Jacqueline J. Buell Profile - Allrecipes.com (1246289)

cook's profile

Jacqueline J. Buell


Jacqueline J. Buell
 
Living In: Ottawa, Ontario, Canada
Member Since: Sep. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Needlepoint, Gardening, Hiking/Camping, Camping, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
My favorite things to cook
I don't really have any favourites. I guess that I like cooking without recipes the best. I like being able to take a few ingredients, putting them together, and then seeing what I can come up with. I do this with my baking as well.
My favorite family cooking traditions
I can't recall any family cooking traditions. My mom worked and it was up to us kids to prepare the meals. It soon became evident that I was the best among the 7 of us, so the task of cooking for the family came to me. I started at 8, and have been cooking/baking ever since.
My cooking triumphs
I have won many cooking and baking contests at different fairs and heritage days. My bread, pies and cakes are raved about all the time, and I am always asked to contribute at bake sales for different fundraisers.
My cooking tragedies
The first time that I ever made bread, I followed an award winning recipe, and failed so misserably at it that you could have used the bread as bricks to build a house. It was that hard and that heavy.
Recipe Reviews 16 reviews
J.P.'s Big Daddy Biscuits
I have used this recipe so many times that I no longer need to look at it while I am making them. I too use butter instead of shortening, and they turn out fantastic every time. They are great for a breakfast sandwich. I serve them with extra old cheddar cheese, a fried egg, and bacon on the biscuit. Yummmmmmmmmm JP, you rock! Thanks for the recipe, and for years of fabulous biscuits. By the way, if you want, you can add different herbs to the dough, or some grated cheese, green onion, or what ever you decide that you like. If I could have rated these a 10 I would have done so without hesitation. Thanks again.

10 users found this review helpful
Reviewed On: Sep. 17, 2011
Burgundy Pork Tenderloin
The only reason I gave this 2 stars was because of the ease of preparation. The recipe calls for 45 minutes of cooking time. This I found was way off of the mark. We like our pork on the pink side, but at 45 minutes, the pork was still raw. Before I think to try this again, (and I would only do so because of the ease of it), I will have to go over it again, and figure out what changes I will make. Instead of a burgundy, I might go with a Shiraz or a Pinot Noir. We found the Burgundy to be on the strong side, and the flavour over powered the pork way too much.

1 user found this review helpful
Reviewed On: Sep. 28, 2009
Aunt Johnnie's Pound Cake
When I made this cake, I made a lemon glaze to go with it. My husband who is not a person to eat sweets, actually ate a whole slice himself. Usually when I bake cakes etc, he takes them into work with him to share with his fellow co-workers. This time I was told to make sure that I left enough for him to have a slice or two for later. Believe me, that is the highest compliment that anyone has ever gotten regarding baked goods of any kind. I really do appreciate you sharing this recipe with us. I will be baking it more often. The lemon glaze is as follows: The juice of 2 lemons. The zest of 1 lemon finely grated. 1 1/2 cups icing sugar. Combine all of the ingredients together and incorporate well. When the cake comes out of the oven, poke holes in the cake and with a pastry brush, brush a layer of the glaze over the cake. After 5 minutes brush another layer of the glaze over the cake. Let stand for about 15 minutes. Invert cake onto a serving platter or cake plate. Again, poke holes into the cake and spoon the glaze over the cake. Do this until all of the glaze is used up. Let the cake cool completely. Slice and serve. You won't be disappointed.

8 users found this review helpful
Reviewed On: Mar. 20, 2005
 
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