Faye Profile - Allrecipes.com (13321786)

cook's profile


Home Town:
Living In: Townsend, Delaware, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Biking, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
My favorite things to cook
My husband and I like to stay fit and he is a meat and potatoes man so I often cook "nouvelle" comfort food--updated recipes with less fat. Macaroni and cheese (full-fat recipe) is my church supper standard. Cakes are my dessert specialty, and a triple chocolate brownie recipe that is awesome.
Recipe Reviews 4 reviews
Butter Cream Frosting II
Look no further for a great bakery-style frosting! I recommend using real butter and butter-flavored Crisco. For Chocolate frosting, I added about 3/4 cup cocoa and another 1/4 cup milk to the regular recipe. Excellent! Thank you Kris:)

0 users found this review helpful
Reviewed On: Jul. 27, 2014
Buttercream Icing
Wonderful, easy recipe! It has the flavorful attribute of butter and the shape-holding consistency of a bakery-style shortening icing. I did add a couple of dashes of salt to replace the salt that would normally be in that other stick of butter. Also, mine was much too stiff, possibly because I used heavy cream, so I had to add more for proper spreading consistency.

0 users found this review helpful
Reviewed On: May 25, 2014
Ham Chowder
Best soup I ever made! This rich and creamy soup was really outstanding, but I made two major changes to the recipe only because I didn't have the bacon and cream: I used whole milk and cornstarch as thickener in place of the heavy cream and used only one pan to prepare the chowder. Also, I began by sauteing diced turkey bacon instead of regular bacon, removing it from the pan and adding the country ham and sauteing it briefly in order to release some of the fat and juices into the pan. I then removed the ham, added a couple of tbsps. of butter and a little grapeseed oil to keep the butter from burning and sauteed the onions well, then added the leeks and garlic (didn't have the green onions on hand). Adding some of the broth next allows you to deglaze the pan and scrape up the yummy bits that have collected on the bottom of the pan and helps to create the savoriness that makes this soup a standout! I'm sure the original recipe is terrific, as well:)

3 users found this review helpful
Reviewed On: Nov. 17, 2012

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