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Recipes
Jean Webster's French Silk Pie
By Little
This smooth, rich dessert comes to us from Amanda Graff, who works in our test kitchen at the television studio
- FOR THE CRUST:
- 8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
- 1/3 cup pecan halves
- 1 1/3 cups all-purpose flour
- 1/4 cup firmly packed light-brown sugar
- 1/4 teaspoon salt
- FOR THE FILLING:
- 12 tablespoons (1 1/2 sticks) salted butter, room temperature
- 1 cup granulated sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs
- Whipped cream, for serving
- Chocolate curls, for serving
Spinach Artichoke Dip
By Little
Good Simple Fast
- 1 pkg. frozen spinach thawed
- 1 jar marinated artichokes, chopped
- 8 oz. Philly cream cheese
- 8 oz. sour cream
- 3/4 c. shredded Parmesan cheese
- 8 oz. shredded Monterey Jack cheese
- 1/2 onion finely chopped
- 1 stick butter
- red pepper flakes to taste
Vinegar slaw dressing
By Little
Mix well and pour over slaw
- 2 tablespoons salad oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed garlic
MAPLE & BALSAMIC VINEGAR DRESSING
By Little
Mix together the first six ingredients
- 1 tsp. dry mustard
- 1 tsp. cilantro
- 3 tbsp. balsamic vinegar
- 2 tbsp. maple syrup
- 1 tbsp. lime juice
- 1 clove garlic, minced
- 1 cup extra-virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Yeast Rolls
By Little
Preparation Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes
- 1/4 * 1/4 cup warm water (105-115°F)
- 1 * 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 1 * 1 tablespoon mild honey
- 2 * 2 teaspoons salt
- 3 to 3 1/2 * 3 to 3 1/2 cups all-purpose flour
- 1 * 1 cup well-shaken buttermilk at room temperature
- 1/2 * 1/2 stick (1/4 cup) unsalted butter, melted
- * Vegetable oil for greasing bowl
- 1 * 1 large egg, lightly beaten with 1 tablespoon water
Spiced Pecans
By Little
1. Heat butter in a 12" skillet over medium heat
- 4 tbsp. unsalted butter
- 2 cups pecan halves
- 2 tbsp. light brown sugar
- 2 tbsp. roughly chopped
- rosemary leaves
- 2 tsp. Worcestershire
- 2 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. kosher salt
- 1 ⁄2 tsp. Tabasco
- 1 ⁄4 tsp. freshly ground black
- pepper
- 1 ⁄4 tsp. ground cinnamon
Carolina Sauce with a twist
By Little
A little extra sweet/hot over the vinegar, a little extra body
- Mix well, heat briefly, then add:
- 3/4 c apple cider vinegar, preferably unfiltered but the regular is fine
- 1/4 c plain (not seasoned) rice vinegar
- 6 Tbl Dijon mustard
- 4 tsp Worcestershire sauce
- 2 tsp pepper sauce like Cholula--my preference--or Tabasco
- 1/2 c vegetable oil
- S&P to taste
- 1-3 Tbl honey and
- 1 Tbl sugar
- water
Hashbrown Casserole
By Little
Mix all ingredients in a large bowl except corn flakes and ¼ cup of butter
- 2 lbs frozen Hashbrowns, thawed
- 1 can cream of chicken soup
- 2 cups grated sharp cheddar
- 8 oz sour cream
- 1.5 sticks butter, melted
- 1/2 medium onion, chopped fine
- Salt, pepper, herbs to taste (thyme rosemary)
- 2 cups corn flakes
Yogurt Garlic Marinade
By Little
Chicken, but also good on lamb that is going to be grilled
- 1 1/2 * 1 1/2 cups plain yogurt
- 3 * 3 cloves garlic, minced
- 1/4 * 1/4 cup fresh parsley, chopped finely (2 tablespoons dried)
- 1/4 * 1/4 cup fresh basil, chopped finely (2 tablespoons dried)
- 3 * 3 tablespoons Dijon style mustard
- 2 * 2 tablespoons fresh thyme, chopped finely (1 tablespoons dried)
- 2 * 2 tablespoons fresh tarragon, chopped finely (1 tablespoons dried)
- * salt and pepper to taste
Ham and Cheese Potatoes Au Gratin
By Little
Combine potatoes, ham and onion in a greased 1-qt casserole; set aside
- (2 servings)
- 2 c Sliced peeled potatoes, cooked
- 1 c Diced cooked ham
- 1 tb Minced onion
- 1/3 c Butter or margarine
- 3 tb All-purpose flour
- 1 1/2 c Milk
- 1 c Shredded cheddar cheese (4 oz.)
- 3/4 ts Salt
- 1 ds White pepper
- Chopped fresh parsley