Jenny H. Profile - Allrecipes.com (10383847)

cook's profile

Jenny H.


Jenny H.
 
Home Town: Spring, Texas, USA
Living In: Denton, Texas, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Kids, Quick & Easy
Hobbies: Scrapbooking, Quilting, Sewing, Walking, Photography, Reading Books, Charity Work
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About this Cook
I'm a a wife, mom to three kids, and full-time student at UNT. I cooked my first "Gourmet" meal when I was 12. I love to try out new recipes. Last summer I think I made something different to eat for dinner every night for a month!
My favorite things to cook
I LOVE to bake. I also stick with the recipe exactly the first time around, but rarely follow it subsequent times.
My favorite family cooking traditions
When I was a kid every Thanksgiving, Christmas and Father's Day we would have a huge family get-together at my grandparent's farm. We would get there om Friday in order to help my grandma cook for Saturday's meal. It was where I got my first chance to cook, and I learned from my grandmother how to make the best down-home farm food on the planet.
My cooking triumphs
For my son's birthday this year, he wanted a firetruck cake. I made the icing myself, and with only 45 mimutes left before the party, quickly (and by the grace of God) decorated the best looking cake I have done in ten years!
My cooking tragedies
My son really wanted a priate ship birthday cake, and being the mom that I am, I was bound and determined to make the sucker. Well, I was preparing for the birth of our third baby, and I forgot to make the cake a day in advance. Needless to say, the whole thing fell apart. Thankfully my husband was there to save the day and made the cake stay together by fastening a paper priate hat around it.
Recipe Reviews 19 reviews
Chicken Breasts in Caper Cream Sauce
Un-freakin-believable! This is now on our permanent rotation! The only change I made (er, am making at this very moment!) is substituting evaporated milk for the heavy cream. If that works then I plan to try fat-free evaporated milk... we'll see. As written, the recipe is super-duper fattening and fantastically delicious!

3 users found this review helpful
Reviewed On: Nov. 14, 2012
Four Egg Yellow Cake
Ah-mazing! I read quite a few reviews and altered the recipe just a bit. I used 1/2 cup softened butter and 1/2 cup butter flavored shortening. I also added 1 tsp of almond extract with the 2 tsp vanilla. Here are a few tips for baking-newbies: Proper creaming of the shortening/butter and granulated sugar is a MUST and is key to a light, fluffy cake. I usually cream my butter/shortening/sugar for about 5 minutes until it is very light and fluffy. I use a KitchenAid stand mixer, but you can get the same results with a hand mixer. Sift the flour first, spoon into measuring cup and level off with the straight edge of a knife. Don't shake it! This is Martha Stewart's way of measuring flour and it has never steered me wrong in recipes that don't use weights. And my last and most important advice is to make sure your eggs and milk are at room temperature, not cold straight out of the refridgerator. Room temperature eggs and milk combined with proper creaming and measuring of flour will give you a superior, moist, fluffy cake!

14 users found this review helpful
Reviewed On: Nov. 6, 2012
Breaded Chicken Fingers
These are wonderful! The whole family loves them! By the way, for those wanting to make it low fat... DON'T omit the buttermilk! Buttermilk itself has a very low fat content and it adds a depth of flavor that skim milk can't hold a candle to! You won't be sorry and neither will your waistline!

4 users found this review helpful
Reviewed On: Feb. 3, 2010
 
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