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)

• Bookshelf Home
• Reviews
• Recipe Box
• Favorite Members
• Photos
• Covers

Peckish Sister's Reviews

7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating

Great Breads: Home-Baked Favorites from Europe, the British Isles & North America

By Martha Rose Shulman, Steven Mark Needham
Houghton Mifflin Harcourt - 1995

I dropped these scones into my scone pan and it transformed the loose dough into a beautiful scone. We prefer triangular scones and I was glad to be able to find a way to make this quick scone recipe more appealing. All white flour, sugar and butter, so how healthy can this be? The final product sure tasted a lot less heavy than some scone recipes I have tried. I saw my ½ cup of currents (also a golden raisin option) after I had set the timer. So incorporated some into the final batch and loved it, so don’t forget the dried fruit!

useful (0)  

The whole wheat calzone dough worked up nicely, when cut into 6 pieces and rolled out, it was a great thickness and easily held the filling. The egg wash for sealing the edges caused them to roll back,but not unstuck. Effective, but not pretty. The garlic oil was immediately absorbed each time, so they quickly lost that pretty shine. I wonder if you brushed them first with the egg wash and then with the garlic oil after cooking, how that would work. They baked up beautifully and did not get soggy, but also there were not vegetables in the filling. I was a little disappointed in the plain taste, but then there was only flour, salt, water and yeast in the dough. I think a small amount of sugar and oil would have made the crust more than just a functional piece of dough.

useful (0)  

This simple filling had goat cheese, herbs and garlic. Use a small clove! I absent mindly used the largest garlic clove I found and the filling was a little too strong. My husband missed any hint of tomato in the filling. Some sun-dried tomatoes would be one way to fix this. Or you could process a can of pasty ready tomatoes for a rapid, chunky flavorful sauce like I do for cheese sticks. I did like the simplicity of this filling and how nicely it worked in the dough, baking perfectly without making the dough wet.

useful (1)  

Do not omit the grated orange peel. These muffins tasted a little flat without it. I omitted it as I had already grated it off of the two oranges I used for the juice in the muffins (to use in Swedish Limpa bread). I like that these muffins had some whole wheat flour. More dates would have helped as well.

useful (0)  

These two whole grain loaves were moist and delicious. I love sesame, but I thought 3/4 of a cup with more on the top would be too much, but the sesame flavor did not overwhelm. I mixed black unhulled sesame seeds with hulled sesame seeds. I thought "cracking" the sesame seeds in a mortar and pestle was only appropriate for the hulled sesame seeds. I also substituted rolled barley for the oats. The recipe worked well.

useful (0)  

This made a nice dense loaf of sweet rye bread. I added the large amount of grated orange zest, and crushed anise seed, but left out the cardomen regretfully as I can no longer tolerate it. This was OK, but was not the texture I was looking for (this was very smooth). I also think fennel seeds would taste better than the anise and I also think they would give more character whole, not crushed. I have been looking to recreate the best ever Swedish Limpa bread made by my mother’s friend. I should just ask for the recipe.
Still, this made two nice small loaves of bread that are great toasted.

useful (0)  

This made a delicious whole wheat naan. There is a lot of last minute activity so this wasn’t good timing to try to make it just in time for dinner (if you are also cooking dinner). I chose the buttermilk over yogurt option and found that I had to add about an additional cup of whole wheat flour in addition to what she had suggested. This was easy to make and had a total of only 3 tablespoons of oil, so much less than many Indian bread recipes that I have previously decided not to make (for that reason). I did not broil it to make the brown spots and it tasted fantastic warm out of the oven with butter chicken. It tastes just as fresh and moist inside storing in the freezer.

useful (1)