Gail Cobile Profile - Allrecipes.com (1059958)

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Gail Cobile


Gail Cobile
 
Home Town: Topsail Island, North Carolina, USA
Living In: Spotsylvania, Virginia, USA
Member Since: Mar. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Fishing, Reading Books, Music
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Blog...  4 posts
 
Aug. 5, 2010 9:30 am 
Updated: Nov. 13, 2011 11:38 am
This is not going to be a long, drawn out affair.  It's something the grandkids and I just finished and we wanted to share. They adore wontons; any size, any filling, any time!  They have always been told that at Gma's house they can have anything they want for breakfast, within reason and… MORE
Gma's Wontons
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Gma's Dessert Wontons
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Cabbage Soup
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4 Qt. Dutch oven wouldn't hold it all!
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Images (6)
Comments (12)
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From The Blog:  Ewe's Not Fat; Ewe's Fluffy!
My Littlest, Bestest Friend Beats the Odds!
About this Cook
Like so many other moms, I had to plan wisely for time to take part in my daughter's school activities. I was fortunate that I could take time off work to be there for her. Now that I've retired and can spend time with my grand babies, I never let an opportunity pass by without camera in hand. Guess that's what started my scrapbooking addiction. Family time, big cookouts and teaching the kids about the "unhurried" side of life is what I'm compelled to do.
My favorite things to cook
I love to bake. The wonderful aroma of a roast in the oven or something wonderful in the crockpot that wafts throughout the house and welcomes my husband when he comes home from work are my favorite things to cook. Being empty nesters I still find it difficult to cook for just the 2 of us. But then, I love being able to share with a neighbor or with the kids to help them with a meal after they've worked all day. Then there are the desserts; cakes, cookies, and pies.
My favorite family cooking traditions
Being an East Coast Tarheel I remember all the times my Gramma let me help in her kitchen from the time I could climb into a chair and onto the table to watch her every move. Those old traditions and downhome recipes are a big part of my life. Comforting soul food from the southland and now and then a crowd pleasing surprise I've cooked up from my collection of church based and women's league cookbooks.
My cooking triumphs
I once had a small catering business I ran out of my home. The menu choices were always popular, well suited to the event and although the work was hard and time consuming, the many compliments and rave reviews always made it worthwhile.
My cooking tragedies
I remember my first attempt at cooking a pot of Navy pea beans which was one of my favorites as a child. I was living several hundred miles away from my mother, the greatest cook in the world, and called and asked her how much milk you put into the beans to make the white sauce. She could never answer me because she was laughing so hard. When she was able to talk, she called back and told me the "milky looking sauce" came from cooking the beans until they were done and the "sauce" would be there. All I had to do was not let the water boil out of the beans! Everytime I cook them I remember that and still can picture my mother's face as she couldn't help but laugh at what I thought was her "miracle bean sauce"!
Recipe Reviews 252 reviews
Blueberry Crumble Bars
I didn't have fresh berries but did have canned blueberry pie filling. Made the crust, spread the pie filling over and then topped with reserved crumbs. Worked like a charm. Fast, easy and delicious. Only had whipped topping but DH is bringing home vanilla ice cream to top another scoop of this fantastic dessert tonight!

0 users found this review helpful
Reviewed On: Jun. 28, 2015
Blueberry Pie
My first "4" star review... out of necessity I made some changes. My berries were fresh, beautiful, quite large and a tad on the tart side so I used 1 cup of sugar. After reading other's reviews I used 4 tablespoons cornstarch and I have to tell you, it never set and was like water in the center of the pie. I don't know about other folks ovens but if I had set mine on 425 and a lower shelf the pie would have been burned to a crisp. I baked it at 375 on next to the lowest shelf and increased the bake time to one hour and 20 minutes. Also covered the edges and they were nicely browned. Thankfully, something told me not to put a crust on top which allowed me to spoon the filling into a small saucepan where I used another 1 1/2 tablespoons of cornstarch dissolved in some water and another 1/2 cup water in order to cook the cornstarch taste out of the filling. It worked. The filling thickened just like I had hoped and I put it back into the pie shell from whence it came! Perfect. I don't think it was this recipe's fault at all. In my own analytical fashion I believe that the berries being very large added to the liquid content and the first addition of cornstarch simply was not enough. The pie is absolutely delicious and there's no doubt that I will do it again, happily do it again. The taste of this pie is deserving of 5 stars!

1 user found this review helpful
Reviewed On: Jun. 10, 2015
Scrumptious Penuche Frosting
I added an extra tablespoon of cocoa to some red velvet cookies and thought a caramel frosting would be a nice change of pace from buttercream. I chose this recipe because all the others called for heavy cream and I only had 1/2 and 1/2. Killer combo!! This was a perfect match for my cookies which got 2-3 grains of sea salt on top as well. Awesome.

0 users found this review helpful
Reviewed On: Jan. 6, 2015
 
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