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Recipes
Pumpkin Cheesecake
By Gilmore
A gingersnap crumb crust underlies this spicy cheesecake, and caramel-coated pecans adorn the top, for an irresisti...
- For the gingersnap crust:
- 1/4 lb. gingersnaps (about 20 small cookies)
- 1/3 cup pecan halves
- 1/4 cup firmly packed light brown sugar
- 4 Tbs. (1/2 stick) unsalted butter, melted
- For the filling:
- 3/4 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 lb. cream cheese, at room temperature
- 3 eggs
- 1 cup pumpkin puree
- For the topping:
- 1/2 cup pecan halves
- 1 Tbs. unsalted butter
- 2 Tbs. granulated sugar
Cedar-Planked Salmon with Seasoned Lemon Butter
By Gilmore
Grilled on a cedar plank, this salmon is moist and succulent and imbued with delicious smoky flavor
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1 1/2 Tbs. poultry and fish grilling rub
- Finely grated zest of 1/2 lemon
- 3 to 4 lb. salmon fillet, skin intact
- 2 Tbs. potlatch seasoning
- 1/2 lemon, thinly sliced
Starbucks' Caramel Apple Cider
By Gilmore
a
- Cinnamon syrup- a couple of squirts (sold in the store)
- Treetop premium apple juice
- Whipped cream Carmel syrup drizzled on top
- Blend cinnamon syrup with apple juice.
- Top with whipped cream and caramel syrup.
Baked Parmesan Tomatoes
By Gilmore
1.Preheat oven to 450° F
- 4 tomatoes, halved horizontally
- 1/4 cup freshly grated Parmesan cheese (heeping)
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon kosher salt
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil
- You can do the same thing with Zucchini or Squash. Follow the Ingredents above plus add these ingredients.
- 1 lb. zucchini or squash (about 2 medium-sized)
- 1/4 cup breadcrumbs (heaping)- I use Progresso Italian Style Breadcrumbs
- 1 tablespoon olive oil (only a Tablespoon of Olive Oil for the Zucchini & Squash, not 4 Teaspons, it will make them too greasy.
Chocolate Chip Cookie Dough Cheesecake
By Gilmore
This is my all time favorite Cheesecake, by far
- FILLING:
- 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon vanilla extract
- 3 eggs, lightly beaten
- COOKIE DOUGH:
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1-1/2 cups miniature semisweet chocolate chips, divided
Starbucks Coffee Frappe
By Gilmore
Place the ice, coffee, sugar and syrup in a blender
- 18 -22 Ice cubes, crushed
- 7 ounces Double-strength coffee, chilled
- 2 tablespoons granulated sugar
- 2 tablespoons flavored syrup of choice (vanilla, hazelnut,-raspberry or other)
- Whipped cream, garnish
Carmel Apples
By Gilmore
In 2 quart saucepan melt butter and add salt, syrup and sugar
- 12 12 12 tart apples, washed and dried
- 1 1 1 cup light corn syrup
- dash dash of salt
- 1/2 1/2 1/2 cup butter
- 2 2 2 cups firmly packed brown sugar
- 1 1−14 1−14 ounce can of sweetened condensed milk
- 1 1 1 teaspoon vanilla
- 3/4 3/4 3/4 cup chopped salted peanuts (Optional)
- I have also used: Chocolate Drizzle, White Chocolate Drizzle, M&M's, Reese's Pieces, & Oreo's.
Apricot Scones
By Gilmore
For Devonshire cream, beat cream cheese, confectioners' sugar and vanilla until fluffy
- DEVONSHIRE CREAM:
- 1 package (3 ounces) cream cheese, softened
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/4 to 1/3 cup heavy whipping cream
- SCONES:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cold butter
- 1/2 cup chopped dried apricots
- 1/2 cup chopped pecans
- 1 teaspoon grated orange peel
- 1 cup plus 2 tablespoons heavy whipping cream, divided
- Jam of your choice
Emeril's Southwest Seasoning
By Gilmore
Combine all ingredients thoroughly
- 2 2 2 tablespoons chili powder
- 2 2 2 teaspoons ground cumin
- 2 2 2 tablespoons paprika
- 1 1 1 teaspoon black pepper
- 1 1 1 tablespoon ground coriander
- 1 1 1 teaspoon cayenne pepper
- 1 1 1 tablespoon garlic powder
- 1 1 1 teaspoon crushed red pepper
- 1 1 1 tablespoon salt
- 1 1 1 tablespoon dried oregano
Chocolate Bread Pudding
By Gilmore
For centuries, frugal cooks have salvaged stale bread by combining it with milk, eggs, sugar and often other ingred...
- 2 cups milk
- 1 1/4 cups heavy cream
- 1 vanilla bean
- 5 oz. bittersweet chocolate, finely chopped
- 1/2 cup sugar
- 5 eggs
- Pinch of salt
- 5 day-old croissants, cut into 1-inch pieces
- 4 oz. bittersweet chocolate, cut into 1/2-inch pieces
- Caramel sauce for serving
- Lightly sweetened whipped cream for serving