ajmatt Profile - Allrecipes.com (1434768)

cook's profile


Home Town: Mississippi, USA
Living In: California, USA
Member Since: Nov. 2003
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Southern
Hobbies: Scrapbooking, Photography, Painting/Drawing
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Martha Washington Candies
About this Cook
Navy wife, two beautiful kids.
My favorite things to cook
Cinnamon pepper chicken from the Jackson (MS) Jr. League "Come On In" cookbook, Emeril's Shrimp Courtboullion
My favorite family cooking traditions
Traditional Southern: a little salt, sugar and butter makes everything yummier, but "moderation in all things."
My cooking triumphs
Making Martha Washington candies that are prettier and yummier than my aunts'.
My cooking tragedies
Usually occurs when I serve foods that really should be served the day after cooking, i.e. soups, gumbos, chili. And after years of trying, I've finally found out that my stir-fry never fries because I can't get my wok hot enough.
Recipe Reviews 2 reviews
Pecan Pie Muffins
Make them as mini-muffins. Perfect size for parties, and they won't fall apart on you. Not to mention you get more of that crispy, chewy crust. Spray the pan with Pam.

1 user found this review helpful
Reviewed On: Nov. 27, 2010
Martha Washington Candies
Doubling the confectioners sugar will make the candy easier to handle, but DON'T DO IT! You want that creamy, melt-in-your-mouth experience. Instead, work with the candy. Freeze before handling, drop in teaspoons on waxed paper and freeze AGAIN, roll drops between hands and freeze AGAIN. Then dip. I do add one block of parafin to the semi-sweet chocolate chips for that glossy finish. Use one toothpick for dipping, another for removing the candy, and put a little piece of pecan over the hole (a hint for what's inside). I also toast my pecans before adding to recipe. I'm not very old, but all my aunts that make candy say mine are the best they've ever had, and beautiful, too! It's worth every minute.

64 users found this review helpful
Reviewed On: Dec. 23, 2006

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