Pam Field Profile - (18865878)

cook's profile

Pam Field

Pam Field
Home Town: Washington, USA
Living In: Washington, USA
Member Since: Aug. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Reading Books, Music
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About this Cook
I'm married to a wonderful man who will eat almost anything I put in front of him - and sometimes that's not an easy thing to do.
My favorite things to cook
Anything in the slow cooker... and desserts.
My favorite family cooking traditions
Two Christmas traditions are my mom's swedish meatballss (they go great with turkey!) and we get several members of the family together to make Lefsa. It's a fun afternoon and those that show up to help with Lefsa's gets to sneak one or two prior to Christmas Eve/Christmas Morning. It takes an assembly line to make them too. The last tradition we all look forward to while opening the presents is my husband's cinnamon rolls. I make up the dough using 2 bread makers and he rolls them out... piles on lots of brown sugar and cinnamon then rolls and cuts them. We make them the night before and cook them up warm and gooey on Christmas morning.
My cooking triumphs
I went to a Mennonite Fall Bazaar several years ago. While I was disappointed at first - it worked out in the end that we got there toward the end of the event. I really wanted to try a piece of their wonderful pies... but when I got to the front of the line (about 20 min wait) all they had left were some flavors that I'd never heard of, like grape, and pear with crumble topping. I couldn't even fathom the grape, so I bought a piece of pear. After the first bite I went back to that line to see if I could pick up a whole pie... but they were sold out. My triumph was that on the way home I stopped and bought pears and once home I searched and searched for a pie recipe that looked similar to what I had eaten. I found one on this site and made it. It turned out really great so I made it again for Thanksgiving and my family loved it.
My cooking tragedies
I love - it is my "go to" place for baking as well as everyday cooking. It was right after discovering this site I was wanting to make a nice cinnamon cookie for my Christmas cookie exchange. I found a recipe that looked like it fit the bill and whipped up the dough. I rolled it out and used a star cookie cutter to cut them and I baked them. I couldn't wait to try one hot out of the oven. However, I found them to be - well, umm, just awful! They were hard as a rock and not very sweet. so I tried it again rolling the next batch much thicker and sprinkled sugar on top. They were just as bad! At that point I realized I hadn't read any of the reviews for that recipe so I went back to my computer and looked. There was one review... and as I recall it said something like this: "I should have taken a picture of these cookies to post, but I didn't want to dig them out of the garbage." After reading that I knew there was nothing I could do to improve those cookies!
Recipe Reviews 11 reviews
White Chocolate Party Mix
I've been making this for years... My family and friends love it & ask for it at Christmas every year & often for other holidays as well. What's so great about it is it's versatility... you can change it up to suit your tastes. Last Christmas I happened to read Terri O.'s review about how you HAD to use Ghiradelli's white chocolate instead of white candy coating. I've always used "Vanilla Almond Bark" & it's 1/3rd of the cost. But I wanted to test it out & see if I was doing myself a dis-service by being cheap. I made two identical batches with the only difference being the white chocolate vs the almond bark. I had my family taste each one & vote on which they liked better. My cheap almond bark won hands down. Not one person preferred the expensive brand of white chocolate. But to each their own... I suggest trying both & deciding for yourself! Oh, one more thing... a few years ago I had taken some of this to work with me & had a small amount left in the ziplock bag when it was time to go home. Just as we were locking up a woman ran in to make a payment. She saw my ziplock & asked where i had got it. I told her I made it myself. She informed me that she worked at the potato processing plant in town & that one of her co-workers makes it & sells it to everyone at the plant... and has everyone so hooked that she was having a hard time keeping up with the orders but refused to give anyone the recipe. Needless to say, my customer was VERY happy as she left with the recipe that day

2 users found this review helpful
Reviewed On: Feb. 11, 2014
Seattle Fire Station 25 Meatloaf
I haven't tried this yet, but it really looks delicious so it will be the next meat loaf I make. I saw many comments about how big it was and scaling it down, etc. Thought I'd mention that when I make my meatloaf, although I don't usually use 11 pounds of meat, I do mix up a hearty amount and I bake a portion that is good for dinner and an extra few sandwiches, then I put the rest, proportionately, into ziplock freezer bags and freeze them. It makes an easy meal later. You just have to thaw it in the fridge and put it into a loaf pan to bake.

0 users found this review helpful
Reviewed On: Dec. 5, 2013
Strawberry Pie V
I have been making this pie for the last three years when we have berries in season. It's best with fresh picked berries. I've also subbed peaches and peach flavored jello and i almost like it better than the strawberry version. Was wondering if anyone has tried any other fruit... cherries for instance? And how it turned out. Thanks!

0 users found this review helpful
Reviewed On: Jun. 23, 2013

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