goodfood4ursoul Profile - Allrecipes.com (13787940)

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goodfood4ursoul


goodfood4ursoul
 
Home Town:
Living In: Virginia, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Genealogy, Charity Work
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Interior of Strawberries & Cream Cake
Top View of Strawberries and Cream Cake
practice cake for wedding
Cream Cheese Bourbon pound cake with fresh strawberries
Graduation Cake 2008
About this Cook
I love to bake, and make candy.
My favorite things to cook
Desserts, fresh ingredients quickly and simply combined to form incredible taste combinations, BBQ chevon ribs, and I am absolutely OBSESSED with shrimp and grits these days.
My favorite family cooking traditions
Lefse, Krumkake, Honey Lebkuchen, German potato salad, Light & Fluffy Southern Biscuits
My cooking triumphs
Professionally, teaching kids to make veggie omelets, fruit & yogurt parfaits, chicken quesadillas, baked french fries made from whole potatoes, broccoli salad, baked crispy nuggets made from chicken breast, fresh salads, easy lasagna florentine and more. Their excitement and growing confidence in themselves is awesome! Personally: Simple Spinach-Romaine Salad with hot turkey bacon, onion, date, balsamic vinaigrette dressing garnished with slivered Almonds. Roast Pork Loin with Cranberry Mustard Glaze, Banana Pudding, 4 layer Chocolate Covered Cherry Cake with IMBC Frosting for Dad's 70th birthday
My cooking tragedies
Caramel Jello Cake (think Jello cake gone far, far awry!) The first month's meals I served my husband 25 years ago when we first wed.
Recipe Reviews 27 reviews
Best No-Bake Cheesecake
I made this for New Year's. We wanted a very light Cheesecake, and this was amazingly delicious and light. First, a sleeve of graham crackers is no longer enough for a cheesecake pan (downsized packages!) so I added a handful of pecans to the graham crackers when I ran them through the food processor. Wonderful, nutty addition without taking over the recipe with pecan flavor. I followed the advice of others and used 2/3 cup sugar in the batter. I started by gently warming the cream cheese and then hand mixing it with the sugar and I used only 1 T of lemon juice and 2 T of vanilla bean crush extract. Then, I whipped the cream in my mixer with 2 T. of whipping cream stabilizer (kingarthur flour has it). This helps thicken the whipping cream a little and then I added in the cream cheese mixture. I layered half the batter on top of the crust, then drizzled on a slightly warm chocolate ganache, then the other half of the batter, then more ganache drizzled on top. Perfection! Light and rich, but not overpoweringly rich. This is our new "go to" cheesecake recipe, for absolute certain. Thanks, Debbie!

0 users found this review helpful
Reviewed On: Jan. 3, 2014
White Chocolate Snack Mix
I read the reviews before I made this. I noticed that there's a lot of disagreement regarding how much oil to use. Folks who have been cooking a long time know that there are variables in any recipe- things like humidity in your kitchen, how long your white chocolate chips have been sitting on your pantry shelf, etc- that can affect how much oil you may need to add. My white chocolate chips (a 24 oz bag) had been opened previously & sat for a year before I used them to make this recipe. I started out adding half the oil, then the other half, then switching to melting on the stove in a pan to avoid chocolate seizing, & finally, adding a lot more oil. I seriously lost track- maybe a total of 1/2 cup of oil over all before I could get the chocolate close to smooth & not clunky. Does this mean that this recipe failed me? No, this means my chocolate had lost a lot of its moisture in the past year sitting on my pantry shelf, & that I needed to add more oil to get it to work. Once I glopped it (not poured it, it was still rather thick) into the other ingredients it mixed well & looked a lot thinner. So much so that I worried, as I smoothed the mix onto wax paper, that is might not dry- AT ALL. But it DID! It dried despite my having to add all that oil to get the chocolate workable. & I just snuck a taste- it is scrumptious!!! I wanted to post this because we need to realize as cooks, that there are variables in your kitchen & ingredients & it may not be the fault of the recipe.

2 users found this review helpful
Reviewed On: Dec. 1, 2012
Baked Hawaiian Sandwiches
I made these for a tailgate party. Usually my husband is a very plain-Jane- don't-experiment on me- kind of food guy. He grew up with plain ham on a roll with butter and thought that was great once upon a time. After all these years his taste buds have grown up a little because he loved these! In fact, he suggested adding sliced onion and horseradish to the recipe somehow. (Yeah, I am not THAT adventurous!) I think it if fabulous just like it is! So excited to have one left for my lunch today- yummy!!! GREAT recipe!

0 users found this review helpful
Reviewed On: Oct. 22, 2012
 
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