Ruth Rae Profile - (10575384)

Ruth Rae

Ruth Rae
Home Town: Terre Haute, Indiana, USA
Living In: Zionsville, Indiana, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Quick & Easy, Gourmet
Hobbies: Sewing, Camping, Biking, Reading Books, Music, Genealogy
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Nick & Terra's Wedding Cake
About this Cook
I am a high school science teacher and an RN. Cooking is my therapy. I have had some great cooks as teachers: My mother, Joy Rogers; My mother-in-law, Ginny Schroeder; Arnetta Huneryager; and Martha Snyder. I love sharing their recipes.
My favorite things to cook
I love baking, especially in the winter, and one-pot meals in the oven.
My favorite family cooking traditions
I still love date pudding for Christmas dinner. My family has been making it-forever! I know it is so sweet, but the memories are also.
My cooking triumphs
I made my son's wedding cake. It was vanilla cake with lemon curd filling and fresh raspberries. It turned out great, and what a challenge.
My cooking tragedies
I have thrown a lot of pie crust out the back door in frustration. I am now trying again to perfect this.
Recipe Reviews 4 reviews
World's Best Lasagna
I made this mostly as written. It was the lasagna I have been looking for. I could never get mine exactly right. I think that it probably did need the Tbs of salt. I started with a teaspoon and kept adding more until it was right. I used a few slices of provalone cheese in place of the mozarella. I love that flavor. It held together beautifully. It is definitely the "World's Best Lasagna"

3 users found this review helpful
Reviewed On: Jan. 27, 2013
White Almond Wedding Cake
I took the reviewer's suggestion of Duncan Hines Chocolate Cake, 2/3 C. flour, 1/3 C. cocoa, and instead of water I used coffee. I used vanilla for the flavoring. I topped it with DH Caramel frosting and added a little sea salt on top. Chocolate cupcakes with salted caramel frosting. They were very good and everyone loved them.

1 user found this review helpful
Reviewed On: Jun. 5, 2012
Roast Sticky Chicken-Rotisserie Style
I made this last night for dinner and it as good as everyone says, and so easy. I saved the drippings, cooled in fridge, and removed the fat. I used the gelled broth in a butter bean soup today as a flavor enhancer. It tasted really great. I think you could use this in any soup to enhance the flavor.

1 user found this review helpful
Reviewed On: Feb. 21, 2010
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Cooking Level: Expert
About me: I am a high school science teacher and an RN. … MORE
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