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    Chef #570804 Halifax Liz

    halifax ns canada

    Chef #570804

    halifax ns canada

    Joined: Aug 26, 2007

    Birthday: Jan 29

    My Journal

    Reviewed Banana Bread Man’s Banana Bread

    "I have never been a banana bread lover but made them for the family. Now this is an exception (probably the rum) and it is the best we have ever encountered. Had never heard of the Banana Man but whoever he was he produced a wonderful treat."

    Nov 21, 2011 on Food.com

    Saved Recipe Banana Bread Man’s Banana Bread by R. Warren Meddoff

    Nov 17, 2011 on Food.com

    Reviewed Amber Rum Cake

    "I actually just discovered this recipe in an old cookbook. It is a very good rum cake (not quite as good as ones made from scratch) but certainly acceptable if you are short on time. Probably one of the better cake mix rum cakes on this site."

    Nov 17, 2011 on Food.com

    Saved Recipe Apricot Rum Cake by TxGriffLover

    Nov 17, 2011 on Food.com

    Reviewed Apricot Rum Cake

    "Don't know how I missed this wonderful cake - so moist and keeps for days. Thanks so much for such a great addition to my files. We absolutely love any cake with rum but this is an exception."

    Nov 17, 2011 on Food.com

    Shared Recipe Pecan Molasses Scones

    "These are wonderful hot and spread with lemon curd, but you can use whatever you wish. This was one of our favorites for breakfast when our girls were home and the recipe came from a Gourmet in 1984"

    Nov 13, 2011 on Food.com

    Shared Recipe Pecan Molasses Scones

    "These are wonderful hot and spread with lemon curd, but you can use whatever you wish. This was one of our favorites for breakfast when our girls were home and the recipe came from a Gourmet in 1984"

    Nov 13, 2011 on Food.com

    Reviewed Whole Wheat Raisin Nut Bread

    "Surprised someone hasn't reviewed this simple and very tasty bread. I have made one very similar so suggest that buttermilk is used - better reaction with the baking soda. Also you can cut back on the sugar without affecting the bread itself."

    Nov 13, 2011 on Food.com

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    About Me

    This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
    I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
    My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute "no-no" as far as my husband and I are concerned.

    Favorite Foods

    Iguess my favorite foods are still the comfort type, e.g. ginerbreads, crisps, pies, etc. A fist choice in restaurants is French followed by Greek, Italian, Indian and Mexican.

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    My Website

    http://dont understand this section because I dont have web site

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