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Recipes
Starbucks Coffee Cake
By Gilmore
1. Preheat oven to 325 degrees
- Topping
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup butter, softened
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
Bennigan's Hot Bacon Dressing
By Gilmore
Place the bacon grease in a saucepan over medium−high heat
- 2 ounces Bacon grease
- 1/4 pound Red onion, dice fine
- 2 cups Water
- 1/2 cup Honey
- 1/2 cup Red wine vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons Cornstarch
- 1 tablespoon Tabasco (optional)
Starbucks Caramel Scones
By Gilmore
Preheat oven to 425 F. Line top baking sheet with parchment paper
- Topping:
- 3 c. flour
- 1/2 c. butter
- 3/4 c. half-and-half cream
- 1/3 c. sugar
- 1/2 tsp. salt (use only if you use unsalted butter)
- 1 baking powder
- 1 c. milk
- 1 egg
- 2 tsp. vanilla
- 1 c. butterscotch chips
- 1/3 c. butterscotch chips -- finely chopped in
- processor
- 1 white, lightly beaten with fork
- confectioner's sugar -- optional
Baby Ruth Bars
By Gilmore
Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla
- 1 1/3 cups margarine
- 2 cups brown sugar
- 1/3 cup white corn syrup
- 8 cups oatmeal
- 2 tsp. vanilla
- 1/2 cup peanut butter
Dunkin Doughnuts
By Gilmore
Dissolve yeast in warm water in mixing bowl
- 1 1 1 pkg. regular or quick−acting yeast
- 1/8 1/8 1/8 cup warm water (105−115 degrees)
- 3/4 3/4 3/4 cup lukewarm milk (scalded then cooled)
- 1/4 1/4 1/4 cup sugar
- 1/2 1/2 1/2 tsp. salt
- 1 1 1 egg
- 1/6 1/6 1/6 cup shortening
- 2 1/2 2 1/2 1/2 cups all−purpose flour
- VANILLA FROSTING FOR FILLING:(Optional)
- 1/4 1/4 1/4 cup solid vegetable shortening
- 1/4 1/4 1/4 cup butter or margarine
- 1/2 1/2 1/2 tsp. clear vanilla extract
- 2 2 2 cups sifted confectioners sugar
- 1 1 1 tbsp. milk
- 1/2 butter and shortening, gradually add sugar 1/2 cup at a time.
- Add milk and vanilla, beat until light and fluffy.
Spanakopita
By Gilmore
Common all over Greece, stuffed filo pastries make a memorable meze, or appetizer
- 1 1/2 lb. spinach, tough stems removed,
- coarsely chopped
- 1 1/2 cups crumbled feta cheese
- 1/2 cup grated kefalotiri, Parmigiano-
- Reggiano or pecorino cheese
- 4 eggs, lightly beaten
- 2 Tbs. chopped fresh mint
- 1/2 tsp. ground nutmeg
- Salt and freshly ground pepper, to taste
- 1/2 lb. filo dough (20 sheets), thawed if frozen
- 8 Tbs. (1 stick) unsalted butter, melted and cooled
Parmesan Potato Rounds
By Gilmore
These pretty cheese-coated potato slices go very well with lamb chops, and the dish is easy to prepare
- 4 medium red potatoes, thinly sliced
- 1 small onion, thinly sliced and separated into rings
- 3 tablespoons butter, melted
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
Starbucks Pumpkin Spice Latte
By Gilmore
In a small saucepan, stir pumpkin puree into milk
- 3 Tsp. canned pumpkin
- 2 Tsp. Vanilla syrup
- 1/4 tsp. pumpkin pie spice
- 1 cup milk
- 1-2 shots espresso
Chocolate Truffle Cheesecake
By Gilmore
•In a small bowl, combine wafer crumbs and sugar; stir in butter
- FILLING:
- 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 1/4 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup baking cocoa
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- TOPPING:
- 1-1/2 cups (9 ounces) semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Whipped cream and miniature chocolate kisses, optional
7 Fruit Salad Recipe
By Gilmore
•In a large bowl, combine the lime juice, water and sugar; stir until sugar is dissolved
- 1/2 cup lime juice
- 1/2 cup water
- 1/2 cup sugar
- 2 medium nectarines, thinly sliced
- 1 large firm banana, thinly sliced
- 1 pint blueberries
- 1 pint fresh strawberries, sliced
- 1-1/2 cups watermelon balls
- 1 cup green grapes
- 1 kiwifruit, peeled and chopped