Withbull Profile - Allrecipes.com (15654748)

cook's profile


Home Town: Maine, USA
Living In: Florida, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I am from an old Maine family with French Acadian, English and Native American heritage. I grew up working the garden and learning to cook the old fashioned way...some of this, some of that, a handful here and a pinch there. My Grandmother would never use anything but a wood cook stove which taught me cooking temps of warm, moderate, hot. One log, two logs, glowing red hot cinders and simmering cinders. I have always cooked from scratch. I get an idea of what I want in my head and do it. If I search out a recipe, it is to see if my idea is something others do and to see variations on it. My husband, of 32 years, and I have stopped going out to restaurants because we are spoiled with what can be created and controlled at home. If we do 'have' to have a meal out, we sit and try to figure out the ingredients to 'mock' at home. I only recently have acquired kitchen tools and gadgets to make things easier on me now that I have MS. I use to do everything the hard way, by hand.
My favorite things to cook
We do not eat many baked goods, though I have mastered many. We prefer foods full of flavor, using herbs from my herb garden, spices from around the world and what ever fresh ingredients that are in season. I am an an artist, a spiritualist. I feel cooking is also an art and we eat for our soul.
My favorite family cooking traditions
My family were potato farmers which meant potatoes at every meal! I think I had rice once when growing up. Saturday night baked beans still happens in this house. I still have to do it in the oven for that all day simmer. Depending on how many people, I will use my #1, #2 or #3 antique bean pot. Growing up we often had Bean Hole beans...these were simmered buried with dirt, in the ground over night. You will often find me cooking a meal outside over a wood fire, just can't beat the flavor and aroma. Yes, I am old school. I am the hippie of the family, though not old enough to be one. As a child in Maine, lobster was the poor mans food. I did not grow a taste for it until I was in my 20's. Clam bakes on the beach, summer nights with a corn on the cob feed...rule was, bring the canning kettle to a full boil, go pick the corn, husk it on the way back, then drop it in the pot. Couldn't get any fresher than that. We would drink milk filled with cream straight from Daisy the cow.
My cooking triumphs
Churning butter is one triumph! Using my mothers churn that she received as a wedding gift back in the early 1940's. The other triumph I can think of is not really a triumph...it is more of healthy taste buds. I can put something in my mouth and come up with the recipe for it. Now, I am not always correct.
My cooking tragedies
As a new wife and no Mum at my side, I had many cooking failures. It was all part of learning. I was venturing off from my childhood taste buds and trying to find my way. I remember raw turkeys, burned tomato sauces...and my husband trying to hide his uneaten liver. As time went on the tragedies became less. Suppah was renamed dinner. More recent cooking problems has been due to me having MS and also 5 sleep disorders...I have ruined most of my Calphalon because I fell asleep in the middle of cooking!
Recipe Reviews 8 reviews
Homemade Sweet Italian Sausage (Mild or Hot)
Just did up 12 pounds of this. I decided to no add the salt for a few reasons...including but not limited to my husbands high BP and I tend to run on the side of dehydration..which can cause all foods to taste salty. I found this recipe to be VERY mild. I did a taste cook and then added more seasoning including anise and it still is not spicy. No matter, this is a good recipe. If you want hot you need to add a lot more red pepper...or your choice of heat...and add anise and fennel. Without 'beefing it up' you have a great mild Italian sausage with this recipe.

0 users found this review helpful
Reviewed On: Mar. 6, 2014
Strawberry Shortcake
Strawberry season here, near Plant City Florida. I love shortcake made with old fashioned shortcake (basically a biscuit with extra sugar added). I increased the shortening and added more sugar. I could eat the dough raw! Did my own thing with the berries (I boil some in sugar and use about triple the amount boiled strawberries fresh with confectioners and balsamic vinegar. I prefer to make the shortcake with cold butter but am out of it. I do not feel the recipe is perfect due to needing more fat and sugar in it.

0 users found this review helpful
Reviewed On: Jan. 23, 2014
Chocolate Cappuccino Cheesecake
I have made this about a dozen times...I am a novice baker and have never had an issue with it...other than it does need to cook about 5 to 10 minutes longer. In the past, I have forgot the coffee and water, I have forgot the coffee brandy and have over mixed etc. It still comes out great. I also make a chocolate graham crust instead. For those of you who have an issue with melting the chocolate, the recipe says to melt it over boiling water. To melt the chocolate over water, boil the water then turn it down low. The water should not touch the top pot/bowl nor bubble out. (I use a Pyrex dish over a pot) Break the chocolate into tiny pieces, put it into the bowl, put it on the simmer pot, with a whisk keep moving/stirring it and add the cream just as it starts to soften. Once melted, lift out the bowl (have a towel handy to quickly wipe the moisture off the bowl exterior, put it into your batter and mix in. DO this quickly, then immediately add the 1/4 water with instant coffee already mixed into it to the batter...make sure the instant coffee mixture is HOT... it will finish melting any tiny bits of chocolate that did not totally melt. You can work on perfecting your cheesecake making if you are going after presentation..but this recipe is fantastic no matter what....and if you mess up...no ONE will know the difference! The taste hides newbie baking! DO NOT BE AFRAID!!!! Even with my mess-ups, this is often requested, also been offered $$ to make it for others!

5 users found this review helpful
Reviewed On: Feb. 13, 2013

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