Peckish Sister's Profile

From: Central, FL USA

Joined: December 11th, 2010

About me: I have always liked to cook, particularly breads, fruits, vegetables, vegetarian, poultry and lamb dishes. After marriage we cooked together progressively more difficult dishes with him doing the meat, grilling and frying, and I did the "dough" and the same type of things I had before. After children we started cooking more simply. After discovering the cause of my frequent migraines was an evolving long list of chemicals and odd ingredients, I began getting back to cooking from basic ingredients, and found I could be well again. I also try to cooking from what I can get in season at the ever present fruit and vegetable stands.

Favorite cookbook: America's Test Kitchen / Cooks Illustrated Books

Latest review:

February 29th, 2020

Ratatouille from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

This family favorite is the only way I have been able to eat eggplant, perhaps because it it salted, any excess moisture squeezed out and then roasted at a high temperature. If I am in a real hurry I use... read more >

recipe reviews (463)
book reviews (18)
useful review votes (418)

Peckish Sister's Reviews

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2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

Blue Ribbon Breads

By Margie C. Jensen, Carole Wade, Jr. Arch Cheney, Borge B. Anderson and Associates
Country Kitchen Press - 1977

3rd February 2013

Carrot Coconut Bread : page 83

This oil based quick bread used finely grated carrots which I took care of in the chopping part of my food processor. It took ½ cup of fine coconut and I used unsweetened natural coconut. This turned out as a bright orange short loaf which I made into finger sandwiches with cream cheese. The coconut’s texture matched that of the carrot and the flavor was not noticeable. I liked that it did not take any extra steps of melting butter, chopping nuts, etc. and could be whipped up in a hurry. I would make this again.

useful (1)  

6th November 2011

Cinnamon Pinwheel Crisps : page 75

If you like Elephant Ears, you will love this mini- elephant ear version. I have been baking a version of this recipe for 24 years. I don’t make it very often, but it is great for a special occasion. This time I made a double batch for a bake sale. It is such buttery dough, that I kept the formed roll in the refrigerator at all times, except for the part I was rolling out. Instead of using half dark brown sugar and half white for the filling and for rolling, I substituted an equal amount of light brown sugar. I always have trouble with running out of the sugar cinnamon mixture for rolling out the crisps and with a double batch, it emphasized that for me. So I tried using just enough so that the dough did stick a little as apposed to seeing how much sugar I could make stick – the results were very different. With as much sugar as possible, they could be rolled out thinner, were very crispy, covered with a delightful layer of melted sugar but the cinnamon swirl going through the center could not really be visualized. Also, it was imperative to use parchment to keep them from burning, repeated scrubbing your pan, etc. I found I really liked the less sugary version, they were thicker, but you could actually taste the flakey pastry and it still did taste sweet enough.

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