Kaye's Kitchen Profile - Allrecipes.com (1508853)

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Kaye's Kitchen


Kaye's Kitchen
 
Home Town: Rutger's Village, New Jersey, USA
Living In: Middlebush, New Jersey, USA
Member Since: Apr. 2003
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Dessert
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Music, Charity Work
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Happiness is Baking!
About this Cook
I started baking at my mother's side at age five. She would save the pie crust trimmings for me and I would make little pies and tarts. By the time I was ten I was quite accomplished in the kitchen, and during my middle school years would prepare dinner a few times a week. I majored in Home Economics in high school and LOVED both the cooking and sewing classes. I married soon after high school and was your typical stay at home cookie baking Mom.
My favorite things to cook
Desserts are definitely my thing, cookies, brownies, cakes, cream pies, pastries, quick breads, trifles, I'm always trying new recipes. I'm not too interested in main dishes, I'd rather make the appetizer or the side dish. I love making cream soups, my favorites are roasted red pepper soup with a creme fresh garnish, and german potato soup. (So many recipes ~ so little time!)
My favorite family cooking traditions
Grandmother of three teenaged grandchildren. Have enjoyed baking and decorating cookies with them since they were little. They regularly choose something from one of my cookbooks and we shop, prep, bake, taste and rate the results together. Two are currently in "international food" classes. Thanks to them I am a full blown chocoholic! :)
My cooking triumphs
Family holiday dinners. I have perfected my schedule over many years and can have everything on the table hot and ready to eat all at the same time and not look like I just ran a three day marathon! (Okay - a couple of times I burned the biscuits - I forgot to set the timer.)
My cooking tragedies
My first attempt at stuffed peppers - I didn't know the rice should be pre-cooked. They were totally inedible. I chopped them all up and simmered them in a covered skillet with a little extra sauce for half an hour and they actually turned out pretty tasty.
Recipe Reviews 2 reviews
Vanilla Ice Cream IX
TIP: If you mix the milk with the eggs, and heat to a temperature of 160F, it will kill any salmonella that may be present. Do this in advance so the mixture has time to cool, then be chilled in fridge, before combining with remaining ingredients and placing in ice cream maker. Enjoy!

2 users found this review helpful
Reviewed On: May 26, 2013
Homemade Vanilla Pudding
Healthy Version: (See below for "lump" tips.) I substituted "Stevia in the Raw" for the sugar, light olive oil for the butter, and used 2% milk. I followed the directions exactly - no lumps. Tasted great, but a little sweet, even with the Stevia. I remedied this by adding a teaspoon of cocoa powder - perfect! A quick and tasty dessert with almost no fat or sugar, and no nasty aftertaste or chemicals. I can't wait to play around with other flavors, and I'm definitely going to try rice pudding! As for the lumps - I have 2 tips. Have the dry ingredients ready while heating the milk. Once the milk has scalded, remove from heat and gradually add the dry ingredients, whisking quickly. Return to heat and keep whisking until the pudding *almost* reaches a boil. Remove from heat, keep whisking for a few more minutes as the pudding cools a little. Immediately place a piece of plastic wrap on the surface of the pudding while cooling. This will prevent a skin from forming, and creating lumps when ready to serve. Enjoy!

3 users found this review helpful
Reviewed On: Mar. 5, 2013
 
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