Marsha Lea Profile - Allrecipes.com (187777602)

Marsha Lea


Marsha Lea
 
Home Town: Just Slighty Off The Grid, Florida, USA
Living In: Florida, USA
Member Since: Sep. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Boating, Biking, Photography, Reading Books, Music, Wine Tasting
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Rice Waffles
Marsha Lea
About this Cook
I really enjoy cooking and I especially like it when people compliment me on my dishes. I learned most of what I know from my Grandmother. Mom was a terrible cook. She still is... :) I love trying new recipes. Thank all of you for sharing your recipes!
My favorite things to cook
Almost anything! I'll try anything once! I enjoy baking, grilling and seafood dishes and of course trying new fresh veggie recipes. I also love salads.
My favorite family cooking traditions
Holidays and get-togethers are mostly southern foods, simple fare, fresh veggies from the garden or the farmers market, that sort of thing...
Recipe Reviews 8 reviews
Coconut Macaroons III
OMG! Don’t make these things. Most especially if you like coconut, they are decadent. It’s a very simple recipe that is almost impossible to mess up. Do use parchment paper. Cooking time will vary sligtly depending on the size of the cookie drop. If you want them round for dipping in chocolate, moisten your hands slightly and roll into balls. I prefer them plain and just dropped onto the parchment paper. That way the coconut shreds stick out a bit and brown nicely for a lovely presentation. With the holidays coming up soon, these are definitely going to be featured in my cookie gift baskets. Thanks for the recipe! Marsha

1 user found this review helpful
Reviewed On: Nov. 11, 2012
Pioneer Cut Dumplings from the 1800's
I had most of a whole roast chicken left over from the night before, so I decided to make chicken and dumplings like grandma used to make. I added the deboned chicked to the stock pot along with some chopped onion and celery. I added some salt and pepper, ssge and marjoram for seasoning and let the stock simmer. When the time came to make the dumplins, I went to the pantry to get the flour only to discover that I was totally out of all purpose flour! I did have nealry 15 pounds of bread flour though. I decided to use the bread flour anyway. The whole time I was thinking to myself this is NOT going to work. I mixed up the dough and kneaded it for a few minutes and then rolled it out to about 1/8 inch thick and cut into dumplings. It was hard work getting that tough dough rolled out! My bread flour dumplings took quite a bit longer than usual to cook and become tender, but to my surprise they turned out just fine! Very much like I remember my grandmothers dumplings being. Sometimes a goof just works out. Next time I think I'll try them with all purpose flour just to see though. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Nov. 2, 2012
Honey Brown Rolls or Loaves
I made this by hand rather than using a machine. I added the yeast to the sugar and warm water and let it proof a bit. Then I added the honey and let it finish proofing. Next I mixed in the butter, instant coffee and cocoa, gluten and salt. Using a wooded spoon I mixed in the 2 cups of bread flour. I then added a little more than 1 ½ cups of wheat flour to get the dough to the consistency. I turned it out and kneaded it for 5 or 6 minutes. I let the dough rise for about an hour in the oven with a bowl of hot water underneath it. This makes my cool oven just slightly warm and humid for a good rise. After rising for about an hour, just punch down and turn out the dough and shape into balls. Back to the oven we go for a little over 30 minutes to finish rising. Bake at 350 for about 20 minutes as directed or until slightly brown. They turned out just fantastic, soft with a nice light chewy center. Very good recipe!

0 users found this review helpful
Reviewed On: Oct. 27, 2012
 
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