paulagarrett Profile - (16414010)

cook's profile


Home Town: Lone Grove, Oklahoma, USA
Living In: Ardmore, Oklahoma, USA
Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids
Hobbies: Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 3 reviews
Oatmeal Cake I
I've been looking for the recipe my Mom used to use to make this cake and so far this one is pretty close. It is a crumbly, delicious throw back to my childhood. (Kinda weird to think of now, but when I was a child we called this cake "maggot cake" because the broiled coconut looked like those little critters when it's broiling and the coconut writhes around in the heat. Maybe not the most appealing way to describe or name this cake for most people, but it reminds me of being in the kitchen with her) I doubled the glaze.... which was a bit much. I'll know better next time. Great recipe though!

3 users found this review helpful
Reviewed On: Dec. 22, 2010
Cranberry Orange Loaf
Love this bread!!! Things I did differently: whole wheat flour, walnuts in place of pecans, double zest, used two 8x4 loaf pans. Oh, and of course added in about 1/2 bag of white chocolate chips. I also used crisco butter instead of margerine. As soon as they came out of the oven I glazed with a mixture of OJ, zest, vanilla, and powdered sugar. This is an amazing loaf, one I will definitely keep in the memory bank! Thanks!!!

1 user found this review helpful
Reviewed On: Dec. 22, 2010
Poblano Corn Chowder
This was a great chowder, but I made several changes to make it more "me". First, I used one yellow and one red onion. Added 1 bell pepper and a diced carrot. I sauted this together in olive oil and then added about 2 cups of vegetable broth along with one package soft tofu. Simmered for about 5 minutes then blended with an immersion blender. I used cumin, onion powder, garlic powder and a dash of chili powder, salt, and white pepper to season. I used two poblanos sliced into thin strips and added 1 can cream corn and 1/2 bag frozen sweet corn. Let all simmer for about 30 minutes then added 1/2 pint heavy cream. This cut the fat/calorie content down and still resulted in a delicious, creamy, and hearty chowder that my friends loved! Hope this review is helpful. Definitely a recipe to keep around!

3 users found this review helpful
Reviewed On: Dec. 18, 2010

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