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Recipes
Penne with Basil and Pine Nuts
By Late2Serenity
Bring a large pot of water to a boil over high heat
- 2 Tbs. salt, plus more, to taste
- 1 lb. penne
- 1/3 cup pine nuts
- 6 Tbs. olive oil
- 1 cup fine bread crumbs
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1/4 tsp. red pepper flakes
- 1/4 lb. Parmigiano-Reggiano cheese, grated
- 2/3 cup slivered fresh basil leaves
- Freshly ground pepper, to taste
PASTA WITH 10-MINUTE PESTO
By Late2Serenity
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp
- 1 pound pasta
- Kosher salt
- 1/3 cup plus 2 tablespoons pine nuts, divided
- 5 cups (loosely packed) basil leaves (about 2 ounces), plus more for serving
- 1 garlic clove, peeled, cut in half
- 1/2 cup extra-virgin olive oil
- 1 cup finely grated Parmesan, plus more for serving
Sugarplums
By Late2Serenity
Yield: about 4 dozen 1" sugarplums
- FRUIT
- 10 ounces dried fruit, chopped (a scant 2 cups chopped)*
- 3 tablespoons brandy or rum
- BATTER
- 1/4 cup (1/2 stick, 2 ounces) butter
- 1/2 cup (3 3/4 ounces) brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice or 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1 large egg
- 3/4 cup (3 1/4 ounces) All-Purpose Flour
- 2 tablespoons (1 ounce) boiled cider**
- 2 tablespoons (1 3/8 ounces) light or dark corn syrup
- 1/2 cup chopped toasted pecans or walnuts***
- COATING
- 1/3 cup (2 3/8 ounces) superfine sugar
- 1/2 teaspoon tart and sour flavor, optional
Asparagus & Cheese Frittata
By Late2Serenity
Hands-on time: 35 mins
- non-stick vegetable oil pan spray or 1 tablespoon oil or butter
- 8 ounces fresh mushrooms, sliced
- 4 1/2 ounces chopped onion
- 1 pound fresh asparagus, cleaned and cut into pieces
- 8 large eggs
- 1 tablespoon Pizza Seasoning or a mixture of basil, oregano, garlic, and salt
- 4 ounces shredded cheddar cheese
- 2 3/4 ounces feta cheese, crumbled
Chocolate Butter Cake
By Late2Serenity
Metric measurements
- CHOCOLATE FUDGE FROSTING:
- 185 g butter, chopped
- 3/4 cup (165g) superfine (castor) sugar
- 3 eggs
- 1 cup (150g) self-raising flour
- 1/2 cup (75g) plain flour
- 1/3 cup (35g) cocoa
- 1/2 cup (125ml) milk
- 45 g unsalted butter
- 2 tbsp water
- 1/4 cup (55g) castor sugar
- 3/4 cup (120g) icing sugar (powdered/confectioners sugar) mixture
- 2 tbsp cocoa
Grilled Spinach and Mushroom Pizza
By Late2Serenity
Heat gas or charcoal grill
- 1 can Pillsbury™ refrigerated thin pizza crust
- Cooking spray
- 1 can (8 oz) pizza sauce (1 cup)
- 2 cups torn fresh baby spinach leaves
- 1 cup sliced fresh mushrooms
- 1 cup shredded mozzarella cheese (4 oz)
Chocolate Panna Cotta
By Late2Serenity
Coat four 5-oz. ramekins or 6-oz
- 1 1/2 cups heavy cream
- 1 1/4 tsp. plain gelatin
- 1/4 cup mascarpone cheese or additional heavy cream
- 2 Tbs. sugar
- Pinch of salt
- 2 oz. bittersweet or semisweet chocolate, finely chopped
Boiled Cider Syrup
By Late2Serenity
Yield: about 2 1/2 cups
- 3/4 cup (6 ounces) brown sugar
- 2 tablespoons (1/2 ounce) cornstarch
- 1/2 teaspoon ground cinnamon
- 2 cups (16 ounces) boiled cider
- 3 tablespoons (1 1/2 ounces) butter
Mini Dutch Apple Pancakes
By Late2Serenity
Preheat an oven to 400ºF
- 1 Tbs. unsalted butter
- 1 large Granny Smith apple, peeled, cored and cut into 1/2-inch slices
- 3 Tbs. granulated sugar
- 1/2 tsp. ground cinnamon
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 Tbs. sour cream
- 1/8 tsp. salt
- 1 tsp. grated lemon zest
- Confectioners' sugar for dusting
Egg, Potato, and Prosciutto Pie
By Late2Serenity
by Maggie Ruggiero
- 1 (1-pound) package frozen puff pastry, thawed
- 2 medium onions, finely chopped (2 cups)
- 1 1/2 tablespoons olive oil
- 4 to 5 ounces thinly sliced prosciutto
- 1 large boiling potato (10 to 12 ounces)
- 12 large eggs