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Well Seasoned, by Becky Johnson

Using Rose Water in Cooking

Becky Johnson

In the 18th century, bakers used rose water as a flavoring, sometimes as a substitute for vanilla.  Rose water has a sweet and lightly spicy flavoring and it is a popular additive in Middle Eastern and Indian cuisine.In my book Memories: Vintage Cake Recipes, rose water is used as an ingredient in Fruit Cake, and it is ground up with almonds to make a fragrant almond paste.  It took me a while to find rose water for cooking (okay, it was actually my husband who found it).  There are several types of rose water or rose “products” available, so when...

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How to Candy Citrus Peel

Becky Johnson citrus recipe technique

Wash your citrus well, scrubbing off any dirt or ink from the supermarket.  Using a vegetable peeler, peel off 1/2″ wide strips of the peel, careful not to include the white pith. Save the rest of the fruit for another recipe or meal.Combine 1 cup water and 2 cups sugar to make a simple syrup.  Heat over medium-low heat until sugar is completely dissolved.Add peel slices to simple syrup and simmer for 15-20 minutes, or until peel starts to soften.  Remove from heat and dredge peel pieces in granulated sugar.  Arrange on a baking sheet and dry overnight.

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As Seen On NH Chronicle

Becky Johnson

WMUR’s New Hampshire Chronicle showcased some cakes from Memories: Vintage Cake Recipes in a clip on this evening’s show.  You can watch the video on their website.Creating this clip with the crew from Chronicle was fun, and definitely something out of my usual element. I made four cakes for the production: Lane Cake (aka Prize Cake), Chocolate Icebox Cake, Husband’s Cake (aka Mystery Cake) and the Lightning Cake.

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As Seen in New Hampshire Magazine

Becky Johnson

Susan Laughlin of New Hampshire Magazine included my Carrot Cake recipe in April 2014′s issue.  Ms. Laughlin always adds her wonderful sense of style to every article she showcases and her love of quality food shines through in her photography. Read the article on New Hampshire Magazine’s website. Carrot Cake Ingredients 2 cups granulated sugar 1 1/4 cups vegetable oil4 large eggs2 cups all-purpose flour1 tablespoon cinnamon1 teaspoon salt3 cups carrots, finely grated1 cup chopped walnuts1/4 cup coconut1/4 drained pineapple chunksRaisins, if desired Preparation – DirectionsPreheat oven to 350 degrees. Grease and flour one 9″ x 13″ x 2″ cake...

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