Gertrude Profile - Allrecipes.com (15779884)

cook's profile

Gertrude


Gertrude
 
Home Town:
Living In: East Earl, Pennsylvania, USA
Member Since: Nov. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Mediterranean, Dessert
Hobbies: Needlepoint, Hiking/Camping, Biking, Walking, Reading Books, Music, Genealogy
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About this Cook
My name is Gertrude.
My favorite things to cook
- desserts -main dishes
My favorite family cooking traditions
Idk
My cooking triumphs
Idk
My cooking tragedies
Idk
Recipe Reviews 5 reviews
Old-Fashioned Chocolate Fudge
I was looking for a simple yet traditional recipe for fudge and this proved to be a great one. I had a little trouble knowing when the soft-ball stage occurred- for me it took nearly half and hour simmering. It would have helped if the time was listed in the recipe so those who don't own a candy thermometer would know. I beat my fudge for 5-10 minutes after adding the butter as suggested in the betty crocker cookbook. Great recipe- I do recommend.

1 user found this review helpful
Reviewed On: Aug. 8, 2012
Granny Kat's Pumpkin Roll
I have made this only once but it is amazing. I was surprised how easy it was to make- the cake stayed really moist and never showed signs of cracking. It looked just like the picture- the presentation was just great. I used a pumpkin pie spice substitue and also added in a dash of ground mace. After researching a couple other recipes and taking note of the reviews I decreased the filling a little- only using 6 oz. of cream cheese. None squeezed out and the result was picture-perfect. Will make again- granny kat must have been a good cook.

1 user found this review helpful
Reviewed On: Jul. 27, 2012
Crispy Gingersnaps
Sooooo yummy! I could not resist eating two! I just made these this afternoon and they taste great right out of the oven! Instead of shortening, I used softened butter and I also added 1/2 teaspoon of ground cloves. I also did not roll the cookies in sugar. Instead of shaping into balls, I rolled all the dough out onto a floured surface to about an 1/8 inch thickness and cut the cookies with a 1 1/2 inch biscuit cutter. I baked them at 350 for about 10 minutes each. It made about 6 dozen cookies. Please note that you do NOT have to refrigerate the dough before making them this way. I absolutely loves spiced baked goods and these are the best! The amount of salt is perfect, the contrast (salty-sweet) is great! I will most certainly be making these again! Taste just like store-bought gingersnaps without the preservatives and other fake ingredients.

1 user found this review helpful
Reviewed On: Feb. 25, 2012
 
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