Vicky Purvis Waters Profile - (16438308)

cook's profile

Vicky Purvis Waters

Vicky Purvis Waters
Home Town: Augusta, Georgia, USA
Living In: Macon, Georgia, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Italian, Southern, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Walking, Reading Books, Music, Charity Work
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About this Cook
I have been cooking since I was a kid and had to stand on a chair to reach the counter to make sugar cookies with jelly in them for me and my friends on Saturday mornings! I find cooking to be so creative (and therapeutic) and I love to make people happy when I cook for them.
My favorite things to cook
I love to bake! I have a sweet tooth gone wild. My favorites are pies and cakes. I also love to bake biscuits, popovers and other breads. I am a southern cook, love to make country fried steak and gravy, liver and onions, chicken and dumplings, that sort of great home cooking. But I have fun making a great pot of chili and rice or spaghetti too.
My favorite family cooking traditions
My father was an Army officer so my mother cooked and entertained a good bit and she had lots of great recipes from when he was in the service. But I got my country cooking from my mother too. I remember my grandmother cooking huge meals at lunchtime. She would have three or four meats, tons of vegetables, homemade biscuits and cornbread every day and always cakes, fried pies and cookies. I remember my grandmother and grandfather making homemade eggnog on Christmas morning with (lots) of bourbon and plates of her wonderful poundcake. I love to make her poundcake and fried pies--feel such a connection to the past. The best family tradition was making fruitcakes and nutcakes at Christmas, carefully basting them with blackberry wine every day (I always got to stay home from school on cake day to help). It was wonderful!
My cooking triumphs
My pies especially, but all my baking, because it is creative and you can make them so pretty in addition to being delicious, so they are really impressive! I really love the challenge of making the piecrusts, have perfected an oil crust that I love, it is so flaky. Just a great thing to do and eat!
My cooking tragedies
The time when I was a teenager when I attempted to make custard base for ice cream and the eggs cooked. My daddy gamely ate the ice cream anyway--it was rough on him, but he did it (I was definitely daddy's little girl, lol)!
Recipe Reviews 22 reviews
Quick and Easy Pizza Crust
Love this, so easy just like the box, from scratch! It was really crispy and chewy, like the pizza at the mall. I made mini pizzas and the granddaughters really liked them. Thanks for the recipe that I will use again and again!

0 users found this review helpful
Reviewed On: Jun. 16, 2015
Wacky Cake VIII
Love this recipe and have made it many times as written, it is so very yummy. But I have been trying get a little more healthy, so I have been fiddling with the recipe. I substituted half white whole wheat flour, dropped the oil to 3 tablespoons, added 3 tablespoons of unsweetened applesauce and used granulated Splenda instead of sugar. I also added 1 teaspoon of molasses, as I like brown sugar with chocolate. I was not really hoping for much, but oh my - it was fabulous - soft and tender, fine-grained and moist. I would never have guessed, if I did not know, that it was made with Splenda and whole wheat. Will try next time to use all whole wheat and lower the oil content to maybe one tablespoon. It did seem to take less time to bake both times I have made these changes, only about 23 minutes, I assume because of the lack of sugar, so watch for that. To me, this cake only needs a glaze or powdered sugar on top - I made a quick bowl of frosting, but it was too much for the delicate cake. If you have dietary or caloric restrictions, give these changes a try!

0 users found this review helpful
Reviewed On: May 10, 2015
Quick Yeast Rolls
Best yeast rolls (or any kind of yeast bread) I have ever made! So fluffy I could not believe it. I made only one substitution, using oil instead of shortening. Thanks you for sharing this wonderful recipe!

0 users found this review helpful
Reviewed On: Nov. 22, 2014

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