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Recipes
Apricot Pinwheels
By pattie_d
These simply sweet dessert treats combines flaky puff pastry with warm apricot preserves and a dusting of cinnamon ...
- 1 tsp. ground cinnamon
- 1/3 cup sugar
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 cup apricot preserves
Amaretti Cookies
By pattie_d
Almonds have been essential to Italian cooking for centuries
- 1 pound unblanched whole almonds
- 2 1/4 cups confectioner's sugar
- 1 teaspoon baking powder
- 4 large egg whites, at room temperature
- Parchment paper
- Preheat the oven to 375°F. Cut sheets of parchment paper to fit 4 cookie sheets.
Whole-Wheat Apple Pancakes
By pattie_d
Recipe courtesy Ellie Krieger for Food Network Magazine
- 1 cup low-fat buttermilk
- 3/4 cup nonfat milk
- 2 large eggs
- 1 tablespoon honey
- 6 tablespoons pure maple syrup
- 1 medium apple, diced
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat four
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cookies Melting Moments
By pattie_d
These delicate butter cookies literally melt in your mouth thanks to the generous amount of cornstarch in the dough
- 1/2 cup Rice Krispies cereal
- 16 tablespoons unsalted butter cut into 16 pieces and softened
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1-1/4 cups (5 ounces) cake flour
- 1/4 cup (1 1/4 ounces) cornstarch
- 1/8 teaspoon salt
- 2/3 cup (2 2/3 ounces) confectioners' sugar
- If dough gets soft return to fridge to harden.
Rib-Eye Steak with Black Olive Vinaigrette
By pattie_d
For the Rib-eye: Preheat your grill pan on medium high heat
- 1 2-inch rib-eye steak, boneless
- 1 tablespoons olive oil
- 1 tablespoon herbes de Provence
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup black olives, pitted
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons vegetable oil
- 2 tablespoons chopped fresh flat-leaf parsley
Seasoned Rib Roast Recipe
By pattie_d
This is a very special and savory way to prepare a boneless beef rib roast
- 1-1/2 teaspoons lemon-pepper seasoning
- 1-1/2 teaspoons paprika
- 3/4 teaspoon garlic salt
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon cayenne pepper
- 1 beef ribeye roast (3 to 4 pounds)
Toffee Crunch Cookies
By pattie_d
Preheat oven to 350 degrees F
- 1 cup (2 sticks) butter
- 1 cup light brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 (10-ounce) bag toffee candy bits
- 1 cup oatmeal
- 1 cup sweetened flake coconut
- 1 cup chopped whole, skinned almonds
Crab Spread Recipe
By pattie_d
Directions In a small bowl, combine the first six ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon minced garlic
- Paprika
- Assorted crackers or vegetables
Egg Salad Sandwiches
By pattie_d
Kids may run to the lunch table when they find out this popular sandwich is on the menu
- 4 hard-cooked eggs, chopped
- 2 tablespoons sweet or dill pickle relish
- 2 tablespoons finely chopped red sweet pepper
- 1/4 cup mayonnaise or salad dressing
- 1-1/2 teaspoons yellow mustard
- 4 croissants, split
- 4 leaves red-tipped leaf lettuce
- 4 to 8 slices Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)
Sicilian Dessert Cake
By pattie_d
Preheat the oven to 350 degrees F
- Cake:
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups self-rising flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup milk
- Filling:
- 1 cup ricotta cheese
- 3/4 cup cream
- 1/4 cup sugar
- 2 tablespoons chopped glaceed cherries
- 1 tablespoon chopped candied citrus peel
- 1 tablespoon chopped glaceed pineapple
- 1 tablespoon chopped glaceed apricots
- Grated zest (rind) of 1/2 orange
- 2 oz semisweet chocolate, chopped
- 2 tablespoons cointreau or other orange liqueur
- Icing
- 4 oz semisweet dark chocolate
- 2 tablespoons brewed strong black coffee
- 1/3 cup unsalted butter, cut into small pieces