Ms. gayle Profile - (10175185)

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Ms. gayle

Ms. gayle
Home Town: Milwaukee, Wisconsin, USA
Living In: West Des Moines, Iowa, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Nouvelle, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Ms. gayle
About this Cook
I have loved to cook and bake since I was a teenager. I still have the picture I took of my first apple pie. I was so proud of that.
My favorite things to cook
I love to cook everything. I have never made anything out of a box. My kids were thrilled to have Kraft mac & cheese at their friends houses. I grill, bake and use my slow cooker for a wide variety of comfort foods, gourmet, ethnic, pastries, you name it.
My favorite family cooking traditions
The family tradition when my girls were young was our "misfit" tables. Holidays were always an assortment of folks that had nowhere to go, were lonely or just needed some acceptance. Being a single mom, we didn't have a lot of money. But when anyone was hungry I could prepare them a meal. Sometimes that can make anything you were going through so much better. We have many memories that make us feel warm. I have put a cook book together titled "Gayle's Hand Collected, Personally Kitchen Tested and Perfected, Tasty,Yummy, Soul Filling Recipes; For Family and Friends That Grace My Table With Hearts full of Love and Laughter"
My cooking triumphs
My "bible" is Larousse Gastronomique. It weighs about 20lbs, most of it in French with the metric measures. My triumph is translating, finding the ingredients (even having fresh and hard to find shipped to me, converting the measurements and in the end...having an amazing food experience. To me it's not just eating the food. It is the emotion and feeling that a meal inspires.
My cooking tragedies
When I was 17, I was dating a man twice my age and had already been married. I wanted to act like a grown up and cook for him. Where I lived, London Broil was sliced the long way and rolled into a pin wheel and tied with string. Not knowing this, I cut the string and saute`d these 12" strips in a 10" skillet. A very confused face when I served it let me know you do not unroll London Broil!
Recipe Reviews 32 reviews
Victoria Sponge Cake
Traveling back & forth to the Northern England, when there I have learned that British definitions of foods can be worlds apart from the USA. Trust me, it has taken a lot of getting used to cooking "his way" The texture of British "sponge" is just that, looks like a sponge when cut. Baked items are nowhere near as sweetened as ours. They use a lot of custard and double cream(whipping cream)and jams to add the sweetness. This was originated for "English Tea Time", think of the sweetness of a scone, jams and preserves are used with those also. The biggest thing I learned is that just about everything over there is made with self-rising flour. The key to whether using the baking powder with all purpose flour or self rising, fold in! over mixing, or hard mixing will lose the rise. ***********yes, for this recipe, USE 1/2 BUTTER. ****will rise better, be lighter with no greasiness

0 users found this review helpful
Reviewed On: Feb. 26, 2015
Artichoke Chicken
I found, for my taste, the mayo flavor overpowered the dish. I liked the idea of the recipe. I entertain a lot, especially when the Green Bay Packers are playing, and make a hot spinach & artichoke dip. I always keep some aside for this dish. I use the same directions for baking it, but use the hot spinach & artichoke dip instead of the mayo based topping. Toss some seasoned bread crumbs on top and it steps this dish up to perfection. There are many easy recipes for the dip. Allrecipe's has the one I use, "Artichoke & Spinach Dip Restaurant Style." The ingredients are staples for me, and takes no time to throw together.

0 users found this review helpful
Reviewed On: Jan. 8, 2015
Classic Butter Cookies II
These are very good. I have been searching for a butter cookie texture that has a little more density to it. I was able to work with this one to achieve what I needed. Just a note regarding the cooling of the dough and becoming difficult to work with once it warms up. I keep a giant bag of peas in my freezer to use for bumps & bruises etc. When I work with a batter like this that needs to be cooled, just before I take it out of the fridge to roll out & shape I take the big bag of peas and rub the counter with it and then just let it rest for a couple minutes and just put them back in the freezer. It will really help to keep the dough workable. If rolling out on parchment paper you can use the peas again to keep the work surface cold.

3 users found this review helpful
Reviewed On: Aug. 20, 2012

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