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Cook the Book: 'Bottega Favorita' by Frank Stitt
martha's mac and cheese!
Cook the Book: 'Tacos'
tiny little carnitas tacos from mexico with super fresh salsa. The flies buzzing all around the condiments bar only adds to the experience.
Cook the Book: 'Real Cajun'
peach cream pie. Literally just heavy cream, gelatin, and canned cling peaches backed in a graham cracker crust.
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Recent Comments | Response to Comments
Cook the Book: 'Bottega Favorita' by Frank Stitt
martha's mac and cheese!
Cook the Book: 'Tacos'
tiny little carnitas tacos from mexico with super fresh salsa. The flies buzzing all around the condiments bar only adds to the experience.
Cook the Book: 'Real Cajun'
peach cream pie. Literally just heavy cream, gelatin, and canned cling peaches backed in a graham cracker crust.
Cook the Book: 'The Asian Grill'
Not quite a disaster, but I've learned to defrost things before putting them in the George Foreman otherwise the outside is done way before the inside is.
Cook the Book: 'Urban Italian'
grilled peach caprese salad. Grilled peaches instead of tomatoes, add thin slices of red onion, and chiffonade the basil instead of whole leaves.
Cook the Book: 'Ten'
1.5 hour round trip alone on public transport for the best caprese sandwiches. Yum.
Cook the Book: 'Beyond the Great Wall'
super fresh and tasty tortillas from Mexico. The real stuff!
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
simple healthy and delicious adjustments such as lowering the pasta/sauce ratio to get more veggies and eat less carbs.
Cook the Book: 'Kneadlessly Simple'
the master recipe from Artisan Bread in 5 minutes with nutella rolled inside.
Cook the Book: 'On the Line'
Japanese sushi handrolls. Super easy and great for a crowd! Everybody can customize their own meal.
Cook the Book: 'Almost Meatless'
Tabbouli or caprese (salad, sandwich, anything). So delicious!
Cook the Book: The Essence of Chocolate
homemade chocolate pudding. With the skin of course!
Cook the Book: 'Osteria'
ramen, the good japanese stuff
Cook the Book: 'Baking Unplugged'
My softened butter for a packaged sugar cookie mix was too soft and it come out burnt yet greasy on the outside and still undone on the inside. So much for holiday cookies.
Cook the Book: 'The New Mediterranean Diet Cookbook'
nice and chunky tabbouli with warm greek-style puffy pitas
Top Chef Calendar Giveaway: What's Your Favorite Sugar-free Dessert?
the perfect juicy pear. Maybe a few slices of good cheese and nuts to round it out.
Cook the Book: 'Into the Vietnamese Kitchen'
learn how to cook more than just italian. Everything sort of tastes the same right now.
Cook the Book: Jamie at Home
pasta e fagiole (Yes, it's the Olive Garden recipe, but much better homemade)
Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
comfort food night with martha's mac&cheese and homemade chocolate pudding was a success with the picky eater college crowd.
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
caprese salad with crusty bread. Simple and elegant.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
His cherry clafoutis is yummy! And leaving the pits in does make it taste better.
Cook the Book: 'Kneadlessly Simple'
French bread!!! YUM!
Cook the Book: 'Rustic Fruit Desserts'
Thank you for participating, and congratulations to our winners:
ky2here
malecki
lisasav5
jennusf
ellephant
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Rustic Fruit Desserts'
apple crisp. peach cobbler. berry buckle several of my favoriters I love to cook and bake but more inportant I love to eat
Cook the Book: 'Rustic Fruit Desserts'
I had already commented and was reading some of the others when I remembered another favorite of mine. I don't know if any of you will have tried it, but I love "Wojapi". It's a traditional Sioux kind-of a fruit pudding. In the old days they used to use dried berries, especially chokecherries, but now we make it with fresh or frozen berries, any kind. I love to make it and everyone loves to eat it!
Cook the Book: 'Rustic Fruit Desserts'
I love my mom's rhubarb crisp! It's my absolute favorite dessert.
Cook the Book: 'Rustic Fruit Desserts'
I just love a cobbler! It would be hard to pick a favorite, though it would probably be a struggle between Blackberry and Peach! i've never had it before, but Strawberry Cobbler would be to die for!
Cook the Book: 'Rustic Fruit Desserts'
I love peach pie or cobbler, yum!
Cook the Book: 'Rustic Fruit Desserts'
Anything having to do with cherries is good. Let's go with Black Forest Cake! Chocolate and cherries. Oh, yeah!
Cook the Book: 'Rustic Fruit Desserts'
I can't pick one, apple pie, blueberry crisp, lots of chocolate covered fruit and fruit with cream to name a few
Cook the Book: 'Rustic Fruit Desserts'
Lemon Meringue Pie is my favorite. garrettsambo@aol.com
Cook the Book: 'Rustic Fruit Desserts'
I love peach cobbler.
Cook the Book: 'Rustic Fruit Desserts'
I love strawberry cheesecake!
Cook the Book: 'Rustic Fruit Desserts'
Our favorite dessert is peach cobbler.
Cook the Book: 'Rustic Fruit Desserts'
apple crisp and strawberry shortcake
Cook the Book: 'Rustic Fruit Desserts'
I make homemade strawberry shortcake with fresh local strawberries that is out of this world!
Cook the Book: 'Rustic Fruit Desserts'
Mom's homemade peach pie
Cook the Book: 'Rustic Fruit Desserts'
I have always loved cherry and blueberry pies.
Cook the Book: 'Rustic Fruit Desserts'
My husband's cherry pie, made with sour cherries from our own trees.
Cook the Book: 'Rustic Fruit Desserts'
Southern dewberry cobbler with fresh-picked berries!
Cook the Book: 'Rustic Fruit Desserts'
My mom's peach cobbler with the pie-like crust and a middle layer of gooey crust-ness in between :)
Cook the Book: 'Rustic Fruit Desserts'
I love Italian apple pie :)
Cook the Book: 'Rustic Fruit Desserts'
My earliest memories of fruit desserts are cobblers made by my grandmother. They are still my favorite! :)
Cook the Book: 'Rustic Fruit Desserts'
I love rhubarb crisp!
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peach pie