KYBecky Profile - Allrecipes.com (10384046)

cook's profile

KYBecky


KYBecky
 
Home Town: Lexington, Kentucky, USA
Living In:
Member Since: Mar. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Music
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About this Cook
I love Jesus, my husband, my church, my friends, and my students. I teach high school and volunteer with a college ministry.
My favorite things to cook
I love to bake and to experiment.
My cooking triumphs
enchiladas, white chili, lemon cookies, and cooking for large groups (50+)
My cooking tragedies
fudge and no-bake cookies (I still can't get them right!)
Recipe Reviews 3 reviews
Beth's Peach-Nectarine Muffins
These are excellent. I used 3/4 cup whole wheat flour and 3/4 cup all-purpose flour. Per other reviewers' suggestions, I added about 1/4 tsp ground ginger, 1/2 tsp vanilla, and 1/2 tsp cinnamon. I only used nectarines. I used a little less milk than was called for because the nectarines were very juicy (and I might have used a bit more fruit than what the original poster had in mind) -- the batter was still very liquidy but baked into light, moist, fluffy, melt-in-your-mouth muffins. For me, this made 12 smallish/regular muffins and 8 mini muffins.

1 user found this review helpful
Reviewed On: Aug. 31, 2011
Indian Chapati Bread
Wow! This was great! I added a pinch of sugar as others suggested, and I let the dough balls sit for 30 minutes. I wasn't sure what kind of oil to use. I used canola, which seemed to work, although the entire house ended up being very smoky -- we had to open doors and windows. I don't know whether that was the oil, something I did wrong, or just the nature of the recipe. Also, I doubled the recipe since we had company, but the smoke kept me from cooking all of the dough. I covered the remaining dough balls and stored in fridge overnight; they were fine the next day after sitting out to bring to room temperature, then rolling and frying.

3 users found this review helpful
Reviewed On: Oct. 12, 2007
Chickpea Curry
Made this for husband and two friends, and it went over very well. Added potatoes, (undrained) canned tomatoes as mentioned by other reviewers, and I mashed some of the chickpeas. I didn't have coriander; I'll buy it before I make it again. Used ground ginger instead of fresh. The curry ended up a little dry for my taste -- that's the reason for 4 stars, and next time I will add more water. I served it over basmati rice, but hubby and I prefer jasmine (although I know that's not as authentic). Ooh, and I made the chapati bread - it smoked up the house, but it sure added to the meal!

0 users found this review helpful
Reviewed On: Oct. 12, 2007
 
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