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Recipes
Eggnog Pound Cake
By Foodiewife, A Feast for the Eyes
1 Soak currants in rum in a small bowl for 15 minutes
- Cake:
- 1/2 cup dried currants, raisins or cranberries
- 2 Tbsp dark rum or water
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp freshly grated nutmeg
- 1 cup eggnog mixed with 1 tsp vanilla extract
- 1 Tbsp grated orange zest
- Glaze:
- 3 Tbsp orange juice
- 1 Tbsp dark rum
- 3/4 cup granulated sugar
Raspberry Lemonade Popsicles
By Foodiewife, A Feast for the Eyes
1. In a small saucepan combine 1/4 cup lemon juice and 5 tablespoons sugar for the lemonade layer
- Lemonade Layer
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 5 tablespoons sugar
- 1 1/3 cups yogurt, either plain or vanilla (I used vanilla)
- Raspberry Layer
- 1 pint fresh raspberries (2 small plastic containers, or 1 big plastic container)
- 1/4 cup sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 cup yogurt, vanilla or plain
Pork Marsala
By Foodiewife, A Feast for the Eyes
I happened to catch Rachael Ray's Valentine's Episode, on her daytime TV Show
- Salt
- 1 pound pappardelle, or 12 ounces fettuccine
- 2 pork tenderloins (about 2 pounds each)
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 cup plus 2 tablespoons flour, as needed for coating
- Ground black pepper
- 4 tablespoons butter
- 1 pound cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken stock
- Ground black pepper
- 1/4 cup flat-leaf parsley, chopped
Moist Pumpkin-Spice Muffins from The Pioneer Woman Cooks
By Foodiewife, A Feast for the Eyes
I found this recipe on Ree Drummond's very popular food blog "The Pioneer Woman Cooks"
- MUFFIN:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoons salt
- 4 tablespoons butter, cut into pieces
- 1 heaping cup pumpkin puree
- 1/2 cup evaporated milk
- 1 whole egg
- 1-1/2 teaspoon vanilla
- 1/2 cup golden raisins, optional
- TOPPING:
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoons nutmeg
- FROSTING (Optional. I used a sprinkling of powdered sugar only):
- 1/4 cups softened butter
- 4 ounces, weight cream cheese
- 1/2 pounds powdered sugar
- 1/2 teaspoons vanilla
Lemon Cornmeal Shortbread adapted from Fine Cooking
By Foodiewife, A Feast for the Eyes
From Lick the Bowl Good
- 1 1/2 sticks (3/4 cup or 12 T.) unsalted butter, room temp.
- 3/4 cup powdered sugar
- 1 Tbsp. finely grated lemon zest
- 1/2 tsp. lemon extract
- 1 cup all-purpose flour
- 1/2 cup finely ground yellow cornmeal
- 1/4 tsp. table salt
- 2 Tbsp. Turbinado or sparkling sugar (optional)
Cheese & Onion Enchiladas with Tex-Mex Chili Gravy
By Foodiewife, A Feast for the Eyes
This Tex-Mex dish is so easy to make, and you probably have most of the ingredients on hand
- CHILI GRAVY:
- 3 tablespoons Canola oil
- 1/4 cup flour
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 teaspoon powdered garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano (Mexican oregano is preferred if it’s available)
- 2 tablespoon chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
- 2 cups chicken broth or water
- CHEESE ENCHILADAS:
- 6 corn tortillas
- 12 Kraft American 2% Cheese singles (or velveeta for TexMex authenticity)
- 1 medium onion, diced
- 2 cups chili gravy
buttermilk ricotta waffles (or pancakes)
By Foodiewife, A Feast for the Eyes
makes four 7-inch Belgian-style waffles 4 tablespoons/2 ounces butter, melted Preheat waffle iron
- 1 3/4 cups/7.5 ounces flour
- 2 teaspoons/10 grams baking powder
- 1 tablespoon/15 grams sugar
- 1/2 teaspoon/4 grams baking soda
- 1/2 teaspoon/2 grams kosher salt
- 1 1/2 cups/10 ounces/300 ml buttermilk (increase by 1/4 cup for pancakes)
- 1/2 cup/2.5 ounces fresh ricotta
- 2 large eggs
- 4 tablespoons/2 ounces butter, melted
Garlic Oven Fries
By Foodiewife, A Feast for the Eyes
These garlic fries are heavenly
- 8 garlic cloves, minced
- 6 tablespoons extra virgin olive oil
- 3 russet potatoes (about 8-ounces each), each cut into 12 wedges
- 3 tablespoons cornstarch
- 1 1/2 teaspoon coarse sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Apricot Pineapple Jam with Pectin
By Foodiewife, A Feast for the Eyes
This apricot pineapple jam is my absolute favorite
- 5 cups of apricots, (approximately 12 apricots, skins removed and pitted, about 4 pounds) and chopped
- 1 medium sized pineapple, peel and core removed (about 1 cup)
- 1 box pectin
- 6 cups sugar, divided (4 1/2 cups and 1 1/2 cups)
- 1 pat butter
Apple Spiced Cake with Clementine Buttercream
By Foodiewife, A Feast for the Eyes
Preheat your oven to 350F and grease the bottom of 3 8 inch cake pans
- For the Cake:
- 2-1/2 cups all-purpose flour
- 1-1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 stick (8tbsp) butter, softened at room temp
- 1-3/4 cups sugar
- 3 large eggs at room temp
- 2 cups, peeled, cored and shredded apples (I used pink lady, my favorite)
- 1 tsp vanilla
- 1/2 cup milk (I used whole milk)
- 1 cup chopped walnuts (optional, in my opinion)
- For the Clementine Buttercream and Filling:
- 1 stick (8 tbsp) softened butter
- 1-1/2 pounds confectioners' sugar, sifted
- 1 cup fresh orange juice
- 4 tsp grated clementine rind
- 1 tsp vanilla
- pinch of salt
- 1 8-ounce package of cream cheese, softened