Grüne Eier Profile - (10165458)

cook's profile

Grüne Eier

Grüne Eier
Home Town:
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 7 reviews
Rhubarb Crunch
The low rating is for the recipe being wrong in the first place, how this ever got approved is beyond me. If you were to make it as is, you'd have barely any fruit and a whole lot of really crispy crust. As suggested, I increased the amount of rhubarb to 6 cups, added an extra 1/4 cup of sugar and an extra tablespoon of flour to the fruit. To the crust I added 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cinnamon, and 1/4 tsp salt (just like my apple crisp recipe). Beyond adding the spices and salt, I left the amount of butter the same. I think if you were to cut the butter, it'd be way too dry and apt to burn, rather than caramelize the sugar and sort of melt onto the rhubarb. After reworking the recipe, it tastes great.

2 users found this review helpful
Reviewed On: Apr. 16, 2010
Swedish Cookies (Brunscrackers)
These cookies are very similar to the classic Danish butter cookies that come in the tins during the holidays. Only they're richer and have much more flavour. I made these on a spur of the moment and only had 1/2 cup of butter, so I substituted 1/2 cup of Crisco and they still came out fabulous. I'll have to try the recipe as is when I can to see how they compare. But butter tends to make a crispier cookie, whereas oil tends to keep them more moist, and I really enjoyed the almost chewy quality of these in the center. Golden Syrup can be hard to find in grocery stores across rural America, but most specialty cooking supply stores carry it. I just substituted light corn syrup and a smidge of sorghum molasses. They go terrific with a cup of hot tea or coffee. Will definitely make again!

1 user found this review helpful
Reviewed On: Mar. 16, 2010
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.

4 users found this review helpful
Reviewed On: Feb. 13, 2009

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