Christina J Dykstra Goetzke Profile - (13197942)

cook's profile

Christina J Dykstra Goetzke

Christina J Dykstra Goetzke
Home Town:
Living In: Archer, Iowa, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Fishing, Hunting, Photography, Music, Charity Work
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me & hubby
About this Cook
To say I am a Rachael Ray fan would be a major understatement. I have never missed an episode of her tv show! My DVR is always full of her. I shoot a little compound bow and love to garden, and grow my own herbs. I can salsa, spaghetti sauce and pickles. I also make homeade jam and love to go to the strawberry farm nearby.
My favorite things to cook
My family's favorites are mexican for sure. I love to make spicy foods, but also go to comfort foods and soups a lot. I make almost everything homeade except pie crust. I love to bake, but have not mastered the pie crust. They never work out for me.
My favorite family cooking traditions
My mother always makes homeade pizza and strawberry danish junket dessert on Christmas. It really has become our tradition and everyone looks forward to it. My son even wrote about it in one of his elementary school journal projects.
My cooking triumphs
I really have learned a new way of cooking by watching Rachael Ray. I hardly ever follow recipes anymore, and have learned to substitute ingredients to make them more homeade. (like creamed soups and other convenience foods) I don't like to use convenience foods because you can control your ingredients so much more if you make it from scratch.
My cooking tragedies
When I was younger, I was following a cake recipe. Much to my dismay, when I baked the cake, it refused to rise or set up! When I went back to the recipe to see what I did wrong, I discovered I had accidentally added the frosting ingredients to the cake!
Recipe Reviews 10 reviews
Cinnamon Raisin Bread II
Oh my gosh don't change a thing! So good and moist, this bread about drove me crazy waiting for it to be done! I did add an extra teaspoon of cinnamon, and I never use bread flour, just add 4 tsp wheat gluten to regular all purpose flour and voila, bread flour! I ate 2 pieces while still warm, slightly toasted with a couple slices of Colby Jack cheese. Can't wait to eat some with honey cinnamon butter later! Thanks for the recipe!

0 users found this review helpful
Reviewed On: Feb. 4, 2014
Jalapeno Strawberry Jam
This jam is very sweet and very hot! Just the way we like it, and it sets up beautifully! I think we may have to eat it with cream cheese to tone down the heat! I made it hot as written by using one seeded anaheim pepper and 3 seeded jalapenos and 3 with the seeds. (They all still totalled one cup when finely chopped). If you like it mild, remove all the seeds and just use jalapenos. Great recipe if all you have is frozen berries, use the unsweetened ones and make sure you measure the four cups AFTER you mash them. Thank you so much for this wonderful recipe!

37 users found this review helpful
Reviewed On: Aug. 27, 2009
Chocolate Zucchini Bread I
This bread did not turn out at all for me. The method is all wrong, you cannot add melted baking chocolate at the same time as the zucchini, it will sieze up and become hard little balls in the batter. I wasn't sure about the cinnamon, but added it anyway, thinking the mexican chocolate cake has it, and that is delicious. This bread is not rich enough to pull it off. I even added some cocoa powder to the flour to try to make it more chocolatey. It didn't work. I added the chocolate chips to the dry ingredients, and they didn't sink, but my mini loaves all stuck horribly to the pans. This is the first quick bread I have ever had stick to my stoneware pans that have been well seasoned. I think the bread itself just didn't hold together to come out of the pan. I tasted the bread, and it just wasn't very chocolatey, it was kind of regular zucchini bread with some bitter chocolate mixed into it. Wierd taste, so I tried to save it, and made a glaze for the bread using chocolate, butter, and cream. It still didn't help much.

1 user found this review helpful
Reviewed On: Aug. 26, 2009
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