Patticakes' profile page
Recipes
Buttermilk Dressing
By patticakes
Creamy and garlicky, this dressing is also superfast and easy
- 1 small garlic clove, smashed
- Salt
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- 1/4 cup buttermilk
- Freshly ground pepper
Molasses Crinkles
By patticakes
This is another cookie where recipes abound
- 3/4 cup butter
- 1 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 2 1/2 cup flour
- 2 tsp soda
- 1/4 tsp salt
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1 tsp ginger
David Lebovitz's Killer Candied Peanuts
By patticakes
In a large skillet (preferably heavy bottomed), mix the peanuts with the water and sugar
- 2 cups raw peanuts or almonds
- 1 cup sugar
- 1/3 cup water
- sprinkle of coarse sea salt or smoked salt
- optional: ground cinnamon or chili powder
Glittering Lemon Sandwich Cookies
By patticakes
Preheat oven to 350°F with rack in middle
- For cookies:
- 1 1/3 cups all-purpose flour
- 2/3 cup cornstarch
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1/2 cup confectioners sugar
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- White or colored sanding sugars
- For filling:
- 1 cup confectioners sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons light corn syrup
- 1/2 stick unsalted butter, softened
Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise
By patticakes
"These were a staple of my Sunday brunch when I was a line cook at the Admiral Risty restaurant in Rancho Palos Ver...
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- Four 1/4-inch-thick slices of Canadian bacon (3 ounces), cut into 1/4-inch dice
- 1/2 cup sliced pitted kalamata olives
- 2 pickled jalapeños, seeded and diced
- 1 tomato, diced
- 6 large eggs, lightly beaten
- 1 cup shredded Gruyère cheese (3 1/2 ounces)
- Salt and freshly ground pepper
- 4 split English muffins, toasted
- Classic Hollandaise Sauce
- 1 tablespoon snipped chives
Barbecued Shrimp with Cheese Grits
By patticakes
By happy accident, Amber Huffman combined leftovers of two low-country staplesbarbecue and cheddar cheese grits...
- 2 tablespoons unsalted butter
- 1 small onion, cut into 1/4-inch dice
- 2 garlic cloves, very finely chopped
- 1 1/4 cups ketchup
- 1/4 cup bourbon
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 2 tablespoons honey
- 2 teaspoons Tabasco
- 1 teaspoon chopped thyme
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds peeled and deveined large shrimp
- 1 tablespoon vegetable oil
- Cheese Grits, for serving
Coriander Chutney - Whole Foods (Simple)
By patticakes
Put all ingredients in a blender and process to a smooth paste
- 1/2 cup coarsely chopped coriander (include stems)
- 1/2 jalepeno, or more if you like it spicy
- 1 1/2 TBS lemon juice
- 1/2 ts salt or less
- 1 ts ground roasted cumin
- freshly ground black pepper
Beignets Oven Baked
By patticakes
1.Prepare Beignets: Place warm water in small bowl; sprinkle with yeast and 1 teaspoon granulated sugar
- 1/4 cup(s) warm water (105° to 115°)
- 1 package(s) quick-rising active dry yeast
- 1/4 cup(s) granulated sugar
- 3 cup(s) all-purpose flour
- 1 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 4 tablespoon(s) cold butter or margarine, cut up
- 3/4 cup(s) low-fat buttermilk
- 1 large egg
- 1/4 cup(s) confectioners' sugar
Spicy Shrimp with Garlic Almond Sauce
By patticakes
Almonds are an excellent source of vitamin E
- 8 garlic cloves, peeled
- 2 jalapeños, preferably red, halved and seeded
- 1 large tomato, halved
- 1/2 cup whole blanched almonds
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Cabernet or red wine vinegar
- Salt and freshly ground black pepper Cayenne pepper
- 1 1/2 pounds large shrimp, shelled and deveined
- 1 teaspoon ancho chile powder
- 1/4 cup dry white wine
Dijon Vinaigrette
By patticakes
Directions In a small bowl, whisk the sherry vinegar with the shallot and Dijon mustard
- 2 tablespoons sherry vinegar
- 1/2 tablespoon minced shallot
- 1/2 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper