TWAIN_HARTE Profile - (1917130)


Home Town:
Living In: Fremont, California, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Photography, Reading Books
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Autumn Cheesecake
Split Pea Soup
About this Cook
I am an Italian American and this influences my cooking. I learned to cook by reading and trying new recipes. I also exercise daily.
My favorite things to cook
Whatever makes my husband or guests happy. For myself, I cook simple and nutritious food because I am diabetic.
My favorite family cooking traditions
Each year I make homemade ravioli for the holidays. My process takes about 5 hours so I start the night before (making the stuffing) and finish the next day by preparing the dough and putting them together.
My cooking triumphs
I never thought I would learn to cook as well as I have. All one needs to do is read (especially this site) and you can create yummy food. People rarely turn down an invitation. Also, my ice cream sandwiches are always a hit.
My cooking tragedies
Once I reversed baking soda and baking powder in a lamb stew recipe and it wasn't the same. It's a good thing only my parents were guests for dinner.
Recipe Reviews 44 reviews
Butterscotch Bread Pudding
This recipe is way too good. I followed the directions of the "most helpful" review using white chocolate chips mixed with the butterscotch chips and raisin bread. I also used half milk and half heavy cream. After taking it to a church event and getting lots of compliments, I made it a second time halving the brown sugar (Splenda). This is a keeper, though its too rich for too often. Sorry no photo. It went too fast!

0 users found this review helpful
Reviewed On: Nov. 17, 2014
Dixie Pomegranate Salad
Instead of the dressing mixture in this salad, I used a cole slaw dressing consisting of: 1/3 cup Splenda (or sugar), 1/2 teas. salt, 1/8 teas. pepper, 1/4 cup milk, 1/2 cup mayo, 1/2 cup buttermilk, 1 1/2 teas. white balsamic (or rice vinegar), and 2 1/2 T. lemon juice. Loved it prepared this way.

1 user found this review helpful
Reviewed On: Oct. 20, 2014
Apfelkuchen (Apple Cake)
I made this recipe substituting "Splenda for Baking" for the batter because you need some sugar for the yeast. My batter came out rather wet so I could not push it up the sides. DO NOT BEAT the dough in a stand mixer for 5 minutes otherwise your batter will come out like rubber. The 5 minutes must be for hand beating. I used the last 4 apples on our Golden Delicious tree. My result was yummy, but my lower layer also got very brown on the bottom. I did not use the lemon peel. All-in-all I believe this is a very versatile recipe that might be used for several other kinds of fresh fruit: apricot, peach, or cherry. I love the three layers: cake bottom, fruit center, and streusel-like topping. The streusel topping measurements of the sugar-to-butter ratio seemed like too much sugar for the butter. I've been looking for something to bake for work and this would be a good one. I will try this again soon to test my ideas. I too have experienced the wonderful baking of a German Konditerai and this is very close, if not the same.

1 user found this review helpful
Reviewed On: Oct. 4, 2014

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