OLENAJOY Profile - Allrecipes.com (18000456)

cook's profile


Home Town: Martinsville, Indiana, USA
Living In: Slough, Berkshire, England, U.K.
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Italian, Low Carb, Healthy, Quick & Easy
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Cooking in Florida
Recent Self-Portrait
About this Cook
I am an Air Force offspring, born in Bakersfield, California. I grew up in Indiana. I've worked as a Christian missionary and enjoy traveling. I fell in love with a wonderful South African/British Gentleman (he has dual citzenship.) and we married 18 January 2003. I now live in England, just about five miles from Windsor. In August 2007 I became a dual citizen as well, having become a Naturalized British Citizen.
My favorite things to cook
In the past year I've begun cooking all kinds of soup--finding many recipes on this website. I also love to bake. I enjoy cooking, as I am an artistic person, so once I've used a recipe, I'm likely to adapt it, play with it and even get inspired by it.
My favorite family cooking traditions
Christmas cookies in December, potato salad in the summer and home made bread anytime. Who needs a bread machine? Not me!
My cooking triumphs
My special apple/carrot cake. It's a family favourite.
My cooking tragedies
Ask my husband about spinach soup! It tasted like I'd gone out on the lawn, raked up freshly mown grass and boiled it. Ugh!!!
Recipe Reviews 4 reviews
Amish White Bread
I enjoy trying new recipes, and this is certainly simple. However, I substituted 3 cups of white flour, 1.5 cups whole wheat flour and 1.5 cups oatmeal for the 6 cups of white flour. I let it raise a little longer than recommended because of the denser flour. The bread came out really moist and tasty. We ate it warm from the oven with soup. I will certainly make it again.

1 user found this review helpful
Reviewed On: Mar. 16, 2005
Pumpkin Bread IV
This is a great recipe. I changed it a bit to add a slightly different flavour. I use a scale for metric and converted the recipe to metric. I used 131 grams of whole wheat flour, 131 grams of oatmeal, and 131 grams of white flour. Bascially that means I substituted white flour, whole wheat flour and oatmeal in equal parts to replace the all-purpose flour. I also doubled the cinnamon, because I love cinnamon. I will certainly make this recipe again.

2 users found this review helpful
Reviewed On: Feb. 11, 2005
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