Childe Profile - (13195039)

cook's profile


Home Town:
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Mediterranean, Vegetarian, Dessert
Hobbies: Sewing, Hiking/Camping, Camping, Biking, Walking, Fishing, Reading Books, Music, Painting/Drawing
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Guenhwyvar George
About this Cook
I'm a 22-year-old university student living and attending school in St. Catharines, Ontario.
My favorite things to cook
I've been cooking pretty much my entire life, and it remains one of my favourite hobbies. When I was younger, baking was my main interest (what kid doesn't love making cookies and cakes?), but in my teens I branched out into making other dishes. I've had the privilege of learning techniques and tricks from several professional chefs, as well as all the knowledge gained from having a family that cooks.
My favorite family cooking traditions
Making jams, relishes and preserves. Most of my canning tools were inherited from my maternal grandmother, who was still making jam for her jam cookies into her late 70s.
My cooking triumphs
I made jelly for the first time in my life last fall, and my very first attempt came out perfectly. I'd made jams, relishes and other preserves before, but this was my first go at a true, clear jelly. It was appreciated all around when I tucked jars into everyone's Christmas gifts!
My cooking tragedies
I destroyed an entire batch of shortbread last Christmas because I didn't whip the butter long enough ... the cookies separated in the oven and came out floating in melted butter!
Recipe Reviews 5 reviews
Marian's Fudge
Delicious, easy, and tastes just like grandma used to make! All the stirring is worth it -- if you want real, old-fashioned fudge, don't use shortcuts like marshmallow fluff and condensed milk. And since this is an old-fashioned recipe, definitely use old-fashioned ingredients ... whole milk and real butter are a necessity. A 9x9 pan does make for some thin fudge here, but considering the amount of sugar, butter and whole milk in this stuff, I wouldn't want it too deep-dish -- a small piece is all it takes to give yourself a sugar rush! Still, if you like big cubes of fudge instead of small pieces, you may wish to use a smaller pan. I used about 2/3rds white sugar to 1/3rd brown, just because I didn't have enough white sugar in the house and it was 11pm. It worked out just fine despite the substitution, and I'm glad that I was able to cut some of the refined sugar out (I prefer brown for most applications).

5 users found this review helpful
Reviewed On: Oct. 29, 2009
Easy Apple Cinnamon Muffins
I have no idea how this recipe got so many positive reviews. Besides the errors in measurement (the recipe makes 12 muffins, not 6, there's far too much butter in the crumble topping, and you should NEVER EVER fill muffin cups all the way up), there's the fact that they came out heavy and largely tasteless. I even added extra spices -- some nutmeg and allspice, in addition to the cinnamon .And even though I halved the amount of butter in the topping, I still wound up with a buttery mess on the bottom of the muffin cups. Fortunately it confined itself to the pan

1 user found this review helpful
Reviewed On: Mar. 2, 2009
No Bake Cereal Bars
Delicious, but they don't stick together well at all! Fortunately I don't mind the tendency to fall apart, but it makes them less than ideal for traveling (a bit too messy for a packed lunch). Instead of 2 cups of peanuts I used half peanuts and half raisins. And I didn't have any candy-coated chocolates, so I just used plain old chocolate chips.

3 users found this review helpful
Reviewed On: Feb. 18, 2009
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