Betsy Profile - (12199458)

cook's profile


Home Town: Mannford, Oklahoma, USA
Living In:
Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Fishing, Photography, Music, Wine Tasting
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Tomato-Basil pasta salad
About this Cook
Teach inner-city High School English, Reading, Speech/Drama. Live on 2 acres, with goals of being self-sustainable by retirement age. Have 1/2 acre of vegetable & flower gardens; along with a greenhouse. Love the outdoors, & like to fish, cook, entertain, play games. Country life is in my blood-oops, gotta run- have to go pick blackberries!
My favorite things to cook
Anything that includes ingredients from my year-round garden.
My favorite family cooking traditions
Christmas the family has all seafood & suishi bar; spring & summer we like to grill with wood. We also can & freeze a lot, so we have the tradition of fruit salads/melons/veggies we have put up all through the holidays.
My cooking triumphs
Learning the way of suishi rolls! How to make the rice, roll, cut the fruits & veggies(thanks to my son,Jared!) Second would be, how to 'marry' flavors & seasonings with textures & tastes of food.
My cooking tragedies
Pickling cucumbers last year, I had my 7 quarts shatter at the bottom of the jars while they were processing--Pickles afloat!! I had taken the cukes out of the frig to cut at the last minute. The jars, that were once hot, had began to get to room temp, so the cold cukes made the jars too cool when they were placed in boiling water canner: crack! Learn from this everyone! what a mess, & to lose all those jars & pickles:(
Recipe Reviews 2 reviews
Brandy's Blackberry Cobbler
Put the pie crust on the bottom & add a delicious gooey top that covers it all! This recipe has a superb berry mixture but I cooked my homegrown blackberries on med low with the sugar, 1/2 the water, tsp of vanilla, dash of lemon juice, dash of cinnamon, & dash of nutmeg first. Added the flour & rest of water for last few min & it thickened up perfect. After reading reviews about how this version didn't have enough topping, I read a peach cobbler recipe here, & a man adjusted one to include his grandmother's top-and it's what I have been searching for, the traditional gooey type. I put this recipe's rolled crust on the bottom of a large Pyrex casserole bowl, next scooped (spatula needed) the berry mixture onto the crust, then layered 1 1/2 cups of each on top: flour, sugar & milk-Sprinkling some of each alternately, then dotted it with butter all over (about 4-6 tablespoons). Baked uncovered at 400 for 40 min. & then lowered temp to 350 for another 20 min or until it started to brown & turn solid on top. Fantastic texture & best ever!

0 users found this review helpful
Reviewed On: Jul. 9, 2014
Best in Show Blackberry Cobbler
Very nice recipe, similar to a handed-down one I had. From knowledge of the other, I took about 1/3 of the sugar that goes on top and added it to my fresh picked berries. Some were a little hard, so I slightly mashed them & simmered them for a few minutes with a pinch of nutmeg added to the sugar to make a juice. Excellent batter, and we liked the juice that formed at the bottom. Can't wait to try this recipe with other berries and cherries-thank you for sharing your time-honored family secret!

0 users found this review helpful
Reviewed On: Jul. 7, 2013

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