Tinkerbell Profile - Allrecipes.com (10258984)

cook's profile

Tinkerbell


Tinkerbell
 
Home Town: Clovis, California, USA
Living In: California, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Dessert
Hobbies: Photography, Reading Books, Music
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About this Cook
I am obsessed with my job....ok, call me a workaholic. So, I have far too little time to enjoy my most relaxing hobby, cooking and baking. One of my first memories is being in the kitchen with my mother. Most kids have a favorite toy...I had a favorite spoon!
My favorite things to cook
I love to experiment with random ingredients that I have in my pantry. When I was a child, my mother taught me how to keep a "well stocked larder", and I have always enjoyed making up spur of the moment recipes from what I find. Winter is my favorite time of the year; great for soups, stews, bread baking and all those holiday goodies!
My favorite family cooking traditions
Growing up in a Polish household, my mother, grandmother and aunts were fantastic European cooks. Our house always smelled terrific at mealtime, but especially during the holidays. My mother made amazing sweet breads with almond, poppy seed, farmer's cheese, jam, or fruit fillings.
My cooking triumphs
I attempted a rather difficult Baked Alaska for my father's birthday when I was a teenager, and although I was extremely nervous about putting ice cream under the broiler to brown the meringue topping, it came out perfect! I was hooked on trying unusual recipes after that.
My cooking tragedies
When we were first married I made a Mexican dish, Chiliquiles and used a couple tablespoons of crushed chili peppers that my mother had given me. My husband could only choke down a few bites, and then had to make a mad dash for a glass of water. Little did I know that the crushed peppers were an extremely hot variety...and just a pinch would go a loooooong way!
Recipe Reviews 6 reviews
Award Winning Soft Chocolate Chip Cookies
I have been making these cookies for several years now. The only negative comments I have ever heard were from myself...after occasionally not watching the timer and overbaking them! The reason I am reviewing this recipe is not to say how particularly awesome they are, because that has been done many times. However I have been intrigued by the few negative comments I have read. I haven't read all of the reviews, so I can't address all of the complaints, but I do know that the quality of the margarine you use has a lot to do with the appearance, texture and taste of the finished product. And yes, although we don't admit it, when a recipe calls for "butter", most of us reach for the cube margarine in the fridge. (I gave up using real butter years ago). A lower quality margarine could possibly account for the "greasy" taste some people experience. It may also be responsible for the burnt and dry cookies some have mentioned. I make it a habit to use the same product all the time, and my cookies come out tasting great, no matter what flavor chips or pudding mix I use. (The combinations are endless. For Christmas, for example, try using chocolate pudding mix, vanilla chips and crushed peppermint sticks.) If your margarine looks gross and separates when you melt it for a recipe, it is probably not the best choice for cookie baking. I won't use the brand name, but there is a package that has cookies printed on it that is the best margarine I have found for baking.

0 users found this review helpful
Reviewed On: Nov. 21, 2009
Pecan Turtle Bars
All Recipes has come to my rescue once again! I wanted to make a pecan pie but had run out of eggs. Still craving pecans, I searched for an eggless pecan dessert and found this recipe. I followed the advise of previous reviewers and used 2 c. flour. And not having any more than 1/2 c. remaining butter for the caramel mixture, I added about 4 tablespoons of a thick butterscotch caramel dessert topping while it was boiling. Because I love white chocolate with caramel-pecan anything, I used it in place of the milk chocolate to spread over the bars. Note: Since white cocolate is sometimes difficult to melt, I put 1 1/2 c white chocolate chips in the microwave on half heat, stirring several times during the process to avoid seizing. I then drizzled the melted chocolate over the cookie bars. I am now thankful that I ran out of eggs! This recipe, with just a couple tweaks, is super yummy.

0 users found this review helpful
Reviewed On: Nov. 27, 2008
Candied Almonds
Spiced nuts are always a hit at holidays, but I use them all year long for toppings on muffins, sweet yeast breads, salads and yogurt. There is a simple trick to making them though. I use a candy thermometer and cook the sugar, cinnamon, and water mixture to the "soft ball" stage, approximately 238 degrees. Then I add the nuts (I use about 3 cups of any kind of nuts I happen to have on hand), and stir vigorously with a wooden spoon until the mixture starts to lose it "shine". (It will look almost "dull") Immediately pour onto a waxed paper lined cookie sheet. My mother used to add nutmeg and cloves to her spiced walnuts. There were rarely any left over after the first day!

61 users found this review helpful
Reviewed On: Nov. 23, 2008
 
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