Topaz1948 Profile - Allrecipes.com (187709086)

cook's profile

Topaz1948


Topaz1948
 
Home Town: Yuba City, California, USA
Living In: Havelock, North Carolina, USA
Member Since: Oct. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Vegetarian, Dessert, Kids
Hobbies: Gardening, Photography
Recipe Box 1 recipe
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Brittany's Barbie Doll BD Cake
About this Cook
I'm divorced but during 32-years of marriage we had 22 foster kids, so always had a big family to cook for. I grew up baking & cooking in my Grandmother's bakery/restaurant starting at 8-1/2 yrs. old. I'm almost 64 & my roommate & good buddy is 70. We're both real foodies, but not necessarily gourmet - just good food cooked and seasoned well.
My favorite things to cook
Desserts of all kinds. I like to steam/saute every kind of veggie, and/or roast them. I don't have a large grill, but love my cast iron grill pan which is about our fav way to cook most of our meat.
My favorite family cooking traditions
I specialized in making all the cream and chiffon pies in my Grandmother's bakery. She was better at the fruit pies, but now I've got them down too. Her $10,000 cake is just the best, & most successful of my cakes.
My cooking triumphs
Finally making a traditional, old-fashioned apple pie that was as perfect as my Grandmother's.
My cooking tragedies
I had trouble when I was younger with fruit pies. They were either too juicy and wet, or too dry. Took me a long, long time to attain that perfect syrup in fruit pies.
Recipe Reviews 3 reviews
Hawaiian Banana Nut Bread
We have not tasted it yet. I just took two of them out of the oven & my house smells incredible. I'm made banana nut bread since I was 8-12 & I'm going to be 65 this year. But I just got tired of it. I make it for friends, particularly during the holidays, but this would be a real nice kicked up version. Can't wait for it to cool enough so we can taste it. I'm going to give it a 4 until we taste it, but I tasted the batter & it was good enough to eat with a spoon.

4 users found this review helpful
Reviewed On: Jan. 16, 2013
Beef Pot Pie III
I have made chicken, turkey & veggie pot pies since I was about 10, but never a traditional "homemade" from scratch beef pot pie. I've made Shepard's pie, enchilada pie, and every kind of quiche imaginable (including about 8 original quiche recipes, like my Reuben quiche). I already had a good idea about what to put in a beef pot pie, & how to season it to our taste, but wasn't sure about how to thicken the gravy so it isn't too thin or to thick. I just found this site last week, when looking for a recipe for a Barbie Doll Cake. Everyone was so helpful I figured I could get some info here. This recipe was most helpful regarding thickening, so I based my beef pot pie on this procedure. Admittedly, I also added some veggies I like, like celery & mushrooms, and more seasonings, but it came out perfect with respect to the sauce, and we all loved it!

3 users found this review helpful
Reviewed On: Oct. 12, 2012
Easy Chicken Enchilada Crescent Bake
I LOVE Crescent Roll recipes. I'm from Ca, and I can make chicken enchiladas from scratch, including my own "red gravy", with is what "enchilada sauce" is actually called, but what a long & messy job. I kicked that recipe up 4 notches. I added 1 finely chopped jalapeno,& 1 can of chopped green chilies to the chicken & enchilada sauce. When cooked, I topped each enchilada w/fresh grated queso fresco, finely chopped cilantro, & a small dollop of sour cream. It was such an easy and delicious dinner! Thanks a million for the recipe. I do a lot with Crescent rolls, & have done all of the "More Recipes Like This" suggestions. But the chicken enchiladas was a new one. Not something I will make every week, but when a delicious and quick meal is called for, this & a salad is great!

3 users found this review helpful
Reviewed On: Oct. 10, 2012
 
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