Kathie Brundege Profile - Allrecipes.com (11742349)

Kathie Brundege

Kathie Brundege
Home Town: Buffalo, New York, USA
Living In: Victor, New York, USA
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Dessert, Quick & Easy
Hobbies: Quilting, Sewing, Needlepoint, Gardening, Boating, Walking, Fishing, Photography, Reading Books
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Kat Sept 2011
About this Cook
My first grandson was born in November of 2011. His mother stole my heart many years ago, but this little guy owns it! Sadly on Oct 6th 2013 he was diagnosed with a terminal brain tumor called DIPG. As much as I enjoyed cooking he consumes most of my time. We just recently learned his tumor is progressing, and tho he is taking part in a clinical trial we are terrified. Knowing we could have just 1 to 3 months with this perfect, bright shining 4 year old.So in reality cooking and creativity has been put on hold. My husband is lucky to find a hot dog in the house when I am out of town at our daughters caring for John and his 2 year old sister Charlotte. My brain can't function, so if I do have a chance to cook I am so grateful for allrecipes.com as is my daughter. It is our go to place for recipes. And when your mind is absorbed by the horrors we face, anything that makes day to day life easier is a blessing.
My favorite things to cook
I love to just cook for my family and present meals cooked with style and basic down home goodness! Throw in a few fancy classics and that is my repertoire. Summer and its abundance of fresh fruits and vegetables keeps me busy with jams and preserves. Freezing has become my mainstay rather than canning. Along with millions of other cooks I am always looking for creative zucchini recipes, and ideas for summer and winter grilling (what's a little snow to a Buffalo gal) I adore casseroles! Comfort foods like pot pies, mac and cheese, hearty homemade soups - one pot meals are a delight and don't have to be boring. I enjoy baking equally with cooking and the smell of breads or cakes permeate our home, and I swear the calories just seep in through my skin. Let me say now Butter. That's right, Butter. Let me say it again, BUTTER!! things just taste better made with butter spread with butter or dipped in butter. That other stuff is oil, yuck. I use olive oil liberally, but com
My favorite family cooking traditions
Learning at the side of the best, and trying to pass on these special memories to my own daughter. Some of my favorite memories are of summers with my Godmother picking strawberries, and then days and days of making preserves and the ultimate shortcakes. Lessons on proper Pierogies in Aunt Gen Ayer's kitchen...omg these are so good. Continuing the tradition of gr. gr. grandmother's "Cracker Stuffing" for every turkey, chicken or crown roast.
My cooking triumphs
Learning with trial and error and tasting, tasting and more tasting that is the only way to cook. The best stuffing in the world, superb soups and the best chili in western new york-not for a texas chili lover, this recipe of mine has won fans from all over.
My cooking tragedies
Ok, now this is really disgusting - My first experience with a canned ham (oh yuck what was I thinking) when I went to slice it, I found that I had left the paper on(who knew there was paper under all that slimey gel!!) The worst nightmare was when I was 10 and I had drained off the "water" from the giblets and neck my mother was simmering away for 4 hours to "help" not knowing that this was the stock for the gravy for the thanksgiving turkey!
Recipe Reviews 50 reviews
Juiciest Hamburgers Ever
OK, first I will apologize as I did Not make it as is, but made some changes based on other reviews, that being used 2 slices of bread with crusts cut off and 2 egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Here was my only problem, I thought I was adding too much seasoning.Wrong! I was way too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use 2 cloves of garlic, along with garlic powder, onion powder, season salt, salt and pepper. What I will say about the result I got is that they were WAY better than the hockey pucks that generally come off the grill. My husband just said "whoa" as a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, adjust to your taste, season at will and enjoy. The 2 pounds made 6 large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me as I have a real problem with stomach aches from dry meats, esp. beef. I actually look forward to our next try.

4 users found this review helpful
Reviewed On: Jul. 31, 2013
Mardi Gras King Cake
Rating even before trying., Just made a King Cake yesterday adapting two recipes from allrecipes.com, loved it! Reason I am rating this is because I like the sound of the filling use here Jo. Already planning one with raisins...but going to put the raisins in my dough., But will def. use your filling idea. One note...folks these are SWEET coffee cakes...the glaze and sprinkles make it over the top...so you can go easy!

3 users found this review helpful
Reviewed On: Feb. 17, 2012
King Cake in a Bread Machine
OK, while I must agree with reviewers who detest people who rate after totally changing a recipe I do understand the reasons folks do this. You may follow most of a recipe, but want to share your own adaptions. That being said... This recipe is to die for!! I made the dough as written, with the exception of 1 tsp nutmeg added. It is flexible and a dream to work with. Rises beautifully. I wanted to use both the cinnamon filling as listed and the cream cheese filling of the "King Cake" also on this site, so that is what I did. (8oz softened cream cheese, 1/2 c gran. sugar and 1/4 c 10X sugar)....blended this and spread first. Then followed directions for the cinnamon sugar filling from this recipe (doubling it) And I added 1 cup chopped pecans. I placed a greased bowl in center of my circle to hold the shape, definitely needed to as cake rose spectacularly and would have been solid. I made my own frosting/glaze and used the traditional Mardi Gras colors of decorating sugars. The cake is sweet, moist and delightful! Both fillings are Not a necessity...but a decadent treat! I am adding 5 photos of the stages of building this cake! Definitely will make again and again!

23 users found this review helpful
Reviewed On: Feb. 16, 2012
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