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hanseata

Bar Harbor, ME, US
member

Born in Hamburg/Germany I was imported to Maine in 2001, together with a container load of Danish furniture. Being a furniture dealer's wife has its perks - free dinged-up floor models for life.
After a stint as Clinical Counselor I realized that Medicaid bureaucracy and a training as psychiatrist/psychoanalyst was incompatible. Therefore, when my husband retired, I happily settled for a licensed home bakery while continuing my online "Dear Abby"-ing for two German students' webzines.
Back in Germany my son brings gruesome creatures to video game life, whereas, in Bhutan, my daughter serves elaborate dinners to celebrities and other VIPs, who where not hit by the financial crisis.
Currently we share our life with two neurotic cats and a dog with issues (one of them being a strong attraction to fleas).

Recent Reviews


Re:Blueberry Streusel Bars with Lemon-Cream Filling

I substituted a third of the all-purpose flour with whole wheat pastry, and made the bars several times, with sour cherries (from a glass, slightly sweetened) or blueberries. Both versions tasted great!


Posted: 04:15 pm on July 2nd 2012

Re:Pan de Muerto

The bread tastes really wonderful, I made it now for the second time, and everybody loved it.I prepared the dough a day ahead, and left it to rise overnight in the fridge. I also substituted some of the white flour with whole wheat.And the other reviewers are right: the baking time is shorter: mine was about 36 minutes. A complete description you can find in my blog: http://hanseata.blogspot.com/2012/11/pan-de-muerto-bread-of-dead.html


Posted: 05:50 pm on May 5th 2012

Re:Homemade Oreos

Made them as treat for Halloween. They turned out very nice. Working with the dough is a bit of a pain, though. I religiously rolled the log every 15 minutes while cooling, but the log was more oval than round, and very brittle to cut, even with my sharpest knife. But fortunately all the cracks and patched holes vanished during the baking. I like the great chocolate flavor of the cookies, the filling is a bit too sweet for my taste, but certainly right for the kids.


Posted: 07:41 pm on October 31st 2011

Re:Linguine with Lemon-Garlic Shrimp

Great dish! I was a bit hesitant about the lemon juice, but found that it could really use the full dose - the taste was still subtle. I followed the advice of another reviewer to take the shrimps out when opaque, adding them back later, and they stayed nice and juicy. I will definitely make it again.


Posted: 09:36 am on April 23rd 2011

Re:Basic Savory Tart Dough

I used this tart dough for "Spinach Goat Cheese & Chives Quiche", and it turned out really well. The crust was very crisp, and tasted very good (the filling was great, too).


Posted: 09:50 pm on March 7th 2011

Re:Spinach, Goat Cheese & Chive Quiche

A very tasty quiche with a nice crust! I used scallions instead of chives, and substituted 1 tsp. dried thyme for the tbsp. fresh thyme. My baking time for the quiche was a little less, ca. 35 minutes instead of 40, so make sure to check the tarte before the end of the bake. I will definitely make this quiche again.


Posted: 09:41 pm on March 7th 2011

Re:Roasted Carrot Soup Recipe

I made this soup, it was quite nice, but definitely needed the "doctoring" suggestions of the earlier reviewers (more ginger, some cinnamon, a splash of white wine). I also recommend making the soup at least several hours in advance to allow the flavors to meld.


Posted: 11:22 am on February 3rd 2011

Re:Cider & Bacon Baked Beans

I made this recipe exactly as described and found it very tasty, same as the other two Baked Bean recipes by Allison Kreitler. I have a suggestion, though, to make it easier to achieve the desired consistency at the end of the process - if the last 50 - 60 minutes simmering is not sufficient to reduce the liquid: with a ladle, take out as much of the cooking liquid as possible from the baked beans, transfer it to a small sauce pan and reduce it separately over high heat. This way the beans don't get mushy by too much cooking.


Posted: 08:00 pm on January 22nd 2011

Re:Cranberry Streusel Shortbread Bars

Following the advice of some earlier reviewers, I reduced the sugar amount in both, dough and cranberry topping, to 3/4 cup each. The cranberry mixture not only got an orange zest flavoring, but also a shot of Grand Marnier. I substituted part of the all-purpose with whole wheat pastry flour and some almond meal, and, also, added almond slices to the streusel. The result was very tasty, and my family loved it!


Posted: 08:52 pm on December 20th 2010

Re:Cheddar and Cauliflower Soup

The soup was delicious (with sharp cheddar) and easy to make. I (as a doctor) would not recommend adding additional salt, since the cheese is salty enough.


Posted: 03:49 pm on January 12th 2009