From The Land Of Shee Profile - (18216472)

cook's profile

From The Land Of Shee

From The Land Of Shee
Home Town: Margate, Florida, USA
Living In: Loveland, Ohio, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Southern, Dessert
Hobbies: Gardening, Music
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Shee's Thanksgiving Turkey 05'
About this Cook
I really enjoy cooking - especially in the fall and winter. However, my specialty is baking. I just cannot resist cakes, pies, trifels, etc. - I like pretty/fancy cookies but sometimes stuggle with them. My husband and I also golf beginning in late Spring, Summer through late fall, so I don't do much cooking in the late Spring and Summer months - my husband takes over the helm then. I much more enjoy the fall and winter foods and desserts more. With the exception of Banana Pudding - we have that for every occasion, including Thanksgiving and Christmas. It wouldn't be the Holidays without my Banana Pudding. I am a Southern Cook. I also look for old recipes - 100 years old or older - I have a Pineapple upside down cake that is well over 100 years old that is to die for! I will take recipes and tweak them, I mean really tweak them and make them my own - sorry you all. Of course, I have my own recipes too.
My favorite things to cook
Desserts of any kind, especially cakes, pies and such. I also make great homemade soups (southern style) but my specialties are desserts. Again, I tweak almost any recipe I come across so it ends up mine by the time I am through with it because I change it around so much. It is fun playing with recipes.
My favorite family cooking traditions
Will get back to this
My cooking triumphs
The most fabulously beautiful looking and exceptional tasting apple pie on the planet, lol! Just this past Christmas!!!!
My cooking tragedies
Trying to make streussel for cookie bars in a hot kitchen - at the time I was to stupid to realize the kitchen was too hot for the streussel to come out right - the butter kept melting too fast and I just couldn't figure out what in the world was going on with it. I make it all the time.
Recipe Reviews 3 reviews
Ambrosia Fruit Salad
This was based on Ambrosia but not a true Ambrosia. I am a true southern cook and never have I heard of adding cinnamon or nutmeg to Ambrosia. Check out the web and you will see you won't find those ingredients in any true Ambrosia. Now that is not to say you cannot add different fruits to Ambrosia . Ambrosia is one of the true southern dishes we have. She also added far too many marshmallows. Usually a cup and a half is what is called for but whatever suits your preference . Same with the coconut - too much again, usually 1 1/2 cups, again preference . Also most people use pecans in this dish but I have seen it made with walnuts - again preference, however since pecans are grown in the South and are a staple of the South - pecans are usually what is used in Ambrosia. One can play with Ambrosia up to a point. If in doubt about the cinnamon and nutmeg, check other Ambrosia recipes. I'm 63 years old and a Southerner and have never heard of anyone adding spices to Ambrosia. This recipe just didn't taste right, in my opinion the spices ruined the taste, one could not call this true Ambrosia . Allrecipes has other Ambrosia recipes you might want to look at.

39 users found this review helpful
Reviewed On: Nov. 17, 2013
Old Southern Chocolate Pecan Sheet Cake
This cake was simply fabulous. I made it for a family dinner and there wasn't a piece left and I was passing out recipes for this cake left and right. I just don't understand people who call desserts too sweet - desserts are sweet! I used real butter instead of margarine.

9 users found this review helpful
Reviewed On: Nov. 9, 2013
Grandma's Moist Cake
I just made this cake. I thought the recipe looked very familiar to me so I compared it to a family recipe that I have had for over 45 years. I was so curious, I just had to bake it to compare the two. I totally agree with the reviewer who said she would not call this a "Yellow" cake. It is definitely "NOT" your typical "Yellow" cake. It is actually a "Sponge" cake. It is very similiar to the recipe I have had for 45 years: "Lou Ella's 150+ Year Old Sponge Cake", and my recipe is truly over 150 years old too! There are just very minor differences between the two recipes. However, the texture and the tastes are very similar. "Lou Ella's 150+ Year Old Sponge Cake" does have this one beat a bit as far as taste is concerned (I have had strangers call me up and beg me for the recipe once they have tasted it at a gathering or so). But the two are very similar. This is one you could share with others (if you are one that likes to keep your special recipes to yourself)in place of let's say "Lou Ella's 150+ Year Old Sponge Cake. The thing to remember is this is a "Sponge" cake and not a regular "Yellow" cake - the texture will be more coarse then a regular "Yellow" cake - but the taste is exceptional. One can eat it alone, like cornbread, one doesn't even need to ice the cake. I use "Lou Ella's Cake" as a Strawberry Shortcake in the summers - this one can be used for that too. Just put the batter in a 9" x 13" pan. Put your strawberries in their juices on top of the cake after

3 users found this review helpful
Reviewed On: Mar. 17, 2008

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