Micki Sannar - Desserts - French Cuisine - Food/Drink

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Expert Profile: Micki Sannar

Expertise: I can answer most any question regarding using Olive Oil In Desserts as well as Olive Oil Questions regarding cooking and baking. I can help out regarding sneak nutrition (getting your family to eat healthy foods without telling them) I can answer just about any question in regards to cooking; baking, tips, etc

Experience in the area
Over 25 years (off and on) teaching cooking classes. Many years of creating recipes.

Education/Credentials
I am a well read self-taught Chef. I have appeared in news articles and on local television.I have authored the very first ever cookbook, "Olive Oil Desserts".

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Average Ratings
Prestige Points: 680
Knowledge	9.86 Best of the best
Clarity of Response	9.90 Best of the best
Timeliness	10.0 Best of the best
Politeness	10.0 Best of the best
Number Of Questions (in Past 24 Hours)		0
Max Questions to be Asked (in 24 Hour period)		5
Total Questions (since joining AllExperts)		79

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
10	10	10	10	10/22/08
10	10	10	10	09/23/08
10	10	10	10	09/20/08
10	10	10	10	07/23/08
10	10	10	10	07/07/08

User Comments

I want to thank Micki for the time she put into answering my questions. She went out of her way for me. Thanks again, Sallie
(Sallie on 10/22/08)

Thanks, will let u know what the result is the next time I try this recipe again. Best Regards.
(bebe on 09/23/08)

I think now I can be an expert since I received very excellent help. Thanks again. Mike
(Mike on 09/20/08)

Thank you so much! I was not expecting a response so quick, and I would have never thought to bake with olive oil. Thank you so much!
(Anacita on 07/07/08)

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Recent Answers from Micki Sannar

2008-10-18 dessert pans: Hello Sallie, I tried to look up information in the form of an owners manual was not able to find any on the Internet. By looking at the oven and it's dimensions. If you could find a small bundt...

2008-10-17 dessert pans: Sallie, Traditionally,countertop ovens do not do a very good job when it comes to cake baking. They work great for muffins and toasting, but I have not seen great success in deep pan baking. Now,...

2008-10-16 Jelly rolls: A jelly roll pan is generally an aluminum 18x20x1-inch pan. A traditional rectangular baking pan is 9x19x3-inches. The purpose for using a large more shallow pan is to create a thin sheet of cake, which...

2008-10-05 baking help: Hello Jean, Thank you for the details. I must admit, when it comes to baking mixes, I am not an expert. Might I suggest a banana recipe from my cookbook. Provided your oven is calibrated correctly,...

2008-10-05 baking help: Have you baked this recipe before? I am not inclined to think that the problem is the cooking spray, pans, or temperature. How long did you bake the bread. I would love to have a look at your recipe. That...