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Recipes
Carrot Cake Cupcakes
By raegrifftie
Directions To make the cupcakes: Heat oven to 350° F
- For the cupcakes:
- 1 cup pecans
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt or fine sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup packed dark brown sugar
- 1/2 cup canola oil
- 1 large egg
- 3/4 pound carrots, coarsely grated (about 2 cups)
- For the frosting:
- 8 ounces bar cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- pinch table salt or fine sea salt
- 1 1/2 cups confectioners’ sugar
Raspberry Cake
By raegrifftie
Mix all together until smooth
- 2 cups sugar
- 1/4 cups shortening (Crisco)
- 3 eggs
- 1 cup milk
- 3 cups flour
- 3 teaspoons baking powder
Chewy Chocolate Drenched Peanut Butter Cornflake Crunch Fudge Browines
By raegrifftie
Instructions Pre-heat oven to 350
- Fudge Browines
- 2/3 cup canola oil
- 8 tablespoons (1 stick) butter, melted
- 8 tablespoons cocoa powder
- 4 eggs
- 3/4 cup sugar
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup chocolate chips
- Crunchy Peanut Butter Cornflake Filling
- 4 cups corn flakes (use gluten free for a gluten free version)
- 1/2 cup karo syrup or brown rice syrup
- 1 cup peanut butter, (not oily)
- 1 teaspoon vanilla
- 4- 5 (1.5 ounce) milk chocolate Hershey bars, broken into rectangles
- melted chocolate, for drizzling (optional)
Apricot Cake
By raegrifftie
Mix Lemon Rind, Lemon Juice, Butter, sugar, egg yolks and flour with hand's
- Rind + Juice of Lemon
- 1/2 lb Butter (Room Temperature)
- 1 Cup Sugar
- 3 Egg Yolk's
- 3 Cup's Flour
- 1 Cup Walnut's, Chopped
- 22 Oz. Smucker's Apricot
Apple Pumpkin Soup Recipe
By raegrifftie
In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender
- 2 cups finely chopped peeled tart apples
- 1/2 cup finely chopped onion
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 4 cups chicken broth
- 3 cups canned pumpkin
- 1/4 cup packed brown sugar
- 1/2 teaspoon each ground cinnamon, nutmeg and ginger
- 1 cup unsweetened apple juice
- 1/2 cup half-and-half cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Slow-Cooker Bean and Barley Soup
By raegrifftie
Directions Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, ...
- 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
- 1/2 cup pearl barley
- 3 cloves garlic, smashed
- 2 medium carrots, roughly chopped
- 2 ribs celery, roughly chopped
- 1/2 medium onion, roughly chopped
- 1 bay leaf
- Kosher salt
- 2 teaspoons dried Italian herb blend
- Freshly ground black pepper
- 1/2 ounce dried porcini mushrooms, crumbled if large, optional
- One 14-ounce can whole tomatoes, with juice
- 3 cups cleaned baby spinach leaves (about 3 ounces)
- 1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
- Extra-virgin olive oil, for drizzling
- Special Equipment: slow cooker
Cranberry Walnut Upside Down Cake
By raegrifftie
Make topping: Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in...
- For Topping:
- 1/2 stick (1/4 cup) unsalted butter
- 3/4 cup packed light brown sugar
- 1 3/4 cups fresh or frozen cranberries (7 ounces; do not thaw if frozen)
- 3/4 cup coarsely chopped walnuts (3 ounces), toasted
- For Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 3/4 cup well-shaken buttermilk
- Accompaniment: lightly sweetened whipped cream
Herbed Onion Focaccia
By raegrifftie
Preheat oven to 375°F. Roll dough into 10" x 14" rectangle on Rectangle Stone using lightly floured Baker's Roller...
- 1 loaf (16 ounces) frozen bread dough, thawed
- 2 teaspoon olive oil, divided
- 1 medium onion, thinly sliced
- 2 garlic cloves, pressed
- 1 teaspoon dried basil leaves or 1 tablespoon fresh basil leaves, chopped
- 1 teaspoon dried oregano leaves or 1 tablespoon fresh oregano leaves, chopped
- 1 ounce Parmesan cheese, grated (about 1/4 cup packed)
Cheese Tortellini With Spinach, Peas, and Brown Butter
By raegrifftie
1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking
- 1 pound fresh or frozen cheese tortellini
- 1 cup frozen peas
- 4 tablespoons (1/2 stick) unsalted butter
- 1 small bunch flat-leaf spinach, thick
- stems removed (about 6 cups)
- 1 medium beefsteak tomato, coarsely
- chopped
- 1 teaspoon finely grated lemon zest, plus
- 1 tablespoon fresh lemon juice
- kosher salt and black pepper
Slow Cooker Ranch-Style Pinto Beans
By raegrifftie
1. Place the beans in a large bowl and pick through them, discarding any broken beans or stones
- 1 pound dried pinto beans
- 3 cups low-sodium beef broth
- 1 medium white onion, small dice
- 1 cup tomato sauce
- 1 jalapeño, stemmed and finely chopped
- 3 medium garlic cloves, finely chopped
- 1 tablespoon kosher salt, plus more as needed
- 1 tablespoon ancho chile powder
- 1 teaspoon chili powder
- 1 teaspoon cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon packed dark brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon dried oregano
- 1 smoked ham hock