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Recipes
Black Bread
By pattie_d
This bread gets its color from coffee and cocoa
- 1 tablespoon instant coffee
- 2 cups plus 2 tablespoons warm water, 100 degrees to 110 degrees
- 1/4 cup molasses
- 5 teaspoons active dry yeast
- 2 tablespoons honey
- 4 1/2 cups whole-wheat bread flour
- 1/2 cup plus 2 tablespoons bread flour, plus more for dusting
- 1 cup plus 3 tablespoons dark-rye flour
- 2 tablespoons sifted cocoa powder
- 4 teaspoons salt
- Canola oil, for bowl and plastic wrap
- Coarse cornmeal, for sprinkling
- 1 large egg white, slightly beaten
Hazelnut and Turkey-Sausage Stuffed Mushrooms
By pattie_d
Directions Preheat oven to 375 degrees
- 1 tablespoon olive oil
- 6 ounces raw turkey sausage (about 2 links), removed from casing
- 24 medium white button mushrooms (about 1 pound)
- 1/4 cup finely chopped blanched hazelnuts
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 teaspoon chopped fresh rosemary, plus more for garnish
- Coarse salt and ground pepper
- 1 large egg, lightly beaten
- 2 tablespoons whole-wheat or plain dried breadcrumbs
Banana-Walnut Mini Loaves Recipe
By pattie_d
In a large bowl, cream butter and sugar until light and fluffy
- CINNAMON SPREAD:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1-1/3 cups mashed ripe bananas (2 to 3 medium)
- 1-3/4 cups all-purpose flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped black walnuts
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon ground cinnamon
Turkey Good Eats Roast
By pattie_d
Recipe courtesy Alton Brown
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Brown Butter Toffee Blondies
By pattie_d
Brown butter toffee blondies make a wonderful gift for any special person in your life
- 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 1 cup chopped walnuts (about 4 ounces)
- 1 cup toffee bits
Salmon Sandwiches
By pattie_d
1. Thaw fish, if frozen. Measure thickness of fish fillets
- Prep: 45 minutes
- Chill: 4 hours
- Cook: 10 minutes
- 1-1/4 pounds fresh or frozen skinless salmon fillets
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup plain yogurt
- 11/4 cup finely chopped red onion
- 3 tablespoons capers, drained and chopped
- 2 teaspoons finely shredded lemon peel
- 1/4 teaspoon salt
- 24 slices very thinly sliced or thinly sliced firm-textured white sandwich bread, crusts removed*
- 2 cups loosely packed watercress tops (thick stems discarded), rinsed and dried
- Sliced pimiento-stuffed olives (optional)
Green Bean Casserole
By pattie_d
1. Cook the green beans according to the package directions, except omit salt
- Prep: 15 minutes
- Bake: 25 minutes
- 2 9-ounce packages frozen French-style green beans
- 1/3 cup chopped onion
- 2 teaspoons margarine
- 3 tablespoons fine dry bread crumbs
- 1 10-3/4-ounce can lower-sodium condensed cream of mushroom soup
- 1/4 cup plain fat-free yogurt
- 2 tablespoons diced pimento
- 1/8 teaspoon pepper
Daphne Oz's Fudge-sicle
By pattie_d
Add all ingredients into a blender or food processor
- 5 tablespoons cocoa powder
- 1 13-ounce can coconut milk
- pinch of salt
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Cherry Brandy Baked Brie
By pattie_d
No one will believe this impressive appetizer is so easy to make
- 1 round (8 ounces) Brie cheese
- 1/2 cup dried cherries
- 1/2 cup chopped walnuts
- 1/4 cup packed brown sugar
- 1/4 cup brandy or unsweetened apple juice
- French bread baguette, sliced and toasted or assorted crackers
Ravioli (Butternut Squash, Sage, and Goat Cheese) with Hazelnut Brown-Butter Sauce
By pattie_d
Preheat oven to 425°F. and lightly grease a baking sheet
- a 2-pound butternut squash, halved lengthwise and seeded
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 1/2 teaspoons ground sage
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 3 ounces aged goat cheese, grated (about 2/3)
- 60 won ton wrappers, thawed if frozen
- 1 stick (1/2 cup) unsalted butter
- 1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse