Nanc_b Profile - (10214716)

cook's profile


Home Town:
Living In: Georgia, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Reading Books, Charity Work
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About this Cook
I love to cook, bake, and experiment in the kitchen. One of my favorite things about Allrecipes is collecting recipes for friends.
My favorite things to cook
Fresh baked bread. Anything roasted, braised, or set on the back of the stove simmering for hours. It all makes the house smell so good. And I love making pastries. Butter is soooo wonderful!
My favorite family cooking traditions
My son helps me make vanilla sugar each year, and of course lots of cookies. :)
My cooking triumphs
Learning to cook traditional German food, and baking homemade bread for my husband. He missed the foods from his home town, and I love that I can give him those foods now.
Recipe Reviews 3 reviews
Homemade Vanilla Extract
I've been making vanilla extracts and sugars for many years. Here are a few tips: You want to purchase the grade B beans not because they are cheaper (which they are) but because they have a lower water content. That is the grade used commercially. By splitting your beans, or snipping into small bits, you expose more surface area, which makes a better extract. Commercial V.E. is macerated. Since my big pantry bottle of extract contains lots of chopped beans, I strain what I need into a smaller bottle for my cupboard, and for gifts. Don't be afraid to add more beans. I prefer a double-strength extract myself. When your extract runs low; no need to toss your beans out. You can continue to use them by adding more vodka and beans to the existing batch if desired. If you feel your vanilla extract is too weak, just add a few more beans (the drier grade B beans). Go ahead and experiment. Madagascar a.k.a. Bourbon beans provide the traditional vanilla scent you are probably expecting. Tahitian vanilla beans are softer and more floral. Mexican vanilla extract pairs very well with chocolate. Hope that was helpful! Want to learn more? Search Wikipedia, or check out the FDA quidelines for making commercial extracts which are posted online fda_dot_gov.

64 users found this review helpful
Reviewed On: Oct. 7, 2010
Mom's Ginger Snaps
I wasn't impressed with the dough. It seemed way too soft and I thought the cookies would spread too much. But they didn't. When I pulled them from the oven, they were so beautiful! Great texture and flavor (yes, I boosted the spices according to the other reviews). I'll make this again for sure.

2 users found this review helpful
Reviewed On: Jan. 5, 2010
Chicken with Mushrooms, Prosciutto, and Cream Sauce
Very nice! My family loved it. I used chicken thighs, bone in, but removed the skins. Bought some lovely Prosciutto di Parma from Whole Foods and a very good quality Chardonnay (used 1/2 c). I used clarified butter, roasted garlic, cremini mushrooms (doubled the amount), pure sour cream and fresh parsley. Also tossed in some leftover sliced onions (1/3 c). The meat was meltingly tender and the sauce rich yet not too heavy. I'll make more sauce next time but other than that, will keep everything the same. For those that didn't care for the recipe, make sure you are using quality ingredients. In other words...a decent drinking wine. It really does make a difference. Thanks Tiffuhny, nice recipe!

1 user found this review helpful
Reviewed On: Sep. 27, 2009

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