jeannine1976 Profile - (18659251)

cook's profile


Home Town: Calgary, Alberta, Canada
Living In: Houston, Texas, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Southern, Low Carb
Hobbies: Sewing, Gardening, Reading Books
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About this Cook
I'm 31 and engaged, with no kids. I recently moved to the US to be with my fiance, and am lucky to be able to stay at home. We eat low carb...or at least try to. We don't eat out much and most of our food is made from scratch, which means I spend a lot of time cooking. Fortunately, I both have the time and enjoy it immensely. I'm interested in expanding my low-carb repetoire, as well as trying new recipes that look yummy, especially grilling or baking.
My favorite things to cook
I love complex desserts where I'm able to play with presentation. I'm the girl who takes the time to cut out little pastry leaves to place around a pumpkin pie shell.
My favorite family cooking traditions
The only solid tradition in my family is my great-great-great grandmother's Christmas cake recipe. It's the kind that weighs a ton from all of the fruit and nuts. I used to hate it, but over the last few years, I've developed a taste for it. Or maybe I just eat it for the almond paste...that's a possiblity, too.
My cooking triumphs
Thanksgiving '07. I made cornbread stuffing with andouille sausage for my fiance's southern family, except I used three different recipes as a base, messed with the seasonings, substituted bread made with soy flour,and I'd never tasted cornbread stuffing in my life. They raved over it. I was pretty proud of myself.
My cooking tragedies
I haven't made anything really disgusting lately, and nothing has exploded on me in a while. I figure I'm due. Oh...there was the time I made banana bread and forgot to add baking powder. I think I've still got one around here somewhere. I use it as a doorstop.
Recipe Reviews 14 reviews
Oatmeal Raisin Cookies IV
I can't believe this recipe is getting four and five stars. IT'S MISSING SALT. It wasn't until I had already made two dozen and taste tested one that had cooled when I realized it. The cookie tasted like nothing. Just...nothing. I added a 1/2 tsp of salt to the rest of the batter and those cookies tasted much better. I would suggest adding 1 - 1 1/2 tsp of salt to the full recipe.

11 users found this review helpful
Reviewed On: Aug. 3, 2011
The Sarge's Goetta - German Breakfast Treat
I prepared this yesterday and tried frying it for breakfast today. I'm not impressed. Other than using ground pork instead of sausage and halving the recipe, I followed the directions exactly. The flavour is alright (a little glue-y for my tastes and could do with some spices I've seen in other traditional goetta recipes), but it fell apart in the pan. I cooked it in bacon grease and left it until it was good and crispy, but with no luck. It's a lot of work for such a bland and messy dish. I think I'll keep trying goetta recipes until I find one that works for me.

2 users found this review helpful
Reviewed On: Sep. 27, 2010
Little Mickey's Favorite Cheesecake
We're low carb/no sugar, so I had to muck with the ingredients a bit, but I couldn't have done it without this cheesecake being as fantastic as it is in its own right. I used the Pecan Nut Crust found on this site instead of a graham crust, granular Splenda instead of sugar, soy flour instead of wheat flour (it's what I had in the house) and sugar-free Reese's peanut butter cups (3 3oz bags will give you 2c.). I sprinked a handful of peanuts and an extra 3oz. package of chopped peanut butter cups on top before baking. It was amazing. My father-in-law, a cheesecake affectionado, says it's the best he's ever had.

2 users found this review helpful
Reviewed On: Apr. 7, 2009

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