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English Jam Bag Pudding

English Jam Bag Pudding

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Special equipment: a heavy-duty stand mixer with whisk attachment and dough hook; an 8 1/2-inch aluminum ring mold*

  • 1 teaspoon sugar
  • 1/4 cup warm milk or water (105-115°F)
  • 2 1/4 teaspoons active dry yeast (from a 1/4-oz package)
  • 1/2 cup sifted all-purpose flour (sift before measuring)
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 tablespoon hot milk or water
  • 3 large eggs
  • 1 1/2 cups sifted all-purpose flour (sift before measuring) plus additional for dusting
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into 12 tablespoon pieces, at room temperature, plus additional for brushing
  • Rounded 1/2 cup thick jam or marmalade
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup pecans (1 oz), finely chopped
4.4/5 (8 Votes)

Orange Cloud Pancakes

Orange Cloud Pancakes

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Yield: about a dozen 4" pancakes

  • 3/4 cup (6 ounces) cottage cheese
  • 3 large eggs, separated
  • 4 tablespoons (1/2 stick, 2 ounces) butter, melted
  • 1 tablespoon orange juice
  • 1/2 cup (2 ounces) King Arthur White Whole Wheat Flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • pinch of ground cinnamon
  • 1 tablespoon orange zest or 1/8 teaspoon orange oil
0/5 (0 Votes)

Jalapeño-Cheddar Corn Bread

Jalapeño-Cheddar Corn Bread

By

Preheat an oven to 400°F

  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 cup sugar
  • 1/4 cup finely chopped seeded jalapeño peppers
  • 3/4 cup grated sharp cheddar cheese
  • 1 egg
  • 1 cup buttermilk
  • 4 Tbs. (1/2 stick) unsalted butter, melted
4.7/5 (12 Votes)

Piña Colada

Piña Colada

By

Fill a cocktail shaker two-thirds full of ice cubes

  • Ice cubes as needed
  • 2 fl. oz. light rum
  • 6 fl. oz. pineapple juice
  • 2 fl. oz. canned coconut cream (such as Coco López)
  • 1 pineapple spear for garnish
4/5 (3 Votes)

My Favorite Black Bean Dip

My Favorite Black Bean Dip

By

In a large skillet, melt the butter on medium heat and sauté the onions until soft and translucent, about 10 minut...

  • 30-ounce can black beans, drained and rinsed
  • 12 tablespoons unsalted butter
  • 1 white onion, chopped
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 heaping teaspoon vegetable base (I use Better than Bouillon)
  • 1 teaspoon ground cumin
  • 2 teaspoons dried Mexican oregano
  • 1 tablespoon sugar
  • A few dashes of hot hauce
  • 1/4 cup brewed coffee or 1/2 tablespoon instant coffee dissolved in 1/4 cup of hot water
4.2/5 (6 Votes)

Summer Fruit Crisp

Summer Fruit Crisp

By

Hands-on time: 10 mins

  • Filling
  • 4 to 5 * 4 to 5 cups sliced peaches, fresh or frozen
  • 1 to 2 * 1 to 2 cups fresh or frozen berries: raspberries, blueberries, blackberries, or chopped strawberries
  • 2 1/2 * 2 1/2 tablespoons Instant ClearJel or 1/3 cup Unbleached All-Purpose Flour
  • 1 1/4 * 1 1/4 cups granulated sugar
  • 1/4 * 1/4 teaspoon salt
  • 2 * 2 tablespoons freshly squeezed lemon juice
  • 1/4 to 1/2 * 1/4 to 1/2 teaspoon almond extract, to taste
  • Topping
  • 3/4 * 3/4 cup brown sugar
  • 3/4 * 3/4 cup Unbleached All-Purpose Flour
  • 1/2 * 1/2 cup rolled oats
  • 1/2 * 1/2 cup chopped pecans or walnuts
  • 1/4 * 1/4 teaspoon salt
  • 1 * 1 teaspoon ground cinnamon
  • 1/4 * 1/4 teaspoon ground nutmeg
  • 1/2 * 1/2 cup softened butter
5/5 (1 Votes)

Golden Apple Dumplings

Golden Apple Dumplings

By

Pastry: Combine the dry ingredients, cut in the butter, and add 1/3 cup water, tossing with a fork

  • 6 medium-to-large Granny Smith apples, peeled and cored
  • PASTRY
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup dried buttermilk powder
  • 1 tablespoon dried egg yolks
  • 1 1/4 teaspoons salt
  • 1 cup (2 sticks) unsalted butter
  • 1/3 to 1/2 cup cold water
  • FILLING
  • 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground allspice or cloves
  • 1 tablespoon boiled cider
  • CARAMEL
  • 3/4 cup (8 ounces) caramel, heated till liquid
  • 1/4 cup boiled apple cider
  • 1/4 cup heavy or whipping cream
0/5 (0 Votes)

Brown Sugar-Raisin Bread

Brown Sugar-Raisin Bread

By

In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve

  • FOR THE FILLING:
  • 1 Tbs. active dry yeast
  • 3 Tbs. granulated sugar
  • 1 1⁄4 cups warm water (105° to 115°F)
  • 1 cup warm milk (105° to 115°F)
  • 3 Tbs. unsalted butter, melted
  • 1 Tbs. salt
  • 1 egg, lightly beaten
  • 6 to 6 1⁄4 cups bread flour, plus more as needed
  • 3⁄4 cup golden raisins
  • 3⁄4 cup dark raisins
  • 2⁄3 cup firmly packed light brown sugar mixed with 4 1⁄2 tsp. ground cinnamon
5/5 (1 Votes)

Easter Meringue Cups

Easter Meringue Cups

By

Place egg whites in a large bowl; let stand at room temperature for 30 minutes

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 cup lemon curd
  • 1 cup sliced fresh strawberries
  • 2 medium kiwifruit, peeled and sliced
  • 1/2 cup fresh raspberries
  • 1/3 cup mandarin oranges
  • 1/3 cup cubed fresh pineapple
4.4/5 (7 Votes)

Impossibly Easy Mini Crab Cake Pies

Impossibly Easy Mini Crab Cake Pies

By

Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking

  • Crab Mixture
  • 2 cans (6 oz) crabmeat, drained, flaked
  • 1/2 teaspoon seafood seasoning
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 cup shredded mozzarella cheese (4 oz)
  • Baking Mixture
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup milk
  • 2 eggs
  • Crab Cake Aioli
  • 1/2 cup mayonnaise
  • 1/2 teaspoon seafood seasoning
  • 1 tablespoon fresh lemon juice
4.5/5 (15 Votes)