Peggy Profile - (12752695)

cook's profile


Home Town:
Living In: Chattanooga, Tennessee, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests:
Hobbies: Quilting, Sewing, Gardening, Painting/Drawing
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Rotisserie Chicken
I agree with another that this recipe omits important steps like cooking temp (we did 350 on our 4-burner stove). A drip pan is absolutely a must. We bought a narrow foil pan and it caught the juices that were perfect for basting. It took our 3 lb bird a little over two hours, but we probably checked on it a little more often, which reduced the temp. We should have taken a pic because it was perfectly golden brown with an internal temp of 180. I also brined it for 24 hours in a light salt/little sugar solution with a few garlic cloves, bay leaves, and sliced onion. The flavor was primo. We are definitely doing this again!

1 user found this review helpful
Reviewed On: Apr. 13, 2014
Cranberry Upside-Down Coffee Cake
This is an excellent cake. I made it for Valentine's Day in a heart-shaped Wilton cake pan and it turned out wonderfully! I made it first for an office party today with the sour cream, and again tonight for my family, but I ran out of sour cream, so I used a 6 oz container of apple cinnamon yogurt and 2 oz of whole milk to substitute. Now that I've seen what you can do with cranberries, I'm thinking that just about any fruit would work--why not blueberries? or peaches? Give this one a try--you'll be glad you did! PS: I used the spray flour to coat the pan before pouring in the butter/brown sugar mixture, and that probably helped the cake release perfectly.

2 users found this review helpful
Reviewed On: Feb. 13, 2012
Buttermilk Pound Cake I
This one's a keeper. I was in a hurry, so I substituted self-rising flour, but added an extra 1/4 tsp. baking soda (because of the buttermilk). I decreased the flour by 1/4 cup and baked at 350 for 45 minutes. It was perfect!

1 user found this review helpful
Reviewed On: Mar. 5, 2011

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States