linda Profile - (16923821)

cook's profile


Home Town: Dekalb, Illinois, USA
Living In: Rockford, Illinois, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Walking, Music, Genealogy
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About this Cook
Mom & the grandmas & aunts were the great influences in my cooking history. All of them were great cooks!
My favorite things to cook
I love to cook soup from scratch. It's labor intensive but the results are so worth it!
My favorite family cooking traditions
Too many to list!
My cooking triumphs
Cooking for nearly 50 years, still loving it & being open to new recipes, ideas & methods.
My cooking tragedies
The family was starving & dinner was going to be late on a very busy day. Chicken with lots of barbecue sauce was in a glass baking dish in the oven. Suddenly (& without warning), there was the sound of breaking glass. While looking all over the house for the broken glass I began to smell burnt barbecue. I opened the oven to find chicken, sauce & glass shards everywhere. What a mess! :(
Recipe Reviews 8 reviews
Almond Puff
I made this as directed except for the glaze (I forgot to add the melted butter & subbed almond extract for the vanilla). It's quite good but where the puff part is thin around the edges it tastes very pie-crusty. I think I would prefer the puff part on something more like a sweet roll dough. I read many reviews that mentioned a jam layer but didn't want to alter the recipe that much since I hadn't tried the recipe previously. The 1st time I ate it, I had it plain & it was good. The second time I ate it I spread some Polaner cherry preserves over the glaze & sliced almonds. That made it VERY good though I would still prefer something a little less pie-crusty with lower calories, fat & cholesterol so that I can have it more often! Incredibly easy to make. Thanks!

1 user found this review helpful
Reviewed On: Jan. 20, 2012
Charleston Breakfast Casserole
This recipe is very similar to one that I've been making for years. I bet it would be very good for breakfast or brunch but I wouldn't know. I always make it 1st thing in the morning, refrigerate it & then bake it in time for dinner. It makes an easy dinner after a busy day! For side dishes try sliced tomatoes, fried taters, grits or even a tossed salad. Yummy!

4 users found this review helpful
Reviewed On: Jan. 2, 2012
Million Dollar Fudge
I've been making this fudge for 40 years. It always turns out great but it was the best ever this year. I usually cooked the milk/sugar mixture in the middle of the "medium" area on the stove knob. This year I cooked it at the high end of the "medium" area & the fudge came out a little sturdier. It was still creamy but a little firmer. My version of this recipe says to stir the fudge until it starts to stiffen & by that time all the marshmallow fluff is fully swirls like in the photo. My sister made this fudge but used only 4 cups of sugar & she said it came out just fine. I have often given this fudge as a gift at Christmas & normally generous people suddenly get very stingy!

4 users found this review helpful
Reviewed On: Dec. 29, 2011

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