Shortcake Profile - (10265407)

cook's profile


Home Town: St. Louis, Missouri, USA
Living In: Tulsa, Oklahoma, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Hiking/Camping, Walking, Photography, Reading Books, Music, Charity Work
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About this Cook
I have been cooking since I was 10 and come from a long family line of homemakers who are not afraid to try something new. I love to take a recipe and then modify it, as well as create new ones of my own. Old recipes are my favorit, along with recipes using unusual or exotic ingredients. I have a large test audience, since my husband is 1 of 9 children, and we all live very close together. If I can get 8 boys who don't like veggies or new food to eat it and like it, then I know I have a hit.
My favorite things to cook
Soups! Unfortunatly, my husband doesn't like them too much. I also like rich breads and baking desserts. But really, I like everything except the dish cleaning at the end!
My favorite family cooking traditions
Holidays. My mom, grandma, 3 sisters, and 3 aunts, along with a few cousins, would all gather in my mom's large kitchen a create a feast fit for a king. I love all of our not so common traditional dishes. Baked brocolli with cheesy breadcrumb topping at Thanksgiving and Peach glazed pork roast with minted carrots at Christmas.
My cooking triumphs
My cooking triumph would be my first thanksgiving with my in-laws. I got 8 boys who don't like sweet potatoes to not only eat them, but actually request them every year since then!
My cooking tragedies
Sadly, there are too many to list. One of the things about being a cook and creating new recipes is sometimes you fail. My latest tragedy: brocolli cheese soup. Too salty, clumpy, greasy, plain old "bad eatin.'" If any one has a good recipe, please tell me!
Recipe Reviews 1 review
Russian Tea Cakes II
I used chopped pecans in mine and chilled for about 3 hours. I remember my grandmother making these, and she would roll them into little "logs" instead of balls. She also rolled them in the powdered sugar while they were still warm, forming a paste, and then again after they had cooled. That is what I did. Turned out ok. A similar recipe found in most cookie books is "Sandies."

13 users found this review helpful
Reviewed On: Dec. 5, 2007
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