Afton's profile page
Recipes
Funny Monster Halloween Cookies
By Afton
CREAM butter, powdered sugar, and extracts
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Almond Extract
- 1-1/2 cups flour
- 1/4 cup Argo® Corn Starch
- 1 bag (12 ounces) semi-sweet chocolate chips
- 2 tablespoons Mazola® Corn Oil
- candy corn candies
- DecACake® Icings
Pineapple Angel Lush Cake
By Afton
MIX pineapple and dry pudding mix
- 1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup thawed COOL WHIP Whipped Topping
- 1 pkg. (10 oz.) round angel food cake, cut into 3 layers
- 10 small fresh strawberries
Pineapple Upside-down Cake
By Afton
Melt butter, mix in brown sugar
- 9 X9 1/2 yellow cake mix
- or
- 13 X11 1 yellow cake mix
- 1/3 sup butter
- 1/2 cup brown sugar packed
- 1 can (1 lb. 4 oz) sliced pineapple drained
Christmas Eve Punch
By Afton
** A double recipe will fill a punch bowl
- 32 oz cranberry juice cocktail
- 46 oz unsweetened pineapple juice
- 2 c orange juice
- 2/3 c lemon juice
- 1/2 c sugar
- 2 t real almond extract
- 33.8 oz (1L) ginger ale
One Bowl Chocolate Cake
By Afton
Korinne's recipe for chocolate cupcakes
- 2 c flour
- 2 c sugar
- 1/2 c cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 c oil
- 1 c buttermilk
- 1 c hot water
Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone
By Afton
Blackberry-Caramel: Heat the cream in a small saucepan over low heat
- Blackberry-Caramel:
- 1/2 cup heavy cream
- 1 cup sugar
- 1/2 cup water
- 1/2 cup blackberry puree
- 1/2 teaspoon vanilla extract
- French Toast:
- 4 large eggs
- 1/4 cup sugar
- 1/4 teaspoon fine salt
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 3/4 cups whole milk, plus more if needed
- 1/2 cup heavy cream, divided
- 2 teaspoons vanilla extract
- 1 tablespoon dark rum
- 8 slices day old challah, sliced 1/2-inch thick
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 1/2 cups mascarpone, at room temperature
- Confectioners' sugar
Cheesy Cheddar Fondue
By Afton
Preheat oven to 350. In a bowl, toss together shredded cheese and flour
- 8 oz mild cheddar cheese, shredded (2 cups)
- 2 T flour
- 1 can (10 3/4 oz) condensed cheddar cheese soup
- 3/4 c non-alcoholic beer or milk
- 1 loaf (8 oz) rye bread, cut into 1" cubes
Eggplant Parmesan
By Afton
For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat
- Roasted Red Pepper Tomato Sauce:
- 3 tablespoons olive oil
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon red pepper flakes
- 3 roasted red peppers, peeled, seeded and chopped
- 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons freshly chopped flat-leaf parsley
- 3 tablespoons freshly chopped basil leaves
- 1 tablespoon freshly chopped oregano leaves
- Salt and freshly ground black pepper
- Honey, to taste
- Eggplant:
- 5 cups fresh dried breadcrumbs (made from dried day-old bread)
- Butter, for greasing the dish
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano leaves
- 1 tablespoon finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 6 large eggs, beaten
- 2 tablespoons water
- 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
- All-purpose flour, for dredging
- Vegetable oil, for frying
- Roasted Red Pepper Tomato Sauce
- 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
- 12 ounces grated fontina
- 3/4 cup grated Pecorino Romano
- Fresh basil leaves, torn
Roasted Tomato and Pepper Sauce
By Afton
Serve over pasta with shrimp and red peppers
- 28 oz. can whole peeled tomatoes
- 3 red peppers, cut into large pieces
- 10 garlic cloves, smashed
- 1/2 c extra-virgin olive oil
- 2 T balsamic vinegar
- 1 T fresh rosemary
- kosher salt
- black pepper
Ice Cream/Cheesecake Topping
By Afton
Combine berries and lemon juice
- 3 c blueberries (or 1 1/2 c each blueberries and blackberries)
- 2 c raspberries
- 2 T lemon juice
- 1/2 c sugar
- 2 T corn starch