Anjaleck Profile - (13763051)

cook's profile


Home Town: Mabank, Texas, USA
Living In: Texas, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Reading Books
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About this Cook
I'm a 51 year old granny raising my two granddaughters since my daughter was killed in an accident in 2006. We live on 42 beautiful acres in east Texas, our little bit of paradise. I enjoy cooking, baking, gardening and foraging. This year have made mesquite bean, prickly pear, pyracantha, and mustang grape jellies. Have frozen persimmons and mesquite. Milled mesquite flour too. Waiting for the dewberries in the spring. We have three horses, one cat and six dogs. Hopefully we'll be having mastiff puppies this spring.
My favorite things to cook
Many! Almost anything new. I love to experiment and am always creating my own dishes. The only problem there is that nothing ever seems to taste the same twice. *grin*
My favorite family cooking traditions
About the only thing I've kept from my childhood years is a cranberry salad I only make at Thanksgiving and Christmas. Other than that we are creating new traditions. I make my own version of pumpkin pie and my own version of pecan pie. I suppose those are two of our new traditions for the holidays.
My cooking triumphs
My biggest one at the moment is my 100% whole wheat bread. The whole family loves it and it has become our staple bread. I had quite a few not-so-hot loaves before figuring this one out. I couldn't think of anything else so I asked my husband. He told me "Everything!" LOL I think he's prejudiced!
My cooking tragedies
Hmm.. again, I asked my husband and he said, "If you've had one it's been so inconsequential I don't remember it." *blush* Gee! I remember one very clearly. When I was a teen Mom and I used to bake cookies together at the holiday season. She would read me the recipe and I would measure the ingredients. We were making gingersnaps. I heard 4 teaspoons of salt. I put in 4 teaspoons of salt. Errr... it was 1/4 teaspoon. We ended up running the cookie dough down the drain AFTER baking the first batch and tasting them.
Recipe Reviews 21 reviews
Chocolate Chip Muffins
These muffins are awesome! I increased the sugar to 3/4 cup, vegetable oil to 1/2 cup, and the chocolate chips to 1 c. I found this to make 18 standard-sized muffins. This muffin recipe is so good it is going to be my go-to recipe from now on. I am going to experiment, modifying it to use fruit. I have been so disappointed with muffin recipes lately and this one was everything. PERFECTION doesn't come around often, but this recipe fits that description. Thank you very much for sharing this recipe. The muffins go so fast that I've taken to hiding a portion. *grin*

1 user found this review helpful
Reviewed On: May 1, 2010
Tasty Buckwheat Pancakes
This is a delicious recipe! I chose it because it used whole wheat flour. Instead of using all-purpose flour, I used another 1/4 c. buckwheat flour. I was not disappointed! Instead of honey I used granulated fructose. This mixes up easily in the bowl and cooks well in a cast iron skillet. Fluffy and light. We've already made this recipe more than once, and haven't changed a thing... because this recipe is perfect "as is"! Thank you so much for sharing.

5 users found this review helpful
Reviewed On: Nov. 3, 2009
Squash Soup
This was a terrific base to start with! I'm rating this recipe on its potential rather than the way it turned out for me cuz I think I messed up and used too much squash--the flavor was very bland. We have canned cheddar cheese powder, like in those pre-packaged mac and cheese dinners. Even with the Velveeta per the recipe, I ended up stirring in about 3/4 c. of the powdered cheese, along with the same amount of milk and about 1/2 c. butter. I didn't use the bell pepper, but added extra onion. I used an immersion blender to puree it (easier clean-up). After all the additions and heating it through, I added a little tarragon, basil, and coarsely ground black pepper. For serving, we sprinkled a little buttered bread crumbs on top. We all loved it and we will be making it again, and again (we've LOTS of frozen squash and this is a great way to use it). It made enough to feed the five of us (two teens and a 6 year old that eats like a teen!) with at least enough left over to feed three of us for lunch tomorrow. Thank you for sharing this recipe!

1 user found this review helpful
Reviewed On: Oct. 15, 2009

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