Amy Profile - (1626654)

cook's profile


Home Town: Grand Rapids, Michigan, USA
Living In: Perkiomenville, Pennsylvania, USA
Member Since: Jan. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Healthy, Dessert, Kids
Hobbies: Gardening, Walking, Reading Books
Recipe Box 2 recipes
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About this Cook
I'm a very simple person, and I'm married with three young children who I've been privileged to stay at home with. I love to cook and try new recipes or tweak tried recipes. I enjoy sharing my baked goods with family, friends and my husband's coworkers. I also enjoy providing a meal for friends who are having a hard time or have had a baby. My husband and I enjoy having friends over and serving them dinner and then playing games after. We are a very casual family, and there is nothing formal when we have company.
My favorite things to cook
I absolutely love making desserts, the ones that many others are scared to try like biscotti, cheesecake, semifreddo, and warm lemon sponge cake with fresh lemon curd.
My cooking triumphs
When my husband and I were first married I was only 20, and I wanted to try making bread. He thought I was crazy, but I tried it and it was delicious! Because of that I have made bread many times (without a bread machine!), sticky buns, and pizza dough. The first several years of marriage I never deviated from a recipe especially when making soups. However, I rarely use a recipe now and 99% of the time it tastes great and is a keeper recipe. I tend to doubt myself though and look to the cookbooks to double check what seasonings and spices to use. That will be the next thing to overcome!
My cooking tragedies
I was making cupcakes and 10:30 in the evening to take to a church potluck the next day, and we had to leave at 8:30 in the morning. I had used this recipe one other time and didn't have a problem. However, this time the cupcakes were overflowing and creating a huge mess and filling my kitchen with smoke. At 10:45pm I was cleaning my oven the best I could with it being hot, and I tried using the rest of the batter in a round cake pan figuring I could take a small cake instead of cupcakes. That didn't happen because that overflowed in the oven too. To this day I have no idea what was going on. Needless to say we stopped at the grocery store and bought a package of fresh baked cookies.
Recipe Reviews 7 reviews
Better Than Sex Cake II
I've been making this cake for almost 10 years, and there are rarely leftovers. I hadn't made it in quite a while but decided to make it for this weekend. However, I knew I was forgetting one ingredient so I looked on allrecipes. You can find anything here! Anyway, I've never mixed or warmed the condensed milk and caramel. When the cake is still warm I poke holes using the handle of a wooden spoon and I pour the milk over top. After the milk soaks in I pour a whole jar of Mrs. Richardson's butterscotch caramel topping over top. I then put it in the fridge overnight and top it with the cool whip and toffee bits (found in the baking aisle by the chocolate chips) just before serving. I also toss a few mini chocolate chips on top if I have them. Amazing cake!

0 users found this review helpful
Reviewed On: Oct. 11, 2007
London Broil
This is just an amazing recipe! I tweaked it a bit because I wanted it ready when we got home from church, so here's what I did. I left out the MSG because I don't have it, and I didn't use any meat tenderizer either. I didn't have tarragon vinegar so I used rice vinegar and dried tarragon. I also used dried parsley rather than fresh. I marinated the meat over night, but decided in the morning to cut it into large cubes. I browned the meat on the stove to give it a headstart cooking and then put it in the crockpot with any juice that had accumulated in the pan. To the crockpot I added a large onion cut into large pieces, baby carrots and green beans (I gave frozen beans a head start on the stove just enough to thaw them). I turned the crockpot on high (time was about 4 hours) and went to church and came home to an amazing scent. I baked crescent rolls to go with it too. My husband and kids raved about the meal. We set knives out for the meat, but not one of us used it because the meat just fell apart. I have barely enough for hubby's lunch tomorrow. Next time I think I'll cube the meat and then marinate overnight to give even more flavor. Thanks for a great recipe!

9 users found this review helpful
Reviewed On: Sep. 16, 2007
Lemon Herb Barbeque Sauce for Chicken
We had 10 adults and all their children over last night for dinner, and I wanted to do something different with the chicken on the grill. I found this recipe and with so many great reviews I figured I wouldn't be dissapointed. I wasn't!!! This is truly amazing! Everyone was raving about how good the chicken was! I followed the ingredients exactly, and I marinated it for about 3 hours. I even used foil on the grill, but I don't think I will next time. It seemed to slow the cooking time way down compared to how long it usually takes on my grill. Thanks for a wonderful recipe! We had potato salad, baked beans, fresh veggies and pasta salad with it, and it went great with everything.

4 users found this review helpful
Reviewed On: Sep. 6, 2007
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