Judi Profile - Allrecipes.com (10809142)

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Home Town: East Hartford Ct, Alabama, USA
Living In: Port Charlotte, Fl, Alabama, USA
Member Since: Oct. 2006
Cooking Level: Not Rated
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About this Cook
Growing up in an Italian family, the saying goes "mom gave birth to me in the Kitchen". I started cooking and baking with mom at age 5?and 65 years later, I still spend most of my time in the kitchen. I have made most of friends and family their wedding cakes and catered their weddings. I bake something every day but give it away to neighbors, friends, and doctorsI am usually remembered at the drs as the baker lady but it makes me happy to see so many enjoy the pastries like cannoli s , Pizzelle and biscotti.
My favorite things to cook
I learned to cook from my mother than as I got older, I used to spend the weekend at Nana's, and learned to cook by smell and taste. There were no measuring cups or spoons . A touch of this and a pinch of that was how Nana cooked. Actually, it was good as I learned not to depend on measurements so much as feeling, taste and touch. People want my recipes so then I have to do a pinch in a spoon then measure for them. But I am great full for all the time spent in the kitchen with Nana, as the love that goes into cooking also gave me lifetime memories with me ant Nana I will cherish. Her apple pie has won me many awards but still made with a pinch and touch of that and of course a big dollop of love to finish it with a smile.
My favorite family cooking traditions
Well holidays like Thanksgiving and Christmas was spent at my home as they knew mom was going to cook and it was always a surprise meal. Thanksgiving I would have a turkey, a prime rib and stuffed lobsters . There was not a special meal each year but a variety of entrees and a treasure hunt for the kids with little gifts to find in a treasure hunt. Moms fried cabbage in a batter was a traditional dish that is always made in her memory and thanked her before we ate our meal. The grand kids now make it as a side dish on every holiday . Thank God for our traditional memories from the kitchen
My cooking triumphs
Won awards for my grandmothers apple pie and designed and made my daughters wedding cake 16 tiers all a different flavor with bridges, fountains and lights weaved throughout . It made the society page which was a surprised as I didn't know the photographer sent it in. Took three trucks to deliver it and I assembled it when delivered.
My cooking tragedies
No good cook can say we haven't had a tragedy. I made a wedding cake and the night before the wedding, a neighbor came over to see it with her three year old and as we were having coffee, the child went to view it and grabbed a step that led around the cake and we heard a crash. Yes, all tiers ended up on the floor. I stayed up all night and made another 5 tier cake.
Recipe Reviews 12 reviews
Broccoli and Tortellini Salad
I made this to bring to a Memorial Day cookout along with the blueberry and apple pecan pie from this site . I made the brocolli salad per directions except I bought sunflower seeds in the shell instead of the seeds so I substituted with chopped pecans. I would advise to use only 1/2 of the dressing made the night before and toss with the other half in the morning. Add bacon and nuts just before serving. I received raves and wanted the recipe. Will make many times more

3 users found this review helpful
Reviewed On: May 26, 2014
Easy Swedish Apple Pie
This Is my first time I have stopped to rate a recipe. I have been told I make the best apple pie that they have tasted. But this recipe is equal to my best apple pie if not better. I did follow the recipe 99% as the recipe called for. The only thing I did as other Reviewers suggested was I added an extra quarter teaspoon of cinnamon to the 1 teaspoon, 2 teaspoons would of taken away of the apples it would of been too much of a cinnamon taste instead of complementing the apples. I also just soften the butter instead of melting it and I added a good half a cup of chopped pecans to it to give it an extra texture. So instead of pouring the topping on I was able to Pat and cover all the apples dealing in the juices. The pie came out perfect. To cut some calories without any sacrifice of taste, I used 1/2 cup of white sugar and 1/2 cup of Splenda brown sugar then a good pinch of regular dark brown sugar as I used 7 Granny Smith apples. I have an automatic apple peeler, corer n slicer . I make so many apple desserts and applesauce , it is a must in my kitchen. Judi Hill Port Charlotte FL

4 users found this review helpful
Reviewed On: Nov. 16, 2013
Pizzelles II
For those of you that can't crisp up the Pizelles. Been making them for 45 years and depending on the humidity, you have a problem. Too rectify, you can place on a cookie rack in a low temp oven 300 degrees and bake for a few minutes till they are crisp. Then pack in an airtight container. Also, I use butter that crisps up better than margerine. This recipe would taste better using one bottle of anise extract or 1/2 tsp. of anise oil. The extract is not that strong when combined with the above ingredients, but that is a personal flavor choice. When warm, you can also roll them into a cone shape and fill with pastry creams. smokeygal

7 users found this review helpful
Reviewed On: Feb. 29, 2012
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About me: Growing up in an Italian family, the saying goes… MORE
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