Sandy Profile - (18144907)

cook's profile


Home Town: Bakerton, West Virginia, USA
Living In: Olney, Maryland, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Fishing, Photography, Music, Genealogy
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About this Cook
I'm married (40 years in February 2009)with two adult children, three grandchildren, and a great husband. I love to cook and have since my childhood when I helped my mother in the kitchen. She was an excellent cook as was her mother. They taught me a lot about cooking, baking, canning, freezing, and homemaking. I won an apple pie baking contest when I was in high school (1964) for the Apple Blossom Festival in Winchester, Virginia. I work for our local school system in the Division of Food and Nutrition Services as the Director's administrative secretary. I am also a cake decorator and baker. I have made hundreds of wedding cakes and hundreds of birthday, anniversary, baby, shower, and other occassion cakes. I love music! I am also a church organist and children's choir director for the past 40+ years.
My favorite things to cook
My favorite things to cook are recipes that have been handed down from my mother, grandmother, mother-in-law and other old recipes that have been given to me.
My favorite family cooking traditions
I enjoy preparing holiday meals and desserts. I love to make the home made bread that my mother made every week for our family of six. I also enjoy making our favorite family macaroni and cheese. At christmas we have my homemade pumpkin roll on Christmas Eve.
My cooking triumphs
Winning the apple pie contest. Making wedding cakes to serve 400-500 people. Preparing the perfect Prime Rib (7 rib)dinner for our Christmas dinner celebration. It was a hit by all who shared.
My cooking tragedies
Broiled lamb chops. A fluffy baked egg omlet. UGH!
Recipe Reviews 3 reviews
Black Bean Soup II
I used 2 cans chicken stock in place of the water. Added additional cumin and garlic. I also added 1/2 teaspoon of chili powder and one 4 oz. can chopped chilies.

3 users found this review helpful
Reviewed On: Feb. 2, 2012
Best Cherry Pie
This is the method used by my grandmother and mother, two master bakers who lived in the heart of fruit orchard country in West Virginia. Nearly everything I know about baking I learned from them. Last week I went to the orchard to buy some fresh sour cherries to make this pie. It was the best as usual. Fresh cherries are not as readily available as the canned cherries. If you have the chance to get them, tryit. The only difference I made in the recipe was to heat the fresh pitted cherries (4 cupe) on the stove to bring the juices alive. I then added slowly while stirring constantly the sugar, salt and flour which I had blended together. I proceeded as directed in the remainder of the recipe. It was great. I got enough cherrie to freeze for later pies. Sometimes I use corn starch instead of flour as it make a more translucent filling. I also used almond extract, but sometimes use cinnamon or lemon juice. They all create good pie. Enjoy!

38 users found this review helpful
Reviewed On: Jun. 22, 2010
Authentic German Potato Salad
This was excellent! My family loved it and I definately will make it again!

5 users found this review helpful
Reviewed On: Aug. 24, 2005
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Cooking Level: Expert
About me: I'm married (40 years in February 2009)with two… MORE

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