mariegg Profile - Allrecipes.com (16148104)

mariegg


mariegg
 
Home Town: Macon, Georgia, USA
Living In: Corpus Christi, Texas, USA
Member Since: Oct. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Southern, Healthy, Dessert
Hobbies: Camping, Walking, Reading Books, Music, Painting/Drawing
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Marie and Mark at Rush concert 2010
About this Cook
Happy lady in mid 40's, three kids, two dogs and one husband! college student and stay-at-home mom, currently. Have cooked professionally so I still rated myself that way. I am a Christian woman and believe that cooking blesses me and the people I love... kind of like a small ministry!
My favorite things to cook
You name it! Lately am into crock pot because am so crazy-busy. Have found much joy in making cookies, not only the process but in giving them away or just keeping my family humming!
My favorite family cooking traditions
Hmm... probably being frugal. It is a challenge to use leftovers and find way to use the pumpkin from Halloween, etc... Of course, all holiday cooking is the usual "tradition" but even there I get a kick out of buying clearance cranberry sauce and finding ways to use it all year long. It is like a game!
My cooking triumphs
Gee, getting paid at holidays to bake empanadas... that is a real ego-boost, I admit. Just making my family happy, as corny as that sounds! since my mom died when I was young, I am really aware that one day my kids will miss me and remember my cooking and happy times we had together cooking and eating!
My cooking tragedies
The truth: as a young bride I didn't know you had to clean the black ink stuff out of squid before you cooked it. Really, the recipe was a stir-fry that called for shrimp that we couldn't afford! When i saw the squid for .34 cents a pound it never occurred to me that it was used for bait here in Corpus Christi! I was so proud of myself until my mean and verbally abusive ex-husband cut into it with his fork and the black stuff went all over the beautiful broccoli and carrots! He threw the plate against the wall and we ordered pizza! I divorced him and kept on cooking! Lesson learned in more ways than one!!!!!
Recipe Reviews 25 reviews
Downeast Maine Pumpkin Bread
15 oz. pumpkin equals 1 3/4 cup (if you are using fresh pumpkin). Sub half the flour with whole wheat flour. Added lots raisins, covered tops of batter with toasted walnut pieces just before baking, added extra powdered ginger and a bunch of black pepper along with rest of seasonings. Outstanding! Oh, recipe doubled easily and I got 4 loaves. Had a nice rise and color. Impressive! By the way, one of the times I made this recipe and didn't have canned pumpkin and !put canned carrots and canned sweet potatoes (yams) in the blender and used that and no one could tell the di!fference!

3 users found this review helpful
Reviewed On: Sep. 20, 2014
Vanilla Wafer Cookies That Are Better Than Storebought
excellent! for the most part, I kept ingredients as listed, but changed the method to combat the spreading and thin result others reviewed.I always bake with butter flavor crisco, bake with parchment paper and only bake on sheets that have cooled off, that helps spreading. after mixing dough, take the time to roll them into longs rolls of dough as in refrigerator cookies. yeah, it adds a little prep time, but it probably saves time in the long run. I quadrupled the recipe and formed the dough into around 7 long bread stick size wax paper tubes. let them sit in fridge all day, and only pulled one tube out at a time, slicing them into pieces the thickness of checker pieces. molded them a little as i placed them on the cookie sheet. got 27 cookies per sheet, at 4x7 rows. finished cookies were perfectly round, uniform and nearly identical in size to Nilla Wafers from the store. made a total of 18 dozen little, delicious, beautiful, impressive cookies! filled to galon size ziplock bags, needed extra cuz recipe. Am using them in banana pudding, will update this review after trying them out in the recipe. By the way, the amount of grease that is on the wax paper when you are slicing them is alarming, but the finished product is absolutely perfect. for the sake of health, next time i will try to reduce the amount of butter/shortening just a tad to see if i still like the cookie. overall, this is gonna be my go-to vanilla wafer cookie for sure! thanks, usmcwifey!!!!!!

5 users found this review helpful
Reviewed On: Jul. 3, 2014
Coconut Sour Cream Pound Cake
YUMMY! read recipes of traditional p.cake and tweaked it. PERFECT! Don't preheat oven! Other websites recommended this & it worked! If you have a kitchen Aid stand mixer: this was my method- whipped 1C butter flav. crisco + 1/2 C. real butter & 3C sugar for 8 minutes at highest speed, occasionally scraping the sides of the bowl with a rubber spatula. Then added one egg and whipped one more minute, added another egg and whipped one more minute, scraped the sides of the bowl, and repeated the process until all 6 eggs were whipped in, which added 6 more minutes to whipping time. Turned mixer to lowest speed, then added 1 cup of sour cream (was short on sour cream so used half and half to fill up the rest of the measurement), 2 teaspoons of coconut extract and 1 teaspoon of almond extract [cuz one reviewer said smelled like sun tan lotion while baking] and kept the mixer running while I sifted the flour and baking soda into a separate bowl. added a tiny pinch of salt. Then slowly poured in the dry ingredients into the mixing bowl at lowest speed still & as soon as it was all in and wet, turned mixer off & gentle stir with spatula then poured it into greased/floured bundt pan.Crucial: bake at 325* for 70 minutes! cool on wire rack 10 minutes b4 inverting from pan. glaze crown w/ thick mixture of half&half,powdered sugar, & 1 tsp coconut extract. sprinkled 1 C. coconut on top of glaze, & 1/2 C. choc chps on top of that. Thnx Paula 4 best cake I ever made!Excellent! Beautiful!

4 users found this review helpful
Reviewed On: Feb. 8, 2014
 
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