Kathy Profile - Allrecipes.com (13066403)

cook's profile

Kathy


Kathy
 
Home Town: Haddonfield, New Jersey, USA
Living In: Huntingdon Valley, Pennsylvania, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
I am a mother of three grown children, widowed, and starting a "new life" as a vibrant energetic woman.
My favorite things to cook
I love Italian food, but am always interested in finding new recipes to try. Chicken recipes are high on my list, as well as sweet breads.
My favorite family cooking traditions
Fried oysters, pumpkin bread, cheesecake
My cooking tragedies
Meatloaf with hard boiled egg in the middle. My grown children still talk about this disaster
Recipe Reviews 3 reviews
Jewish Apple Cake I
I think the next time I make it, I'll cut the apples into large chunks. I'll also try it with the cake being the last layer. All the apples seemed to sink to the bottom (the top when you take it out of the pan). Other than that, I would not change the recipe. Very good

4 users found this review helpful
Reviewed On: Oct. 18, 2010
Zucchini Hummus
I love this recipe. I'll make it again and again. I used chickpeas instead of pinto beans. We have an abundance of yellow squash from the garden this year and I think I'll try it with that.

8 users found this review helpful
Reviewed On: Jul. 24, 2010
Charline's Sweet Potato Casserole
I gave this recipe a "trial run" before Thanksgiving and took the advice of several subscribers. To simplify things, I used drained canned yams, cut the sugar in half using brown sugar instead, and cut the margarine to 1/2 cup for casserole and topping. I did not add the coconut because I didn't think I would like the texture. I baked it for 30 minutes. It was a little "loose" when it came out of the oven, but it seems to set after sitting for a little while. I refrigerated it and warmed it the next day for 30 minutes at 350. Then topped it with the topping and baked another 10 minutes. It was FANTASTIC. We have been eating the leftovers COLD and that is yummy too. I definitely will make this for Thanksgiving.

4 users found this review helpful
Reviewed On: Nov. 18, 2008
 
ADVERTISEMENT

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States