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Recipes
CRANBERRY-RASPBERRY SALAD
By Vanetta
Thaw raspberries & reserve juice
- 1 10-12 oz. pkg. frozen raspberries
- 2 pkgs. Lemon-flavored gelatin (small)
- 2 c. hot water
- 2 c. cold water (including raspberry juice)
- 1# can whole cranberry sauce
CHOCOLATE STOUT SILK PIE
By Vanetta
Pre-heat oven to 350° F
- Crust
- 1 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- Filling
- 12 oz. semi-sweet or bitter-sweet chocolate (chocolate chips work well)
- 24 large marshmallows
- pinch of salt
- 2/3 cups stout
- 1/3 cup evaporated milk
- 1 tsp. vanilla
- 1 T creme de cacao (liqueur, light or dark will work)
GINGERBREAD BOYS AND GIRLS
By Vanetta
Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined
- For the cookies:
- 3/4 cup packed dark brown sugar
- 1 stick salted butter, softened
- 2 large eggs
- 1/4 cup molasses
- 3 3/4 cups all-purpose flour, plus more for dusting work surface
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- For the icing:
- 1 cup confectioners' sugar, sifted
- 1 to 2 tablespoons milk
- Red and green food coloring, as desired
- Assorted sprinkles, as desired
FALL SALAD WITH ASIAN PEARS, WALNUTS AND SHERRY VINAIGRETTE
By Vanetta
vINAIGRETTE: Place all the ingredients in a mixing bowl and whisk to combine
- For the vinaigrette:
- 1 tablespoon finely chopped shallots
- 3 tablespoons sherry vinegar
- 3 tablespoons olive oil
- Adjust the salt and pepper to taste.
- 1 tablespoon honey
- salt to taste
- freshly ground black pepper
- For the salad:
- 12 cups red or green leaf lettuce, washed and torn into bite-size pieces
- 3 Asian pears, cored and sliced (peeling is optional)
- 2 cups red grapes
- 3 tablespoons chopped walnuts
- 3 tablespoons crumbled blue cheese
- 6 slices thick, crusty bread
BROCCOLI WALDORF SALAD
By Vanetta
Mix all well
- 6 c. broccoli florets
- 1 large red apple, chopped
- 1/2 c. raisins
- 1/4 c. chopped pecans
- 1/2 c. prepared coleslaw dressing
ORIENTAL DRESSING
By Vanetta
Mix all in food processor
- 3 Tbsp. honey
- 1-1/2 Tbsp. Rice Vinegar
- 1/4 c. Mayo
- 1 tsp. Dijon mustard
- 1/8 tsp. Sesame Oil
RED VELVET SHORTBREAD COOKIES
By Vanetta
Preheat oven to 325 degrees F
- 1-1/4 cups all-purpose flour
- 1/3 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 / cup butter, cut up
- 1 tablespoon red food coloring
- 3 ounces white chocolate (with cocoa butter), coarsely chopped
- 1-1/2 teaspoons shortening
- Finely chopped pistachios or rainbow nonpareils (optional)
Hot Chocolate Meringue Cake
By Vanetta
1.To make the cake: Heat oven to 200 degrees F
- Parchment paper
- 6 egg whites
- 1 tablespoon(s) cream of tartar
- 1 1/4 cup(s) sugar
- 3 tablespoon(s) sifted cocoa
- 1/8 teaspoon(s) cayenne pepper
- 4 cup(s) whipped cream
COLESLAW
By Vanetta
FROM BRIGID’S PUB – GUINESS COOKBOOK
- 1/2 C. Sour cream
- 3 Tbl. Chili Sauce
- 2 Tbl. Pickle relish
- 1 Tbl. Horseradish
- 1 head cabbage
- 4 shredded carrots
SNICKER BAR COOKIES
By Vanetta
Cream together sugar, brown sugar, butter and peanut butter
- 1 c. sugar
- 1 c. brown sugar Makes 2 1/2 dozen cookies.
- 1 c. softened butter
- 1 c. peanut butter
- 2 tsp. vanilla
- 2 eggs, beaten
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3 c. flour
- 1 (16 oz.) pkg. miniature SNICKERS® bars