southerncooker's Profile

From: Boomer, NC USA

Joined: January 3rd, 2010

About me: I collect cookbooks and love to cook and try new recipes. I tested recipes for Leite's Culinaria for almost eight years. I learned to cook from many good southern cooks including my Mom, Dad, several Aunts and my Grandmothers. My children and husband also like to cook and try new foods and recipes. My son still lives with us but our daughter is married. She often visits to cook with me. We are adventuresome eaters willing to try new things.

Bourbon Roasted Pork Loin from Everyday Dorie: The Way I Cook

This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions... read more >

recipe reviews (2277)
book reviews (117)
useful review votes (491)

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southerncooker's Reviews

3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Betty Crocker Fall Baking
(Oct/Nov, 2010)

These muffins are bursting with fall flavors, candied ginger, ginger, cinnamon, pumpkin, and pecans. My daughter said Mom you can make these again anytime. We loved them.

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We tried making the Halloween Cake Pops from the cover of the BC fall baking booklet. It turned in to a complete disaster for Sarita, Tesia and I.

We followed directions and let the cake balls sit in the freezer for 15 min then switched to fridge. We took out one ball each after melting the Wilton candy melts in the microwave. The balls slid up the sticks or fell completely off, so we returned the remaining balls to the freezer for another 20 minutes then back to the fridge.

We remelted the candy melts but they were still way to thick. We followed a trick on the pack of the candy melt package to add some shortening and return them to the microwave. Still too thick.

We tried to get them to coat the cake balls by drizzling them with a spoon instead of dipping them, but not much luck there either. We finally gave up and ate some of the cake balls without the candy melt coating. They were good that way. None of us liked the way the candy melts tasted anyway.

We did manage to get a few coated without them falling off the sticks, but when they dried they were bumpy and the food markers wouldn't write on them. We decided to call this a total failure except for the cake balls being tasty by themselves.

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I made the Pecan-Bourbon Crunch Italian Cream Cups on today. I used the substitution suggestion of apple cider instead of bourbon since I had some on hand. I couldn't find a bag of glazed pecans so I used a jar of the pecans in syrup, drained them and then chopped them up.

These were pretty good but we all agreed that we enjoyed the Double Ginger Pumpkin Muffins with Sweet Candied Pecans better. The Italian Cream Cups won the grand prize in the Fall baking contest while the Ginger Pumpkin Muffins were in second place.

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