Kimberly Profile - Allrecipes.com (13822313)

cook's profile

Kimberly


Kimberly
 
Home Town: Hughes Springs, Texas, USA
Living In:
Member Since: Sep. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Italian, Southern, Dessert
Hobbies: Needlepoint, Reading Books, Music
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About this Cook
My favorite things to cook
I love cooking desserts and old family staples
My favorite family cooking traditions
Thanksgiving is a BIG holiday for my family.
My cooking tragedies
Cooking purple hull peas, left the house, forgot them. Turned the peas into buck shot and ruined my pan. And my family will never let me forget it!
Recipe Reviews 5 reviews
Meatloaf with Fried Onions and Ranch Seasoning
Best meatloaf I've ever had. I didn't use ketchup (too sweet for my taste), I used tomato sauce instead. I topped it with the rest of the tomato sauce, mixed with mustard, smoked paprika, cumin, salt and pepper. Very moist, and the best flavor I've ever tasted in a meatloaf. I've made this three times already and my husband loves it.

1 user found this review helpful
Reviewed On: May 14, 2010
Richer Than Rich German Chocolate Ice Cream
Wow! I made this exactly as the recipe is written, except that I divided it in half because I have a small quart-size ice cream maker. I toasted the coconut along with the pecans; 350 degrees for about 10 minutes - watch them closely and stir them often. I used the cookie pieces style of pecans because I like how small they are. I did a 24 hour chill in the fridge, mixed it up one night, made it the next night and this made it REALLY smooth and creamy. I'm sure if you mixed it up in the morning and made it that night it would be fine, but it does need to cool down quite a bit to keep the ice crystals from forming and also to help it get really frozen. I guess you could consider that a drawback since you can't decide to make this and have ice cream 40 minutes later, like you could with no cook recipes. But, trust me, it is WELL WORTH the wait. My husband said it's the best ice cream he's ever had and then ate enough to prove it. I've already hidden a small bowl of it behind the frozen peas in the freezer to make sure I get more than one bowl! Every ice cream maker is different, of course, but it came out of mine like a real thick soft serve style and after being in the freezer over night, it's hardened up nicely, but still scoopable. Definitely a keeper! I didn't have any caramel sauce, but I think this would put it over the top. I'll be trying that next time.

17 users found this review helpful
Reviewed On: May 14, 2010
Pumpkin Cookies V
Wonderful, soft cookies. Not too sweet and nice delicate flavor. I followed the recipe for the cookie exactly, but the directions are a little vague on how big to make them, so I used about 2 heaping tablespoons of dough per cookie, placed them an inch apart, and that makes about a 2 1/2 inch cookie. I got about 5 dozen cookies out of a batch using those amounts. They don't spread much, but I did take another reviewer's suggestion to smooth the dough down with the back of a spoon (dip it in powdered sugar to keep it from sticking to the dough). Mine also took longer to bake than the 10 minute recommended time, but because they are so cake-like, you can tell they are done if the cookie springs back when you touch it, just like a cake. I didn't want to spend the time cooking and cooling the icing, so I mixed 4 T melted butter, 2 T milk, & 1 teas. maple extract together and then whisked in enough powdered sugar to make a thick icing. Really good. Definitely a keeper recipe. I'll be making these for Thanksgiving.

6 users found this review helpful
Reviewed On: Oct. 9, 2009
 
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