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Recipes
Pumpkin Cheesecake Praline Pie
By Tamipri
For a creamy texture, be sure not to overbake pumpkin pies
- Praline Pecans:
- 1 9-inch deep-dish pie crust, frozen
- 3/4 c. chopped pecans
- 2 Tb. melted butter
- 1 Tb. brown sugar
- Filling:
- 1 (8 oz.) pkg. cream cheese, softened
- 1 1/3 c. sugar, divided
- 1/2 tsp. vanilla
- 1 egg
- 1 1/4 c. canned pure pumpkin
- 1 c. half and half
- 1 Tb. all-purpose flour
- 2 eggs, slightly beaten
- 2 tsp. pumpkin pie spice
- 1/4 tsp. cloves
- 1/2 tsp. finely grated orange rind
- 1/4 tsp. salt
- 1 tsp. cinnamon
- Grated nutmeg
Cherry-Cheese Blintzes
By Tamipri
Cherries fall into two main categories: sweet and tart
- For the blintzes:
- 4 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 ?8 tsp. fine sea salt
- 2 Tbs. unsalted butter, melted, plus more for cooking
- For the filling:
- 1 ?2 lb. cream cheese, at room temperature
- 1 ?2 lb. farmer?s cheese
- 1 ?4 cup sugar
- 1 egg
- 1 tsp. fresh lemon juice
- 1 ?2 tsp. vanilla extract
- 1 ?4 tsp. ground cinnamon
- 1 cup jarred sweet or tart cherries, drained and halved, or pitted fresh cherries
- 4 to 5 Tbs. unsalted butter
- Fruit jelly or preserves, such as apricot
Chocolate Frangelico Truffles
By Tamipri
Cut the chocolate into 1" pieces
- Homemade truffles are easy to make and can be prepared up to two weeks in advance. Keep the truffles in the freezer until just before serving. For a fuller, dark chocolate taste, use bittersweet choco
- 8 oz. semisweet chocolate
- 1/2 c. heavy cream
- 2-3 tsp. Frangelico liqueur
- 1/2 c. unsweetened cocoa powder
- 1/2 c. finely ground hazelnuts
Quick Apple Dumplings
By Tamipri
If you can make a trip to the orchard, fresh-picked apples can't be beat!
- 8-oz. tube refrigerated crescent rolls
- 2 Granny Smith apples, cored, peeled and quartered
- 1/8 tsp. cinnamon
- 1/2 c. butter
- 1 c. sugar
- 1 c. orange juice
- 1 tsp. vanilla
- 1/2 c. pecans, very finely chopped
- Opt. ice cream
Autumn Double Apple Salad
By Tamipri
In a large salad bowl, whisk together the vinegar, mustard and 1/4 tsp
- 1 Tb. apple cider vinegar
- 1 tsp. Dijon mustard
- salt and pepper
- 1/4 c. extra-virgin olive oil
- 3 apples, halved, cored and thinly sliced lengthwise
- 2 ribs celery, thinly sliced crosswise
- 1 c. seedless grapes, halved
- One (8 oz.) bag mixed greens
- 1 c. toasted walnuts, chopped
Chocolate Fudge Pound Cake
By Tamipri
Preheat oven to 350 degrees
- 1 1/2 sticks unsalted butter
- 3 c. sugar
- 5 large eggs
- 1 c. whole milk
- 2 tsp. vanilla
- 3 c. flour
- 1 tsp. salt
- 1 tsp. baking soda
- 3/4 c. unsweeted cocoa powder
- Optional: powdered sugar; chocolate frosting; coffee ice cream and fudge sauce
- Optional: fresh raspberries or strawberries
Coco Loco Brownies
By Tamipri
Preheat the oven to 325 degrees
- 1 2/3 c. sugar
- 1 stick unsalted butter , room temperature
- 1 c. unsweetened cocoa powder
- 3/4 tsp. salt
- 2 tsp. vanilla extract
- 3 large eggs
- 1 c. flour
- 1 1/2 c. natural almonds, toasted and chopped
- 3/4 c. semisweet chocolate chips
- 2 c. shredded sweetened coconut
- 1/2 c. sweetened condensed milk
Garlic Scallops
By Tamipri
In a shallow bowl, combine flour and salt and pepper
- 3 Tb. flour
- salt/pepper to taste
- 1 lb. scallops
- 2 Tb. + 2 tsp. margarine
- 2-3 cloves garlic, minced
- 2 Tb. dried parsley flakes
- 2 Tb. lemon juice
Hot Buttered Rum
By Tamipri
Combine all ingredients. Store in sealed container in the freezer
- 1 qt. vanilla ice cream, softened
- 1 lb. butter
- 1 lb. powdered sugar
- 1 lb. brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- rum
Perfect Lemon Cupcakes
By Tamipri
This recipe comes from My Kitchen Café via You Got Served who got the recipe from Amy Barker who combined two reci...
- Cake:
- Perfect Lemon Cupcakes
- 1 package lemon cake mix
- 1 cup sour cream
- 3/4 cup water
- 3/4 cup oil
- 4 eggs
- 1 small package lemon instant pudding
- Lemon Buttercream Frosting:
- 1 cup (2 sticks) butter, very soft
- 6-8 cups powdered sugar
- 1/2 cup fresh lemon juice
- 1 teaspoon grated lemon zest