CANNONFAM_99 Profile - (1091885)

cook's profile


Home Town:
Living In:
Member Since: Mar. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Needlepoint, Gardening, Camping, Reading Books
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About this Cook
My love of cooking began when I was only 5 years old and my mother was too ill to cook and talked me through cracking, and frying an egg. During school, I had 6 years of Home Economics which solidified my love of cooking and the presentation of the finished product.
My favorite things to cook
Cheesecake, chicken and dumplings, Jambalaya, Chicken Vindaloo, desserts of all kinds, Italian and Chinese, along with East Indian, German, and too many different things to list.
My favorite family cooking traditions
Roasting turkey and dressing, making fudge, making a red velvet cake with white cream cheese frosting in remembrance of Christ's birth at Christmas, teaching my children and my grandchildren and girl scouts the love of cooking.
My cooking triumphs
Chocolate Malt Cheesecake--which everyone loves! Boston Cream pie which my husband loves. Making pie crust the way that my grandmother taught me so that it is always light and flaky. The best chicken and dumplings around (having been taught by my mom and my grandmother).
Recipe Reviews 2 reviews
Chocolate Peanut Butter Swirl Fudge
This is a wonderfully easy, tasty fudge. The previous reviewer stated that she found the amount of Condensed Milk of 6 oz. too much for the chocolate to firm up. Eagle Brand only comes in 14 oz. cans. The recipe calls for 1 c. to be used for the main part of the fudge. The remainder of the milk, which is 4 TBS. (not 6 oz.) is exactly right for chocolate layer to set up. Not sure where the 6 oz. came from but it is incorrect.

58 users found this review helpful
Reviewed On: Oct. 29, 2008
Saltine Toffee Cookies
This recipe has great potential but lacks some key information. Due to fluctuations in humidity, etc., boiling the sugar mix for 3 minutes may not be sufficient. I expected the toffee part to be more brittle in consistency. What I ended up was very soft, somewhat chewy, cookies/candy. I think there might the recipe might turn out better if a temperature guide for the sugar mix were given. Also, another bit of missing info was how these should be stored and how long they may be kept.

1 user found this review helpful
Reviewed On: Dec. 21, 2004

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