MRS_TWYLA Profile - (1982592)

cook's profile


Home Town: Bowie, Maryland, USA
Living In:
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Genealogy, Painting/Drawing, Charity Work
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About this Cook
I'm me. Love me or leave me alone. I am getting better at this me thing--not stuck.
My favorite things to cook
Seafood; baking, speedcooking (Advantium Microhood Recipes); cafe style drinks and pastries; thanksgiving, Resurrection Sunday, and CHRISTmas dinners.
My favorite family cooking traditions
Blackeyed peas and butter toast on New Years day; ham, turkey and cornbeef brisquit with cabbage for all other holidays; homemade sweets for Christmas as gifts; Caramel Apple Cider in the fall (Starbucks style); and fried fish on Fridays.
My cooking triumphs
Today's modified Good Old Fashion Pancakes; Kale and Sweet Potato stew; several baked chickens with wine marinated onions; Bread pudding and also pineapple Upside Down Cake in my Advantium Micro-Convection Combo (speedcook recipes); Corn Souffle (everytime); my sweet corn recipe; and I could go on... One last one my vegan Lasagna.
My cooking tragedies
Corn bread with no baking powder--my husband loved it strangely enough.
Recipe Reviews 4 reviews
Marshmallow Crispie Bars
These are excellent as is. Gooey and tasty. I made a few changes for later batches: 1/2 tsp vanilla (to make the taste a bit more mild), 5 cups rice crispies, also I added 1/4 cup of chocolate chips after I had almost completely mixes the bar mix (after they were not really warm). The butter and marshmallows amounts were the same. They produced great results. By waiting to add chips until after somewhat cool you keep the chips from melting into the marshmallow and getting messy. I preferred them this way for pops of chocolate flavor.

27 users found this review helpful
Reviewed On: Mar. 19, 2008
Creole Cornbread Stuffing
This was a delicious stuffing. Even though the list of ingredients is extensive, I am making it again this year. Worth the work. I feel it had an authentic creole taste.

4 users found this review helpful
Reviewed On: Dec. 21, 2007
Good Old Fashioned Pancakes
These are now my favorite pancake recipe. Fluffy, moist, buttery, with a very slight crispness to the upper and bottom crust (inspite the thickness of the batter). Like other readers I added: 1 tsp of vanilla 1.5 extra tsp of baking powder (totalling 5 for recipe) 1 extra tbsp of butter (for extra buttery flavor) When working with the THICK BATTER, feel free to lightly spread the batter with your pouring spoon or shift the batter around by shaking the pan immediately after pouring.

3 users found this review helpful
Reviewed On: Apr. 28, 2006

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