silvergal Profile - Allrecipes.com (11571460)

cook's profile

silvergal


silvergal
 
Home Town: Maysville, Georgia, USA
Living In: North Georgia Mountains, Georgia, USA
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Baking, Asian, Italian, Southern, Nouvelle, Healthy, Dessert, Kids, Gourmet
Hobbies: Scrapbooking, Quilting, Photography, Reading Books, Charity Work
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About this Cook
I love food....I love to cook....I love to read about food....I love to study the history of food. I grew up on a farm and began cooking when I was five years old. I have a BS degree in home economics/education and decided it was more fun to cook than be in the classroom so I have done catering for a number of years. I love cooking for large groups, small dinner parties, anything to do with food preparation. The best part of cooking is the friends you make in the kitchen. I married too many years ago to count but Mr. G and I have lived in Georgia, Florida, Alabama, South carolina, Missouri, Kansas, Georgia, Virginia and now we are back in our beautiful N. Georgia mountains. I have kids in Tennessee, Michigan and Georgia. I love to travel, read and cook for other people. I collect cookbooks and spend many hours enjoying them.We have been blessed with a families we love and and many wonderful friends all across the USA. LIFE IS GOOD!
My favorite things to cook
I do love cooking for other people. I especially enjoy Italian food, Southern and Desserts. I collect recipes as well as come up with my own. I rarely make a recipe as is is written. I take liberties as Mr G. says and then I fail to write down what I did and have a hard time duplicating. Love make jams, jellies, chutneys and salad dressings. I can spend hours decorating a cake or molding chocolate. Two of my most popular items are Toffee and Chicken Pot Pie. Right now I am working on healthy menus and dishes. Mr. G and I are trying to be more health conscious. It is challenging when you favorite ingredient is real butter! Having lived in many different places, I have an appreciation for regional foods and enjoy learning about foods from other areas. I don't think I could pick one favorite thing to cook or my favorite dish. So many to choose from!
My favorite family cooking traditions
Holiday traditions are always important. We have always had the standard fare forChristmas and Thanksgiving but the last few years, we have tried to do something different. I pick the entree and each person selects a side that is a favorite. We have had some interesting meals but enjoyable and eveyone is happy. I always make Toffee to give as gifts at Christmas. When the Toffee is delivered on Christmas Eve, I am ready for Christmas. There are so many happy times associated with food in our lives.
My cooking triumphs
Any time I do a wedding, party, dinner party, family meal and people are happy and enjoying what I have prepared, I consider it a triumph. There is something about a table full of happy and satisfied diners that warms my heart.Serving ameal to 200+ people give me such a rush. Having a few friends over to enjoy a meal and conversation is just as enjoyable.
My cooking tragedies
I was six years old and my Mom was a working Mother. We lived on a farm and all of my Dad's family came for lunch. With my Mom working, I had to fix lunch. I fried chicken and did fresh veggies from the garden, made biscuits and for dessert, I took frozen Georgia peaches from the freezer and made "whipped cream". Remember, I was only 6 years old! I had only watched people make that white stuff for desserts....so in my mind I confused it with that white stuff that goes on top of meringe pies. I serve peaches in dessert glasses with meringe on top. No one said anything but later my Dad was helping me clean up the kitchen and he complimented me on the meal and expressed his thanks for filling for Mom but he said" Next time you might want to use cream for the whipped cream." We laugh many times about it years later. I have made whipped cream many times since but no egg whites were used!
Recipe Reviews 6 reviews
Country Pound Cake
I was out of ingredients I usually make my pound cake with and searched AR for a different recipe. I chose this one but was disappointed. I followed it to the letter except it tested done at 70 minutes instead of 80. After cooling for an hour, I removed from the parchment lined tube pan. It basically fell apart. My family did not not like the taste and texture as well as other recipes. I sliced and crumbled it up and am now toasting it. My husband will eat anything that is toasted. I was disappointed in the results and will not try this again. I see this recipe a lot in cookbooks and thought that it would be a good one. It was not our taste preference but the texture was the most disappointing of all. I needed it for a charity donation so now I have to make another one. Will make a trip to store and make my recipe. Sorry to all of you who love it but taste is an individual preference.

2 users found this review helpful
Reviewed On: Jan. 17, 2012
Kentucky Butter Cake
I made this cake for a family get together. First time I try a recipe, I follow instructions then the next time I will tweak if necessary. It was a very easy and quick recipe to put together. I liked the taste and texture but my husband did not. He prefers a dryer cake and I like the moist cakes. This is a very moist cake. I did do a double recipe of the glaze and used about 1 and 1/2 recipes to glaze the cake. I would do the cake again when I need a cake in a hurry since it is so easy. I would recommend it but would not say it was my favorite cake.

3 users found this review helpful
Reviewed On: Nov. 16, 2011
Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
Fantastic!!Made these according to the recipe as written mainly out of curiosity! WoW!!! They were a big hit at a party I had tonight. I made them as minature cupcakes and served them as a "Guess the ingredient " dish. Only one person out of 22 came up with the Ancho chili and cayenne pepper. Highly recommend this recipe.

10 users found this review helpful
Reviewed On: Aug. 27, 2011
 
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