~~Jenn~~ Profile - Allrecipes.com (13683535)

cook's profile


Home Town: Monroe, Louisiana, USA
Living In: Cedar Hill/Dallas County, Texas, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Knitting, Quilting, Gardening, Camping, Boating, Biking, Fishing, Photography, Reading Books, Music, Painting/Drawing
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I have been cooking since I was young. Growing up on Southern food, I was introduced in the kitchen as soon as I could reach the stove. I cooked my first meal of sausage, biscuits, and eggs at 8 1/2 years old, when my mother was busy getting all the younger kids bundled up to go play in the rare snow we had that morning. I then started learning measuring, etc by baking boxed cakes by myself. Now I can cook just about anything I've ever tried, with or without a recipe...except baking bread. Not my specialty!
My favorite things to cook
Of course, Southern food is my favorite type of food to make for meals. But my pleasure is in baking. I love baking desserts, cookies, and pies. I know everyone likes my savory dishes most of the time, but I really never get any complaints on my desserts and I'm always the one asked to bring the desserts to any potluck with my family.
My favorite family cooking traditions
I love spending time in the kitchen during the holidays. With a large family, we usually all take on a few different dishes and all fight over space to prepare them in the kitchen. We end up with a whole table full of food, everyone having done their part. I love it!
My cooking triumphs
My strawberry shortcake is killer. Everyone loves it! It's my own version, of course. Instead of angel food or shortcake, I use my old family recipe for pound cake. It's baked into 2 layers, then split into 4. I layer in a large glass serving bowl with sugared strawberries left to sit overnight, and the Whipped Cream Cheese Frosting I found on this site. It sits in the fridge to "marinate" overnight or most of a day and it is to DIE FOR!
My cooking tragedies
Probably any bread that calls for yeast. I don't know why it is, I just can never make it work. It always goes so well until the last rise. By the time it's baked, I have a hard (too hard) crust on the outside, and a heavy inside. The flavor is always right, but you can hardly slice it! Ugh, one day I'll get it!
Recipe Reviews 5 reviews
Whipped Cream Cream Cheese Frosting
I have used this recipe several times. First off, it tastes AMAZING! It is the perfect combination of richness without being too heavy or too sweet. If you're like most of my family, and you cringe at the sweetness of buttercream halfway thru a slice of cake, you WILL love this flavor. I can just about eat this straight out of the bowl, if I didn't know better. I have made this with and without altering the recipe by substituting powdered sugar. It is slightly firmer with powdered sugar (do add 1 3/4 C. instead of 1 C). I should also mention that I do freeze my metal mixing bowl and balloon whisk attachment prior to beating the cream (old trick I've used for years anyway). I whip the cream first, then transfer it into another bowl, then it goes into the freezer while I mixed the cream cheese and sugar. Once I take my whipped cream out of the freezer and mix them together in the metal mixer bowl, I return it to the freezer until I frost my cake. I don't leave it long enough to freeze, maybe 15 minutes tops. But the chill helps it to stay firm, I'm sure. My favorite way to use this recipe is as a filling/frosting for a layered strawberry shortcake. Amazing flavors! My only complaint is that everyone asks for this cake for their birthday and it isn't exactly a fun one to decorate. I much prefer playing around with buttercream and fondant so it would be NICE if someone would ask for a regular cake one day! Not that it has anything to do with this recipe! : )

21 users found this review helpful
Reviewed On: Jun. 18, 2011
Mom's Chocolate Meringue Pie
This pie set really well, but I changed just a couple of things. 1. I used 1 tbsp. of real butter to stir in just before pouring into crust to make it more silky. 2. I cooked the filling a little longer than 2 minutes, because it needed it. 3. I used 8 eggs whites for the meringue, because it needed more. Other than those minor things, it's perfect. First time I've EVER had a chocolate pie set well enough that it made clean slices and did not run into the pie plate. The flavor was really good also.

1 user found this review helpful
Reviewed On: Nov. 25, 2010
Sugar Cookie Icing
I LOVED this icing! It worked great for icing Christmas cookies. I had no trouble making it at all, and it is true to its' description...it dries hard and shiny with bright colors! I used gel food coloring and it turned out wonderfully. The kids made a mess (what was I thinking making 8 colors, including black?). But they had a blast and I think that it was really easy for them to use. We used a multitude of "tools"...skewers for detail, spoons for large areas, and plastic knives for spreading. They had a blast!

2 users found this review helpful
Reviewed On: Jan. 5, 2010

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States