kimbernic Profile - (10169581)

cook's profile


Home Town:
Living In: Cleveland, Ohio, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Gardening, Hiking/Camping, Biking, Photography, Reading Books, Music, Genealogy
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Orange Nut Raisin Cake
MommyImHungry Frosted Zucchini Bread Muffins
Appetizer Mussels
Epicurious Summer Squash Sauté
RiverBender Snickerdoodle Muffins
About this Cook
Here is my e-mail address. kimbernic at I wish there was a way to e-mail people on here when I see something I am interested in. In the mean time till we can message each other here is my e-mail. I am a mom who works full time yet I still try to make the time to feed my family well. I have incorporated cooking with my son. It gives us time together and I still feel like I am getting things done. I actually love to cook and for the most part it is relaxing for me. I also LOVE trying new things.
My favorite things to cook
I really don’t have a favorite thing to cook. I like a cooking challenge. I save those for Sundays. I have made elaborate recipes like cinnamon buns from scratch, home made perogis, and home made calzones. Now I am on the look out for something else fun to make.
My favorite family cooking traditions
Not too many family cooking traditions come to mind but I did learn a thing or two from my Grandma. I will never forget the pie crust trick she showed me. When the pie crust is rolled out and you are ready to pick it up and put it on the pie pan just sprinkle a little flour on it and roll it up on the rolling pin half way. Then pick up the rolling pin with the crust rolled on it, place the loose edge on your pan and unroll. I was thrilled to share that with my husband's grandmother! I don’t have a problem with pie crusts anymore. As far as cooking traditions, I have been making my own as I go for my son. Homemade peppermint marshmallows in hot cocoa is a must at Christmas time now.
My cooking triumphs
Well, I have had quite a few since I found this web site! I am very comfortable trying high rated recipes for parties and get togethers. It is so nice to have such a large selection to try.
My cooking tragedies
Ok, one that did not turn out so well was a corned beef that was supposed to be cooked in beer with lots of garlic and peppercorns. Whooo, did I use the wrong beer! The house smelled awful and the corned beef was not that great. I am not a beer drinker so to me they were all the same. I learned the lesson that not all beer is the same.
Recipe Reviews 90 reviews
Sweet Potato Pound Cake
I have been making this recipe for years and it is always a hit. Instead of a tube or bunt cake pan I use two loaf pans (This recipe will make enough for two loaf pans). I bake till a toothpick comes out clean. I start checking around 45 minutes into the baking.

7 users found this review helpful
Reviewed On: Jul. 12, 2013
Old Fashioned Chicken and Dumplings
FINALLY a good chicken & dumplings recipe! This is the 4th one I tried. I was let down by the shortcut recipes that use canned soups and biscuits. My family loved this recipe. I cut the recipe down to 8 servings. I used chicken thighs with the bones and skin because it really adds good flavor. I followed the recipe except I did not have fresh parsley so I used dried. The conversion rate is for every 3 teaspoons of fresh herbs you will use 1 teaspoon dry. One reviewer said the dumplings were dry. I made several size dumplings and found if too large the middles tend to be dry. The perfect size seemed to be a spoonful about the size of a small walnut. My family loves dumplings so I made extra. The dumplings use the broth so the more dumplings the less broth left for your gravy. Next time I will use more broth to start. At this point you will take out the dumplings and chicken. I pulled apart my chicken, removed the bones and skin and returned the chicken to the pot. When it says to press out the “veggie liquid” that means to strain your juices with a strainer then press the onions and celery in the strainer so you don’t have large hunks in your gravy but still have the juices and flavor from them, then dispose of the remnants from the strainer. The recipe did not designate how much flour to add to thicken the broth to gravy. I just went a tablespoon at a time and whisked it in and waited a minute and repeated till it thickened up.

47 users found this review helpful
Reviewed On: Sep. 26, 2011
Lemon Pie Bars
From reading the reviews there is a lot of debate on how much crust, how much filling, how sweet the filling should be. I thought it was prefect as is. The crust is thick enough that you know that it is made of shortbread and the filling is thick enough to really add some wonderful flavor. I also was happy with the sweetness too. This recipe makes a rather sweet filling.

4 users found this review helpful
Reviewed On: May 30, 2011
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