Wannabe Amish Profile - Allrecipes.com (10218384)

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Wannabe Amish

Wannabe Amish
Home Town: Dallas, Texas, USA
Living In: Illinois, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Gardening, Reading Books, Charity Work
Recipe Box 2 recipes
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About this Cook
Our house is always full of people, and it is my personal mission in life to see that they get fed. I'm told by many that I have the gift of hospitality, and I DO enjoy making people feel welcome and loved. We are followers of Jesus, and that guides every aspect of who and what we are as a family. We currently have a German foreign exchange student living with us, and that has been loads of fun. Every Friday night we host our "small group", and I serve dinner, so I'm very comfortable making dinner for 20 or more. My motto is "The more, the merrier". It must be the Texan in me
My favorite things to cook
Comfort foods. I really like down'home American food, but I love food in general. I am very guilty of using lots of butter, whole milk, eggs, etc. We eat plenty of raw fruits and veggies, but I really love "country cooking" and gravitate toward those recipes. I have a knack with breads and desserts, but can turn out a large spread with all the trimmings. I am known in our town for my cinnamon rolls.
My favorite family cooking traditions
My mother is an awesome cook, and God bless her, she let me mess up her kitchen from a very early age. She was very good about letting me help her (even when I was more of a hindrance than a help), and she took the fear out of cooking for me. I was her "designated hollandaise sauce maker" at a young age, which is pretty amazing for a little girl to be doing. She set a lovely table, and people were always happy to get an invitation to dinner at our house. I grew up with good food and good conversation around a candlelit dinner table with NO television on. We really talked and enjoyed the food and fellowship! We are continuing that tradition in our family today.
My cooking triumphs
My cinnamon rolls are really good, and it's become expected that I'll bring them to pot-luck dinners or any gathering. I made a German "Yule Log" one Christmas that was picture perfect. I've never attempted it again, but I should. I also have made a strawberry 7-layer torte that was out of this world. I love to bake, and I've learned to read and reread the recipe before getting started. I think that's how I avoid too many mistakes.
My cooking tragedies
Just this past month I carefully prepared the ingredients for a luscious pumpkin pie. The homemade crust was beautiful, and I slid the filling into the shell and carefully put it into the oven - - minus the sugar and spices which I'd carefully measured into a smaller bowl and forgotten. Let me tell you, pumpkin pie without the sugar and spice is hideous!!! I had to laugh and just threw it away and started all over again. I've had a few other minor tragedies, but I chalk it up as a learning experience, and I'd rather have honest feedback from family and friends and just eliminate a "dud" recipe, rather than continuing to make something everyone hates. I'm a big believer in writing in my cookbooks so I can remember if a recipe was a winner or not. I also try to avoid phone calls when I'm reading a recipe and trying to create a dish. Unnecessary distractions can ruin a good meal before it ever gets to the table.
Recipe Reviews 4 reviews
Cowboy Cookie Mix in a Jar
Hallelujah!!! These are faboo! I've just eaten one fresh from the cooling rack, and it will be hard to control myself. They are supposed to be for dinner tomorrow night. Fat Chance!!! I used pecans and real butter (as any good Amish wannabe would!) Try these; you won't be sorry. Blessings!!

1 user found this review helpful
Reviewed On: Feb. 5, 2009
Apple Dumplings II
I made this w/Granny Smith apples. I followed several people's advice and quartered the apples - - this made them manageable and the servings were more realistic. Plus, there was more crust to apple, and let's face it, that's where it's at! The crust is very light and delicate - - different from your average "pie crust", and I would definitely find many more ways to use it. Oh, and the syrup was heavenly. I skipped the food coloring, and I think it was that much more appealing. Bon Apetit!!!

3 users found this review helpful
Reviewed On: Nov. 27, 2007
Pumpernickel Bread II
Hearty and delicious. I would recommend upping the salt to 3 tsps. For a different flavor, try adding onion to the dough for onion pumpernickel bread.

5 users found this review helpful
Reviewed On: Nov. 27, 2007

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