kentuckyliz Profile - Allrecipes.com (18217457)

cook's profile

kentuckyliz


kentuckyliz
 
Home Town: Des Moines, Iowa, USA
Living In: Pikeville, Kentucky, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Boating, Reading Books, Music
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About this Cook
I cook just for me, and sometimes for church suppers, potlucks, etc. I'm better at baking than cooking, but I shouldn't eat so many baked things. I like Eating Well magazine and studying nutrition and incorporating fresh and healthy ingredients, and using foods that are good for you (antioxidant, polyphenols, cancer fighting, etc). I am a rower and try to eat like an athlete...fuel my body right...but I gotta admit I like the junky stuff too!
My favorite things to cook
Baking anything! Cakes, pies, cookies, bars, puddings or custards in the oven, muffins, bread (using a machine, baked in the machine or shaped and finished by hand and baked in the oven).
My favorite family cooking traditions
My mother was English and a good cook. We used to put on a Boxing Day Tea the day after Christmas, featuring English goodies, and have all our English friends over. Everyone's moved away, so we don't do this any more. I miss it! Sausage rolls, ham and egg pie, mincemeat pies, etc.
My cooking triumphs
Triumphs? Overstated. Any time I can make something for a church supper or potluck and people actually eat and like it, I'm happy. Once I spent all Saturday cooking for Sunday dinner on the grounds after Mass, and I did almost all the food...and people liked everything, and it was all gone. That was a particular triumph for me. Also, as a thyroid cancer patient, I was able to follow and eat well on a low iodine diet while I was severely, clinically hypothyroid, and I did it! I was properly iodine depleted when it came time for treatment.
My cooking tragedies
I can't make a dinner and have everything done all at the same time, how do people do that?! So I don't entertain. Once I made a blueberry muffin cake from the Cake Doctor book, and put too much batter in a special shaped loaf pan, and it oozed all over my oven. I was too lazy to clean the oven for a few years. Ah well, I stopped baking for a while and lost weight! We'll skip mentioning the oops baking powder not soda mistakes. Doesn't everyone do that every once in a while?
Recipe Reviews 4 reviews
Asparagus Pie
I made this as a side dish for my Easter Sunday dinner. It was easy and good. I had learned how to make clafouti from Chef John's blog a few years ago. Good video demonstration and easy to replicate at home. This time I used a narrower, taller 2 qt baking dish, and left it in a little longer. The low, wide Le Creuset baking dish works better I think. (Mine was otherwise occupied when I made the asparagus clafouti, so I had to resort to another dish.) This is a keeper.

1 user found this review helpful
Reviewed On: Apr. 10, 2013
Jam Muffins
My mom used to make jam-filled muffins. I hadn't thought about it for a long time, then I found this recipe today. I halved the recipe so I could make 6 muffins in the toaster oven and not heat up the whole kitchen by using the big oven. (It's August!) I used half white wheat flour, Splenda instead of sugar, red currant and black currant preserves, and chopped hazelnuts on top. When assembling the muffins, put a bit of batter in the bottom of the muffin cup, then add a dab of jam (not too much), then top with more batter. Try to "seal" in the jam with the batter so it doesn't boil out. Don't put in too much jam or it will boil over and burn and stick in the pan. These were really good! It's not an overly sweet, caky muffin, but a more traditional muffin that's slightly sweet. (Like how scones are supposed to be only slightly sweet, not the icky cake-cookie concoctions at Starbuck's--too sweet!) The real sweetness comes from the jam inside, all hot and melty. Let the muffins cool a minute or two before you bite into it...keep the kids away for a bit, you know they're going to grab 'em right away. The jam inside is HOT and you don't want to burn your mouth. YUMMY breakfast muffin and super easy, with ingredients you have on hand. It's a keeper!

47 users found this review helpful
Reviewed On: Aug. 19, 2006
Whipped Mashed Potatoes
Mmmm, just like Mom used to make! I used 5 Tbs of butter, and skim milk, because that's all I had. After straining the water out, I put the taters in the hot pot back on the burner, on low, and let the excess water steam away for a minute. Emeril suggests this for avoiding goopy or runny taters. I used a hand electric mixer right in the pot, just like Mom. (Make sure your nonstick can handle it--mine can, Cooks Essentials is tough.) Use a low speed to avoid overbeating. Add milk gradually until you get the consistency you want. I like mine thicker, with a few little pieces to letcha know they're REAL. If you like a more perfectly whipped version, a stand mixer would work better. Just keep an eye on it so you stop it at the right time. Do NOT substitute a food processor--wrong tool for the job. You'll get a glutinous glob. If you use a stand mixer, preheat the bowl in hot water to keep your taters hot. Good idea to warm up your serving bowl, too, if you're using one. In addition to the add-ins other reviewers have mentioned, try whipping in sour cream, or fold in grated cheese, crumbled crisp bacon, sprinkle chives on it, or anything you top taters with. I like just fresh ground salt, pepper, and butter. Good quality taters have a wonderful taste without needing to be hidden behind strong flavors. And, don't let highly seasoned spuds upstage your main dish. Thanks, Sandra, for the recipe/prep tips!

61 users found this review helpful
Reviewed On: Dec. 13, 2005
 
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