We will be profiling Commack residents who love to cook, bake or bar-b-q.  This week, Commack native Carrie Reinhold, is our Commack Patch kitchen star.

BIO:   

Born in Commack, Reinhold resided there for 29 years.   Just recently, she and her husband and three year old son James moved back to the neighborhood and reside just blocks away from her childhood home.  Reinhold  works for St. Patick RC Chursh in Bayshore wehre she prepares the weekly bulletin, maintains and updates the parish website.  

How did you get into baking?

She's always enjoyed baking and her love emanated from the countless hours she' would spend with her mom making Christmas cookies.  One year she purchased the Betty Crocker Bake-n-fill pan and made a cake for her sister-in-law's birthday.  An ardent soccer player and fan, Reinhold make the cake to look like a soccer ball.  

"It came out okay but not terrific," she said.  

Reinhold was determined to be an excellent cake maker so she went onto get her certificate in Baking and Pastry Arts from the Culinary Institute of Long Island.

What was your biggest flop?

Reinhold  attempted to make fudge following the recipe on a jar of marshmellow spread.  "I have no idea to this day what went wrong but instead of nice fudge, I ended up with a shallow pan full of Tootsie Roll," she said.

What project are you most proud of?

She made a sheet cake for her newphew's First Communion.  It had two layers, it was yellow with strawberry filling.  "The cake came out exactly as I had envisioned it.  I don't think there was a slice left by the end of the party," exclaimed Reinhold

Any plans to go pro in the future?

"I have toyed with opening my own bakery, for now I am focusing on my family," she said.

What are your favoriate Commack eateries?

Her all-time favoriate eaterie in Commack is her parents' house!  "My mom is the best cook EVER," exclaimed Reinhold.  She and her little family also enjoy the Hauupauge Palace Diner and they just love pizza from Original Brooklyn in Commack on Route 25 in the Mayfair shopping Center.

Reinhold's Recipe

Chocolate Peek-a-Boos

Sift 1 cup flour (cake or otherwise) 1/4 tsp salt adn 1/4 cup sugar.  Measure 1 cup milk into saucepan - add 1/2 cup butter; heat just to boiling point.  Add dry ingredients, all at once to hot liquid, stiffing constantly.  Cook until mixture leaves sids of pan in smooth compact ball, stirring vigorously.  Remove from heat. 

Blend in 4 eggs, one at a time, beating vigorously after each addition until mixture is smooth again.  Add 1 1/2 teaspoons vanilla, mix well. Drop dough by half teasponfuls 2 inches apart on ungreased baking sheets.  Open one pakages (6oz) chocolate bits.  Place 2 bits on each cookie - then cover bits with a teaspoon of dough.

Bake in moderate oven 375 15 to 20 minutes.  Sprinkly with powdered sugar, if desired.  Cool (however I think they taste best warm).  Make about 4 1/2 dozen cookies.

If you know someone who would make a great Cooking in Commack star contact Maureen Rossi through Victoria at Victoria@patch.com