ellenz Profile - Allrecipes.com (10923732)

cook's profile


Home Town: Buffalo, New York, USA
Living In: Limerick, Pennsylvania, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Gardening
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About this Cook
I am a mom and a retired grandmother. I love to cook, and since retiring have more time to perfect things like homemade pasta and baking skills. I am still trying to learn to make a successful, really crusty bread with lots of holes in it! This seems to be my biggest cooking challenge!
My favorite things to cook
I love to make Italian food. It is the food of my childhood and I believe the main reason my grandparents, aunts,uncles and parents all lived into their late 80's. I love making fresh pasta for manicotti, lasagna etc. I make wicked meatballs, spaghetti sauce, and have recently attempted my own homemade Italian sausage. Life is good!
My cooking triumphs
I made my family very happy last Easter with Ham, manicotti and the Cannoli Cake recipe from this website. I also made Asparagus with my own Hollandaise sauce from this website. It was all very successful and I looked like a Rock Star to my son-in-law!! Thanks Allrecipes!
My cooking tragedies
A terrible spinach souffle recipe tainted a delicious Rib Roast dinner on Christmas Day, but thankfully we had enough other sides to forget about that yucky dish. Sometimes it doesnt work out, but that is OK, life is a learning journey.
Recipe Reviews 22 reviews
Soft Oatmeal Cookies
I tried this recipe and I think they were AMAZING!! BUT, I did add a few things and I agree with the other reviewers and added less salt (1/2 tsp). I did add 1 tsp of baking powder in addition to the baking soda, I also used the 1 1/2 tsp of cinnamon but then added 1/2 tsp of ground allspice,and 1/4 tsp ground cloves. I used Quaker Old Fashioned Oats instead of Quick Cooking and added 1 Cup chopped pecans. These cookies spread nicely, and then flattened out as they cooled. My oven runs a little cool, so I set the temp to 375 degrees F and left them in the oven until they were golden brown. That required baking them for 12-14 min. instead of the recommended 8-10. Finally the other thing I did a little differently was to use a 1 inch cookie/ice cream scoop. I cooked them on a sheet of parchment on the cookie sheet and it was not necessary to flatten them. They spread really nicely. While they were slightly warm, my husband an I ate a half dozen sitting there. They were warm and chewy. Later when they had fully cooled, they got a little more crisp, but still had some chew to them. My husband said they were the best oatmeal cookies he ever had. I highly recommend this recipe and I added it to the family recipe book we keep for ourselves online. This is the only recipe I will use from now on. Thanks for posting this recipe!!!

0 users found this review helpful
Reviewed On: Sep. 27, 2014
Double Chocolate Pie
This is a great recipe, but if you make it, be sure after you add the eggs, to bring it back up to a boil, and once it is boiling, let it bubble for a full minute or even maybe two minutes. There is an enzyme in eggs that needs to be killed by the heat. The enzyme liquefies protein coagulation, so if you do not kill it with the boiling, your pudding will liquefy after it thickens.

1 user found this review helpful
Reviewed On: Aug. 29, 2014
Christmas Cake
I made this recipe today and loved it. However, I admit I did change what fruits I added. I left out the citron instead adding a cup of dried cranberries and a cup of candied pineapple that I snipped into smaller pieces. I also add a lot of nuts in addition to the almonds. I added 1/2 cup each of pecans, chopped walnuts and chopped hazelnuts. I added the zest of a lemon to the dry ingredients, and to the apple juice mixture I added a tsp of vanilla, and 1T of Grand marnier. Because of the extra ingredients, I added an extra 1/4 cup of flour to the flour that was mixed with the fruits and nuts. I did not change the batter quantities at all except I used extra large eggs instead of large eggs. Finally, while it was baking, I opened the oven door at every 1 hour interval or whenever the top looked dry, and brushed on a Basting liquid of 1/2c of apple juice plus 2T of Brandy +2T of Grand Marnier and 1/4 cup whiskey. This cake looks and smells delicious, but I will not taste it until a month from now. I have looked online at many other recipes, and I think this is the best. Thanks for submitting!

7 users found this review helpful
Reviewed On: Nov. 8, 2013
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am a mom and a retired grandmother. I love to… MORE
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