Susie Profile - Allrecipes.com (1928934)

cook's profile

Susie


Susie
 
Home Town: Rural, Nebraska, USA
Living In: Nebraska, USA
Member Since: Dec. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Boating, Walking, Photography, Reading Books, Charity Work
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About this Cook
My favorite things to cook
quick breads and bar cookies, salads with light dressings. I love balsamic vinigar. I dont like mixes- I'm a scratch cook.
My cooking triumphs
Decorated cut out sugar cookies for holidays, everything from flying pigs and flamingos to monkeys. Cheesecakes that don't crack.
My cooking tragedies
One of my first Thanksgiving Turkeys. We wern't able to be with family for the holiday (and this was before Internet) so my husband called his dad to get a recipe for stuffing. Problem was it called for oysters and I'm not really an oyster fan so I wanted them in really small pieces. I decided the easiest way to do this would be to put them in the blender, the oysters turned into a paste that I added to the dressing. Soon a powerful fishy smell was coming from the oven. It permeated the turkey and turned it greenish. I had no hesitation deciding this recipe was NOT a keeper!
Recipe Reviews 8 reviews
Banana Split Cake V
This is the old original recipe, love it. Few tips for success 1. Use the pasteurized eggs that come in a carton from the dairy section to make the raw eggs safer to eat. 2. Beat those eggs and sugar (I use butter- not margarine) and butter till thick. It's difficult to get this without a kitchen aide mixer but can be done. If it gets too warm and your butter starts to melt stop and put it in the fridge for a bit then finish mixing. This is like making frosting if you need a bit more powdered sugar use it. I pour my pineapple into a bowl then slice the bananas right into the pineapple to soak in the juice a few minutes then just pick them out shaking off the juice and lay gently over the creamed layer, toss drained pineapple chunks over bananas. Don't slice strawberries too small, about same size as banana and pineapple chunks. Use a gentle hand when dolloping the cool whip over it all. This will make an impressive looking "big" dessert. Don't squish it all together. Thanks for posting this oldie but goodie!

2 users found this review helpful
Reviewed On: Jun. 30, 2013
Oatmeal Chocolate Coconut Chewy
Perfect. Exactly as written, soft and chewy on the inside and crispy edges. The only additional step I made was to refrigerate the dough about 30minutes and keep in the fridge between batches. I baked my first batch as soon as I was done mixing the dough and the texture wasn't quite what I wanted, stayed more in a drop cookie shape and didn't get crispy edges. These were plenty Sweet and I would also enjoy them with reduced sugar but I like to judge recipes as written. I will make these again either way. Thanks for great recipe.

0 users found this review helpful
Reviewed On: Sep. 17, 2012
Shortbread Cookies II
Made exactly to recipe but scaled down to 3 servings, 1/4 of the recipe because I am trying several to see what will work best for a special occasion. The taste of these cookies is excellent, a very nice traditional shortbread. My less than 5 rating is due to the inflexibility, that is if rolled even a bit to thin they tended to break, I tried stamping them but unless refrigerated after they were stamped and thus baked from a very cold state the image would not hold. I then added a bit, maybe a tablespoon more flour but then the dough was too flaky to roll and do cut outs, so I shaped it into a flat disk and baked it that way resulting in a disk that was tender on the inside with a perfectly firmer almost crisp edge. (you could bake yours a bit longer for a firmer shortbread but I like mine this way). Bottom line- I will use this recipe again for a pan of shortbread but stick to a sugar cookie recipe for cut out and or pressed cookies.

3 users found this review helpful
Reviewed On: Mar. 20, 2012
 
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Cooking Level: Intermediate
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