Verna Profile - Allrecipes.com (1831745)

cook's profile

Verna


Verna
 
Home Town: Orland, Maine, USA
Living In: Old Town, Maine, USA
Member Since: Jul. 2000
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
My favorite things to cook
I love to bake fancy decorated cakes for birthdays, weddings, etc. I also love to bake cookies & pies.
My favorite family cooking traditions
Baking Christmas cookies with my granddaughter; lobster feasts in the summer; Thanksgiving & Christmas turkeys with all the fixings for the whole extended family
My cooking tragedies
The first wedding cake I made (for my own wedding, no less) didn't have any frosting under the divider plate: I didn't realize until it was too late that when the plate comes off to cut the cake, there would not be any frosting on that layer!
Recipe Reviews 12 reviews
No Ordinary Meatloaf
I make a very similar meatloaf, only I add about 1 to 1 1/2 cups shredded mozzarella cheese to the meat mixture, and usually use French bread crumbs for a great Italian meatloaf. Even my picky husband loves it! I like the change of pace the cornbread makes, though.

20 users found this review helpful
Reviewed On: May 29, 2009
Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Not only can you change the cream cheese to fruity cream cheese, you can also change the pie filling to any fruit filling you prefer: I prefer blueberry with blueberry cream cheese. Also, you can use a total of a scant 2 teaspoons of pumpkin pie spice in place of all the other spices, which is what pumpkin pie spice IS, anyway. I agree, wonton wrappers are best, and leftovers are not that great unless you reheat them in hot oil, which crisps them back up and is delicious but not very healthy. I also sprinkle them with powdered sugar instead of a dipping sauce.

10 users found this review helpful
Reviewed On: Mar. 13, 2009
Tourtiers (French Pork Pie)
Our family makes Tourtiere pie every year, too, but our recipe uses 1/2-2/3 hamburg, and the rest pork. And we cook it up with a chopped onion instead of celery, which I think tastes even better. All in all, this is a great and easy recipe, and is delicious hot out of the oven, or cold out of the fridge the next day! Yum!

27 users found this review helpful
Reviewed On: Dec. 15, 2006
 
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