WORKINGGIRL61 Profile - (1983111)


Home Town:
Living In: Schenectady, New York, USA
Member Since: Oct. 2002
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Boating, Walking, Reading Books, Music
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About this Cook
I work full-time and I'm a part-time student. I love to cook and bake as long as I have the time to do it right. I have 2 grown children, 18 and 23, who still live at home but also work and attend college. Weeknights are always a challenge but I love to spend the better part of my weekend in the kitchen trying out new recipies.
My favorite things to cook
Anything italian or mexican. Homemade pasta with sauce and lasagna are 2 of my specialties. I also love to bake just about anything. Only problem is that I also love to eat just about anything I bake :0)I especially enjoy trying different cheesecake recipies.
My favorite family cooking traditions
Baking with my Mom when I was a little girl. Mom has since passed on but I took up the tradition with my own kids when they were big enough to help. To this day, they have a fit if I bake cookies when they're not around to help.
My cooking triumphs
I always have some difficulty roasting or grilling meat. I tend to either overcook it or undercook it. Last Christmas I took a risk and made a prime rib roast, using a recipe I found on this site. It came out awesome. I also bake a mean cheesecake.
My cooking tragedies
My first attempt at making a yeast bread was a disaster. I made crescent rolls and I guess I used too much yeast. Each roll was the size of a small loaf of bread and the taste of the yeast was overpowering. They were inedible. Oh yes, and then there was the time I baked a perfect cherry pie only to drop it on my foot taking it out of the oven. Ouch!
Recipe Reviews 233 reviews
Grandma Wells' Tuna Macaroni Salad
My family loves tuna macaroni salad but no one liked this at all.

1 user found this review helpful
Reviewed On: Aug. 25, 2013
Chef John's Pumpkin Cinnamon Rolls
I mixed these up a couple days before Thanksgiving and froze them, right in the pan after the 2nd rise but prior to baking them. Took them out of the freezer to thaw then popped them in the oven the morning after Thanksgiving. They were perfect! Moist and light, just the right texture with lots of cinnamon flavor and just a hint of pumpkin. My tip, as with any yeast bread, don't overdo the flour and don't overwork the dough. You need just enough flour for dough to come together and only use enough when rolling them out so that they don't stick. The dough should be soft and pliable. The only thing I changed was the icing, used my own recipe for cream cheese icing and sprinkled chopped pecans on top instead of the pumpkin seeds. I will definitely be making these again.

12 users found this review helpful
Reviewed On: Nov. 24, 2012
Quick Yeast Rolls
Just took the first batch of these out of the oven. Yum! They are light and airy and, although they have the appearance of a muffin, they definitely taste like a roll, NOT a muffin. I don't agree with other reviewers who said the measurements were off. I doubled the recipe and only had to add about 1/2 cup extra flour. As with any bread recipe, more or less flour may be necessary depending upon the humidity level. Do not over work the dough, stir it only until it comes together. It should be very sticky but not wet. Remember, you do not have to knead this dough. Adding too much flour and overworking the dough will cause the rolls to be dense. I used a greased serving spoon to drop the dough into the muffin cups. One tip, make sure you grease the muffin cups very well, even if using a non-stick pan.

7 users found this review helpful
Reviewed On: Nov. 20, 2012
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