Apr. 22, 2013 10:00 am
Updated: Apr. 23, 2013 6:48 am
For more of my barbecue recipes click on the link below http://sophisticatedsugarcraft.blogspot.com Barbecued Ribs5 pounds of baby back pork ribs, (aka, loin ribs), with the membrane removedCut the slabs into 3 rib portions. Place them in a large stockpot and cover with water. Bring the water…
BBQ Ribs, my way
In my family, the kitchen is the heart of the home. Cooking and baking skills were handed down from one generation to the next. Anyone who comes to my door is greeted with the aromas only home cooking can create. My grandparents came to America bringing with them the knowledge of creating fine pastries and baked goods. I hope to share my recipes with others who enjoy fine cooking and baking.
My favorite things to cook
Desserts are my specialty. Cake decorating is my passion.
My favorite family cooking traditions
I remember making strudel with my grandmother. I watched as she carefully pulled the stretchy dough across the table. She asked me to bring her piece of newspaper. Placing the paper under the dough did not obscure the print: that meant the dough was the proper thickness. Melted butter, fresh peeled apples, plump raisins, a pinch of this, a handful of that and topped with a dusting of cinnamon....now we roll!
The effort produced a huge strudel that snaked around the baking sheet. Served while warm, the hearty eaters in my family savored every morsel. Nothing brings friends and family together faster than home baked goods coming from the oven.
My cooking triumphs
My wedding cake entry, "Winter World of Love", was a winner in, Wilton's, 2005, " Your Take on Cake, Decorating Contest". In 2007, my Halloween cake featuring a black cat resting on a sorcerer's book, was shown in American Cake Decorating Magazine. In 2009, I exhibited my cake, "A Butterfly's Garden", at the International Cake Exploration Society's Convention.
My cooking tragedies
In 2009 I was diagnosed with celiac disease. I can no longer use wheat, rye or barley in my recipes. Fortunately I understand baking chemistry and more importantly I REFUSE to sacrifice taste. I believe that anything I make should satisfy anyone's palate. My philosophy is simple; start with a great traditional recipe and modify it as little as possible.