CookieWeasel Profile - Allrecipes.com (18266575)

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CookieWeasel


CookieWeasel
 
Home Town: Los Angeles, California, USA
Living In: Central Coast, California, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Middle Eastern, Mediterranean, Vegetarian, Dessert
Hobbies: Quilting, Camping, Reading Books, Music, Painting/Drawing
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The Lefse Queen
CookieWeasel
Summer Solstice Parade 1991
About this Cook
Just another Old Hippie trying to get by in today's Blue Meanie world... a chocoholic blonde bohemian rune-reading, tree-hugging, lefse-munching Norse hedniska. Have aebleskiver pan, will travel! I am looking for someone with a nice old house and tree-lined backyard that would be good for a big dog.
My favorite things to cook
I love baking most of all-- breads, cakes, cookies and pastry... quiche, tarts & pies. Chocolate! Coconut! Cake decorating and candy-making. Anything with cardamom, almond paste or Nutella. Stir-fries and deep fries. Roasted poultry, curries and savory slow-cooked stews. Rice/pilaf dishes. Anything with garlic, feta cheese, artichokes or capers. Yum!
My favorite family cooking traditions
Christmas traditions: My grandmother's steamed carrot pudding and mincemeat pie. My grandmother's Christmas cookies, which she let me help cut out and decorate (molasses cookies-- including gingerbread boys with silver dragee buttons & eyes-- and sugar cookies with multi-colored nonpareils). My aunt's Christmas Snowballs (vanilla ice cream rolled in coconut and topped with icing holly and a red candle). My uncle's rosettbakkelser (crisp, deep-fried pastry rosettes dusted with powdered sugar-- a traditional Scandinavian holiday treat). Scandinavian recipes that remind me of my Swedish and Norwegian great-grandparents-- my way to honor their memory and keep the old ways alive. And last but not least, my grandmother's lemon meringue and lemon angel pies, and her strawberry jam (which she made from fruit grown in her own backyard).
My cooking triumphs
My favorites: At age 17, hearing my home ec teacher tell me that I had made the flakiest pie crust she'd EVER tasted! Also during my high school years, making a Baked Alaska at home, all by myself, and having it come out perfectly-- toasted meringue and all!
My cooking tragedies
Just to name a few: The evening I decided to make Vegetables Benedict for my father, and ended up creating a hideous mush of boiled greens and cereal instead (he bravely consumed all that was on his plate, but declined seconds). The night I cooked (and ate) a spoiled butterfish, and then spent the next twelve hours deeply regretting it (hey, I come from a long line of lutefisk eaters-- what the heck does "bad" fish smell like, anyway?). And then there was the time I attempted to make stuffed tofu-- with a package of SOFT tofu (LOL)! To top it all off, the night I set the oven on fire trying to broil salmon steaks, and the fire dept. had to come to the rescue, sirens and all, fully attired in emergency garb and carrying hatchets, hoses, and all the assorted emergency accoutrements. UFF DA!
Recipe Reviews 12 reviews
Russian Cabbage Borscht
I have the Moosewood Cookbook, from which this recipe comes, and have made this soup to rave reviews. Whether or not it is an authentic Russian borscht, it is still absolutely delicious! Everyone loves it. My grandfather, who always refused to eat vegetables in any way, shape or form, enthusiastically gobbled his down right to the last drop.

7 users found this review helpful
Reviewed On: Jan. 3, 2012
Nut Butter Balls
This is the same recipe as the one I know as "almond balls." My recipe uses only a 1/2 tsp of almond extract and just 1 cup of finely-chopped almonds; otherwise it is identical. These are easy to make and each one is a tasty, powdery mouthful of subtle almond flavor. This is one of the desserts featured at our group's Norwegian julebords in Thousand Oaks and Santa Barbara.

10 users found this review helpful
Reviewed On: Dec. 17, 2011
Buttermilk Pie
A good old-fashioned pie. It took 70 minutes to bake, and I covered the crust partway through cookiing so it wouldn't get burnt. I liked the browning on top and felt that it added to the flavor. The only thing I'll do differently next time is reduce the sugar. Both my RM and I felt that the pie is too sweet as-is. And the key to this pie's success is a nice balance between sweet and tart.

11 users found this review helpful
Reviewed On: May 20, 2011
 
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