kathy m. Profile - Allrecipes.com (10870795)

cook's profile

kathy m.


kathy m.
 
Home Town:
Living In: Hemet, California, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Biking, Reading Books, Music, Genealogy
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About this Cook
I took an early retirement from GTE, was sole caregiver for my Mother until she died in 2005. Love to cross-stitch, crochet, avid genealogist though only started 1 year ago, love cats, reading all kinds of books; historical subjects especially. Love interior decorating- like country, romantic styles in decorating. I'm a great Anglophile.
My favorite things to cook
Tamale pie, spaghetti sauce, all kinds of bread, light rolls, cookies, burnt sugar cake,steamed carrot pudding, buttermilk white cake with boiled icing(Italian meringue). I like to cook old family recipes and use cast iron and cookware that belonged to my ancestors; I like to keep the recipes and methods of my great-grandparents,grandparents and mother alive. I am not a "healthy" cook, just try to avoid using a lot of eggs or heavy cream. I used to make beef stock in quantity when my mother was alive and ill. She said it tasted like liquified roast beef.
My favorite family cooking traditions
American,southern. My paternal grandmother cooked with lard- that's where we part company. I make Carrot pudding and Roast Turkey with Cornbread dressing (cooked inside the bird) almost every holiday season (Thanksgiving and Christmas). My mother was a great cook- plain food but delicious. I hope to cook like her someday. I make a great lump-free white sauce- with a method my mother developed- good basic thing to know for stuff like cream dried beef and creamed tuna on toast.
My cooking triumphs
Delicous (but expensive to make) Beef stock made in a double batch (2 12 qt. stock pots) that simmers for 15 hours. Easy and good light rolls that I always have to bring to family parties. Good spaghetti sauce with no measurements- spices added in palmfuls, but much better than the stuff in jars.
My cooking tragedies
Baking cakes too long and drying them out, but I'm learning. Trying to carmelize sugar and having it "Sugar" at lightening speed. Leaving salt out of a bread recipe and wondering why it rose so fast. I just keep trying.
Recipe Reviews 2 reviews
Old Fashioned Carrot Pudding
My mother made a very similar recipe that came from my great aunt Ethel who was born in 1878. There was hardly any instructions on the recipe card and it is steamed in the oven, but no oven temp was mentioned. I use one stock pot surrounded by about 4 C. water, then put pudding into a smaller stock pot, one inside the other, steam at 250 degrees for about 3 hours. It is the most heavenly stuff! You wouldn't think it's rich, but it is. About 3/4 C. per serving is usually enough, and I make extra hard sauce to spoon over it, but without the lemon. Thanks for submitting your version- it will help me to tweak mine. It does make the house smell divine!

30 users found this review helpful
Reviewed On: Oct. 15, 2009
Buttermilk Honey Wheat Bread
I am making this recipe for the first time, chiefly because I had some buttermilk that needed to be used up. I am an experienced baker from scratch, and I intended to bake it in the oven in a loaf pan. I am used to "tweaking" recipes, but I didn't add more flour to the mixture, even though it seemed very soupy. It has been sitting for the first rising for about 1 hour and 20 min. and it is rising a little, but I don't see how I can form it into a loaf. I have a bread machine, but I doubt very much if the results would be any different. I looked back to see if somebody had found out the original author had submitted the wrong amount of flour. I used good bread flour, not all-purpose, and good WW flour. I make two loaves of wheat sandwich every week (good for toast) and that uses 3 C. of WW flour and 3 1/3 C. of bread flour. This makes one loaf- shouldn't this call for about half that amount of flour in one loaf? I hate to think I wasted the ingredients, let alone the labor. I mixed it up in my Kitchen Aid too, as one of the other reviewers did. What is wrong here? If it doesn't do better in another half hour, I'll probably try a different recipe. You have a great site- but this recipe so far is a disappointment.

2 users found this review helpful
Reviewed On: Nov. 13, 2008
 
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