• Joined February, 2011
  • Expert Home Cook
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My Most Recent Ratings

Maybe-the-Best Yeast Rolls

Maybe-the-Best Yeast Rolls

Well, they certainly are the best dinner rolls I've ever made! They are so light, they are like eating a cloud! — sgrishka 11/20/2012
The Best Big & Chewy Chocolate Chip Cookies Ever!

The Best Big & Chewy Chocolate Chip Cookies Ever!

I love these cookies! I make them as the recipe says. I'm pretty sure that this is a Christopher Kimball recipe (from Cooks Illustrated). I like to give credit where credit is due. — fuzzydi 9/17/2012
Pumpkin Bars

Pumpkin Bars

angelicjen I have never heard of cream cheese frosting not setting up. Did you use real butter? Margarine in a tub would probably not work well. Sometimes I don't even use butter, but add a little cream and whip well to make it lighter. — sgrishka 10/8/2011
Red Velvet Cake and Cream Cheese Frosting

Red Velvet Cake and Cream Cheese Frosting

PLEASE! Could someone tell me what the deal is with the food coloring thing. Why??? It does not add flavor. who needs red cake. What am I missing? — rltalbott 7/9/2011
Red Velvet Cupcakes

Red Velvet Cupcakes

I've made this cake without the red food coloring and I agree that it is pretty good. I just do not get the food coloring thing. What is it with the red velvet? It adds no flavor--just a bottle of coloring??? What???? Someone help me here. I do like the idea of that frosting. I've made it without the white chocolate and it is fantastic! And your cupcakes are beautiful. — TifDaSplif 7/8/2011
Southern Apple Cobbler

Southern Apple Cobbler

I think this looks good like most of your recipes.. This is only a personal prejudice but I absolutely despise Granny Smith apples. No matter how long I bake them, they come out crunchy and do not mix well with the other flavors. It seems likes eating a raw apple with some spices sprinkled on the top. Sorry. Anyway, I'm wondering if you have ever tried Early Golds? They are tart like transparents but are more durable. My personal favorite. — sgrishka 4/8/2011
Perfect Fried Eggs

Perfect Fried Eggs

My mother always made perfect fried eggs because my father wouldn't eat a fried egg with any crust along the edge and the yolk had to look barely basted and be runny. These look like my dad would eat them. — sgrishka 4/8/2011
Country Apple Pie

Country Apple Pie

I wish I knew what the draw was for Granny Smith apples. I have never had any luck with them and I do make good apple pie with other apples. Granny Smith always end up crunchy and bland--no matter how long I cook the pie (within reason). Try using Early Golds, Ginger Golds, Criterion, Macintosh, or a combination thereof. — Trishy12 4/3/2011
No-knead Bread

No-knead Bread

I have been making this bread for over a year now and LOVE it. You can make so many variations--almost impossible to ruin! I have always, however, baked it on a heavy cookie sheet with parchment and corn meal--never in a Dutch oven. Recently I have changed the shape from round to oblong and find that it slices much easier. — vogelap 4/1/2011

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