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Grüne Eier
 
Living In: Princeton, Indiana, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Fishing, Hunting, Photography, Reading Books, Music
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Grüne Eier
About this Cook
I'm a country housewife that loves trying new things, both culinary and with life in general. I grow my own vegetables during the summer months and also raise my own poultry for meat and eggs and meat rabbits. During the fall and winter we hunt for venison, which we also enjoy.
My favorite things to cook
Desserts are my unofficial specialty, as it seems the thing I do the best and seems the most requested by friends and family. But I also love to stir fry and make home-style food using long treasured family recipes.
My favorite family cooking traditions
Getting together for Thanksgiving and Christmas with 3 generations all helping to cook the meals.
My cooking triumphs
Butter Rum Cake...Maker's Mark Bread Pudding...Gingersnaps...Persimmon Cookies.
My cooking tragedies
Bread dough and pie crust. I'm glad my husband does both excellently.
Recipe Reviews 4 reviews
See All Reviews 
Classic Peanut Butter Cookies
Great peanut butter cookie recipe! I also added 1/4 cup more peanut butter, 1/4 cup more flour, and 1 tsp vanilla extract. I also used 1/2 cup salted butter and 1/2 cup Crisco, thus omitting the 1/2 tsp salt. The end result is a very flavorful cookie with a light and crisp outer texture while remaining moist and chewy inside. I baked at 375* for 10 mins.

3 users found this review helpful
Reviewed On: Feb. 13, 2009
Chicken Pot Pie IX
Good recipe and a good way to use up already cooked chicken, works great for leftover smoked chicken especially. We tweak it a bit to get it to taste better as well, by adding garlic powder and poultry seasoning to taste. I also boil the veggies in chicken broth, which I reuse for the sauce. Diced red bell pepper cooked with the onion and celery adds a nice sweetness and a beautiful color. I usually make this in a 13x9 baking dish, doubling everything including the sauce. We make our own pie crust, so we usually do a double recipe for a two-crust pie. Baked for 45-50 mins at 375* till the crust is golden brown and the contents are steaming through the vent holes.

1 user found this review helpful
Reviewed On: Feb. 13, 2009
Pat's Dumplings
This great classic dumpling had great flavor and texture. My only problem was not enough moisture in the recipe. I had to increase the water to a smidge over 1/2 cup to get the dough to stick together well enough to work with and roll out. Otherwise its a great tasting recipe that's dead easy to make!

0 users found this review helpful
Reviewed On: Nov. 11, 2008
 
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