jenny662 Profile - (10349210)

cook's profile


Home Town: Pennsauken, New Jersey, USA
Living In: Gulfport, Mississippi, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Baking, Dessert, Gourmet
Hobbies: Hiking/Camping, Boating, Fishing, Reading Books, Painting/Drawing
Recipe Box 3 recipes
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About this Cook
I have been cooking for over 30 years, and learned most things from my mother, who is an excellent cook. I am looking forward to teaching my young son to cook. As I like to say, "If you eat, you must learn to cook."
My favorite things to cook
I like to cook most things. But my favorite is desserts and pastries. I also like to do gourmet recipes, and find a way to make it without some of their crazy ingredients. I like old vintage recipes. Ones that can do magic with 10 or less ingredients. I hate some of these new recipes, where they require 36 different ingredients with a pinch of this and one stalk of that. Most of those ingredients seem to be not available, or very expensive, and I would hate to watch an expensive mail-order ingredient get fuzzy in the fridge because I can't use it in anything else. So, I stay away from them and go back to the simpler times. I mean, what's better than snacking on a hot Pennsylvania Dutch funnel cake while you're watching a movie on TV?
My favorite family cooking traditions
Thanksgiving tomato aspic, stuffed mushrooms, and fresh pies. Chrismas cookies by the basketfull. Snow candy and hot chocolate after a snow storm. And I personally think Thanksgiving dinner with all the trimmings is best the next day, for breakfast. Best meal moment of the year.
My cooking triumphs
My most asked for recipe is for my lemon meringue pie. I use one particular recipe, and I add my own twist on it. Nothing subtle about it. I don't know if people invite me to events, or I just tag along with the pie.
My cooking tragedies
Even though I can cook most things, even some of the more difficult gourmet recipes, in 30+ years, after repeated attempts, I cannot make a good omelet or good fudge, like what they sell in the candy stores. But I keep trying......
Recipe Reviews 11 reviews
Cheese Stuffed Mushroom Appetizer
I AM THE OP. I made these recently and have some notes for you all. (1) The recipe was changed from original for some reason when posted here by AR. You only need one large skillet. Use half the butter, cook half the caps, removing those that are done, adding more butter and cooking the rest. Do not overcook or they become mushy. Keep them somewhat firm. (2) Neufchatel is a type of cream cheese with a milder flavor and sold right next to the regular c.c. in the store. (3) To make a thicker filling, add a tbsp. or two of plain breadcrumbs, not egg white. (4) Do not overlook the step of adding the finely chopped raw stems to the filling! This gives it more body and a bit of texture, and helps to thicken it up a little. (5) I used a cookie press and a very large star-type tip to fill the caps. Much faster, easier, and nicer looking. (6) I tried something new--After cooking and draining all the 'shrooms ("cup" down in the colander, by the way) I put the drained juice back into the hot pan along with whatever juices were still in the pan from cooking. I lowered the heat and simmered and reduced it until dark and slightly thick, about 5 minutes, stirring constantly. I added 2 tbsp. of butter and the garlic and continued with the recipe. It made them very savory with a concentrated mushroom flavor. Try it both ways and see which you like better! Enjoy!

44 users found this review helpful
Reviewed On: Nov. 29, 2011
Microwave Mississippi Mud Cake I
I made half a batch to try this one out. Everything cooked very well, the consistency was good, it was pretty easy to make. All good points. I'm giving it 4 stars for those facts. We did NOT like it for only one fact: It was mega- hugely- super- SWEET! Just way too much for us. I guess we should have figured that out in the beginning considering the full batch uses 6 CUPS OF SUGAR! Wowee! Other people may love super-sweet things, but we don't. I'm not going to take off points for personal preference, as that's not fair. But I don't think we'll make it again.

49 users found this review helpful
Reviewed On: Feb. 9, 2011
Momma's Wine Cake
I have never tried a wine cake, but it sounded interesting. This is very good! I'm eating some right now. I used cooking spray in the pan and used the cinnamon-sugar. This gave a nice crispy crust on it. (I also added 1 tsp. of cinnamon, just because we love cinnamon.) The crunchy crust in combination with the soft, tender center was a nice contrast. The wine added a very slight background flavor. This recipe could be the springboard for many variations. It really does scream for the addition of fruit & sauce of any favorite flavor, and I would highly recommend planning on adding it.

5 users found this review helpful
Reviewed On: Aug. 23, 2009
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