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Recipes
BUTTER RUM SAUCE
By Vanetta
In a heavy saucepan, combine brown sugar, flour, and salt; add water
- 1 cup light brown sugar, packed
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/2 cup water
- 2 tablespoons butter
- 2 teaspoons rum flavoring
- 1/2 cup toasted pecans*
ITALIAN SEASONING
By Vanetta
Makes 1-1/4 c
- 1/3 c. dried crushed oregano
- 1/3 c. dry basil
- 2 tbsp. rosemary
- 1/4 c. each thyme, sage, marjoram
BANANA-CARAMEL CAKE
By Vanetta
Preheat oven to 350 degrees F
- 2 - 1/2 cup(s) cake flour
- 2 - 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/2 cup(s) unsalted butter, softened
- 1 - 1/4 cup(s) granulated sugar
- 2 large eggs
- 1 - 1/2 teaspoon(s) vanilla extract
- 1/2 cup(s) buttermilk
- 1 cup(s) (about 2 bananas) very ripe, mashed bananas
- 1 recipe Caramel Icing
BUTTERSCOTCH SAUCE
By Vanetta
Combine brown sugar, corn syrup, and margarine in a small saucepan
- 3/4 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 2 tablespoons butter
- 1/2 cup whipping cream
- 1 teaspoon vanilla
BLACK FOREST BOULE-DE-NEIGE
By Vanetta
Chocolate and cherry — the flavors of Germany's famous Black Forest torte — combine in this moist, fudgy cake
- Cake
- Nonstick vegetable oil spray
- 1/3 cup cherry preserves
- 2 tablespoons kirsch (clear cherry brandy)
- 1 1/2 cups dried tart cherries (about 8 ounces)
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 6 large eggs
- 1/3 cup all purpose flour
- Kirsch whipped cream
- 2 cups chilled whipping cream
- 1/4 cup powdered sugar
- 4 teaspoons kirsch (clear cherry brandy)
- 1/4 teaspoon almond extract
- 16 candied violet petals (can also be ordered from chefshop.com)
ITALIAN HERB BREAD
By Vanetta
Place ingredients in order given by manufacturer of your bread machine
- 1 1/4 cups water
- 1 1/2 tablespoons olive or vegetable oil
- 1 teaspoon salt
- 3 1/2 cups white bread flour
- 2 teaspoons granulated sugar
- 1 tablespoon dried parsley
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons dried onion flakes
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 2 teaspoons active dry yeast
Salted Caramel Sauce
By Vanetta
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon gray sea salt, crushed or kosher salt
- Salted Caramel Variations, recipes follow
KITCHEN BOUQUET
By Vanetta
Put brown sugar in a pan on a slow fire and let it burn or parch, slowly stirring all the time
- 1/2 cup brown sugar
- 2 cups water
SOUR CREAM CHIVE BREAD
By Vanetta
Place in bread machine in the order above
- 2/3 C. milk (70-80o)
- 1/4 c. water (70-80o)
- 1/4 c. sour cream
- 2 tbsp. butter
- 1-1/2 tsp sugar
- 1-01/2 tsp. salt
- 3 c. bread flour
- 1/8 tsp. baking soda
- 1/4 c. minced chives
- 2-1/2 tsp. active dry yeast