cook's profile


GRITS
 
Living In: New Orleans, Louisiana, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Sewing, Walking, Reading Books, Charity Work
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About this Cook
From the deep south and very proud of that fact. I am one of eight children. My parents loved to cook and eat. What else could you do with eight kids?
My favorite things to cook
I love to bake. Different types of pound cakes are my specialty. I enjoy the delight and surprise when I give someone a baked good. I especially like to bake cakes. Lately I am expanding into cookies, pies and individual desserts. I also like to surprise my husband by selecting a new recipe for dinner.
My favorite family cooking traditions
My family's tradition is making eggnog from scratch on New Year's eve. My mother who is in her 80s still makes eggnog on New Year's eve. There were six girls in the family and mother assigned each of us a task from her eggnog recipe. Now that we are all grown and have our own families the grandchildren and great grandchildren work with mother to get the eggnog done. It's a fun time for all involved.
My cooking triumphs
I am learning to make a sweet potato pie that is close to my sister's recipe. My husband and I love her sweet potato pies. Once we found one of her sweet potato pies that had been in the freezer for over a year. We heated the pie and it was just as good as the day she made it. Now that's a true baker.
My cooking tragedies
I have not experienced any real tragedies. I tend to read and re-read a recipe before starting the baking or cooking process. Even when I think it's the worst my husband brings the baked goods to the office and everyone eats it up. So, I don't have any real tragedies.
Recipe Reviews 1 review
Sweet Potato Pie VIII
This pie is most excellent! Changes I made were to use a 26 oz. can of sweet potatoes. Since I am not a fan of white sugar I substituted 1/2 cup of splenda and 1/2 cup of brown sugar. I added 1/2 teaspoon of cinammon. I used a deep dish pie shell. I poured the leftover filling in a bread loaf pan. This one is a keeper.

1 user found this review helpful
Reviewed On: Jan. 7, 2009
 
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