cook's profile


mindy
 
Home Town: Phoenix, Arizona, USA
Living In: Lake Wales, Florida, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Dessert
Hobbies: Charity Work
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About this Cook
I live in a rural area of central FL caleed Indian Lake Estates with my Hubby, 7 dogs (poodles & Poms) and 4 rescued cats! I am very active in charity work & church, while trying to reach people for Christ.
My favorite things to cook
Desserts are my favorite things to cook, Grandma Ople's Apple Pie has become my signature pie and favorite with my family and friends. I also enjoy making a good spaghetti or lasagne and my husband loves home-made waffles!
My favorite family cooking traditions
My mother-in-law's chicken & dumplings (passed down). I am the only one left in the family that has been able to master these. A large variety of Christmas cookies to pass out to friends & family and my mom's lemon meringue pie!
My cooking triumphs
A great chocolate chip cookie!
My cooking tragedies
Too much barley in my beef barley soup. You know how thick that was!
Recipe Reviews 45 reviews
Old Settlers' Baked Beans
Even my picky DH loved these beans. "nuff said.

1 user found this review helpful
Reviewed On: Feb. 6, 2012
Pumpkin Pie I
I adjusted this recipe to make a very dense pie because I really like pumpkin. I used 1 10" pie crust. 29 oz can of pumpkin puree', 2 eggs, 1-1/2 c white sugar ( or adjust to taste), 1-1/2 tsp. cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger. ( you can adjust spices to taste) 1/4 can evaporated milk. Bake 425 for 15 minutes / turn down to 375 and bake until bottom crust is light golden brown & center is firm. Excellent!!!

2 users found this review helpful
Reviewed On: Nov. 28, 2011
Best Cherry Pie
I have been searching for a cherry pie recipe that tastes like my husband's grandmother's pie! This is it! I didn't follow recipe exactly because I like more cherries so I adjusted the other ingredients to accomodate 4 C sour cherries. (1-1/2 C cherry juice, 1-1/2 C sugar, 2/3 c flour, 3T butter - no almond flavoring or food coloring) I baked it @ 425 for 55 minutes. The top & bottom crust was a golden brown. This is the only recipe I will use for cherry pie from now on. If you like the filling less thick, just decrease the flour by 1/6 C. Absolutely delicious! The flour & butter makes the difference in flavor from pies thickened with cornstarch or tapioca.

1 user found this review helpful
Reviewed On: Nov. 28, 2011
 
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