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Recipes
Butternut Squash Gratin with Blue Cheese and Sage
By Meals_by_Mel
Besides being a great side to simple roast chicken or beef tenderloin, seasonal squash provides more than a day's w...
- 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
- 1 (1 1/2-ounce) slice white bread
- 4 teaspoons olive oil, divided
- 2 cups thinly sliced onion
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/2 cup (2 ounces) crumbled blue cheese
Sweet Potato Purée with Streusel Topping
By Meals_by_Mel
Rick Rodgers
- 5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
- 3/4 cup all-purpose flour
- 3/4 cup plus 1/3 cup (packed) light brown sugar
- 14 tablespoons (1 3/4 sticks) unsalted butter, softened
Apple Pecan Cake
By Meals_by_Mel
1) Preheat oven to 350. Butter a 9-inch square baking pan
- 1 stick unsalted butter, room temperature
- 1 medium apple, such as Gala or Fuji, peeled and diced small
- 3/4 cup pecans, toasted and chopped
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1 teaspoon freshly grated nutmeg or ground
- 1/4 teaspoon fine salt
- 3/4 cup unsweetened applesauce
- 1/2 cup low-fat plain yogurt
- 1 1/3 cups granulated sugar
- 1 teaspoon packed finely grated orange zest
- 3 large eggs
- confectioners' sugar, for dusting
Bed & Breakfast Sweet Muffins
By Meals_by_Mel
From The Boyden House Bed and Breakfast in Grand Haven, MI
- 1/2 cup unsalted butter, softened
- 1 cup white or firmly packed light brown sugar
- 2 large eggs, beaten
- 1/2 cup sour cream, milk, or fruit juice
- 2 teaspoons vanilla extract
- 1 2/3 cups unbleached white flour or 1 cup white flour plus 2/3 cup whole wheat flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup mashed bananas
Five Spice Pineapple Carrot Cupcakes
By Meals_by_Mel
Recipe courtesy Janet Johnston
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons Chinese five-spice powder
- 1/2 cup vegetable oil
- 1/4 cup crushed pineapple
- 3 large eggs
- 1 cups sugar
- 2 teaspoons pure vanilla extract
- 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
- Frosting, recipe follows
- Crystallized ginger, as garnish
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons Madagascar vanilla extract
- 2 teaspoons Chinese ground ginger
- 3 cups powdered sugar
Peppermint Sandwich Cookies
By Meals_by_Mel
DirectionsCombine 2 cups powdered sugar and 1 cup butter in large bowl; beat at medium speed until creamy
- Cookie
- 2 cups powdered sugar1 cup Land O Lakes® Butter, softened2 Land O Lakes® All-Natural Eggs1/4 teaspoon peppermint extract, if desired3 1/4 cups all-purpose flourPink decorator sugarFilling
- 2 cups powdered sugar1/4 cup Land O Lakes® Butter, softened2 to 3 tablespoons Land O Lakes® Half & Half or Fat Free Half & Half1 drop red food color1/4 cup finely crushed peppermint candies or candy canes
Apple Cake "Tatin"
By Meals_by_Mel
Copyright 2005, Ina Garten, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Zucchini Bread - WW
By Meals_by_Mel
Instructions Preheat oven to 350ºF
- Ingredients
- 2 2 2 serving(s) butter-flavour cooking spray
- 2 2 2 cup(s) whole wheat flour
- 2/3 2/3 2/3 cup(s) all-purpose flour
- 1 1 1 tsp table salt
- 1 1 1 tsp baking soda
- 1/2 1/2 1/2 tsp baking powder
- 1 1 1 Tbsp ground cinnamon
- 3 3 3 item(s) egg white(s)
- 1 1 1 large egg(s)
- 1 1 1 cup(s) sugar
- 2 2 2 tsp vanilla extract
- 1/3 1/3 1/3 cup(s) canola oil
- 2/3 2/3 2/3 cup(s) unsweetened applesauce
- 2 2 2 cup(s) zucchini, peeled, grated, and drained*
- 1/2 1/2 1/2 cup(s) chopped walnuts
- 1/2 1/2 1/2 cup(s) raisins, finely chopped
- Instructions
- to 350ºF. 8- 4-inch Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
- In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.
- Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.
- Notes
- 1 1/2 3/4 to 2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini.
Brie En Croute
By Meals_by_Mel
Recipe courtesy Paula Deen
- 1 sheet frozen puff pastry, pre-packaged
- 1 tablespoon unsalted butter
- 1/2 cup walnuts
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) wheel Brie
- 1/4 cup brown sugar
- 1 egg, beaten
- Crackers, for serving
Beef Stew
By Meals_by_Mel
Season the beef generously with salt and pepper
- 5 1/2 lb. chuck-eye roast, cut into 1-inch cubes
- Salt and freshly ground pepper, to taste
- 4 oz. pancetta, cut into small dice
- 2 Tbs. olive oil
- 2 yellow onions, coarsely chopped
- 4 carrots, peeled and cut into 1/2-inch rounds
- 3 garlic cloves, minced
- 1 1/2 tsp. chopped fresh thyme
- 2 bay leaves
- 1/4 cup all-purpose flour
- 1 cup full-bodied red wine
- 2 cups beef stock
- 1 Tbs. veal demi-glace
- Buttered parsleyed noodles for serving
- Minced fresh flat-leaf parsley for garnish