Becky_ME Profile - (1560721)

cook's profile


Home Town: Syracuse, New York, USA
Living In: Turner, Maine, USA
Member Since: Jun. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Sewing, Needlepoint, Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music
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Me and hubby Josh, Sept 2006
About this Cook
My primary culinary interest is baking--someday, when my student loans are paid off (haha) I hope to open a bakey of my own. Aside from baking, though, I am interested in other cooking as well. I especially love holiday entertaining and my friends know me as the hostess who pulls out all the stops when it comes to holiday parties and menus. :-)
My favorite things to cook
Baked goods of nearly any kinds, soups, meat-n-potatoes meals, Italian, pasta, pizzas, etc.
My favorite family cooking traditions
Every year at Christmas my mom made the "Christmas Breads"--these were three loaves made with sweet dough that was rolled jelly-roll style around fillings. It was always the same 3: almond, poppyseed, and apricot. This year I have my own house now and my mom no longer makes them, so I am going to try to recreate them. Other family cooking traditions include homemade pizza (every Friday night when I was growing up), New Year's snacks, and the favorite "whatever the birthday person wants" on our birthdays.
My cooking triumphs
homemade crescent rolls, decadent lemon butter cake, pot roast, pizza, breakfast danish, lasagna, hamburgers, and potato soup.
My cooking tragedies
Sourdough bread (which I don't really even like...I was simply determined to overcome the challenge but so far the sourdough won every time). A few batches of bad cookies. A tragic cabbage dish. And probably others which have faded to the dark recesses of my meory.
Recipe Reviews 17 reviews
Cream Cheese Pound Cake III
Excellent recipe! I followed the measurements as they are given. I used Softasilk Cake Flour instead of regular AP flour, and I used 1 tsp almond extract instead of the vanilla, per other reviewers recommendations. Also, I added about 1 tsp fresh lemon zest to brighten the flavor. The cake turned out delicious! As many other reviewers have said, this recipe turns out a cake with a delicious, dense, soft, flavorful interior, and a lovely crunchy sweet crust on top. Everyone at Christmas dinner kept picking the crust off the top of the cake as we sat around talking and drinking coffee! Overall, an excellent did not last 24 hours in my house! Guests loved it. We served it w/ fresh strawberries and whipped cream. This is a definite keeper, super easy to make! I am adding this to my collection of go-to recipes! Thanks for sharing!!!

0 users found this review helpful
Reviewed On: Dec. 27, 2009
Applesauce Barbeque Sauce
Excellent! I am rather picky about my barbeque sauce. Most bottled varieties do not agree with my stomach, so I usually avoid barbeque sauce altogether. However tonight I was looking for something different to make for dinner, and found this recipe. I made 1/2 batch of it and used it on boneless pork chops. Amazing! I changed a few things as per other reviewers' suggestions. For 1/2 batch I: cut the sugar in half, using only a scant 1/2 cup; added 1/2 teaspoon of dried onion flakes; and added 1/4 teaspoon of Frank's Red Hot Sauce, for heat. All of the other ingredients I left the same, in the proportions as stated (for 1/2 batch). Next time I think I will cut the sugar even more, probably use 1/3 cup. And I will add more Frank's Hot Sauce because my husband and I like our sauce to have a bit more of a kick. Overall, this recipe is great, and the texture from the applesauce is wonderful. I noticed right away that it does not have that "chemically" taste that bottled sauces have. Very fresh, tangy, and tasty--this will definitely become my standard barbeque sauce recipe!

50 users found this review helpful
Reviewed On: Feb. 9, 2006
Low-Fat Blueberry Bran Muffins
Excellent recipe! My husband and I are in the process of renovating our eating habits and being more healthy, and this recipe will definitely be a standby. I made it exactly as written, and the muffins came out fantastic. My husband agreed, saying "I was a little worried at first...brown muffins scare me!" We both loved these muffins, and they are chock full of good things. I think this recipe would be easily adaptable to other fruits and seasonings as well. I bet you could use chopped banana or apples, frozen raspberries, or dried fruits like raisins or apricots instead of the blueberries with excellent results. The recipe also seems like it would be a good base for shredded carrots, crushed pineapple (drained), nuts, and seasonings to make a carrot spice muffin. I plan on trying as many variations as I can think of! Thanks for such a great-tasting AND healthy recipe. :-)

4 users found this review helpful
Reviewed On: Jan. 29, 2006

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