BETHANY S. Profile - (1072994)

cook's profile


Home Town:
Living In: Columbus, Ohio, USA
Member Since: Nov. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Vegetarian, Dessert, Kids
Hobbies: Scrapbooking, Photography, Music
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E-Z Drop Biscuits as Muffins (allergen-free too!)
About this Cook
I have 3 children, 2 of which have food allergies, so cooking and baking SAFELY are a challenge.
My favorite things to cook
My favorite family cooking traditions
Baking pies the day before Thanksgiving!
My cooking triumphs
Creating allergy-free recipes that taste like the original!!
My cooking tragedies
Not knowing what a green onion was, and substituting 2 white onions for the 3-4 green onions the recipe called for. The dish came out terrible (obviously), and I soon realized that green onions were really what my mom called scallions.
Recipe Reviews 27 reviews
Chicken Breasts with Herb Basting Sauce
Very simple and good! I just placed the chicken in the pan, poured the basting sauce over it all, and used my hands to make sure it coated completely while rubbing the herbs in. I did as another reviewer suggested and removed the foil during the last 10-15 minutes of cooking to brown it slightly. I also turned the chicken over once. I used a brush instead of a baster to distribute the sauce while cooking. The chicken came out so tender and juicy, and very flavorful too. I didn't change much except using dry parsley and adding it with the other herbs, and eliminating the hot sauce. I used split, bone-in chicken breasts and left the skin on while roasting. I will definitely make this again! Thanks for the recipe!!

1 user found this review helpful
Reviewed On: Jan. 18, 2012
Gaye's Microwave Fudge
Wow! Amazing that you can make fudge that quickly and easily and have it turn out so good. I veganized this for my boys who have severe food allergies, using dairy-free margarine and rice milk. The only thing missing was a little salt, but that was my fault since the margarine is unsalted. I followed others recommendations to melt the "butter" and "milk" together first in the microwave. I used a whisk to mix the cocoa and sugar, and remove lumps. Then I added the milk mixture to the dry mixture, and continued to stir with the whisk. I added the vanilla, and continued mixing with a rubber spatula. It came out so smooth! I didn't grease the pan but used foil instead, as others suggested, which made cutting easy. Thank you for this recipe!! I will definitely make it again . . . And again . . . And whenever I need a quick chocolate fix. :)

4 users found this review helpful
Reviewed On: Oct. 4, 2011
Buttermilk Cinnamon Rolls
I was so happy to find an egg-free recipe (due to food allergies), & this one worked well. I used sour oat milk (1 1/2 T. vinegar plus enough oat milk to equal 1 1/2 c.; mix & let sit 5 minutes) in place of buttermilk. I ended up using my bread machine. Next time I won't "proof" the yeast beforehand though; I'll just add it dry to the bread machine as the last ingredient, adding the liquids first. Most cinnamon rolls have sugar in the dough, so I added 1/4c. sugar with the rest of the dry ingredients. I also used BREAD FLOUR. The dough turned out nice & soft, not sticky, and was VERY easy to work with (huge rectangle!). For the spread, I substituted white sugar for the brown sugar & added more cinnamon. I rolled the dough, starting at the long end, & used thread to cut the pieces (put thread under the dough log, bring both ends up, crossing each other, & pull out & down); this works much better than a knife, which tends to squash & seal the dough. Next time I will bake them in a 9x13" pan (10x15" is too big). The rolls need to touch each other on the sides so they raise more in the oven. I made a simple glaze of 1 c. powd.sugar & 1 t. vanilla extract mixed with enough "milk" to make it smooth & thin enough to drizzle. These really turned out great!

2 users found this review helpful
Reviewed On: Jan. 30, 2009

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