JELYWILA Profile - Allrecipes.com (18371789)

cook's profile

JELYWILA


JELYWILA
 
Home Town: Chocorua, New Hampshire, USA
Living In:
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music, Genealogy, Charity Work
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About this Cook
I am a mom of 5 teens, and am such a foodie! From just cooking for the family out of joyous necessity, to a couple years of culinary arts training, I just love it all....maybe a little too much!
My favorite things to cook
Bakery items: cookies, brownies, anything that is yummy and especially kid related. I also love making breads...anything that is kneadable! I truly find it so relaxing and theraputic to knead a bread dough.
My favorite family cooking traditions
Aunt Jennie's Cookie Day! This has become a holiday tradition...making a ton of gingerbread dough and sugar cookie dough....a ton of frosting and glazes of all colors, and as many candies, sugars, anything you can put on a cookie....and just watch the kids go! Amazingly fun!
My cooking triumphs
Too many to pick just a few.
My cooking tragedies
The famous Chili tradgedy of '84. My family has many different variations of this story, but is summed up with learning the limits of ground mustard at 12 years old...lol. To this day, I am asked if there is any ground mustard in whatever I have cooked...just incase.
Recipe Reviews 3 reviews
California Smoothie
I blended exactly as directed and found it very tart. I decided to throw in about 1/2 cup of frozen blueberries that I had on hand, and a squirt of honey. That seemed to do the trick for me. Of course, with adding blueberries, this may have to be a California via NH Smoothie?

2 users found this review helpful
Reviewed On: Oct. 13, 2009
Banana Banana Bread
This recipe is one that I have found myself coming back to again and again for a couple years now when I have a ton of well-ripened bananas. The amount of bananas in comparison to the rest of the ingredients makes for a very good bread that does not come out too wet. As others have said, the trick to this recipe, as it is to EVERY quick bread recipe is to not mix the wet to the dry ingredients too much, and I personally smash half of the bananas to a creamy consistency, then leave the other half less creamy with some chunky texture to them. Will keep using this recipe again and again!

1 user found this review helpful
Reviewed On: Oct. 2, 2009
 
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