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Recipes
Hot Corn Dip
By abrocakes
Heat oven to 400 In saute pan add butter and saute onions and peppers for 2-3 minutes
- 2 T butter
- 1 bag frozen corn
- 4-5 scallions chopped
- 1/3 C chopped jalepeno's (you can use jarred jalepeno peppers
- 1/2 C sour cream
- 1/2 C mayonaise
- 1 C Shredded cheddar, monterey jack or combination of cheese
Cable Car
By abrocakes
In an ice filled mixing glass add Captain Morgan, orange curacao and sour; shake until well blended
- By the Picther:
- 1.5 ounces Captain Morgan Spiced Rum
- 0.75 ounces orange Curacao
- 1.5 ounces sour mix
- Superfine sugar and cinnamon for rim, if desired
- 16 ounces Captain Morgan Spiced Rum
- 8 ounces orange Curacao
- 16 ounces sour mix
Brussels Sprout Hash with Caramelized Onion
By abrocakes
Melt 3 tablespoons butter in medium skillet over medium heat
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound onions, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup water
Chocolate Butter Cake
By abrocakes
1. Wash and sanitize utensils and preparation area
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 eggs, large
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 4 TABLESPOONS cocoa
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup boiling water
Cookies, Basic Whole Grain
By abrocakes
1) Beat together the butter, sugars, salt, baking soda, baking powder and vanilla till well combined
- 1/2 cup butter
- 1/3 cup + 1 tablespoon granulated sugar
- 1/3 cup brown sugar, light or dark, packed
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup 100% White Whole Wheat Flour or Whole Wheat Flour
- 3/4 cup quick rolled oats, ground in a food processor or blender if desired
- 2 tablespoons orange juice, optional*
- 2 cups chips, nuts, and/or dried fruit, optional
Tiramisu
By abrocakes
Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar
- 2 eggs*
- 2 egg yolks*
- 12 tablespoons sugar
- 1 pound mascarpone (1 large tub)
- 1 cup heavy whipping cream
- Pinch of salt
- 10 tablespoons Marsala
- 2 cups espresso, plus more if needed
- 1 large package Lady Fingers (4 sleeves of 12 biscuits)
- 1 cup chopped semisweet chocolate
Butternut squash casserole
By abrocakes
Combine first 7 ingred - pour into a lightly greased 8 inch square baking dish
- 2 cups cooked, mashed butternut squash
- 3 large eggs
- 3/4 cup sugar
- 1/3 cup soft butter
- 1/3 cup milk
- 1 teasp cinnamon
- 1/2 teasp coconut extract
- Topping
- 1 1/2 cup corn flake crumbs
- 3/4 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup butter, melted
Pumpkin Pie
By abrocakes
MIX sugar, cinnamon, salt, ginger and cloves in small bowl
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger (Mom doesn't use)
- 1/4 teaspoon ground cloves (Mom doesn't use)
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) Evaporated Milk
- 1 unbaked 9-inch pie shell
- Whipped cream (optional)
Sour Cream Chocolate Cake
By abrocakes
I use 4T cocoa not 1/2 cup bake cupcakes on convection at 375 for 18 minutes
- 2 2/3 cups (11.3 oz/322 g) all-purpose flour
- 2 1/2 cups (17.5 oz/500 g) granulated sugar
- 1/2 cup (1.4 oz/41 g) natural (non-alkalized) cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup (160 ml) sour cream, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 10 tablespoons (5 oz/142 g) unsalted butter, melted and cooled
- 2/3 cup (160 ml) safflower or corn oil
- 1 1/4 cups (300 ml) ice-cold water
Tiny Twice-Baked Potatoes
By abrocakes
Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil
- 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
- 2 Tbs. olive oil
- 2 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
- 6 Tbs. thinly sliced fresh chives
- 1/2 cup crème fraîche or sour cream
- 1/2 cup coarsely grated Parmigiano-Reggiano