gr8tay Profile - Allrecipes.com (12035185)

cook's profile

gr8tay


gr8tay
 
Home Town: Ajax, Ontario, Canada
Living In: Woodville, Ontario, Canada
Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Camping, Boating, Fishing, Photography, Reading Books
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strawberry bundt cake
About this Cook
I am a senior living in Woodville, Ontario Canada. I work part time at Joyc's Place Restaurant in Kirkfield, On. I'm a breakfast cook on the weekends but love to create and prepare specials for the afternoon crowd. We prepare our own roast beef, chicken and turkey, along with homemade burgers, fries and soups. I also love to do renovations to my house, I do flooring, drywall, paint,trim and build closets and doors. That being said, I have been under renovation for quite a while lol.
My favorite things to cook
I love to try new recipes and will try just about anything once. My son, who takes care of me and helps me with renos, just loves the word "experiment",he knows I'm trying out a new recipe. Most are successful, some, not so much, but they always taste good, even though they may not look the way they should.
My favorite family cooking traditions
Roast Beef with roasted potatoes, peas, pan gravy, and of course huge Yorkshire Pudding, some hot mustard and really hot horseradish round off this family favorite.
My cooking tragedies
I was making cookies and I used icing sugar instead of flour. Well, the result was tasty but definitely not cookies, lol, so I crumbled it up and used it as a crunchy dessert topping. Sometimes you have to improvise.
Recipe Reviews 12 reviews
Strawberry Cake from Scratch
I made this cake today to use up some strawberries that I had. I didn't have whole milk so I made some butter milk to use instead. I then realized I didn't have any strawberry jello powder so I used raspberry instead. I cut the sugar to 1 3/4 cups but kept everything else the same. I read almost all of the reviews and was a little hesitant to try it but what the heck, let's go for it. Well, I decided to bake it in a bundt pan and baked it for 50 mins. It rose beautifully and smelled awesome. After removing from the pan when cool, this was easy too, I mixed some of the puree with some cream cheese and icing sugar. It turned out great, beautiful colour and texture, not dense at all. I did make sure to thoroughly cream the butter, sugar and jello powder so it wouldn't be grainy. I didn't separate the eggs either, just added when called for. I used my immersion blender to create the puree. Didn't bother putting it through the strainer. Worked great. I've added some pics if anyone is interested in seeing how it came out. I doubt it is going to last long. Everyone loves it.!!!! For those of you who thought it tasted artificial, I recommend not to use sugar free jello, it has chemical sweetners in it.

1 user found this review helpful
Reviewed On: Apr. 30, 2014
Paleo Omelet Muffins
I love this recipe. i used 12 eggs, and 1/2 red pepper, 1/2 orange pepper, 3 green onions, and ham. I also added some hot mustard powder, about a tsp, and some Gruyere cheese, some Parmesan and sprinkled with grated old cheddar before baking. I also whipped the eggs before any additions and they rose up like Yorkshire Puddings. Light and fluffy on the inside, so delicious. I got 12 medium muffins. Going to freeze for my son while I'm on holiday. Thanks for the recipe

4 users found this review helpful
Reviewed On: Jan. 19, 2014
Downeast Maine Pumpkin Bread
I'm not a great lover of muffins as I find most of them too sweet. I made these tonight and followed a reviewers advice and used apple sauce and cut down on the sugar, added a dash of vanilla (from Mexico, excellent) and a pinch of pumpkin pie spice along with all the other spices. I added the walnuts and a handful of cranberries ( I just love them). The recipe made 12 medium muffins and one small loaf. This is an excellent recipe, the muffins are light with a wonderfully light texture and spicy pumpkin aroma. I bought a small, fresh, pumpkin and put the whole thing in the oven on a tray and cooked it on low for a couple of hours. I also used farm fresh eggs. OMG, fantastic. I have enough pumpkin left for at least 3 dozen more muffins and 3 loaves. I'll be making that tomorrow and freezing for the holidays. Thanks for the recipe :)

1 user found this review helpful
Reviewed On: Oct. 18, 2013
 
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