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Mrsjimmer
 
Home Town: Owen Sound, Ontario, Canada
Living In: Walter's Falls, Ontario, Canada
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Nouvelle, Vegetarian, Dessert, Quick & Easy
Hobbies: Quilting, Sewing, Gardening, Walking, Reading Books, Genealogy
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About this Cook
I'm a homemaker with two vegetarian kids, a big dog, a couple of parrots and have been married to hubby 20 years.
My favorite things to cook
I like to cook just about anything as long as it's not to to complex. Making a hearty pot of soup is likely one of my favourites as is baking a big batch of cookies or a loaf of banana bread.
My cooking triumphs
I consider any dish that all 4 of us agree is palatable to be a triumph...it isn't easy planning a nutritious meal for a picky, meat loving, diebetic husband and two vegetarian kids. I on the other hand will eat just about anything!
Recipe Reviews 15 reviews
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Fresh Rhubarb Pie
This is a really good pie! I used the "Best Ever Pie Crust", but with half butter/half shortening and I added an extra cup of fruit. Going by other viewers, I added an extra Tb of flour so it wouldn't be runny, which was just right. I would use a little less sugar next time I make this one, but other than that it was quite good.

0 users found this review helpful
Reviewed On: May 21, 2010
Honey Corn Bread
I also think this is the best corn bread I've ever eaten! I do think it's best for a breakfast or a dessert though. I made it to go along with a pot of sweet potato chilli, but it was too sweet. We ended up drizzling a little bit of real maple syrup on it and serving it for dessert. I cooked it in a parchment lined 9x9 cake pan for about 25 minutes and it was perfect. This one is a keeper!

2 users found this review helpful
Reviewed On: Mar. 27, 2010
Quebec Pickled Eggs
I'm wondering if the poster left out the water by accident...? I would add about 1 3/4 - 2 cups of water to the recipe. The mix of spices make for a nice flavour.

14 users found this review helpful
Reviewed On: Feb. 3, 2010
 
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Cooking Level: Professional
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