touchofspice Profile - (16085001)

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Member Since: Aug. 2010
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About this Cook
I love to cook! Bake too! My grandfather taught me to cook at a very young age...and I continued his legecy cooking for the family --and adding that extra amount of love! Unfortunately my grandfather died when I was 12 otherwise I think I would have gone to culinary school with his support instead of college as my parents wanted.
My favorite things to cook
Recipes that my grandfather taught me...lasagna, various italian style vegatable dishes. I also love baking. I started baking at the age of 5. I made my own candied fruit at age 16--using my family strict diet of no sugar and no artifical ingredients. While the candied fruit never fully dried--as I used honey as a sweetner--the fruit cake was delish! And became a family favorite--I wish I had that recipe!
My favorite family cooking traditions
My early childhood experiences cooking with my grandfather in his kitchens (indoor kitchen and outdoor kitchen). Most of those traditions involve holiday cooking. Seafood, holiday dessert treats, traditional turkey dinner. When my parents went organic and no sugar, no white flour it was difficult to adapt recipes but one recipe my mother refused to adapt was gingerbread men for Christmas. She used the recipe in the 1950s version of the Betty Crocker looseleaf cook book. I've since obtained a copy of a similar version of that cookbook...and make gingerbread men for Christmas morning breakfast--before the rest of the family get up! After the presents are opened, gift wrap trashed then we make real Christmas breakfast.
My cooking tragedies
When I was 8 years old, I tried to make apple pie with whole wheat flour crust. I did not know how to adapt the recipe (my father refused to allow white flour in the house). I tried to roll out the whole wheat pie crust...but couldn't get it thin enough. The crust was so heavy that it made me physically ill. My brothers loved to tease me about it...if I couldn't stomach my own cooking...then wouldn't eat it! When I was first married (way too young) I tried to duplicate a receipe my mother made--baked sweet potatoes with apples. I didn't have her recipe or a recipe book, so I winged it...poorly! My husband was so disguested he made me throw it out--he wasn't very nice about it. That and a few other similar incidents turned me off cooking and baking...I did not cook anything of significance for years. Thankfully, years later I worked for a company with accomplished chefs. My love of cooking for others was again instilled in me.
Recipe Reviews 8 reviews
German Chocolate Cake Frosting II
Great Recipe - FAULTY DIRECTIONS! In some of the other recipes someone suggested using cornstarch cause the frosting was thin and drippy. Yuck! Do not use cornstarch! The problem is the level of heat. You must get the sugar to carmelize--so the mixture thickens properly. Bring the: evaporated milk, sugar, egg yolks, margarine and vanilla mixture to a boil...or almost boil. You can start on low heat, but unless you want to stir all day...bring the heat up until you start to see it boil. Yes, stirring constantly. Don't leave the stove! Then poor your mixture over the pecans and coconut, mix well. Cool thoroughly before using! Oh, btw, a 12 oz can of evaporated milk is a cup and half. Maybe that is why some people said this frosting was runny? Unless you buy 8 oz cans of evaporated milk, you'll have leftover evaporated milk. The other change I made was I added more pecans and more coconut. (I added these after I made the frosting per the measurements stated in the recipe). After testing, I wanted more coconut and pecans. The other change was: real butter, not margarine. Ask any cardiologist which is worse for your health...butter or margarine.

3 users found this review helpful
Reviewed On: Jun. 1, 2013
Mushroom St. Thomas
A small world! I loved that small restaurant in Northern CA. ate there often...and mostly ordered this entree! I do not post anyone's name or business online without permission. There is another version of this recipe posted online, it says the source is the restaurant who, to my knowledge, originated this dish. While this recipe is tasty, the recipe posted elsewhere seems to be more along the lines of the original...containing Mornay sauce. Nevertheless thanks for sharing this recipe!

2 users found this review helpful
Reviewed On: Mar. 14, 2012
Best Spanish Rice
Great recipe! I agree with another reviewer who said that most people skip sauteing the rice, which is a critical step to the outcome. The only issue with this recipe is the amount of liquid needs to be increased as others have noted.

2 users found this review helpful
Reviewed On: Dec. 25, 2011

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