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Recipes
Spiced Sweet Potato Banana Bread
By jeaninemg
One slice of this spiced sweet potato banana bread, smeared with 1 T of peanut butter, served with a half cup of sl...
- 4 tablespoons flaxmeal
- 12 tablespoons water
- 3 ripe bananas
- 15 ounces sweet potato puree (canned or fresh)
- 1/4 cup canola oil
- 1/2 cup applesauce
- 2 cups white whole wheat flour
- 4 scoops plant-based protein powder (about 1 cup)
- 1 cup organic sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons pecans or walnuts
Deep Dish Pumpkin Pecan Pie
By jeaninemg
Directions Make the crust: In a food processor, pulse flour, granulated sugar, and salt until combined
- 2 1/2 2 1 2 1/4 to 1/2 (spooned and leveled), plus more for work surface 2 tablespoons granulated sugar 1 teaspoon fine salt 2 sticks cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water
- 2 1/2 2 1/2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 2 2 2 tablespoons granulated sugar
- 1 1 1 teaspoon fine salt
- 2 2 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 1/4 to 1/2 1/2 cup ice water
- 1 1/4 1 1/4 1/4 cups light-brown sugar
- 3/4 3/4 3/4 teaspoon fine salt
- 2 2 2 teaspoons ground cinnamon
- 1/2 1/2 1/2 teaspoon ground nutmeg
- 4 4 4 large eggs, lightly beaten
- 1 1 1 can (29 ounces) pure pumpkin puree
- 1 1 1 can (12 ounces) evaporated milk
- 1/2 1/2 1/2 cup heavy cream
- 2 2 2 teaspoons pure vanilla extract
- 1-2 1-2 1-2 cups pecan halves
BLT Pasta
By jeaninemg
Bring pot of salted water to a boil for the pasta
- For the Garlic Bread Crumbs:
- 1 clove garlic
- 1 C Italian bread cubes
- 1 tsp. olive oil
- salt to taste
- For the Pasta:
- 2 strips bacon, sliced
- 1 C halved grape tomatoes
- 1/2 tsp. sugar
- 1/2 C thinly sliced leeks
- 1/2 C dry white wine
- 1/2 C low-sodium chicken broth
- 1 tsp. red wine vinegar
- 1/4 tsp. red pepper flakes
- 4 ox. dry bucatini or spaghetti
- 1 C fresh spinach leaves
- 1/4 tsp. minced fresh thyme
Dolly Parton’s Green Tomato Cake
By jeaninemg
Directions Preheat oven to 350 degrees F
- 1 cup raisins
- hot water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/4 cups granulated sugar
- 1 cup butter, melted
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- 1 1/4 lbs green tomatoes, cored, seeded, and diced small
- 1 cup unsweetened flaked coconut
- 1 lb chilled cream cheese ( two 8-oz packages)
- 8 tablespoons butter, at room temperature
- 1 tablespoon vanilla extract
- 4 cups powdered sugar, sifted
- 1 pinch ground cinnamon, to taste
Pumpkin Dip
By jeaninemg
Add all ingredients to blender and puree
- pumpkin puree
- cream cheese
- confectioners' sugar
- pumpkin pie spice
Lime Tart with Coconut Crust
By jeaninemg
A refreshing way to end a spring meal: Creamy lime curd fills a sweet coconut crust
- 3 large limes
- 3 large eggs
- 2 large egg yolks
- 1/8 teaspoon(s) salt
- 3/4 cup(s) granulated sugar
- 1 tablespoon(s) granulated sugar
- 6 tablespoon(s) butter or margarine, at room temperature, cut into tablespoons
- cup(s) heavy cream, optional
- 1 cup(s) flaked coconut
- cup(s) all-purpose flour
- 1/4 cup(s) confectioners' sugar
- 1 pinch(s) salt
- 4 tablespoon(s) butter or margarine, cut into tablespoons
Baked Fontina
By jeaninemg
Directions Preheat the broiler and position the oven rack 5 inches from the heat
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
Slow-Cooker Brisket Sandwiches
By jeaninemg
Heat the vegetable oil in a large skillet over medium-high heat
- 2 tablespoons vegetable oil
- 15 -to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, smashed and peeled
- 112-ounce bottle stout beer
- 4 stalks celery, cut into large pieces
- 2/3 cup packed dark brown sugar
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 1/3 cup dijon mustard
- 1/3 cup soy sauce
- 2 bay leaves
- 1 teaspoon paprika
- 2 brioche or other rolls, split open and toasted
- Coleslaw, for serving
Eggnog-Panettone Bread Pudding
By jeaninemg
Preheat oven to 475 degrees F
- 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
- 3 whole eggs
- 3 egg yolks
- 3/4 cups sugar
- 2 cups half-and-half
- 1/4 cup rum
- 1 teaspoon vanilla extract
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- Vegetable cooking spray
- Vanilla ice cream
- Whipped cream
Jumbo Maple-Pecan Scone
By jeaninemg
Preheat the oven to 375 degrees F
- 3/4 cup buttermilk, plus more for brushing
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt, plus a pinch
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
- 1/2 cup pecan pieces, toasted
- 1/4 cup confectioners' sugar
- 3 tablespoons maple syrup