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Recipes
St. Patrick's Day Recipe: Vegan Shepherd's Pie
By mitzzy
Boil the potatoes for 20 minutes, or until tender
- 4 medium potatoes, diced
- 2 Tbsp. vegan margarine
- 1/4 cup soy milk
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 1 Tbsp. vegetable oil
- 12 oz. faux ground beef-style crumbles
- 1 10.5-oz. can Campbells mushroom gravy (or 1 1/4 cups prepared vegan gravy of your choice)
- 1 6-oz. can mixed peas and carrots, drained
- Salt, garlic powder, pepper, and cayenne, to taste
Creamy Dill Potato Salad
By mitzzy
Place the potatoes in a large pot and fill with enough water to completely cover the potatoes
- 3 lbs. Yukon Gold potatoes, peeled
- Sea salt and freshly ground black pepper, to taste
- 2 celery stalks, finely diced
- 1 cup vegan mayonnaise (try Vegenaise)
- 1 small red onion, finely chopped
- 1/4 cup chopped fresh dill
- 1 1/2 Tbsp. cider vinegar
- 1 Tbsp. lemon juice
- 1-2 Tbsp. Dijon mustard
Old-Fashioned Sugar Cookies Recipe
By mitzzy
Sift flour with baking powder, soda, salt, and nutmeg; set aside
- Topping:
- 4 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup butter or regular margarine, softened
- 1-1/2 cups sugar
- legg
- 1/2 cup dairy sour cream
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- Raisins or blanched almonds (optional
Toffee Bars Recipe
By mitzzy
Shortbread: Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven
- Shortbread:
- 1/2 cup (113 grams) unsalted butter, cut into pieces
- 1/2 cup (110 grams) light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (130 grams) all purpose flour
- Topping:
- 6 ounces (175 grams) semi sweet chocolate, chopped (can use 1 cup (175 grams) semi-sweet chocolate chips)
- 1/2 cup (50 grams) almonds, toasted and chopped
Chocolate Trifle
By mitzzy
At church functions, folks line up for this trifle
- 1 (19.8 ounce) package brownie mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1/2 cup water
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (1.5 ounce) bar chocolate candy
Ravioli With Spinach and Bacon
By mitzzy
In a pinch, you can use frozen leaf spinach instead of fresh
- 1 pound ravioli (fresh or frozen)
- 6 slices bacon
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 2 bunches fresh spinach, thick stems removed (about 8 cups)
- kosher salt and black pepper
- 1 tablespoon fresh lemon juice
Cherry Cupcakes
By mitzzy
These soft, moist cupcakes have delightful cherry flavor, both in the cake, and in their pretty pink frosting
- 3/4 cup sugar, divided
- 1/4 cup dried sweetened tart cherries
- 1/4 cup unsalted butter, softened
- 2 tablespoons vegetable oil
- 2 tablespoons King Arthur Cake Enhancer, optional
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon almond extract
- 3 tablespoons cherry juice concentrate
- 2 large eggs
- 1 1/2 cups King Arthur Unbleached Cake Flour Blend
- 2/3 cup milk, room temperature
Brown Sugar Shortbread
By mitzzy
A decadent drizzle of chocolate dresses up this sweet shortbread
- 1 cup I Can't Believe It's Not Butter!® Spread
- 3/4 cup firmly packed light brown sugar
- 2 cups all-purpose flour
- 1/3 cup semi-sweet chocolate chips, melted
No Yeast Cinnamon Rolls
By mitzzy
I baked mine in a muffin tin… for no particular reason except that I just wanted to keep them intact and not spre...
- Filling:
- 4 tablespoons unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 3 teaspoons ground cinnamon
- Dough:
- 2 cups bread or all-purpose flour, + more for rolling
- 2 tablespoons granulated white sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons unsalted butter, at room temperature
- 3/4 cup milk
- 1 large egg, beaten
- Cream Cheese Frosting:
- 2 ounces cream cheese, at room temperature
- 2/3 cup powdered sugar
- 3 tablespoons milk or buttermilk
Panera Bread Country Bread and Tomato Soup with Mashed Basil Oil
By mitzzy
Mash the basil well with 1/2 cup of the oil and season with salt and pepper
- 1/2 cup fresh basil leaves, packed
- 3/4 cup extra-virgin olive oil
- salt and freshly ground black pepper, to taste
- 1 teaspoon crushed red pepper flakes
- 3 large garlic cloves, thinly sliced
- 1 teaspoon dried oregano
- 2 28oz cans whole, peeled tomatoes or 12 Roma tomatoes, peeled
- 1 quart water or vegetable stock
- 1/4 cup dry red wine
- 1 loaf Country Bread, torn into bite-size pieces