken breasts are near the top of that list, and her homemade pizza comes close.
My cooking triumphs
Well, my specialty is pies, and I've had rave reviews on most that I've made...especially cheesecakes.
My cooking tragedies
It's very tricky for me to cook chicken (and sometimes fish) without drying it out. My dad drilled into me that the meat must be DONE, so I frequently err on the side of overdone...
Recipe Reviews 2 reviews
Apple Danish Cheesecake
This cheesecake is wonderful! I make it every year and always have people begging for the recipe.

4 users found this review helpful
Reviewed On: Nov. 16, 2008
Syrian Bread
These were great! I too am not a lucky girl with a bread machine, so I mixed the yeast with the water first, then added it to the wet ingredients and added the dry ones to that, and kneaded it by hand (about 7 or 8 minutes). Instead of the vegetable oil, I used 1 tablespoon of applesauce and 1 of olive oil, to keep the fat down and nutrition up. I also used white whole-wheat flour, as I am trying to bake with more whole grains, and this gave the finished rounds a nice "earthy" flavor without too much "grainy" flavor. I tried the paper-thin rolling approach, but settled on a bit thicker piece, poked all over with a fork as I like a flatbread more than a pocket bread. They came out wonderfully soft and delicious, and have had rave reviews from friends...awesome recipe!

11 users found this review helpful
Reviewed On: Jan. 4, 2008
 
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