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Recipes
RED VELVET CAKE WITH RASPBERRIES AND BLUEBERRIES
By Shirl
This cake is a southern tradition for festive occasions
- 2 1/4 cups sifted cake flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- Frosting
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups powdered sugar
- 3 1/2-pint baskets fresh raspberries
- 3 1/2 pint baskets fresh blueberries
Macadamia fudge torte ($1,000,000 Recipe)
By Shirl
1.Preheat oven to 350 degrees
- 1/3 cup low-fat sweetened condensed milk
- 1/2 cup semisweet chocolate chips
- 1 package devil's-food cake mix
- 1 1/2 teaspoons cinnamon
- 1/3 cup oil
- 1 16-ounce can sliced pears in light syrup, drained
- 2 eggs
- 1/3 cup chopped macadamia nuts or pecans
- 2 teaspoons water
- 1 17-ounce jar butterscotch-caramel-fudge ice-cream topping
- 1/3 cup milk .
CHEESE POTATOES
By Shirl
Place whole potatoes with skin in pan and cook until tender
- 1 1/2-2 cups longhorn cheese
- 7 -10 potatoes
- 1/4 cup onion, chopped
- 4 tbs. butter
- Pepper
- Seasoning salt
- Green onion, if desired
ORANGE CREAM CHEESE FROSTING
By Shirl
Using electric mixer, beat cream cheese and butter in large bowl until well blended
- 2 8-ounce packages chilled cream cheese
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla extract
- 1/3 cup chilled sour cream
Glazed Carrot Coins Recipe
By Shirl
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons brown sugar
- 2 * 2 tablespoons orange juice
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon ground ginger
- 1/8 * 1/8 teaspoon ground cinnamon
- 6 * 6 medium carrots, cut into 1/2-inch slices
Serious Vanilla Ice Cream
By Shirl
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup minus 2 tablespoons sugar
- 2 tablespoons peach preserves (not jelly)
- 1 vanilla bean, split and scraped
DTG Road Tour Donuts
By Shirl
Steve Harvey Show recipe
- 1 gallon cooking oil
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar
- 1 can refrigerated biscuits (homestyle, 10 to a can) – NOT flaky
Strawberry Salad with Poppy Seed Dressing
By Shirl
My family really enjoys this refreshing salad
- CREAMY POPPY SEED DRESSING:
- 1/4 cup sugar
- 1/3 cup slivered almonds
- 1 bunch romaine, torn
- 1 small onion, halved and thinly sliced
- 2 cups halved fresh strawberries
- 1/4 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon sour cream
- 1 tablespoon milk
- 2-1/4 teaspoons cider vinegar
- 1-1/2 teaspoons poppy seeds
Lemon Cheesecake - low carb- excellent
By Shirl
Lemon is one of the most popular cheesecake varieties
- Crust:
- 1 1/4 cup almond meal
- 2 Tablespoons butter, melted
- 3 Tablespoons sugar equivalent in artificial sweetener
- Filling:
- 1 1/2 lbs (3 packages) cream cheese, room temperature
- 1 1/4 cups sugar equivalent in artificial sweetener (preferably liquid, see below)- used 1 tsp. + 19 drops
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 eggs, room temperature
- 1/4 cup lemon juice (fresh is best)
- 1 Tablespoon lemon zest
- 1/4 cup heavy cream
- Topping:
- 1 cup sour cream
- Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)
- 1/4 cup sugar equivalent in artificial sweetener (powdered erythritol or liquid sweetener preferred)- used 19 drops
- 1/2 teaspoon vanilla extract
Dijon Maple Glazed Spiral Ham
By Shirl
Made for Christmas 2013
- For the glaze:
- 1 (9-pound) store bought bone-in spiral ham
- 3/4 cup water
- 1/2 cup maple syrup
- 1/2 cup dark brown sugar
- 2 tablespoons whole-grain Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg