EILISH40 Profile - Allrecipes.com (18112560)

cook's profile


Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada
Member Since: Jun. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Genealogy
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About this Cook
I was born in l940 and started baking at 5 years of age. My mother encouraged me and never complained about the messes. By my early teens I was competing in local fairs and winning ribbons. Cooking is not only a hobby but also a challenge. I am fortunate to be able to live in Portugal 6 months of the year so have learned new techniques and interesting cooking ideas.
My favorite things to cook
Fish, fowl and meat with wines. One pot meals. Interesting vegetables. Desserts, but preferably comfort foods such as gingerbreads and crisps.
My favorite family cooking traditions
We always had roast beef on Sun. with apple tart for dessert. A store bought dessert would never be served to guests so we had a large variety of cakes.
My cooking triumphs
The first time I mastered a brownie without it being like a rock. It took several tries! Also I recall the first time I finally rolled a jelly roll without it breaking up. All of the above are now easy and I cant believe I had so much trouble with such popular desserts. Winning first prize at a local fair - especially since the competition was much older than me.
Recipe Reviews 582 reviews
Colonial Pumpkin Bars
Cut oil in half and substitute applesauce and you can also cut back on sugar with no drastic effects. I add 1 tsp. of ginger as well and also sometimes a tablespoon of granted orange rind. This gives an otherwise ordinary cake/bar a more interesting flavor. Usually do not add the orange zest if adding ginger.......enjoy

1 user found this review helpful
Reviewed On: Nov. 3, 2014
Simple Beef Pot Roast
An excellent recipe for this type of roast. Those that complained that it was too well cooked.........well a pot roast is supposed to be cooked a long time. If you want a roast of beef (e.e. standing rib or sirloin) you do not cover it and it is a completely different type of cooking. Thanks for one of the few pot roasts that turn out very tender and still do not taste as tho it was stewed. Highly recommend this recipe and even a beginner cook will have total success if they follow his directions and not what they think.

10 users found this review helpful
Reviewed On: Oct. 26, 2014
Dad's Pumpkin Chiffon Pie
This is usually the only type of pumpkin pie my family liked. So light and not heavy after a big meal. I use a gingersnap pie crust. This type of crust does not go as soggy as the whole gingersnaps. Also I try to use imported (if possible) gingersnaps and English ones are usually the best.

1 user found this review helpful
Reviewed On: Oct. 21, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: The more I learn, I realize how little I know.
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