Cindy Bachmann Chaney Profile - (1803716)

cook's profile

Cindy Bachmann Chaney

Cindy Bachmann Chaney
Home Town:
Living In: Joppa, Maryland, USA
Member Since: Jul. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Boating, Biking, Walking, Photography, Reading Books, Genealogy
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About this Cook
I am a graduate of Baltimore International Culinary College. I spent time as a pastry chef but came to realize that I hated the hours. My mom is my greatest cooking influence. I have taken many of my treasured family recipes and applied professional cooking techniques learned for wonderful family meals and entertaining. My husband has type II diabetes so, I have now converted many favorite recipes to accomodate his dietary needs. That should not imply that all of my submissions are low in sugar, carbs or low GI. I will make a note if that is the case. is my all time favorite cooking website. They do an awesome job. I also love the recipe organizational software Living Cookbook (
My favorite things to cook
I have a tremendous sweet tooth. I love to bake. My favorites are apple pie, peanutbutter cookies, chocolate chip cookies, sugar cookies and my own Triple Chocolate Mousse cake. I also enjoy making comfort foods like my Moms pot roast, roast turkey breast and breads. But nothing smells better than anything on the the barbecue grill in the summer!
My favorite family cooking traditions
Like many folks, some of my happiest childhood memories are baking with my mom. My sister and I would always each get one beater and split the bowl down the middle (big smile).
My cooking triumphs
Completing my formal culinary education!
My cooking tragedies
Gee, there have been a I really need to advertise my culinary blunders?
Recipe Reviews 42 reviews
Clone of a Cinnabon
I have made these a few times. I use butter, not margarine. I also make them them the night before and let them rise in the pan overnight and bake them in the morning. My coworkers call them cinnacrack, and fight over the last few . Amazing! And easy! They may score low on nutrition. But they score top marks on taste! Worth every calorie, carb and fat gram!

3 users found this review helpful
Reviewed On: Dec. 20, 2013
World's Best Pasta Sauce!
I have made the author's other recipe Worlds Best Lasagna recipe over and over. It really is the best. (I sub red wine for the water and sugar)So, I knew this would be a winner. I am making it with whole Italian sausages in it (to be served on rolls later) and adding meat balls to be served over pasta. Thanks for the great recipes!!!

3 users found this review helpful
Reviewed On: Mar. 26, 2010
Downeast Maine Pumpkin Bread
I made two batches. One as written, except I used one cup of brown sugar and 2 cups of regular granulated. I left one loaf plain, added Craisins to the second and chocolate chips to the third. The second batch I substituted Splenda Brown sugar blend for one cup of sugar and regular Splenda for the rest of the sugar. To make it a bit friendlier for my diabetic husband. Everything came out terriffic. This is a keeper. Thanks for the recipe!

2 users found this review helpful
Reviewed On: Nov. 1, 2009
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Cooking Level: Expert
About me: I had been using AR on and off for over 10… MORE
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