Gina M Profile - (18574291)

cook's profile

Gina M

Gina M
Home Town: Northglenn, Colorado, USA
Living In: Mccook, Nebraska, USA
Member Since: Mar. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Painting/Drawing
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About this Cook
I am a mom of two boys 18 and 12 years old and a full time dental assistant.
My favorite things to cook
Anything I can be creative with.
My favorite family cooking traditions
My mother does not enjoy cooking so I did not learn many family recipes; I tought myself. I became interested in seasonings to spice up basic recipes and from there learned to appreciate the art of creative cooking.
My cooking triumphs
I consider a cooking triumph to be any meal that is enjoyed by my family. There are many triuphant evenings, and there are those that are not as celebrated. If the recipe is requested often it is ranked triumphant.
My cooking tragedies
Candy is a challenge for me. Many times I can make beautiful candies, other times they are an awfull, sticky-scorched-mess.
Recipe Reviews 3 reviews
Mom's Peanut Brittle
This recipe worked well for me and I have a fear of peanut brittle--it never worked for me before. My first batch scorched slightly but still tasted good. I doubled the recipe for the second batch and cooked it to just slightly above the soft-crack-stage; turned out perfect! I think many have forgotten that this recipe reads to add the peanuts and butter at the soft-ball-stage and then continue to cook. If you do not bring this to at least the soft-crack stage then add the vanilla and soda mixture it will not set up. Good stuff! Thanks!

11 users found this review helpful
Reviewed On: Dec. 13, 2006
Holland Butter Cookies
My first batch of these cookies did not turn out too well. They were one large, thin sloppy unit. I do not blame the recipe, I understand that when trying a new recipe many varibles can effect the outcome. I think I added too much baking soda. I did not have a 1/8tsp measuring device, so I guessed--obviously wrong. The cookies rose and spred out, did not brown and tasted like gooey butter. I decided to modify the rest of the batch. I added 1/2 cup more flour and mixed it in until the dough was smooth, slightly stiff, but creamy. I rolled less than a teaspoon full of the dough between my palms to form small balls, placed the balls about two inches apart on an ungreased cookie sheet, pressed a wet fork into the cookies twice--once horizantally and once vertically, and baked the cookies for 11 minutes. They came out beautiful and tasted great. Each cookie was uniform in shape and golden brown on the edges. My second batch- I increased the flour and slightly decreased the sugar, used a very small pinch of baking soda, and baked again as described above. They will be a part of my families holiday feast. My ten year old son loves them, and he's quite the cookie critic. Thanks for sharing this recipe!

29 users found this review helpful
Reviewed On: Dec. 13, 2006
Real Sopapillas
These Sopapillas turned out perfectly, did not have to modify the recipe at all. Thanks for sharing

3 users found this review helpful
Reviewed On: Dec. 13, 2006

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