Denise J. Profile - (10084984)

cook's profile

Denise J.

Denise J.
Home Town:
Living In: Guelph, Ontario, Canada
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Vegetarian, Gourmet
Hobbies: Gardening, Camping, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I'm now a mom of three boys, running my own business and trying to feed my family healthy home-made food. I have one son who will only eat bread, one son who will only eat meat, and one not eating solids yet! Sneaking in vegetables wherever I can is my current challenge.
My favorite things to cook
My favourite thing to cook is something I haven't done before. I am currently REALLY loving artisan bread-making.
My favorite family cooking traditions
I am on a life-long quest to re-create my mother's lasagna.
My cooking triumphs
On our honeymoon in France my husband and I attended a half day course at the Cordon Bleu in Paris. We learned to cook a lovely fish dish, and had to filet the fish ourselves. The head chef instructor came by as I was fileting and asked if I was a professional chef! My husband just rolled his eyes and called me teacher's pet...
My cooking tragedies
The first cake I ever tried to bake fell on the floor (upside down of course) on the way to the oven... I was 7 years old, and I cried but I haven't looked back.
Recipe Reviews 18 reviews
Blueberry Crumb Bars
Substituted butter for shortening, and used all brown sugar for the base. Used a food processor to cut in the butter. Chopped frozen peaches for the fruit layer so it took longer to bake. Didn't adjust anything else except that it baked in a 12 x 8 pan so the base was a bit thicker. Next time would possibly add a handful of coconut to the crumb topping, or try chopped apples and more cinnamon. Kids loved it. Will make again.

1 user found this review helpful
Reviewed On: Feb. 2, 2014
Blueberry Cornmeal Muffins
Followed the recipe as written except for substituting canola oil for the butter (I had run out). I used frozen berries. The muffins had a pleasant crisp top, were moist inside, and kept well for the 2 days I could keep them in the house. It was a loose batter and I was skeptical, but they turned out great. They did need more than 20 minutes - I baked for 28 minutes and they were perfect. The cornmeal taste was not very pronounced, perhaps because I used very fine ground cornmeal. Still a nice change from regular blueberry muffins. I will definitely make again.

3 users found this review helpful
Reviewed On: Feb. 1, 2014
Michael's Foccacia Bread
Oh dear, really disappointed with this recipe. This does not have the texture of foccaccia bread at all, despite following the instructions as written. The only change I made was adding dried italian herbs to the dough. It's certainly edible, but I was hoping for a nice fluffy foccaccia that could be sliced to use for sandwiches. This barely rose more than a pizza dough, and I did proof my yeast and knead with my KA. Used the right size pan too. Hmmmm... maybe will try again to give it a second chance but so far, not so happy.

2 users found this review helpful
Reviewed On: Jun. 13, 2013

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