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ItalianCowgirl

Cooking Level: Intermediate

Home Town: Mola, Puglia, Italy
Living In: Edmond, Oklahoma, USA
About me:
 I'm an active mom & wife. I love cooking with my kids, and they learn so much from it.

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April

Cooking Level: Expert
Home Town: Edmond, Oklahoma, USA
Living In: Houston, Texas, USA
About me: After running a restaurant for several years, I refound my passion for cooking that had dimmed. I have been experimenting in the kitchen ever since I was 13 and sauteed my first …
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maureen

Cooking Level: Intermediate
Home Town: Bay City, Michigan, USA
Living In: Edmond, Oklahoma, USA
About me: I teach school and have a building of staff members who are more than willing to be guinea pigs for whatever I cook.
Photo by Apron Straitjacket

Apron Straitjacket

Cooking Level: Intermediate
Living In: Edmond, Oklahoma, USA
About me: 1apron.blogspot.com
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Pecan Pie V

Reviewed on Dec. 3, 2008 by CulinaryCutie
This is my new favorite pecan pie recipe! It tasted so much better than the sickly sweet stuff. I made two pies and gave one to my neighbor who said it was the best pecan pie she had ever had. My only disappointment is that it crumbles easily so the presentation isn't fabulous, but in the end, who cares, it still tastes good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed on Dec. 3, 2008 by CulinaryCutie
I can't believe it... it worked! I followed the directions exactly except for one substitution: I used 2 cups of semisweet chocolate chips and 1 cup of Andes mint chocolate pieces. YUM! It tastes like the fudge version of a Thin Mint. One word of caution: when it says "stir constantly," it really does mean stir constantly. I brought mine to a rolling boil, but had to reduce the heat slightly because it was starting to burn. This just added a slightly caramel taste to it, and it worked out in the end, but next time I'll know the reduce the heat immediately. I boiled mine for exactly 5 minutes and it turned out fabulous! Thank you Aunt Teen!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Almond Toffee Bark

Reviewed on Nov. 28, 2008 by Nicole M
SO VERY yummy. The toffee layer was far to thin for the amount of Almonds that the recipies called for. After I poured the frist layer of almond toffee, I made another batch of just the toffee without the almonds, and it turned out GREAT. Make sure that you wait until the toffee turns to a dark brown to get that good toffee flavor. I used high end chocolate and used the white chocolate on the dark and made pretty swirls. Note sure why but large areas of the chocolate broke away from the toffe when I was breaking it. I had some just toffee pieces, some just chocolate and aout 1/2 that was both.
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11 users found this review helpful

 
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