Meleah Profile - Allrecipes.com (13325494)

cook's profile

Meleah


Meleah
 
Home Town:
Living In: North Carolina, USA
Member Since: Dec. 2008
Cooking Level: Not Rated
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern
Hobbies: Gardening, Reading Books, Music, Painting/Drawing
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The Tabby
About this Cook
When I was first married, I didn't enjoy cooking very much, but I thought that if I could ever afford a bunch of expensive cookware I would probably enjoy it more. Fortunately, in the process of never managing to save the money to buy all that stuff, my husband and I moved into my Great Uncle Tenn and Great Aunt Eusby's house. We ended up 'inheriting' some old porcelain pots and pans, a couple of canners with a boatload of jars (which I am determined to make use of some day), and some really cool gadgets I haven't seen sold anywhere, including a colander thing-y you use to extract persimmon pulp (handy, since we now have a persimmon tree in our front yard!). Basically, combined with some of the things I already had, I have everything I need! So, thanks to Good Ol' Tenn and Eusby, I'm on my way. And to think, I'm writing about them on the Internet. They'd have never in a million years..."We'll talk again, Aunt Eusby!"
My favorite things to cook
Persimmon pudding, chocolate oatmeal cookies, crab legs (when I get them right), cool pasta salad, cranberry-apple casserole, crockpot barbequed stuff...My favorite thing, lately, is baking, but I'm still learning. Of course, that goes for everything else as well, but hey- again, I'm on my way!
My favorite family cooking traditions
Eating watermelon from my grandpa's garden outside so we could spit the seeds out of his Texas Giants, the way we used to take turns cranking the ice cream maker ((if you're old enough to know what I mean), in the heat of summer, at my other grandparents's house, enjoying mom's homegrown, homemade vegetable soup in the dead of winter and making snow cream together (which is no small treat down south), hearing my Dad say the prayer before we eat, before every holiday meal, and exchanging all the leftovers!
My cooking triumphs
Learning to make my grandmother's persimmon pudding and discovering how much I like pecans added to chocolate oatmeal cookies (which somehow still seems like a big deal), finding a treasure-trove of my great aunt's recipes crammed into the drawer of her old Hoosier cabinet (I figure I will go ahead and claim that as a 'cooking triumph to hold myself accountable to cooking all those things!),- Oh, and I loved "Julie and Julia", by the way. I feel inspired!
My cooking tragedies
Coffee cookies, soggy crablegs, and I still can't get myself to trust that chicken is truly cooked until, by then, it's dry and tough, the same with pork chops. None the less, I'm trying to get up enough confidence in my cooking to invite more people over. From The Frugal Gourmet, "A feast is not what you eat, but that you share it together."...or something like that, right?
Recipe Reviews 9 reviews
Chocolate Cherry Cake I
This is an interesting idea, but I couldn't taste the cherries enough, perhaps because of the brand of pie filling I used. Not sure. It took me twice as long to bake until it was done, which I think was because of all the moisture from the pie filling syrup. So I would recommend just adding some sour cherries to your cake mix with some instant pudding substituted for the syrup, if you like. Dark chocolate is my thing, so instead of the water called for on the box, I used room temperature brewed coffee. It still didn't taste dark enough to me, so next time I'm going to add in some instant espresso powder. Will try again. Thanks...

0 users found this review helpful
Reviewed On: Feb. 18, 2015
Honey Bun Cake I
I've made this recipe before, with some substitutions. I am only rating it 2 stars, hoping to draw attention to my review, because at the risk of sounding presumptuous, I think it may help lessen some of the negative reviews, following this one, in the long run . I have made this cake once and, somehow, despite several substitutions, it turned out beautifully. It is a very good recipe. HOWEVER, here is a BIG ISSUE: Presumably, due to our current economic woes, manufacturers of cake mixes have begun cutting back on the amount of mix that was standard for most cake mixes, the 18.25 oz., such as this recipe and many other recipes call for. And they have instead reduced the actual amount in their boxes to 15.25 ounces. Word has it they are adding in just enough leavening ingredients to make the cakes manifest to the same size, but which produces a cake much different than the way it would have turned out, had consumers been aware of the changes. And the boxes themselves aren't that much smaller, thus fooling the average consumer into thinking they are still getting the same amount of cake mix for the same price. Since this recipe calls for an 18.25 oz. box of mix, double-check that the mix you get is the same amount. Otherwise, recipes that would normally work, won't, unless adjusted. Some premium brand mixes still make mixes in the 18.25 oz. size, as well as some generic brands, or so I've heard. But just thought I'd interject this info, if it helps. Anyway, 5 stars!

76 users found this review helpful
Reviewed On: Sep. 22, 2012
Persimmon Cookies II
I give these only 3 stars as "cookies", but would give them 4 stars if labeled "Persimmon Biscuits" because they are so bread-like. To make them as biscuits, of course, I would just drop more batter on the cookie sheet, prior to baking, and flatten them out a bit. Then, I would slice them in half, once they were very lightly browned, spread on some cinnamon and butter and toast them, which I think would be better, to tell the truth. The recipe calls for 2 persimmons, but I live in the South and only have wild persimmons, which are small, and I am not positive how many of my smaller version of persimmons would equal the "2" called for in the recipe. Following some suggestions on other websites for substitution, I just went by amount of pulp rendered, using enough wild persimmons (about 30) to equal 1 cup of pulp. Perhaps that was not enough to equal the taste I would have gotten from the "2 persimmons" called for, but these cookies came out pretty bland tasting. Again, more like a biscuit. I left out the cloves and nutmeg, per recommendation of a reviewer who said they thought it may be the spices that cover up too much of the persimmon taste, but I don't think it helped. If I was experienced enough as a baker to know how much more persimmon pulp I could get away with adding, without messing up the recipe, I'd add more pulp. Anyway, thanks Bonnie, for submitting this recipe. I looked other places online for persimmon recipes and there aren't nearly enough! Thanks again

3 users found this review helpful
Reviewed On: Sep. 14, 2012
 
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