celtlover Profile - Allrecipes.com (10331920)

cook's profile

celtlover


celtlover
 
Home Town: West Virginia, USA
Living In: Pinellas Park, Florida, USA
Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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About this Cook
Just a home-body that loves to cook, bake, and experiment in the kitchen.
My favorite things to cook
I love cooking just about anything and am always trying out new recipes. I am currently experimenting with cooking traditional Scottish recipes for my husband who is homesick for beautiful Scotland.
My favorite family cooking traditions
Fond memories of cooking Thanksgiving dinner with my mom. I come from a large family with eight siblings and I can remember helping mom in the kitchen almost every day. She would put me on a chair next to the stove and I got to add ingredients and stir whatever was in the pot.
My cooking triumphs
Having my husband tell me that my Forfar Bridies were as good as the ones he got back home in Scotland the very first time I attempted to make them.
My cooking tragedies
No bake cookies that turned out either to gooey or to hard.
Recipe Reviews 2 reviews
Vegan Mac and No Cheese
Taste is okay. Texture is unappealing. Being new to veganism I was excited to try this recipe. I was skeptical as I poured the "sauce" over the pasta. Looked really gritty (maybe it's my food processor and not the recipe?) Came out of the oven very dry & gritty with an odd smell. The smell alone made me not even want to try it. The taste was okay but really hard to get past the texture especially when you are wanting a creamy mac n cheese type dish.

0 users found this review helpful
Reviewed On: Aug. 21, 2012
All-Day Apple Butter
Good but very sweet. I made this with a combination of granny smith & fuji apples and used only 2 cups of sugar (so glad I did because even with that much sugar it was very sweet!) That is why the 4 star rating, if made as directed it would have been much to sweet to eat. I also put this on to cook at noon and then cooked it until the next morning. After taking the lid off it took a few hours to become thick enough to can. Used a hot water bath as mentioned by another reviewer. Good base recipe but start with less sugar and adjust to your liking.

1 user found this review helpful
Reviewed On: Aug. 6, 2012
 
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