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Recipes
Cinnamon-Sugar Pillows
By Late2Serenity
Dusted with cinnamon sugar, these puffy treats are perfect for breakfast or brunch
- 3 ⁄4 cup warm water (110°F)
- 1 1⁄4 tsp. active dry yeast
- 1 ⁄4 cup granulated sugar
- 1 ⁄2 tsp. salt
- 1 egg
- 1 ⁄2 cup milk
- 3 1⁄2 cups all-purpose flour
- 2 Tbs. unsalted butter, at room temperature
- Vegetable oil for frying
- Cinnamon toast sugar for dusting*
Iced Green Tea with Ginger and Mint
By Late2Serenity
1. In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil
- 3 ounces ginger, unpeeled and sliced
- 1 cup mint leaves
- 6 green-tea bags
- 1/2 cup honey
- 2 tablespoons lemon juice
Slow Cooker Chicken Tikka Masala
By Late2Serenity
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker
- 1 to 1 1/2 pounds boneless, skinless chicken thighs
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch piece whole ginger, peeled and grated
- 2 tablespoons tomato paste
- 1 to 2 tablespoons garam masala
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 (28-ounce) can diced tomatoes
- 3/4 cup heavy cream or coconut milk
- Fresh cilantro, chopped
- 2 cups cooked rice, to serve
Smoked Salmon and Cream Cheese Tart
By Late2Serenity
Yield: 1 tart, about 12 to 16 servings
- CRUST
- 1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
- 10 tablespoons (5 ounces) unsalted butter, chilled and cut into chunks
- 1 1/2 ounces (half of a small package) cream cheese, cut into chunks
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- 1 1/2 tablespoons vinegar
- FILLING
- Two 8-ounce packages cream cheese, cut into small chunks
- 2 tablespoons (1 ounce) plain yogurt or sour cream (low-fat is fine)
- 1 scallion, white part only, chopped
- pinch of white pepper
- 1/4 teaspoon celery salt
- 3/4 teaspoon dried dill
- 2 ounces smoked salmon, chopped
- GARNISH
- cucumber and radishes
- 1 hard-boiled egg, whites and yolks grated separately
Blackberry Coffee Cake with Pecan Streusel
By Late2Serenity
Preheat an oven to 350°F
- For the pecan streusel:
- 2 cups plus 1 Tbs. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- Finely grated zest of 1 orange
- 2 eggs, beaten, at room temperature
- 1 tsp. vanilla extract
- 1 cup sour cream, at room temperature
- 1 pint blackberries
- 2 Tbs. firmly packed light brown sugar
- 1 tsp. ground cinnamon
- 3/4 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 1 cup coarsely chopped pecans
Bourbon Ginger Snap
By Late2Serenity
In a large saucepan, combine 2 quarts water, the fresh lemon juice, honey, and ginger; bring to a boil
- 1 cup fresh lemon juice
- 1 cup honey
- 1 3-inch piece of fresh ginger, peeled and sliced
- 6 cups fresh orange juice
- 4 cups pear nectar
- 1 liter bourbon
- 2 lemons, thinly sliced
- ice, for serving
Apricot Pie with Candied Ginger and Crunchy Topping
By Late2Serenity
For crust: Whisk flour, sugar, and salt in large bowl to blend
- 1 1/4 cups all purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 1/2 cup Grape Nuts
- 1/2 cup (packed) golden brown sugar
- 1/3 cup all purpose flour
- 1/3 cup toasted slivered almonds, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/2 pounds apricots, halved, pitted, cut into 1/2-inch slices (about 5 cups)
- 5 tablespoons sugar
- 3 tablespoons coarsely chopped crystallized ginger
- 4 teaspoons cornstarch
- 1/8 teaspoon almond extract
Cheesy Sausage and Egg Bake
By Late2Serenity
Chorizo or hot Italian sausage can be substituted
- 1 pound 1 pound bulk pork sausage, cooked and drained
- 1 1/2 cups 1 1/2 cups sliced fresh mushrooms (4 ounces)
- 8 medium 8 medium green onions, sliced (1/2 cup)
- 2 medium 2 medium tomatoes, seeded, chopped (1 1/2 cups)
- 2 cups 2 cups shredded mozzarella cheese (8 ounces)
- 1 1/4 cups 1 1/4 cups Original Bisquick™ mix
- 1 cup 1 cup milk
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1 1/2 teaspoons 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon 1/2 teaspoon pepper
- 12 12 eggs
White Chocolate Mousse with Strawberries
By Late2Serenity
In a blender or in a food processor fitted with the metal blade, combine 1 1/2 cups of the strawberries with the su...
- 2 cups strawberries, stems removed
- 1/4 cup sugar
- 1 Tbs. kirsch or framboise
- 6 oz. white chocolate, finely chopped
- 1/4 cup milk, warmed
- 1 cup heavy cream
- 2 egg whites, at room temperature
- Pinch of cream of tartar
- 3/4 tsp. vanilla extract
Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust
By Late2Serenity
by Steven Raichlen
- 3 large unpeeled russet potatoes (each about 16 ounces), scrubbed
- 1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
- 2 tablespoons (1/4 stick) butter, melted
- 2 tablespoons chopped fresh cilantro
- 1 green onion, finely chopped
- 1 serrano chile, seeded, minced
- 1 tablespoon sesame seeds
- Coarse kosher salt
- 2 garlic cloves, coarsely chopped
- 2 teaspoons chopped peeled fresh ginger
- 2 teaspoons sweet or hot paprika
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 cup plain whole-milk Greek-style yogurt*
- 4 teaspoons vegetable oil
- 2 teaspoons fresh lemon juice
- 1/2 cup sesame seeds (about 2.6 ounces)