GREENACRES150 Profile - Allrecipes.com (18088359)

cook's profile

GREENACRES150


GREENACRES150
 
Home Town:
Living In: Hartland, Wisconsin, USA
Member Since: Oct. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Healthy, Vegetarian, Dessert
Hobbies: Walking, Reading Books, Music
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About this Cook
I consider Nourishing Traditions, by Fallon, the 'bible' on how to cook, though I value gems and tips from everyone.
My favorite things to cook
Sourdough breads, sprouted whole wheat muffins, waffles or pancakes, 100% sprouted whole wheat yeast bread, O'Hana's pineapple bread, plate size cookies, any cake, bar, pie or dessert. Bone broth soups of all kinds.
My favorite family cooking traditions
When I grew up, coffee served with sandwiches and cakes, cookies or bars was a twice daily between meals tradition. Dessert was served at every meal. While meals were family style, not gourmet, I became expert at baking most anything from scratch. It's a wonder I have maintained a small waistline to this day.
My cooking triumphs
I have mastered the art of cooking 100% sprouted whole wheat sandwich bread loaves starting with wheat berries, sprouting, drying and grinding them, then baking them into a loaf. I bake multigrain (oat/ww/ap flour)sourdough bread using homemade sourdough starter rather than yeast.
My cooking tragedies
I experiment with recipes, modifying them until they suit me--lower fat, whole v.s. refined grains, low or no sugar, pre-soaked grains (see Fallon's book, Nourishing Traditions), so you might imagine I see a flop once in a while. In one learning phase, I fermented vegetables--some of which fermented well; broccoli should not be fermented. Also, if you ferment Kombucha tea, use the bleached white sugar or risk actual alcoholic content which is what I think happened when I used raw, unbleached sugar. (oops!) Also, your little house might smell like a still unless you keep make these things in the garage! I don't ferment anything anymore. It was a phase.
Recipe Reviews 8 reviews
Marble Cake I
This is an amazing cake. I doubled it for two 9” layers, adding 25% more sugar and 50% more butter (salted), as other reviewers suggested. With three sticks of butter and all of four eggs, it was practically torte! Light, crumbly and heavy all at the same time. Add to that the butter cream icing and… well, they loved it. Even so, I would say it's flavor was pretty mellow due to all the eggs and butter. I think you could fix this cake’s flavor problem, as noted by other reviewers, by doubling the salt. My best yellow cake recipe calls for lots of eggs and butter, as well, but about double the salt. A little extra vanilla or higher quality vanilla will round out the flavor, as well. Next time, I will use salted butter again, just not so much of it, and double the salt, add a little extra vanilla and no extra sugar. Oh, and one more thing—I am a purist about presoaking baking flour before cooking with it (or using sprout flour), so for this recipe, I mixed the flour, milk and salt in the evening around 7 p.m. and let it sit at room temperature overnight. The next morning, I mixed the remaining ingredients in a separate bowl, added the flour mixture to it, and baked it in two insulated 9” round pans for about 45 minutes. Worked out awesome.

26 users found this review helpful
Reviewed On: Aug. 30, 2008
Grandma Johnson's Scones
Now THAT'S a scone!

2 users found this review helpful
Reviewed On: Aug. 16, 2006
Angel Food Cake III
Turned out great the first time. Make sure all pans, bowls and utensils are free of any oil residue--use glass or metal--and that no egg yolk gets into the whites, and your cake should not fall. I peeked at it toward end of baking and it still didn't fall. Substituted 3X sifted all purpose flour less 1T for cake flour, as another reviewer suggested. Baked exactly as long as recipe suggests. Served with dollop of 50:50 blend of strawberry yogurt and non-fat cool whip topped with fresh strawberries or sweet nectarines. Awesome light dessert. May try a bit of almond or lemon flavor in addition to vanilla next time to give the cake alone more zing.

3 users found this review helpful
Reviewed On: Jul. 30, 2006
 
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