Queezle_Sister's Profile

From: Salt Lake City, UT USA

Joined: March 29th, 2010

About me: I enjoy cooking, and my favorite internet COOKING community is the one here at cookbooker. If you want to connect about my other non-academic passion, you can find me as QueezleWeaver on Ravelry, and mostly Warped Weavers. But I've miss you cookbooker, and so here I am again, and happy to contribute.

Favorite cookbook: Savory Way

Favorite recipe: roasted anything (most recently grapes)


Latest review:

August 23rd, 2019

Stuffed Zucchini with spiced beef or lamb from Zaitoun

When it is zucchini time, it can be difficult to find something interesting. But this was both different and a total delight! Zucchini are scraped out and roasted. The "meat" from within the zucchini... read more >


recipe reviews (1403)
book reviews (39)
useful review votes (961)

Queezle_Sister's Reviews


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3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Beard On Bread

By James Beard
Knopf - 1995

11th May 2011

Apricot Bread : page 175

A beautiful loaf flecked with golden nuggets from the apricots. This is a baking soda bread, rich with eggs and butter. It produced a fine densely textured bread with a wonderful flavor.

We didn't add the nuts (kids with braces). Our apricots were cut into fairly large chunks (size of a whole almond), which tended to sink to the bottom. I would advise cutting the apricots into pieces more like the size of a pea so they will remain suspended in the loaf.

useful (0)  


9th October 2011

Banana Nut Bread : page 170

Excellent banana flavor, good texture, but a tad too sweet for my taste (kids loved it, though).

This recipe takes only 1/2 a stick of butter, and no cinnamon. We used almonds (nut selection is up to the cook), and I toasted them in a frying pan. Sweetness comes from 1/2 C sugar and 1/2 C honey. I would reduce these by about 20%.

Our loaf took an extra 15 minutes to bake through, but to be fair, we likely used extra banana.

useful (1)  


15th June 2011

Pizza Caccia Nanza : page 60

This crust is extra special - it has rosemary and garlic mixed in. It made a really nicely textured dough, and it rolled out nicely.

We used this dough for the Feta Spinach recipe reviewed from Moosewood Cooks at Home. I think the rosemary competed with the dill of the pizza sauce, but if I had paired it with something that goes well with rosemary - it would be amazing -- I'm thinking a chicken pizza.

This dough would be great for bread sticks.

useful (1)