C. Reitz Profile - Allrecipes.com (18288998)

cook's profile

C. Reitz


C. Reitz
 
Home Town: La Grange, Texas, USA
Living In: Fort Meade, Maryland, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Needlepoint, Gardening, Reading Books, Music
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About this Cook
I have been in the kitchen for as long as I can remember, at least 20 years. I learned the bulk of my cooking skills from my mother. Her basic approach (and mine) is to use cookbooks mostly as a guide. About the only time I follow a recipe word-for-word is for baked goods such as breads and cakes (I might add a dash of a complimentary spice, but that's it).
My favorite things to cook
Where to begin! I like to cook pretty much anything, and am always looking for new things to try. If there comes a time when I can't find anything new to prepare (or fall back on an old favorite), then I'll probably quit cooking/baking. However, I don't think that'll happen, because of the wealth of recipes from around the world.
My favorite family cooking traditions
My favorite family cooking traditions stem from cooking in the kitchen with my parents. As soon as my children are old enough (a daughter and a son), I hope they will want to be in the kitchen with me, learning about the processes involved with preparing the foods we eat.
My cooking triumphs
The most memorable cooking triumphs that I have involve recipes that I have found and adapted to suit my family's needs. The biggest triumph I can think of right now is adapting foods containing peanuts, yeast, and corn into versions without those ingredients (or simply finding recipes without those ingredients)--my daughter's allergic to yeast and peanuts, while I am allergic to corn.
My cooking tragedies
The first time I cooked with tofu...I was in grade school and read a book that mentioned how to prepare tofu (I don't remember what the main story of the book was about, as it was probably 16-17 years ago). My mom and I got the tofu and the other ingredients and prepared the dish. It was so bland! I have since eaten delicious tofu, so the result of that tragedy came about either through cooks' error or else a faulty recipe (more than likely, it was cooks' error).
Recipe Reviews 4 reviews
Whoopie Pies IV
Incredible! Very rich, so make sure you don't make the cookies too large. I have made this recipe a number of times, and have always had success. One thing, however, is that the 2nd listing of "1 cup milk" is unneccessary, as the directions only specify using 1 cup of milk total, and that's in the filling (it would be too runny if both cups of milk were used).

13 users found this review helpful
Reviewed On: Nov. 27, 2007
Easy Valentine Sandwich Cookies
Yummy cookie, one I'll be making to send to a friend in Iraq...for those who are looking to make the frosting red, I'd suggest using gel coloring instead of the food coloring you use to dye eggs--the gel stuff will not make the frosting runny and will produce a much more intense coloring with just a tiny amount.

2 users found this review helpful
Reviewed On: Nov. 27, 2007
Lemon Lu Lu Cake
This cake was really easy...I substituted 3/4 cup applesauce for the eggs in the cake mix directions (as my daughter's allergic to eggs)--1/4 cup applesauce for each egg. I also substituted 1/4 cup lemon juice for 1/4 cup of the water that the cake mix directions called for. When the cake came out of the oven, I made the glaze with 3 parts powdered sugar to 1 part lemon juice (about 1 1/2 cups sugar and 1/2 cup lemon juice total), as I saw a few other reviewers mention that the recipe made too much glaze, and t least one other mention that the glaze seemed too thin. The 1 1/2 cups powdered sugar and the 1/2 cup lemon juice I used was just about right for my taste in terms of thickness and amount (I omitted the butter). I also used a fork to poke the holes in the cake, to make it go faster.

41 users found this review helpful
Reviewed On: Jan. 24, 2007
 
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