BigShotsMom Profile - (13230891)


Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Member Since: Mar. 2009
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Mediterranean, Healthy
Hobbies: Gardening, Walking, Reading Books, Charity Work
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Nov. 13, 2014 3:00 pm 
Updated: Nov. 20, 2014 10:41 am
To me the whole point of the Ambassador program is to try new products and share the ones that work well.  Some products excite me more than others.  Reynolds is one of those brands that I can happily endorse.  From childhood I can recall that pink and blue box of Reynolds foil in my G'ma's… MORE
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From The Blog:  LIFE'S A BEACH
About this Cook
I am a mother, grandmother, great grandmother by marriage and great aunt. My empty nest seems full most of the time and they all are ready to eat at any moment. I am busier now than I ever imagined once I retired. I now manage our parish friendship kitchen and help in the food bank. Part of what I love most is helping our clients learn to eat nutritiously on their very meager budgets and Allrecipes has been an invaluable tool.
My favorite things to cook
I love anything i can make from scratch, i like to bake breads, rolls, cookies, cobblers, pies. I like to make large dinners too and entertain frequently. I love trying new recipes out on friends and family. Sunday brunch has become a family focal point and if something new doesn't appear they act deprived.
My favorite family cooking traditions
I didn't really grow up with any. Neither my mother or grandmother were great cooks. I learned to cook by trial and error on my own. But I married into a family of excellent cooks who went all out for holidays. All of my children cook well and we work well together preparing holiday meals.
My cooking triumphs
My first successful yeast bread. I spent years being terrified of yeast. The first time my MIL complimented me on a meal I felt like I had won an Emmy.
My cooking tragedies
My early years of cooking were one fiasco after another. I could actually cook fairly well, but had no idea when to start things so they all were ready at the same time. Some meals took whole evenings. My poor husband never once complained, although he did once mention he hoped dinner would be over before it was time for breakfast.
Recipe Reviews 525 reviews
British Hot Cross Buns
I made these, with a few alterations, as a Christmas treat for an elderly gentleman who has been asking for something he remembers his mother making around the holidays in the early 1900s. After much discussion and looking at pictures, we settled on this recipe. (I really think he has his holidays confused, but it's ok with me if he's happy.). I changed my method, proofing the yeast without the flour and adding ingredients liquids first, but I stayed with the paddle instead of switching to the dough hook. I think I would have gotten a better rise if I had kneaded the dough. I also adjusted the spices, cutting the cloves to a scant 1/8 tsp and being a bit more generous with the nutmeg. I skipped making the crosses and the sugar glaze and just used the icing to skim the tops. Oh, and I found the buns I baked in my 9" square pan rose better than the 3 I baked individually on a sheet pan. Nice recipe, I will play with it a bit and have it ready for Easter. Thanks for sharing.

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Reviewed On: Dec. 27, 2014
Baked Mashed Parsnips
Wow! This recipe elevates parsnips to a whole new level. I couldn't serve sherry to all my eaters so I made individual servings some with and some without and I sampled both. Without it it is rich and oh, so buttery, with the sherry it acquires a different taste. I loved both ways. I did omit the sugar, it just didn't seem necessary to me. Thank you, Barbara!

0 users found this review helpful
Reviewed On: Dec. 15, 2014
Balsamic-Glazed Brussels Sprouts
This got mixed reviews from my family. DD didn't think the flavor of the onion blended well with the sprouts. SIL thought it was just okay. I liked it but not as much as I expected. All the flavors are pretty bold. I used white balsamic vinegar to avoid a muddy appearance. I think I would make it again but tweak a bit. Thanks lazy Barb for a new way to cook Brussels sprouts.

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Reviewed On: Dec. 10, 2014
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