BrennaP Profile - (11067370)

cook's profile


Home Town: Cranberry Portage, Manitoba, Canada
Living In: Swift Current, Saskatchewan, Canada
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music
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Bread and Cinnamon Buns
With the grandkids
My first attempt at Rye Bread
About this Cook
I the mother of two grown daughters as well as Grandmother of 3. I was raised in a very Ukranian household, we lived with my grandparents and my Baba loved to cook and passed that love on to my Mother, which I certainly have inherited. I love to cook and the more the merrier. I also like to try new things, new flavours, and to experiment and create new dishes on my own.
My favorite things to cook
I love to bake - desserts, breads, you name it! I also love to try new ethnic foods.
My favorite family cooking traditions
There are just so many! My Baba's Holobtsi is unsurpassed, served at all special occasions. My Mom's Buttertarts a treat at anytime!
My cooking triumphs
I was visiting my twin brother years ago, he was single and living on his own in a little apartment and wanted my Mom's chicken dumpling soup, so I made it for him...after his first spoonful he said "its just like Mom's" That was a HUGE compliment! I knew I had arrived!
My cooking tragedies
I haven't really had any tragedies, nothing that I couldn't salvage at least. There have been things that I have tried that I wouldn't bother with again.
Recipe Reviews 9 reviews
Seven Grain Bread II
This is a wonderful flavourful and light bread. I did make a few changes: I substituted Molasses for the honey, as well as 12 grain flour for the whole wheat, as well as a 12 grain cereal. I also used 2 TBSP of yeast rather than one. I did find I had to increase the amount of flour slightly, but that could be because I am beside the ocean. I don't have a bread machine so mixed in the tried and true method that I always use when making bread. I bloom the yeast in 1/2 cup warm water with the molasses, then add in a large bowl the water , egg, salt, oil and the yeast mixture, gradually adding the flour until the dough is no longer sticky but still soft. I then place in a lightly oiled bowl, oiling the top of the dough as well, cover with plastic wrap and place in my oven to rise ( I have a proof setting on my oven), until double in size, punch down, form into loaves, allow to rise again, then brush with egg wash and bake. I also add a shallow pan of water to my oven, it keeps the bread moist while baking. I think next time I may add sunflower seeds as well love that. Definetly a keeper!

5 users found this review helpful
Reviewed On: Apr. 15, 2010
Easy Raisin Cake
Excellent recipe! I did reduce the sugar to 3/4 cup and used pecans instead of walnuts, just a personal preference, and it was wonderful. I dressed it up for company with a scoop of vanillan ice cream and a warm Brown Sugar Sauce (recipe also from this site) Will put this on my list of favorites! Thanks for sharing!

4 users found this review helpful
Reviewed On: Feb. 24, 2010
Marinated Baked Pork Chops
I made this for dinner last night, and followed the suggestions of other viewers to double the recipe for more sauce. I did with the exception of the oil, this I did not double. I also added 2 lge cloves of minced garlic to the sauce and then marinated the chops in the sauce in the fridge for 4 hours prior to cooking. The sauce is lovely, the meat was tender and tasty. I paired it with the White and Wild Rice Pilaf reciped also from this site. A very good sauce recipe that would be delicious on ribs or chicken as well! A definite "keeper".

1 user found this review helpful
Reviewed On: Feb. 15, 2010

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