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Recipes
White Sangria
By Late2Serenity
1. In a large pitcher or other container, combine the wine and sugar
- 6 cups Chardonnay or Sauvignon Blanc
- 1/4 cup superfine sugar
- 1 cup white grape juice
- 1 ripe nectarine, pitted and cut into thin wedges
- 1 tangerine, thinly sliced
- 1 cup seedless white grapes, halved
- 1 cup club soda
Tapioca Pearl Pudding
By Late2Serenity
Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon nonfat dry milk powder
- 1/8 teaspoon kosher salt
- 1/3 cup small pearl tapioca (not instant or quick-cooking)
- 1/3 cup sugar
- 1 large egg yolk, beaten to blend
- Freshly grated nutmeg (for serving)
Humble Pie
By Late2Serenity
Crust: Whisk together the dry ingredients, and cut in the vegetable shortening and butter
- Crust
- 1 3/4 cups (7 3/8 ounces) Mellow Pastry Blend or 1 2/3 cups Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon dried buttermilk powder (optional)
- 1/4 cup (1 5/8 ounces) vegetable shortening
- 1/4 cup (1/2 stick, 2 ounces) butter
- 1 large egg
- 1 to 2 tablespoons water
- Filling
- 2 cups (10 ounces) fresh or frozen berries (raspberries, blueberries, blackberries, etc.)
- 2 to 3 peaches, peeled and sliced (3/4 pound before peeling)
- 2/3 cup (4 1/2 ounces) sugar
- 1/4 cup (1 5/8 ounces) Pie Filling Enhancer or Unbleached All-Purpose Flour
Blueberry Crisp
By Late2Serenity
To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, till they...
- FILLING
- 6 to 7 cups (24 to 30 ounces) frozen blueberries
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
- 1 cup (4 ounces) confectioners' sugar
- 1/4 cup (1 7/8 ounces) brown sugar
- 1/4 teaspoon salt
- 2 tablespoons (1 ounce) lemon juice
- 3 tablespoons (1 1/2 ounces) butter, melted
- 1/4 cup (1 ounce) All-Purpose Flour
- TOPPING
- 1 1/4 cups (5 1/2 ounces) All-Purpose Flour
- 1/2 cup (3 3/4 ounces) granulated sugar
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 6 tablespoons (3 ounces) melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Simply Sinful Cinnamon Muffins
By Late2Serenity
*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cin...
- TOPPING
- 1/3 cup brown sugar, packed
- 1/4 cup diced pecans
- 1/4 cup rolled oats
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 3 tablespoons soft butter
- FILLING
- 1/2 cup Baker's Cinnamon Filling mix*
- 3 to 4 tablespoons water
- BATTER
- 1/2 cup (1 stick) butter, melted
- 3/4 cup milk
- 2 large eggs
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup cinnamon chips or butterscotch chips
Grand Prize Coconut-Caramel Bars
By Late2Serenity
*Or use 10 ounces of caramel sundae sauce, if you don't want to melt caramel
- 1/2 cup (1 stick, 4 ounces) butter
- 1 1/2 cups (11 1/4 ounces) brown sugar
- 2 teaspoons vanilla
- 1 large egg
- 1 1/4 cups (5 1/4 ounces) All-Purpose Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups (6 ounces) shredded coconut, sweetened or unsweetened, toasted (1/2 cup reserved for topping)
- 1 cup (10 ounces) caramel cut from a block (or about 36 individual caramel candies), divided*
- 1 1/2 cups (9 ounces) semisweet chocolate chips
- 1 tablespoon (1/2 ounce) milk or cream
Cornbread Biscuit Chili Cups
By Late2Serenity
Heat oven to 350°F. Spray bottoms of 8 jumbo muffin cups with cooking spray
- 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated corn biscuits
- 1/2 cup shredded Cheddar cheese (2 oz)
- 3 pouches (20 oz each) Progresso™ southwest-style white chicken chili with beans
- 1/3 cup sour cream
- Chopped green onions (if desired)
Roasted Tomato-Basil Soup
By Late2Serenity
Preheat an oven to 400°F
- 10 plum tomatoes, halved lengthwise
- 4 Tbs. chopped fresh basil
- 2 garlic cloves, minced
- 5 Tbs. olive oil
- 4 shallots, halved
- 1 1/2 cups dry white wine
- 1/2 cup water
- Salt and freshly ground pepper, to taste
Coconut Milk Custard with Strawberry-Rhubarb Compote
By Late2Serenity
Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes
- 3 1/2 cups unsweetened shredded coconut (about 12 ounces)
- 7 large egg yolks
- 1/3 cup granulated sugar
- 6 tablespoons potato starch
- 1/4 teaspoon kosher salt
- 1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract
- 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups quartered strawberries (about 6 ounces)
- 1/3 cup (packed) light brown sugar
- Coarsely chopped pistachios, for serving
- Eight 6-ounce ramekins, dessert bowls, or teacups
Heavenly Hash Bars
By Late2Serenity
Preheat the oven to 300F. Lightly grease a 9" x 13" pan, or line with parchment and grease the parchment
- CRUST
- 1 cup (2 sticks, 8 ounces) unsalted butter
- 1 teaspoon salt
- 3/4 cup (5 1/4 ounces) sugar
- 2 teaspoons vanilla extract
- 2 1/3 cups (9 3/4 ounces) All-Purpose Flour
- TOPPING
- 3 cups (18 ounces) semisweet chocolate chips or chopped dark chocolate
- 3/4 cup (6 ounces) heavy cream
- 1 cup (3 3/4 ounces) toasted diced pecans
- 3 cups (half a 10.5-ounce package) mini marshmallows