Mom Karen Profile - Allrecipes.com (10335990)

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Mom Karen


Mom Karen
 
Home Town: Bethpage, New York, USA
Living In: Chicago, Illinois, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books
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About this Cook
I'm a single Mom to a sweet ten-year-old girl. Spending as much time with her as I can is really important to me, so I love meals we can do together that are quick and easy! Except for the weekends when we can get more adventerous!
My favorite things to cook
I love Asian food, and I'm pretty proud of my home-made curry spice combinations. I also love to cook chicken and one-pot dishes (stews, casseroles, etc.) I also love to bake, especially in the cold weather!
My favorite family cooking traditions
The major holidays always involved large meals, so that is something I'm still drawn to. I learned most of my Italian cooking from my Mom.
My cooking triumphs
I feel very comfortable experimenting with dishes and combinations of ingredients. That leads to some disasters, but some really good things, too.
My cooking tragedies
My "Three P Soup" (peas, pears, pasta) was NOT good. Probably the worst, however, was the cheese biscuits I brought to a church potluck one time. The hostesses thanked me graciously, but the biscuits never made it to the table! Nor did I think they would--but I wanted them to know I had tried!
Recipe Reviews 5 reviews
Matzo Brei
I soak the matzo pieces in cold milk for at least five minutes (rather than water). I leave out the pepper and fry it in butter, too. With sugar on top it is delicious!

5 users found this review helpful
Reviewed On: Mar. 23, 2010
Sour Cream Coffee Cake II
I LOVE this recipe and have made it several times in the past two weeks. I do have a few suggestions. First, I don't mix the filling ingredients. I sprinkle the walnuts, then most of the sugar, then most of the cinnamon. I DO measure the sugar--if I were doing it by eye I would never add enough! (I put only the remaining sugar and cinnamon on top). To smooth the first layer of cake on the bottom I make sure to wet my hands. For the second layer of cake I actually take hand-fuls of batter and flatten them in my wet hands before laying them out. It is quite easy to join these pieces together. Don't worry if you don't reach the edges of your baking dish--this cake expands tremendously while baking. I love it!

37 users found this review helpful
Reviewed On: Feb. 24, 2008
The Best Rolled Sugar Cookies
I did something fun for Christmas that others may want to try: split the dough into two parts. To one part add about six crushed candy canes. (I put them in a freezer bag, wrapped this in a light towel and hammered away!) I added some red food coloring as well. Roll out each dough. Place one sheet on top of the other. I had the red, candy cane dough on the bottom. Roll the two doughs together to make a long roll or tube. Press the dough now, to get out any air. This will cause the roll to lengthen a bit which is fine. Using a bread knife, cut this into cookie slices, place on tin foil and bake as above. (I seemed to need some more time--about ten minutes). It is easiest to just let the cookies cool on the foil, using a fresh sheet for each batch. It makes the prettiest swirl cookies--perfect for Santa!

5 users found this review helpful
Reviewed On: Dec. 15, 2007
 
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