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Recipes
CINNAMON SUGAR STICKS
By Vanetta
Preheat oven to 350 degrees F
- 1/3 cup butter, softened
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. vanilla
- 2-1/4 cups all-purpose flour
- 1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
- 3 oz. white chocolate, chopped
- 1 Tbsp. shortening
- 1/3 cup red cinnamon candies, crushed
- 1/3 cup coarse decorating sugar
STRAWBERRY COULI
By Vanetta
- 1 pint strawberries, hulled
- 1 lemon, juiced
- 2 tablespoons grand marnier
- 2 tablespoons sugar, or more, to taste
- Water, to thin
TULIPES WITH RASPBERRY SORBET
By Vanetta
- 3 large egg whites
- 3/4 cup(s) confectioners’ sugar
- 1/2 cup(s) all-purpose flour
- 6 tablespoon(s) butter (no substitutions), melted
- 1/2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- 1 quart(s) raspberry or mango sorbet
- Fresh mint sprigs for garnish
Summer Salsa
By Vanetta
This is a thick and chunky salsa
- 6 jalapeno peppers, minced, seeds and membrane removed
- 2 cups sweet onions, chopped, I use Videlias
- 1 cup green pepper, chopped
- 1 cup yellow pepper, chopped
- 4 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 3 (19 ounce) cans diced tomatoes, I use Aylmers Spicy Red Pepper Variety
- 1 (5 1/2 ounce) can tomato paste, with herbs and spices
- 3/4 cup cider vinegar
- 1 teaspoon salt
CHINESE CHICKEN CASSEROLE
By Vanetta
Spread chicken in greased casserole
- 3 c. cooked, cubed chicken
- 2 tsp. lemon juice
- 2 tbsp. soy sauce
- 1/4 c. chopped green onion
- 1 c. chopped celery
- 1 8 oz. can water chestnuts
- 1 16 oz. can bean sprouts
- 1/2 tsp. salt
- Dash pepper
- 1 c. mayonnaise
- 1 c. mushrooms
- 1/4 c. chopped almonds
GRASSHOPPER CAKE
By Vanetta
Preheat oven to 350 degrees F
- 1 cup(s) all-purpose flour
- 1/2 cup(s) unsweetened cocoa
- 1/4 teaspoon(s) salt
- 1/2 cup(s) butter or margarine, softened
- 1 1/4 cup(s) sugar, see step 2
- 1 tablespoon(s) sugar, see step 6
- 3 large eggs
- 20 crème de menthe thin mints
- 1 1/2 cup(s) heavy or whipping cream
WHITE CHOCOLATE CRANBERRY PEAR PASTRY
By Vanetta
Thaw pastry sheets at room temperature 30 min
- 1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
- 1 egg
- 1 tbsp. water
- 6 squares (1 oz. each) white chocolate, divided
- 2 cans (15 oz. each) sliced pears, well drained
- 1/4 cup dried cranberry
KUNG PAO CHICKEN
By Vanetta
Cut chicken into 3/4-inch pieces
- 12 ounces skinless, boneless chicken breast halves
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- 1/4 cup water
- 1/4 cup soy sauce
- 4 teaspoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon vinegar
- Few dashes bottled hot pepper sauce
- 1 tablespoon cooking oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 6 green onions, cut into 1/2-inch pieces (1 cup)
- 1/2 cup dry roasted peanuts
- 2 cups hot cooked rice
- Green onion fans (optional)
CARROT & BANANA MUFFINS
By Vanetta
Preheat oven to 400°F. Coat 18 standard-size (2 1/2-inch) muffin cups with cooking spray
- 1 cup raisins
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 cup oat bran
- 1/2 cup toasted wheat germ
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 4 large egg whites
- 1 cup packed brown sugar, or 1/2 cup Splenda Sugar Blend for Baking
- 1 cup mashed bananas, (2 medium bananas)
- 1/2 cup low-fat milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots, (4 medium carrots)
- 1/3 cup chopped walnuts
Cinnamon-Raisin Bread
By Vanetta
A crackly cinnamon-crusted top gives this loaf appeal and sets it apart from the crowd
- 1/3 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 2-lb. (cantaloupe-size) portion of Artisan Bread Master Recipe
- 1 cup raisins
- 1 egg
- 1 tablespoon water