graciemarie Profile - (16566219)


Home Town: Houston, Texas, USA
Living In: Rio Rancho, New Mexico, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Needlepoint, Gardening, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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1st Christmas together
About this Cook
Married, two daughters, four granddaughters, no pets because I love to travel, but I am a dog person if I had one. Own my own business, live in New Mexico, have loads of friends all over the country and a few in Scotland, so I go on walk-a-bout to visit them on occassion. Stained glass artist for a fair few years. Living life to its fullest and very happy.
My favorite things to cook
I love to bake, breads, desserts, appetizers. Not much on cookies and cakes anymore, except for decorating. I guess now the children are gone, there isn't a call for it. :) I'm shifting over to soups though to go with those hearty breads I like so much. Lots to explore.
My favorite family cooking traditions
Beef Wellington and crown roast for Christmas Eve dinner and leftovers with croissants and mimosas for Christmas morning breakfast while the grand kids tear into thier packages. The best of times!
My cooking triumphs
Wow, through the years I guess it would be wedding cakes for friends and family. They liked them enough to keep asking for them. Can't get any better than that.
My cooking tragedies
Oh, gosh! I live by the "butter side down" rule. :D Seriously, it took me thirty years to master my mom's fudge recipe. When I figured out what I was doing wrong I was exaulted and depressed at the same time. It called for 234 on the candy thermometer, what it really needed was 240. Stupid! stupid! stupid! :) In all fairness to me though, most of that was done before I had a candy thermometer.
Recipe Reviews 8 reviews
Old Fashioned Fudge
I tried for years to make my mothers old fashioned fudge only to come up repeatedly with thick goo that never set. This recipe not only worked, but tastes exactly like my mothers. The key, and I can not stress this enough, is to let the temperature go up two to three extra degrees on your candy thermometer. No more goo ever! And now my grandchildren are in love with this old fashioned fudge too!

3 users found this review helpful
Reviewed On: Dec. 19, 2013
Mom's Best Peanut Brittle
OMGosh! This recipe was fabulous! I never made peanut brittle before and this turned out better than I had ever hoped. I have heard horror stories about too thick and too hard when making peanut brittle, so my expectations were very low and this was better than the most wonderful in any shop I ever bought from. Making it again this year to go in my neighbors goodies boxes. Now you know that it has to be good to do that! :)

1 user found this review helpful
Reviewed On: Dec. 19, 2013
Clone of a Cinnabon
This recipe was good, but I overcooked it because it didn't brown the way suggested and by the time it did brown, all the cinnamon sugar had melted out the bottom and both bottom and top were hard as stale bread. My oven is 3 months old and a perfect tempature, so I know it was not that. Next time (and I will try it again using the exact timing) I will brush the top with egg yolk wash before baking. I can't give it a five star though because of the browning thing.

0 users found this review helpful
Reviewed On: Dec. 19, 2013

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