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Recipes
Hazelnut Apricot Strudel
By Late2Serenity
In a small saucepan, combine the apricots, sugar and peel
- 1 package (6 ounces) dried apricots, chopped
- 1/4 cup sugar
- 1 teaspoon orange peel
- 1/2 cup orange juice
- 1/4 cup water
- 1/3 cup chopped hazelnuts
- 6 sheets phyllo dough (14-inches x 9-inches)
- 2 tablespoons butter, melted
- 1/3 cup graham cracker crumbs (about 5 squares)
Crisp Potatoes with Allioli
By Late2Serenity
Position a rack in the upper third of an oven and preheat to 375°F
- FOR THE ALLIOLI:
- 3 lb. small red potatoes, unpeeled
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/2 cup olive oil
- 1/2 cup vegetable, safflower or corn oil
- 1 egg yolk
- 4 garlic cloves, minced
- 2 Tbs. white wine vinegar
- Coarse salt and freshly ground pepper, to taste
- 1 to 2 Tbs. warm water
Cheesy Brown Rice, Broccoli and Chicken Casserole
By Late2Serenity
Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside
- 1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli florets
- 1/4 About 1/4 cup olive oil
- 1 lb boneless skinless chicken breast, diced into bite-size pieces
- Salt and pepper, to taste
- Red pepper flakes, as desired
- 1/2 onion, diced
- 1 clove garlic, finely chopped
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup milk
- 1 1/2 cups cooked brown rice
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- 3/4 cup Progresso™ plain panko crispy bread crumbs
- 1 tablespoon butter, melted
Creamy Onion Shortcake
By Late2Serenity
To prepare the onions: Saute the onions, salt, and herbs in the butter until the onions are deep golden brown; set ...
- ONIONS
- 4 tablespoons butter
- 5 cups (2 1/4 to 2 1/2 pounds) chopped onions
- 1/2 teaspoon salt
- 1/2 teaspoon each sage, thyme and rosemary, optional
- DOUGH
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup buttermilk powder
- 5 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1/2 cup (1 stick) butter
- 2 cups milk
- TOPPING
- 3 large eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 6 drops Worcestershire sauce
quick chocolate cake
By Late2Serenity
1) Preheat the oven to 375°F
- cake
- 8 ounces water
- 4 ounces unsalted butter
- 2 ounces chopped unsweetened baking chocolate
- 6 1/2 ounces oat flour*
- 2 ounces King Arthur Unbleached All-Purpose Flour
- 10 1/2 ounces granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (4 ounces) sour cream
- Or use 2 cups rolled oats, ground until fine in a food processor.
- frosting
- 2 ounces chopped unsweetened baking chocolate
- 1 ounce unsalted butter
- 8 ounces confectioners' sugar
- 2 ounces hot water
- 1/2 teaspoon vanilla extract
- 2 ounces chopped nuts, your choice of variety; optional
Cranberry-Glazed Apple Dumplings
By Late2Serenity
Heat oven to 400°F. Remove crust from pouch; place on work surface
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on package
- 4 medium baking apples, peeled, cored
- 2 tablespoons cream cheese
- 2 tablespoons sweetened dried cranberries
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups raspberry-cranberry juice drink
- 2/3 cup sugar
divine chocolate velvet cheesecake
By Late2Serenity
tips from our bakers (from King Arthur Flour) We mixed together a batch of chocolate ganache to put on top of the c...
- crust
- 5 3/4 ounces (about 25 cookies) crushed chocolate snap cookies or biscotti
- 2 ounces diced pecans
- 1 tablespoon sugar
- 1/2 ounce unsalted butter, melted
- filling
- 7 1/2 ounces Belcolade bittersweet disks
- 4 ounces milk chocolate chunks
- 16 ounces (two 8-ounce packages) cream cheese, room temperature
- 16 ounces mascarpone cheese, room temperature
- 7 ounces sugar
- 2 teaspoons vanilla extract
- 4 large eggs plus 1 egg yolk, room temperature
Meyer Lemon Jelly
By Late2Serenity
If sweet Meyer lemons are in season, use them in this jelly
- 2 lb. Meyer lemons
- 2 cups fresh Meyer lemon juice
- 6 cups sugar
Aloha Paradise Bars
By Late2Serenity
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 2 cups white vanilla baking chips
- 1 cup coarsely chopped dried pineapple
- 1 cup flaked coconut
- 1 cup chopped macadamia nuts
- 1 can (14 oz) sweetened condensed milk (not evaporated)
Chocolate Espresso Bars
By Late2Serenity
Preheat an oven to 350°F
- FOR THE GLAZE:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa powder
- 3 Tbs. instant espresso powder
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, cut into pieces
- 2 oz. semisweet chocolate, coarsely chopped
- 2 eggs
- 1 cup firmly packed light brown sugar
- 1 tsp. vanilla extract
- 1/4 cup heavy cream
- 1 tsp. instant espresso powder
- 4 oz. semisweet chocolate, chopped
- Pinch of salt
- 16 chocolate-covered espresso beans (optional)