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Recipes
Pumpkin Protein Pancake
By wmedders
Mix and cook like pancake
- 1/4 Cup pumpkin paste
- 1/4 Cup oats
- 1 scoop vanilla protein
- 3 egg whites
- 1/2 tsp baking powder
- cinnamon
- 1 tsp vanilla extract
Red Lobster Biscuits
By wmedders
Add flour and chz to cold water, blending in mixing bowl
- Dough
- 2 C biscuit flour
- 3/4 C shredded cheddar chz
- 1/2 C cold water
- Garlic Spread
- 1/4 C melted butter
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp onion powder
- 1 tsp dried parsley
Dacquoise Cake w/ coffee buttercream
By wmedders
Directions 1.Preheat oven to 250 degrees
- Ingredients
- Makes two 12-inch layers
- 1 1/2 cups confectioners' sugar, plus more for dusting
- 1/3 cup Dutch-process cocoa powder
- 6 large egg whites
- 1/8 teaspoon cream of tartar
- 3/4 cup granulated sugar
- Ingredients Frosting
- Makes 4 cups
- 1 1/2 tablespoons instant espresso powder
- 2 tablespoons hot water
- 5 large egg whites
- 1 1/4 cups sugar
- 1 pound (4 sticks) unsalted butter, cut into pieces, room temperature
- Directions
- 1 .In a small bowl, dissolve espresso powder in 2 tablespoons hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites and sugar. Set the bowl over a pan of simmering water.
- 2 .Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
- 3 .With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture, and continue beating until incorporated.
Banana Split Martini
By wmedders
Blend in blender
- .5 whole banana
- 2 oz Bailey Caramel Irish Cream
- .5 oz Dark Rum
- 1 scoop vanilla icecream
- ice
- 1/4 tsp nutmeg
6 Layer Coconut Cake
By wmedders
From Martha Stewart
- Cake:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups sifted cake flour, not self-rising, plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup superfine sugar
- 4 large egg yolks, lightly beaten
- 2/3 cup sour cream
- 1 teaspoon pure vanilla extract
- Directions for cake batter:
- Directions
- 1 .Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pan
- 2 .In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy a
- 3 .Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans
- 4 .To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer.
- Coconut Cream Filling:
- Makes 4 cups
- 6 large egg yolks
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 cups milk
- 4 ounces (1 1/2 cups) sweetened angel-flake coconut
- 1 1/2 teaspoons pure vanilla extract
- Unsalted butter, for wrap
- Directions
- 1 .Place egg yolks in a large bowl; whisk to combine; set bowl aside.
- 2 .Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
- 3 .Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins
- 4 .Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.
- Coconut merengue frosting
- Makes about 9 cups
- 10 large egg whites
- 2 1/4 cups sugar
- 1/4 teaspoon salt
- 4 cups (8 sticks) unsalted butter, softened
- 1/2 cup cream of coconut
- 1/2 teaspoon pure coconut extract
- Directions
- 1 .Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees. about 3 minutes.
- 2 .Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of cocon
Cherry Cream Cheese Coffee Cake
By wmedders
1. Heat oven to 375°F. Grease cookie sheet with shortening
- 1 package (3 oz) cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon almond extract
- 1/4 cup sliced almonds
- 1/4 cup chopped maraschino cherries, well drained
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup powdered sugar
- 2 teaspoons milk
Rice Crispy Cake
By wmedders
From Martha Stewart
- Makes one 8-inch, 2-layer cake; serves 8
- Vegetable-oil cooking spray
- Crispy Cake Basic Recipe
- Chocolate-Marshmallow Frosting
- Flower- and ball-shaped cereal pieces
Broccoli Salad
By wmedders
mix and refridgerate
- 2-3 stalks brocolli
- diced red onion
- 1 C sun flower seeds
- 6-7 pcs fried crumbled bacon
- Dressing
- 1 C mayo
- 1/4 C sugar
- 1 Tbsp vinegar
Honey Mustard Grilled Chicken
By wmedders
1. In bowl mix 1st four ingredients (set aside small amount for basting, and dip the chicken in the remaining to co...
- 1/3 C dijon mustard
- 1/4 C honey
- 2 Tbsp mayo
- 1 tsp steak sauce
- 4 skinless boneless chicken breast
Meyer Lemon Coffee Cake
By wmedders
•Make the streusel: Mix together flour, brown sugar, and salt
- Serves 10 to 12
- •FOR THE STREUSEL
- •1 3/4 cups all-purpose flour
- •3/4 cup packed light-brown sugar
- •1 teaspoon coarse salt
- •6 ounces ( 3/4 cup) cold unsalted butter
- •FOR THE CAKE
- •5 Meyer lemons, cut into paper-thin slices, ends discarded
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 1/2 teaspoons coarse salt
- •4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
- •1 cup granulated sugar
- •3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
- •2 large eggs
- •1 teaspoon pure vanilla extract
- •1 cup sour cream
- •FOR THE GLAZE
- •1 cup confectioners' sugar
- •3 to 4 tablespoons Meyer lemon juice