kim*designer Profile - (183035)

cook's profile


Home Town: Elizabeth, Pennsylvania, USA
Living In: Washington, Pennsylvania, USA
Member Since: Feb. 2000
Cooking Level: Expert
Cooking Interests: Baking, Healthy
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Rolled buttercream fondant with gumdrop flowers on orange cake
About this Cook
I cook for a family of six and I'm so lucky that they're not too picky. We like unusual AND traditional foods, so we try everything once! My kids are following in my footsteps by entering foods in the Washington County Fair, one of the biggest county fairs in PA -- and they're winning ribbons!
My favorite things to cook
Although I don't care for sweets, I love baking! From my blue-ribbon-winning carrot cake to peanut butter bars to luscious sweet potato pan rolls, there's no kind of baking that I don't enjoy! I also love to create hearty soups and stews -- they're different every time, but my family always loves them!
My favorite family cooking traditions
Thanksgiving Dinner is the richest, most memory-packed day for me each year. We always celebrated at my late Grandma's house, who was an incredible cook and is my inspiration. I would do anything to put a beautiful, traditional meal on the table each Thanksgiving Day because I am so thankful for my husband and children.
My cooking triumphs
My blue ribbons for my carrot cake and banana cake are my proudest achievements, as our county fair is extremely competitive! I've won many other ribbons in the years I've been baking for the fair. Also, learning to make yeast breads and rolls was a real accomplishment years ago as a young mom. My children will always remember their unique birthday cakes, cut, shaped and decorated especially as they requested when they were small, without the use of any special pans or instructions. Our second daughter still looks at the pictures of her early birthdays, especially her Rainbow Brite cake which she asked for at the age of two, and she is now 21! The 24-year-old counts My Little Pony as her favorite cake. (They were 80's babies, of course!)
My cooking tragedies
Once I mixed a double recipe of creampuffs which would not puff THREE DIFFERENT TIMES before I realized that I was doubling everything except the eggs! That's one I didn't share with my husband -- all those eggs wasted!
Recipe Reviews 46 reviews
No Fail Pie Crust I
I LOVE this piecrust recipe! My mother was widely admired for her wonderful piecrust, but I have never been able to duplicate it successfully. When I found this recipe about eight years ago, I knew I had found a keeper! I just made three huge pumpkins pies for Thanksgiving with this by doubling the recipe ... Three very large, deep crusts plus a leftover large piece. I follow the recipe strictly but I don't chill it - I use it immediately. It rolls like a dream! I'll never try any other piecrust recipe!

2 users found this review helpful
Reviewed On: Nov. 27, 2013
Leftover Ham -n- Potato Casserole
Instead of using leftover ham, I purchased a 1 lb package of pre-diced ham. It worked great. I used boiled redskin potatoes and they were very moist and tender. This is yummy comfort food! But if you are afraid it will be too bland, add onion powder, garlic, or a sprinkle of dried mustard, cayenne pepper, or chipotle powder, or a few drops of hot pepper sauce.

1 user found this review helpful
Reviewed On: Nov. 2, 2013
Cauliflower Casserole
Making this recipe I experienced one of those moments when I knew it just wasn't going to work out, but I tried anyway based on the better ratings. I followed the directions exactly. There is simply not enough sauce, and the sauce that was there congealed and separated. I don't know how a sour cream sauce can work if it isn't made with a roux as a base, and in this case, it didn't. The flavor was minimal because of the absence of sauce, and the casserole was dry on top but wet at the base. This was a culinary failure. The flavor was okay. I'm going back to classic cauliflower au gratin. At least my grandson, 3, enjoyed it because there was cheese in it.

2 users found this review helpful
Reviewed On: Sep. 28, 2013

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