greeny4444 Profile - (10036847)

cook's profile


Home Town: Monument, Colorado, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Biking, Walking, Reading Books
Recipe Box 2 recipes
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About this Cook
I'm married, living in CO (high altitude - 7,000-ish ft.), and I am pretty much learning how to cook more and more, but when I do make something, it comes out wonderful and, somehow, people praise me for my abilites (that I didn't know I had!). My sister says I should seriously look into culinary school. Haha! Well, I have already been through college for something else, so I am just cooking as a hobby. I REALLY love to bake, though, and I am more experienced at that. Most of my cooking is for items to bring to family gatherings or functions at work.
My favorite things to cook
I love to make cookies!!! Pretty much anything in the baking and dessert category. I also love to try different international cuisines, though it is hard, because that requires you to buy a lot of weird ingredients...ranging from sesame oil to lamb brains (I'm serious, I've seen it in a cookbook.) I don't think I'll be making THAT anytime soon, but I love making regional U.S. stuff, too. My husband is a guinea pig! (not literally - haha - that'd be weird, and wrong.)
My favorite family cooking traditions
My mom didn't really cook a ton, she did mostly easy stuff, and I guess that's what makes me want to pursue the knowledge of cooking so many different things besides just mac and cheese out of a box. I want to create those memories for my family.
My cooking triumphs
The thing I was the most proud of baking was an almond-crusted mascarpone cheesecake. It was in a water bath and everything. I had never baked a cheesecake before, and it only cracked once! It was a gift for someone, so I didn't get to try any, but I heard that it was way good! :)
My cooking tragedies
Aw geez... I guess when I was just learning to cook, you know, you don't know what spices go with what food, and you don't have the "timing" skill of what takes how long to cook (actually, I STILL don't have that skill, really down pat, yet), so some of my stuff tasted kindy funky. haha
Recipe Reviews 5 reviews
Boardwalk Quality Maple Walnut Fudge
Oh my gosh!! I have never made maple nut fudge, and I thought I'd try this new flavor for my holiday baskets this year. I always make fudge using the stovetop way, but I have to say - this was so easy, and even though it hasn't completely set, I can tell it is going to be amazing!! The thing I really like about this recipe is that it frees up my only fudge-making pot so I can make chocolate the same morning, without having to wash the pan in between batches. As another reviewer confirmed, I made this using a double boiler method, and I used Watkins brand maple extract, and a teaspoon was enough! The leftover in the bowl once I poured it into the pan that I taste tested was AWESOME!! This is definitely a keeper recipe. Thank you so much!!!

1 user found this review helpful
Reviewed On: Dec. 8, 2013
Mrs. Sigg's Snickerdoodles
I have never made snickerdoodles before and I was excited to try them, so I decided to choose this recipe based on the high ratings. They came out puffy, a bit dry in the middle, and kind of plain tasting. I did follow another reviewer's suggestion to increase the cinnamon sugar to 3 T sugar to 3 tsp. cinnamon, which was a very good idea. I also substituted 1/2 cup of the sugar in the dough for Splenda (which probably accounted for the texture in the middle of the cookies). I baked for 8 minutes, and I immediately removed them from the baking sheets. I think I would like these a lot if they were chewy in the center, as some others have said they turned out for them. Maybe I will use all sugar and no splenda, and cut the flour by 1/4 to 1/2 a cup? I might play around with this one.... Thanks.

3 users found this review helpful
Reviewed On: Aug. 4, 2008
Roasted Vegetables
This recipe was SO good! I really had never found a good way to roast vegetables that didn't sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir every 3 minutes...), until now! I took this dish to my brother's house, and they wanted to keep all the leftovers! The only thing I did differently was to omit butternut squash, and up the ratio of balsamic vinegar to olive oil. Oh, I also used salt and pepper in the dressing. I used 1 large red onion, 1 sweet potato, 3 new potatoes, half a bag of baby carrots, grape tomatoes, crimini mushrooms, red bell peppers, zucchini, and I used dried rosemary, thyme and basil (I already had dried) for the seasonings. I did the root vegetables on one foil-lined baking pan, and the more delicate veggies on another pan. I found mine burned after about 15 minutes at 475, so I lowered the temp. to 450 and just cooked longer. With the addition of the time in the oven at 475, the root vegetables took about 45-50 minutes, and the other veggies took about 25-30, stirring both. This recipe tasted SO good, though, and I have gotten requests to make it for holidays and other family gatherings. Thanks for sharing it!

1112 users found this review helpful
Reviewed On: Oct. 29, 2007
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