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Recipes
CARIBBEAN CHRISTMAS PUDDING WITH BRANDY BUTTER
By Vanetta
Begin preparing it at least one day before serving
- brandy Butter
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 5 tablespoon brandy
- Pudding
- 1 2/3 cups dried currants (about 8 ounces)
- 3/4 cup candied cherries or other chopped dried fruit such as apricots or figs (about 4 ounces)
- 3/4 cup pitted prunes, chopped (about 4 ounces)
- 1/4 cup chopped candied orange peel
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup dark rum
- 3 cups fresh white breadcrumbs
- 1/2 cup (packed) golden brown sugar
- 6 tablespoons all purpose flour
- 1/4 cup finely chopped almonds
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
- 3 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
CAFE' AU LAIT
By Vanetta
(use 1/4 cup mix to 2/3 cup hot water for the cafe' au lait)
- 1 11 oz jar nondairy creamer
- 1/2 cup packed brown sugar
- 1/2 cup instant coffee
- dash of salt
SESAME ORANGE BEEF
By Vanetta
Trim fat from meat. Thinly slice meat across the grain into bite-size strips
- 12 ounces boneless beef sirloin steak
- 8 ounces fresh green beans, halved crosswise
- 2 teaspoons sesame seeds
- 1/2 cup orange juice
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon finely shredded orange peel
- Nonstick cooking spray
- 1/2 cup bias-sliced green onions
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon canola oil
- 2 cups hot cooked brown rice
- 2 oranges, peeled and sectioned or thinly sliced crosswise
CHRISTMAS LEBKUCHEN
By Vanetta
(EGYPTIAN DISH)
- 2 eggs
- 225 g almonds
- 10 g cinnamon
- 2-1/2 tsp. baking powder
- 4 egg yolks
- 225 g dried peel (thinly sliced)
- 1 tsp. nutmeg
- 450 g sugar
- 2 tsp. grated lemon rind
- 175 g butter
- 700 g flour
CAFE' MOCHA
By Vanetta
Mix
- 2/3 cup instant coffee
- 3 Tablespoons unsweetened cocoa
- 1 1/3 cups sugar
- 1 cup nondairy creamer
- 1/4 cup nonfat dry milk
CAFE' VIENNA
By Vanetta
Mix
- 1 cup instant coffee
- 1 1/3 cups sugar
- 1 1/3 cups nonfat dry milk
- 1 teaspoon cinnamon
BROWNIE MIX
By Vanetta
Mix together flour, baking powder and baking soda
- 2-1/4 c. sugar
- 2/3 c. cocoa
- 1/2 c. chopped pecans
- 1-1/4 c. flour
- 1 tsp. baking powder
- 1 tsp. salt
CINNAMON-N-SPICE
By Vanetta
Mix
- 2/3 cup instant coffee
- 1 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Cotton Candy Cupcakes
By Vanetta
Add the dry ingredients together in the bowl of a stand mixer and combine on a slow speed until well blended
- CAKE
- 2 3/4 cups cake flour
- 1 2/3 cups pink vanilla cotton candy sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 12 tablespoons (1 1/2 sticks) softened unsalted butter, cut into 1/2 sticks
- 4 large egg whites, plus 1 whole egg
- 1 cup whole milk
- 3 teaspoons vanilla
- FROSTING
- 3 cups confectioner’s sugar
- 1 cup (2 sticks) butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cotton candy flavoring
- food coloring
- 1 tablespoon whipping cream
TRIPLE MINT ICE CREAM DESSERT
By Vanetta
In a medium bowl combine melted butter and sugar
- 1/3 cup butter, melted
- 1/4 cup sugar
- 1-1/2 cups finely crushed chocolate wafer cookies (about 25)
- 1 quart mint chocolate chip ice cream
- 1 cup coarsely crushed peppermint sticks or candy canes (about 5 oz)
- 1 cup chopped layered chocolate-mint candies (about 28)