blossom Profile - Allrecipes.com (18279403)

cook's profile

blossom


blossom
 
Home Town: Eau Claire, Wisconsin, USA
Living In: Sarona, Wisconsin, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Fig and Olive Tapenande
Creamy Shrimp Stuffed Cherry Tomatoes
About this Cook
I really enjoy all things food. I love to go to my garden and pick and then create. It's really fun to dress up a plate with herbs or nasturtiums! I love healthy, home-gown foods that aren't laden with chemicals. I'm a naturalist of sorts. Our family loves to forage - mushrooms, edible flowers and plants, herbs, etc. Now with kids, it's a bit harder (and more expensive) to find time to duplicate foods eaten out or paging through cookbooks for supper, but it's a great distant memory/hobby!
My favorite things to cook
I really love to cook Mexican and Chinese, and my kids love these. A bit time consuming, but oh so good! I love to bake and have even done a wedding cake which was a huge accomplishment.
My favorite family cooking traditions
We seemed to have had red velvet cake at special family occasions growing up, so I like to enjoy that every once in awhile, after I cringe putting in the red food coloring -but it IS tradition! I don't think anyone was a really great cook growing up, but I always had the love of cooking and even took a college class event when I was in high school. I must say that I think I am mostly self-taught and perhaps gifted by God in this area of life.
My cooking triumphs
I really enjoy getting the ohs and ahhs when I cater! To do a wedding last year was a great accomplishment and frightening, but it went wonderful! I love taking some things and dressing them up to give a new twist or incorporating a little unusual to expose people and expand their horizons.
My cooking tragedies
I was a pre-teen. I wanted to make a pie. My mom recalls that I used water to make the pudding and I didn't have thawed whipped topping so I put it in the microwave. It was a watery chocolate flavored soup! # 2. Cooking for future husband. Wanted to make a turkey casserole. Stuffing crust with fillings inside. Overbaked it - so what to do- try it again next time he comes to show him I can make it good. Bad idea! He HAS to marry someone who can cook well BUT he hates turkey casserole and doesn't tell me until much later in our relationship! Lots of luck - I got to marry him and he's grown to like many types of food - I don't make that anymore though. :>)
Recipe Reviews 72 reviews
Cake Doughnuts
Read all reviews and wanted them to turn out the 1st time. My son wanted donuts for his birthday "cake", so I choose these. I tripled the recipe to get enough and ended up with 43 donuts and holes. So, I used 2/3 cup of milk and room temperature, soft butter and I did use some whole wheat flour. Everything else as stated. Had a nice stiff dough and refrigerated them overnight. Rolled out great in the morning. No problems. For those new to donut making...it may be helpful for you to roll and cut all donuts out while oil is heating up to get that done and have enough ready to cook and also really slick to put freshly fried donuts on flat paper grocery bags spread out. The trickiest part for me in frying is getting that oil to stay the right temp, lots of waiting, don't rush and use oil that's not at temp. (oily donuts) or too hot (burnt, dark donuts). Good recipe with those adjustments, not frustrating as some have experienced. Not too sweet, just right with cinn/sugar and glazes. Thanks!

4 users found this review helpful
Reviewed On: May 11, 2012
Caramelized Chicken Wings
If I could give this more stars I would - thank you Shannon!! This was absolutely fantastic!!! No changes needed. This recipe is so much easier than a similar chinese one I have, but it doesn't take over 2 hours to bake and turn and I LOVE that I don't have to take the time to marinate!!! We all loved it and I'm making it another time this week - but tonight I'll used boneless thighs. I hope others discover and use this recipe!

22 users found this review helpful
Reviewed On: Apr. 22, 2011
Nanaimo Bars III
Hubby says they are TOOO good! That's good! Guess we'll make them lots. After reading reviews and making I have some recommendations. I did not have an issue with the eggs curdling, maybe because my double boiled mixture was not overly hot. Perhaps the coconut could be reduced to 3/4 C next time. But my non-coconut friends even liked these. We do not have custard powder around SO...I did some research and I was pleased with how they turned out. DO NOT USE VANILLA pudding. Custard powder is NOT pudding. Simply substitute 2 TBSP of cornstarch and vanilla. I had vanilla powder, so I used a tsp of that. I also only used one cup of p. sugar. It was the right sweetness but I wish there was a little more of that layer, so next time I might try two cups of p. sugar, if that is too sweet, than I will add another stick of butter to increase volume. Used semi-sweet chips for topping. Turned out beautifully! Can't wait to make these when it's too hot this summer to bake.

17 users found this review helpful
Reviewed On: Apr. 18, 2011
 
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Cooking Level: Expert
About me: I grew up in my mother's restaurant, and some of… MORE
 
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