cook's profile


joy
 
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music, Wine Tasting
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  • Type
  • Overall Rating
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  • Buckeyes I
  • Buckeyes I  
    By: Tammy Winters
  • Kitchen Approved
  • This recipe has been rated 286 times with an average star rating of 4.5
About this Cook
Love to cook, but with hubby, kids, home, work, etc...so little time.
My favorite things to cook
Anything from scratch...Caribbean food, Southern food, grilled dishes, slow cooking, comfort foods, fondues, any kind of pasta & decadent desserts
My favorite family cooking traditions
The cakes, cookies, pies & cobbler table on Christmas Day! And my family Southern favorites passed down from my grandmom and mom!
My cooking triumphs
Currant Cookies - simple recipe, but made it without any recipe and they were good. This was quite an accomplishment and my first real baking success all on my own! Baking was a challenge for me until I learned the method behind the madness. I had to research and study ingredients and techniques. Always ready to learn more, more, more!!!!
My cooking tragedies
Spaghetti pie....why????????? and a homemade apple cake using 3 tablespoons of baking powder. The recipe was a typo and it should have been 3 teaspoons - big difference!
Recipe Reviews 17 reviews
Sweet Potato Bread I
Just a few changes to suit my taste: 1)used half white sugar and half brown. Makes for a richer taste and the brown helps retain moistness. 2)half oil and half applesauce to reduce the fat. 3)added some vanilla. 4)used orange juice instead of water (also how I help sweeten my baked yams and apples). bake as directed and serve warmed with a little butter. It makes for a great morning meal or snack. And sweet potatoes are a good source of vitamins. Never mind the sugar :)

1 user found this review helpful
Reviewed On: Oct. 6, 2009
Southern Fried Cabbage
Good basic recipe for fried cabbage like my mom always made. But here are a few tips: 1)Please don't use the extra veg oil - too greasy. The bacon fat will be more than enough if you follow tip two. 2)After cooking the bacon, remove it and put the chopped cabbage right into the the hot oil. Cover with a lid immediately and turn your heat down a little. This causes a fry/steam. The water in the cabbage keeps the cooking going without burning. 3)I add a pinch of sugar to cut down the acid/tang a bit. and 4)Add a pinch of baking soda to also cut the acid and reduce some of that gas that cabbage can produce.

1 user found this review helpful
Reviewed On: Oct. 5, 2009
Best Breakfast Cookie
Very good and a nice change of pace for kids' breakfast. As most do, I made a few alterations. I used about 3/4 applesauce in place of the prune puree. I ground the oats a little. Also omitted the dried apricots and walnuts. -->not for my kids :( Instead I used a full cup of raisins and a few milk chocolate chips for a hint of chocolate. (less than a 1/4 cup). I cut back on the sugar some since I was adding the chips. I also had to add a few drops of water to add a little moisture to stir the batter. Next time, I may add two of the egg yolks for a little added moisture, softness and protein. Also may add little apple chunks or pineapple chunks for variety. And could add some powdered milk for calcium or add flaxseed. The variations are endless! Anyway, very good recipe and the kids love them. They even asked for a few in their lunch! And still less sugar than most commercial cereals.

0 users found this review helpful
Reviewed On: Sep. 30, 2009
 
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