glitteratii Profile - Allrecipes.com (10176890)

cook's profile

glitteratii


glitteratii
 
Home Town: Beatrice, Nebraska, USA
Living In: Austin, Texas, USA
Member Since: Jun. 2007
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Walking, Genealogy
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Swedish Nut Bars
About this Cook
I am a childless happy homemaker, domestic diva, whatever you want to call it. Married 8 years now. I have always liked to experiment with cooking but I didn't really get to practice much until I quit working shortly after we got married. In order to try to save money, I began cooking, it was my creative outlet and a fun challenge to learn to cook good foods well on a budget. I grew up with a mother who cooked only with cans/pkts of soup & seasonings - but my dh and I realized we are sensitive to msg & other preservatives so cooking things from scratch became a priority. Now we eat better than anyone we know!
My favorite things to cook
NEW THINGS! right now I'm trying to make sauerkraut from scratch, and after a summer trip to Germany I'm attempting to explore my Bavarian heritage and duplicate the wonderful dishes we ate while we were there! but I love to try to duplicate everyday things, esp. those that are otherwise loaded with preservatives or hydrog. fats...for example, with my niece we made s'mores from scratch...and we tried choc. cookies (like oreo's) which I love to crumble on homemade icecream or use for pie crust. but I've even tried ketchup...and mustard!
My favorite family cooking traditions
Mulligan Stew from my Irish grandfather, plus baking from my grandmothers side. She is famous for her lemon bars, sugar cookies and brownies plus angel food cakes. Also, my great grandmother canned alot from their garden and made some wonderful bread & butter pickles, plus jams and jellies which I am just now beginning to delve into. Every fall I like to make a McIntosh applesauce and then make an apple spice cake using it. but I always have a lot left over so this year, instead of trying to freeze it, I canned it!! it was very exciting and I can't wait to make & can more things!
My cooking triumphs
My spaghetti is always a hit...it's the favorite of my niece who compares everyone else's to it and requests it every time she visits. Also, I've made some really great Hungarian goulache with spaetzle, my meatloaf is pretty awesome as is my roast chicken and gravy, and I've also made some pretty fantastic gnocchi....
My cooking tragedies
I usually make a cake for my niece's birthdays, at her request. For her 9th she wanted a "bleeding black cat cake". It turned out fairly well except it tasted terrible!! I have an excuse though, my sister and niece said they didn't like cherry filling & maybe I could use strawberry (for the bleeding part)? let me tell you, it was AWEFUL. STICK TO CHERRY. the cat was hilarious, and the kids loved it! even so we threw away most of it! for her 10th, she requested the cake Martha Stewart had at her birthday, a big white round one with swiss meringue. It was to be baked in a big bowl. It was overdone on the outside and raw in the middle....so I had to dig out the raw part & fill the empty space with an upside down bowl so it wouldn't collapse when I frosted it!! The cake took a pound of butter and 3 dozen eggs after I ruined the swiss meringue frosting the 1st time....sigh...it did end up looking good and tasted ok...but what a MESS!
Recipe Reviews 2 reviews
Swedish Nut Bars
it turned out very well, but I'd say is more like a cake than "bars". I'd recommend using your stand mixer if you have one! I did the egg whites 1st, then put them in a separate bowl while I mixed the yolk mixture in the mixer. I'd also recommend adding the almond extract to the yolks before the nuts go in, just easier to mix in. Be sure to serve with some whipped cream & save a few ground almonds to sprinkle on top!

20 users found this review helpful
Reviewed On: Nov. 10, 2007
Glazed Almond Cookies
the cookies turned out, except the recipe does not give any info for the glaze. They are like the chinese almond cakes in that they are cake like in texture (puffy, not flat like the photo) - I guess because of the cake flour. I would recommend roasting the whole almonds to make them crunchy on the cookies...they are kind of soft otherwise.

10 users found this review helpful
Reviewed On: Oct. 20, 2007
 
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