izzymae30 Profile - Allrecipes.com (16675783)

cook's profile

izzymae30


izzymae30
 
Home Town:
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Southern, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music, Charity Work
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About this Cook
My favorite things to cook
I LOVE TO BAKE. WHEN THE WEATHER TURNS COLD, THAT IS MY CUE TO BEGIN MAKING THINGS WITH PUMPKIN, APPLES AND SWEET POTATOES.
My favorite family cooking traditions
MY MOM ALWAYS MADE THE MOST WONDERFUL CHRISTMAS COOKIES. I HAVE ALL HER RECIPES OF WHICH I MAKE MANY. RAISAN FILLED HAS BEEN A FAMILY FAVORITE FOR MANY YEARS.
My cooking triumphs
I BAKED AND SOLD CAKES FOR ABOUT 30 YEARS, FOLLOWING IN MY MOTHER'S FOOTSTEPS. AFTER I GOT A FULL TIME JOB, I HAD TO QUIT. IT WAS LIKE HAVING 2 FULL TIME JOBS. I WILL STILL DO AN OCCASIONAL WEDDING CAKE FOR A FAMILY MEMBER
My cooking tragedies
I HAVE A FAVORITE CARROT CAKE RECIPE. IT IS FABULOUS. IT IS A HEAVY BIG CAKE. IT HAS TO BE BAKED ABOUT 90 MINUTES IN A 10 INCH TUBE PAN. I WASN'T ON MY GAME ONE DAY AND TOOK IT OUT TOO SOON. TO SAY IT FELL, WELL IT FELL.
Recipe Reviews 20 reviews
Peanut Butter Easter Eggs
This recipe is very much like my peanut butter ball recipe. Everyone's pictures were so cute. I just wanted to leave a tip. Use your slow cooker to melt your chocolate. It prevents worrying about the hot water. An extra plus, you can work at a better space than your stove. We always use Hershey bars with a small piece of canning wax to coat our candy.

0 users found this review helpful
Reviewed On: Mar. 27, 2015
Pecan Pie Bars I
I was first introduced to these bars at a cookie exchange. Since I love pecan pie these were a hit. A hint when ever making a crumbly crust and or sticky, gooey filling: I use nonstick aluminum foil. This is the best invention since post-it-notes. It causes the crust to come together. The gooey part releases after browning. The added bonus is lifting the whole thing out of the pan using the foil. It is so much easier to cut into bars and there is no damage to pan.

2 users found this review helpful
Reviewed On: Nov. 12, 2014
Six Egg Pound Cake
This cake is fabulous. I made the recipe as written and used a 10" tube pan. I did substitute Watkins Hazelnut Flavoring for the vanilla. I ate the last piece after a week and it was still delicious. Thank you so much for this recipe. I look forward to using it for strawberry shortcake. Update: This cake freezes beautifully. The taste and texture loses nothing and is still wonderful and fresh.

1 user found this review helpful
Reviewed On: Oct. 26, 2014
 
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