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

Manchester Stew from Skinny Instant Pot & Slow Cooker Cookbook

I switched up the vegetables and canned beans to reflect what I had on hand. It was my very first use of the Insta pot and I was skeptical of the 3 minute cooking time since I had increased the amounts... read more >

recipe reviews (465)
book reviews (18)
useful review votes (420)

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Peckish Sister's Reviews

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

Website: Wilton

www.wilton.com
 

Very cheesy crackers that make up quickly once you are done finely grating the 1 pound of sharp cheddar. The dough seemed stiff and dry - unusual for my climate, but worked fine. The dough strained my small plastic cookie press, but worked great in my Mom's old aluminum one. The crackers were incredibly cheesy and the other flavorings worked well. The cookie press patterns that made a flat cookie turned out very crisp, and the thicker had a creamy center. At first I thought it would be best to have them all crisp, but the variety was very nice. I found this recipe while looking for our favorite cookie recipe that I could share on cookbooker. I couldn't resist trying this recipe instead to bring to my son away at college. I think it would be a great dish to bring to a party. I used white sharp cheddar and the crackers still had a great color.

useful (1)  

These are our favorite spritz cookies, very important for Christmas, Easter and Valentines Day. The secret ingredient is almond extract. The secret for well formed cookies for me is to get them extruded as quickly as possible as you shouldn't refrigerate the dough and the longer it sits the harder it is to makeperfect cookies. I used to put a lot of food cooling into the dough, but now I don't and just use colored sugar. I like my Wilton press as it makes a lot of small cookies, and has great shapes for the holidays - hearts, trees, ducks, rabbits, boys, girls, dolphins! These are also great beacuse the taste of the butter comes through.

useful (0)