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Sari

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada
Living In: Whitehorse, Yukon, Canada
About me:
 I'm 15 and love to cook and bake ... one of my favourite things to do is make up new cookie recipes!

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skagclothing

Cooking Level: Expert
Home Town: St. Albert, Alberta, Canada
Living In: Montreal, Quebec, Canada
About me: Im eighteen years old, living in Montreal, Quebec. I come to this site very frequently, almost always finding something to make for dinner, so i thought i'd sign up for this site …
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LMSTRANG

Cooking Level: Expert
Living In: St. Albert, Alberta, Canada
About me: I am (as of this writing) a mid 40s married professional woman with no children.
Photo by WILLOWSCHNELL

WILLOWSCHNELL

Cooking Level: Intermediate
Home Town: St. Albert, Alberta, Canada
Living In: New Sarepta, Alberta, Canada
About me: I love to cook, and to try new recipes all the time. I love when people love my cooking!
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Vegan Chocolate Cake

Reviewed on May 31, 2008 by WILLOWSCHNELL
I bake this in a pretty bundt/tube pan so it bakes more evenly and I ice it with confectioner's sugar dissolved in a little water and almond extract and drizled over the top. I make it for both my Mom (vegan) and Mother-in law (celiac) on special occasions by using a mixture of tapioca flour, rice flour and potato flour, and it tastes great! Thanks so much for the recipe, it's become a standard on special occasions!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.

Baked Cream of Coconut

Reviewed on Apr. 7, 2008 by WILLOWSCHNELL
This was a very interesting recipe. It seems to be a combination coconut cream pie/custard/flan. Because I prefer a creamy custard I substituted evaporated milk with 1/2 whipping cream, 1/2 vanilla soy milk. I used coconut milk instead of cream of coconut and bagged coconut flakes because they don't sell canned coconut flakes in syrup here. I put the glass pan on a towl in a deep cookie sheet which I placed in the oven and filled with water for even heating. After an hour, the custard was pale and beautifully cooked, so I sprinkled some white sugar (1/4 cup) on the top and broiled it on high until the top was golden and crunchy. Then I cooled it and refrigerated it for 2 hours. Lovely creamy custard with a sweet crunchy top.
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Biscuit Baking Mix

Reviewed on Feb. 3, 2008 by LMSTRANG
I just had to respond to Nana's Angels. I looked for a recipe for Biscuit Mix, as I want a healthier, more whole grain alternative to the boxed biscuit mix, so I will adapt this recipe. NOTE: this is not the 'final' recipe for the finished product, just for the mix that you can then use to make biscuits, waffles/pancakes, muffins, really simple no crust pies, etc. Those recipes will tell you how much to use, other ingredients etc. For a start, but I haven't tested with this recipe, try 2 1/4 cups biscuit mix, 2/3 cup milk, stir together to soft dough, knead 10 times, roll out and cut, then bake 8 - 10 minutes at 450 degrees. Hopefully that will work for you, and this helped.
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4 users found this review helpful

 
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