MRSKNIGHT Profile - Allrecipes.com (1565353)

cook's profile

MRSKNIGHT


MRSKNIGHT
 
Home Town: Altavista, Virginia, USA
Living In: Richmond, Virginia, USA
Member Since: Jul. 2003
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Dessert
Hobbies: Gardening, Wine Tasting
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Carrie
About this Cook
I am a Kindergarten teacher and do a great deal of cooking in school with my students. I most enjoy cooking for my family and friends though. I am also a SERIOUS connoisseur of wine. I am ever in search of new wine pairings. My absolute favorite-go with anything-take it to a party wine is MOSCATO D'ASTI. Find it, buy it, chill, drink...and prepare to fall in love. It is light, grapey, mildly sweet and with a gentle bubble. My husband and I have joked we want to get married all over again just so we can serve this to all our guests!
My favorite things to cook
I love baking. I recently discovered the joy of the COOKIE PRESS. I can't remember when I had so much fun. I make these perfectly light, fluffy lemon spritz cookies. The lemon zest is so refreshing! Plus every cookie comes out P.E.R.F.E.C.T. with the press. There's no going back now!
My favorite family cooking traditions
There is a picture of me, at 3 years old, standing on a stool, elbow deep in flour, crisco and buttermilk, making homemade biscuits at my grandma's for dinner. I can't remember a time when I wasn't cooking. My mom said as a toddler she'd put me up on the counter, throw all the ingredients in the bowl, then let me stir, stir, stir. She said I was just as happy as could be.
My cooking triumphs
Practically all my baked goods come out flawless, including fussy crack-prone cheesecakes. However, I am most proud of my "sense" of flavors and seasoning. (My husband and his father also have this "seasoning gift.") My soups and meats have the most beautiful, balanced, savory essences. I am most proud of that.
My cooking tragedies
I once [attempted] to make a pound cake. After baking in the oven I took it out to see it had not set up properly. I went back through and checked the ingredients I'd used to realize a container in the fridge (I was at another person's house) I would have bet my life was flour turned out to be confectioner's sugar! Hugest, most "caramelized" flop EVER! :o)~
Recipe Reviews 21 reviews
Classic Crab and Shrimp Salad
Excellent recipe EXCEPT for the onion. I love onion and using only half of a Vidalia was still heavy on flavor. I eased off on the green bell pepper too, probably using only half. We had plenty of shrimp in the freezer, but no crab, so I used Orange Roughy instead. (If you're unfamiliar with this fish, it has a similar texture and flavor to crab/lobster.) Once all the mayo, onion, pepper, celery and seasonings were mixed in, it blended in beautifully. I added some Old Bay too. Good stuff for a cool, summertime lunch! Will definitely make again.

0 users found this review helpful
Reviewed On: May 27, 2014
Coconut Pecan Frosting I
Came out great. BUT, if you are heavy-handed in your frosting application or you plan on frosting the sides too, consider making a double batch. I barely had enough to frost only the tops of my two 8" rounds, leaving the sides exposed.

0 users found this review helpful
Reviewed On: Nov. 10, 2013
Judy's Strawberry Pretzel Salad
The flavor combination is superb. However, I upped my pretzels to just over 2 cups (as suggested in some reviews), but it was still nowhere near enough. I'll probably do closer to 4 cups next time. I used a standard 9x13 as called for, but was rather disappointed at the scant amount of pretzel once it all came together. Also, after chilling for 6 hours, my jello mixture still isn't set. It's thickened but still far too soupy to count as a gelatin layer. I read other reviews suggesting that you reduce the amount of boiling water by how much liquid your strawberries are sitting in so that there isn't too much water for the jello to set up. I did this. Still didn't work.

1 user found this review helpful
Reviewed On: Sep. 6, 2013
 
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