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Recipes
Lemon Chicken
By mmcspencer
Barefoot contessa
- Two 2 1/2- to 3-pound broiling chickens, halved
- 1/4 cup chopped Italian parsley
- Lemon Sauce (recipe follows)
- Lemon Sauce
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Maple Pecan Baklava
By mmcspencer
Britt
- 8 ounces frozen phyllo dough, thawed in the fridge overnight
- 5-6 ounces butter, melted
- 8 ounces pecans, toasted @ 350 F for 10 mins
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1-1/3 cup maple syrup
Tarte Flambee
By mmcspencer
Dough: To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a lar...
- Dough:
- 1/4 1/4 1/4 cup crème fraîche
- 1 1 1 cup fromage blanc
- 1/8 1/8 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 1 1 recipe Weir Dough
- 8 8 8 ounces smoked bacon, thinly sliced across the strip
- 1 1 1 medium yellow onion, halved and thinly sliced
- 1/4 1/4 2 cup plus 2 tablespoons lukewarm water (110ºF)
- 2 2 2 teaspoons active dry yeast
- 2 2 2 cups all-purpose flour
- 1/2 1/2 1/2 cup lukewarm water (110ºF)
- 1/2 1/2 1/2 teaspoon salt
Baked Kale
By mmcspencer
Preheat the oven to 425 degrees F
- 2 * 2 cups fresh kale leaves
- * Dash salt, plus more as needed
- * Olive oil nonstick cooking spray
Pumpkin bread
By mmcspencer
taste of home
- Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 1 can (15 ounces) solid-pack pumpkin
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 cup water
Eclair Cake
By mmcspencer
From Ruby Tuesday co-worker
- Crust:
- 1 cup water
- 1/2 cup margarine
- 1 cup flour
- 4 beaten eggs
- Filling:
- 2 1/2 cups milk
- 1 8 ounce block of cream cheese softened
- 2 small boxes of vanilla instant pudding
Baked Falafel Lettuce Wraps
By mmcspencer
Preheat oven to 375 degrees F, line a baking sheet with parchment
- Ingredients
- For the Falafel
- 2 cups cooked chickpeas
- 1/2 large onion, roughly chopped
- 2-3 garlic cloves, peeled and roughly chopped
- 2 teaspoons cumin
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- 1/2 teaspoon each salt and pepper
- 1 teaspoon baking soda
- 1 cup cooked quinoa
- 1/2 cup chopped parsley
- 1 tablespoon sesame seeds (optional)
- For the Lemon Dill Yogurt Sauce
- 1/2 cup plain yogurt
- 1/2 lemon, juiced
- 1 teaspoon honey
- 2 teaspoons dried dill
- 1/4 teaspoon pepper
- For the Lettuce Wrap
- 18 butter lettuce or romaine leaves (about 2 heads)
- 3 medium tomatos, chopped
- 3 small (200 g) avocados, sliced in half
Eggnog cookies
By mmcspencer
From Susan
- Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- campaignIcon Coupons
- 1/2 tsp ground nutmeg, plus more for topping
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog
- Frosting
- 1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
- 3 - 5 Tbsp eggnog
- 1/2 tsp rum extract
- 3 cups powdered sugar
Peach blueberry muffin
By mmcspencer
Susan-- August 2015...Emma loved them Susan added half peaches and half blueberries
- 1 1/2 cups (210 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
- 3/4 cup (150 g) sugar, plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder
- 1 teaspoon ground ginger, plus 1/8 teaspoon for muffin tops
- 1 teaspoon ground cinnamon, plus 1/8 teaspoon for muffin tops
- 1/2 teaspoon kosher salt
- 1/3 cup (80 ml) vegetable oil
- 1 large egg
- 1/3 – 1/2 cup (80ml – 120 ml) milk, reduced fat (2%) or whole milk are best
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 large ripe peach, pit removed and finely chopped (about 1 1/4 cups)
Corn Casserole
By mmcspencer
Preheat oven to 350 degrees
- 1 1 oz) can 1 (15 oz) can whole kernel corn, drained
- 1 1 oz) can 1 (15 oz) can cream-style corn
- 1 1 1 package Jiffy corn muffin mix
- 1 oz.) (8 oz.) 1 cup sour cream
- 1/2 1/2 1/2 cup butter, melted
- 1 1 1 cup shredded cheddar cheese or your favorite