Michele Sodano Vaccarello Profile - Allrecipes.com (10353692)

cook's profile

Michele Sodano Vaccarello


Michele Sodano Vaccarello
 
Home Town: Niagara Falls, New York, USA
Living In: Buffalo, New York, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Photography, Reading Books, Music, Genealogy
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About this Cook
I'm a single mom who have loved baking since I was 12 years old. I learned a lot from my mother, and since she died in 2005, baking becomes a magical experience that lets me feel her presense.
My favorite things to cook
I love to bake many different things: cakes, pies,cookies, breads, pastries. I love baking at Christmas time. I was introduced to her Italian cookie recipes and now Christmas is not the same without them. Even though I am divorced, I still get along with my ex, and I make sure he gets his favorites at Christmas.
My favorite family cooking traditions
I remember my mother and father making raviolies, and every once in a while they would make doughnuts-the kind with yeast, and they were so good! When I was married, I continues the ravioli making tradition, usually for Christmas, and everyone had a role. Those are wonderful memories.
My cooking triumphs
Making Danish pastries. I was in my teens, and I found a recipe for them in an ad from Kraft. I still have that magazine page, although it is very fragile. The best part was when my friend's mother refused to believe that I had made them!
My cooking tragedies
There have been a few, but the most memorable is the time I made pumpkin pies for thanksgiving. They looked good enough for a magazine-until we took a bite and realized I had forgotten to put the sugar in!
Recipe Reviews 3 reviews
Butter Pecan Ice Cream
I changed the instructions b/c they didn't make sense. You can't boil custard b/c it won't turn out. I'm going to scald the initial mixture, then cook it to 180 degrees on a candy thermometer. Also, switch the half & half and heavy cream, and, because I'm making 4 qts., I'm dividing the sugar to half brown and half white.

0 users found this review helpful
Reviewed On: Sep. 9, 2013
Vanilla Ice Cream VII
I love this recipe! The changes I made were that I scalded the milk/cream mixture, then when I added some to my eggs, I didn't have to worry so much. After I added the eggs to everything else, I inserted a candy thermometer and cooked it till it reached 180 degrees. No worries about boiling!

2 users found this review helpful
Reviewed On: Jul. 22, 2013
World's Best Scones! From Scotland to the Savoy to the U.S.
I just finished making these scones and they are the BEST scones I have ever made. The texture is just like the scones I buy from my local trendy bakery. I am already thinking of different ways to make them - adding blueberries or cranberries instead of raisins, or adding lemon or orange zest, etc. I drizzled a glaze on mine, but they really don't need it. My mother loved to make scones, and I wish she was alive to taste these. She would surely love them.

3 users found this review helpful
Reviewed On: May 27, 2007
 
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