KATHYB Profile - Allrecipes.com (137448)

cook's profile

KATHYB


KATHYB
 
Home Town: Wichita, Kansas, USA
Living In:
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Sewing, Gardening, Camping, Walking, Reading Books, Charity Work
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About this Cook
I've been cooking since I was tall enough to reach the stove. Since I have always been tall for my age, I probably started when I was about 6! When my mother went to work for Boeing, I was in charge of dinner preparation from a very early age. I've taught my husband and both sons to cook. My son was complimented for being like Emeril when he put dinner together for a bunch of his friends. They asked him, "Where did you learn to cook like this? He answered, "My mother taught me." That makes me very proud.
My favorite things to cook
Baking cake, cookies, brownies, etc. I really enjoy adding my own twists to recipes that surprise people. I like to make things myself, partly because I enjoy the sensation and partly because people are so surprised in this day and age that someone still makes things from scratch.
My favorite family cooking traditions
Canning jams, jellies, veggies, etc. We love making large pots of soups and stews and I always make fresh breads. I took over the dessert making for the holidays after my grandmother was no longer able. I'm the designated baker for each and every holiday and special occasion.
My cooking tragedies
The first time I tried a cherry pie for my new husband, I tore the crust and didn't know how to seal it. The filling burned to the pan. My husband ate the top crust and the filling. We threw the pan away, it was burned on so badly.
Recipe Reviews 9 reviews
Chocolate Mayonnaise Cake II
I made this cake in October 2011 for a wedding (requested by the father of the bride). I made it a week in advance and froze it. I tripled the recipe to put in two 10" square pans to make sure they were deep enough as I know this cake doesn't rise very much. Filled and frosted with the poured fudge icing commonly used in Texas Sheet Cake. He loved it and it looked very nice with the pineapple upside down cake and traditional french vanilla cake also requested by the bride and groom. LOL! Good easy recipe and great when you don't have eggs in the house and want a quick cake.

0 users found this review helpful
Reviewed On: Jan. 28, 2013
Grandma VanDoren's White Bread
I followed a reviewer's advice and made half of this dough into cinnamon rolls. Very nice and soft, like the ones at the bakery. Bread was nice and soft and rose well. I mixed it using my 6 qt. Ktchenaid so very little hand kneading was required. Made it really fast that way.

1 user found this review helpful
Reviewed On: Mar. 20, 2012
Lemon Poppy Seed Bread
I've made this recipe several times and have made the following tweaks which have received rave reviews: Zest and juice 2 lemons. Add the juice and half of the zest to the milk. Make 24 muffins instead of bread. Instead of the sugar glaze, make a classic (but slightly thick) confectioner's sugar, milk glaze; adding the remaining zest and a touch of lemon extract or additional lemon juice. The secret to wow is this -- put some lemon curd in a pastry bag and squirt it into the center of each of the muffins using a bismark filling tip. Fill until the muffins bulge slightly, when you remove the tip, you should have a small yellow circular "center". Now, put the white confectioner's sugar glaze in a piping bag with a plain round tip. Pipe the glaze on to create diasy-like flower petals. Awesome results, looks very impressive on a bake sale table. Everybody loves them. With the injection of lemon curd you get the perfect amount of lemon flavor and you get lemon in every bite. You've got to try this at least once.

20 users found this review helpful
Reviewed On: Dec. 5, 2008
 
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