Lynzi Profile - (10358112)

cook's profile


Home Town:
Living In: Shallowater, Texas, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Needlepoint, Gardening, Hiking/Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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Lynzi Arnold
About this Cook
My favorite things to cook
I enjoy baking breads, cakes, pies and cobblers. I also enjoy many multi-cultural flavors. I love making dinner party foods and am always open to new flavors and recipes.
My favorite family cooking traditions
My daughter and I have a tradition that just started with our mutual love of Snow Crab legs. We live about six to seven hours apart and when we get together, we like a nice bottle of champagne and crab legs! It just makes our visits special to us. It makes this time just ours, and lets us know the connection is truly a celebration of our love.
My cooking triumphs
I have won prizes for baking cakes. I now judge these items, so I am not prone to be an entrant. Just feeding people who state their appreciation for what I have provided makes me most happy. Food is what I connect to offering love to those who matter to me. I also love putting up jams, jellies and pickles.
My cooking tragedies
Central Texas is hot in Summer. A friend and I decided we should try to make Danish Pastry....BAD idea in July! We worked so hard for a couple of days buttering and folding this pastry, only to find we had made Danish Bricks! That was thirty years ago, and still I have not tried again making Danish Pastry. I think cold granite and living in West Texas might help get it right! Bakeries are just sooooo handy!!!
Recipe Reviews 6 reviews
Citrus Turkey Brine
I have used this same general recipe on a Capon and followed up with the classic forty cloved of garlic James Beard was so famous for contriving. I took it to the lake with family and I had to leave for a few hours and when I returned they had eaten it like wolves! They "saved" me the bony pieces! They couldn't quit eating it!Needless to say, this is a winning way to prepare poultry.

0 users found this review helpful
Reviewed On: Apr. 16, 2013
Prune Cake
Georgia Lady, I grew up making this, also. It is so moist and rich. If you try it, you will enjoy and possibly fall in love with it! I also made one similar to it with drained canned purple plums. It was so moist it was almost a pudding. I won a blue ribbon with this at the fair. The fact that it says "prune" makes people shun it. If you just call them plums, the think it is amazing! And they are correct. Thanks for sharing a truly tasty treat. I hope people will try it.

5 users found this review helpful
Reviewed On: Mar. 30, 2013
Best Toffee Ever - Super Easy
Whatever you do, use your candy making judgement regarding the brittle. If it is not golden in color, cook it until it is or you will have a hard time with it not being crisp. I have made toffee many times and used only the temp. on my candy thermometer. Last week when I was in a hurry(of course), I made an expensive mistake, and I knew better! However, the taste is still amazing! I also made it with finely chopped pecans. Took it to a family reunion and still had requests for recipe. This is a very good version of a classic.

0 users found this review helpful
Reviewed On: Oct. 20, 2010

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