AnnainOK Profile - (18052028)


Home Town: Piedmont, Missouri, USA
Living In:
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Southern, Dessert
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About this Cook
I'm the mother of four wonderful kids, ages 2, 12, 14, & 16; and married to an equally wonderful Texan! A former health inspector, now I raise goats on a 60-acre farm and ride my own motorcycle. I love to cook, but hate to clean up...makes having kids really convenient!
My favorite things to cook
Desserts, traditional Southern foods, Italian and Mexican.
My cooking triumphs
You'll have to ask my family...They each have their own opinion.
My cooking tragedies
Hmmm. Nothing to speak of...I've been cooking since I could stand on a stool and reach the counters.
Recipe Reviews 15 reviews
Strawberry Cake from Scratch
This is my second time to make this cake. I make it using the modifications of separating the eggs and pre-sifting the cake flour before measuring, as others have mentioned. If you have clear vanilla, I'd recommend using it, as the tablespoon does darken the cake somewhat. I should have greased and floured the pans rather than using baking spray the second time--the cake tends to stick on the bottom, so it didn't come out as nicely as I would have liked. (I may try parchment next time.) Because I used a 13 x 9 x 2 pan, the baking time was longer, but no problem. We love the cake, although I would rather find a recipe without the gelatin--something about that texture in a cake bothers me, yet until I do, it will remain my go-to recipe for my husband's birthday cake.

0 users found this review helpful
Reviewed On: Jul. 7, 2013
Old Fashioned Raisin Pie I
I made this today for my father-in-law's birthday, as raisin is his favorite pie, and it was well-received by all. The recipe is excellent as far as ingredients and method, however, at the suggestion of others I essentially doubled the recipe to nicely fill a 9" pie. I used a 3 1/2 cup bulk package of raisins to 3 1/2 cups of water, and doubled the remaining ingredients. I did use lemon juice instead of vinegar, but have made it both ways. (I just happened to have a lemon on hand that needed to be used.)

0 users found this review helpful
Reviewed On: Dec. 23, 2012
Grandmother's Buttermilk Cornbread
This is an excellent recipe, as is. It has a nice crumb and does well with beans. However, since developing Type 2 diabetes, I'm always looking to find ways to modify a recipe to lower its impact on my blood sugar. What I did here was to use 1/2 c. powdered stevia in place of the sugar. This made a cornbread that had a hint of sweetness, without taking a sugary glycemic index hit...and my family still liked it! The stevia I use says you can use it measure for measure, but I never do--it just seems sweeter than sugar to me. It's really hard to make any cornbread that's not going to hit you hard as a diabetic, but at least I feel a little better when I do indulge.

4 users found this review helpful
Reviewed On: Sep. 6, 2012

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