BREDBAKER Profile - (1586213)

cook's profile


Home Town: Nisswa, Minnesota, USA
Living In: Bloomington, Indiana, USA
Member Since: Apr. 2003
Cooking Level: Professional
Cooking Interests: Baking, Nouvelle, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books
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About this Cook
New G'ma.Theophilus James C. born 7/24.Mother of 4 gorgeous girls. IU Alumni.Married to IU Alum & artist, married 27 years.Live on 1/2 acre, grow pears,apples, peaches, sour cherries,raspberries, blueberries, blackberries,Concord grapes, strawberries,currants,elderberries, rhubarb &all kinds of veggies in our gardens.I can/preserve 800+jars jam,jellies,marmalades,butters, conserves,juices,green beans,peas, tomatoes,corn&freeze venison,duck, & anything else we hunt. I'm a 4H State & County Fair Judge&teacher of home preservation, bread baking, & anything else they ask me to teach. I get asked a lot of questions on two other cooking sites & I really enjoy helping young cooks find their own way in their kitchens. Not everyone is as lucky as I was to have a grandma who was also a professional to teach them so I love to pass on whatever technique or recipes I can to help others out.
My favorite things to cook
I grew up in the kitchen of my Gmas restaurant&it was she who instilled in me my passion & love for all things baked.At the moment I'm perfecting making my own puff pastry. I bake a mean blackberry pie (I put up 72 gallons this year) & I'm very good @cooking,braising, roasting, smoking etc all kinds of game. There's not much of anything I can't/won't cook or bake except liver-)
My favorite family cooking traditions
One of the things I enjoy most is teaching my daughters all there is to know about canning &preserving. It is a craft to be learned in a way that is very safe & you must be diligent in your cleanliness& procedures in doing so.I also enjoy giving away dozen's of jars of my own marmalades, lemon curds, pie fillings etc & hope I've taught my daughters to share their harvests with others as well.Xmas morning U will find me cooking a very rare treat, my Streuselkuchen, from a recipe my mother brought back from a Canadian fishing camp she&my pops went to every summer. The cook at the camp was from West Germany&gave my mother the two special packages of imported Vanillen Sucre&Bakkin Powder required in the recipe. It's hard to get these ingrediants but I send for them every year so I can bake my family a huge kuchen & present it to them on a special platter on Christmas morning.
My cooking triumphs
Everytime I create a new recipe to can/preserve a special relish or conserve, marmalade etc or bake a souffle that doesn't fall or make my Smothered Pheasant & watch my DH devour every bite....those are good days for me but truly, every time I cook for my family & see the smiles on their faces, it's a good day for me.I spent every summer w/my Gma but in the winter if I needed advise from her I'd call her up long distance & we'd go over my recipe on the phone. I cooked a terrific Thanksgiving Dinner for mny family complete w/26 lb turkey, all the sides & pumpkin pies at the age of 8. My mom & dad were both working & came homne exhausted. It made me feel good to be able to feed them and give back to them for all their hard work in providing for us.
My cooking tragedies
To be honest, I don't have many flops in the kitchen owing to the great teaching I received in my younger years. If I have a goof up it's due to trying to multi-task & having too many balls in the air at one time.That's when my bread loaves get a wee bit over baked or my cookies a little crunchie.
Recipe Reviews 7 reviews
Simple Swiss Chard
This is a solid recipe that's been around for years. I add the vinegar at the table because my DH prefers it without.

2 users found this review helpful
Reviewed On: Sep. 10, 2014
Cranberry Sauce Extraordinaire
I'm not sure why anyone would call this a trade secret as this is the recipe we all grew up eating in northern Minnesota. My grandmother who lived to be 97 passed this recipe on to me and I use this "fruit" sauce recipe one year and the next year I make my Mom's cranberry sauce and back and forth.My Iowa side of the family also uses the recipe. It's good but we like all cranberry and fruit sauces from many different sources. Happy Thanksgiving everyone-)

4 users found this review helpful
Reviewed On: Nov. 4, 2012
Durbin Hotel Sugar Cream Pie
An authentic Hoosier Sugar Cream Pie does not have a prepared cooked filling. The ingredients are combined and poured into an unbaked pie shell. Preheat oven to 450 degrees. Bake the filled pie at 450 for 10 minutes, then lower oven to 325 degrees and bake for 50-60minutes until you can insert a knife in the center of pie and it comes out clean. You may have to cover crust with foil for first 35 minutes or so to prevent it from over browning. Here in Indiana we use flour, not cornstarch to thicken our cream pie. We use WHOLE milk for the milk too. If you prefer to make it more traditionally, cut the butter down to 1/4 cup and add it by teaspoon into pie shell after you pour the filling into it. Sprinkle nutmeg over top. Sorry to make so many changes but this is how we do it here in In and our pies always set up very well.I sell many many cream pies throughout the year. Yum. This recipe has a rich history here in Indiana where it began in the Amish community when they ran out of their winter apples. Also was baked in the Shaker community in Eastern Indiana.

20 users found this review helpful
Reviewed On: May 28, 2010

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