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Recipes
Crab Dip
By englandt
mix all items together (except cheese); place in round baking dish and sprinkle with enough cheese to form a light ...
- 1 8 oz cream cheese
- 2/3 C mayo or sour cream
- 1 T lemon juice
- 3 T creamy horseradish sauce
- 1/4 C chilie sauce
- 1/2 t creole seasoning
- 16 oz crabmeat (or ground shrimp)
- shredded parmasean
Coconut Raspberry Bars
By englandt
cream butter, sugar Beat in eggs, vanilla add dry mixture stir in walnuts and 1/2 of coconut Press 3/4 dough in
- 3/4 C butter
- 1 egg
- 2 C flour
- 2 C coconut divided
- 1/2 C shopped walnuts
- 1 C sugar
- 1/2 t vanilla
- 1/4 t baking pwd
- 12 oz seedless raspberry preserves
Solstice Shortbread
By englandt
Directions 1) Preheat the oven to 325°F
- 1 cup unsalted butter
- 1 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon vanilla extract, optional
- 2 1/3 cups King Arthur Unbleached All-Purpose Flour
- 2/3 cup crystallized ginger
Paper bowls
By englandt
Wrap a bowl in cling wrap and place it upside down
- cling wrap
- shredded cardstock
- water
- glue & water
Brie en Croute
By englandt
Brie: Thaw pastry. Heat oven to 400
- Brie:
- 17.3 pkg puff pastry
- 1 egg
- 1 T water
- 1/3 C dried cranberries
- 1/3 C dried cherries
- 1/4 C toasted pecans
- 1/4 C honey
- 1/2 t chopped rosemary
- 1 brie round (13.2 oz)
- Side Sauce:
- 1 can cranberry sauce
- 1/4 C creamy horseradish sauce
Balsamic-Hoison Reduction
By englandt
Cook until reduced by half
- 1 C balsamic vinegar
- 1 C hoison sauce
Oatmeal Cookies
By englandt
Directions 1) Preheat the oven to 350°F
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup vegetable shortening
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon cider or white vinegar
- 1 large egg
- 1/2 teaspoon baking soda
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups quick-cooking rolled oats
- 1 cup golden raisins, optional
Pecan Pie Bars
By englandt
Preheat oven to 350. Grease 13x9 baking pan
- Crust:
- 1 1/2 C flour
- 1 stick (1/2 C butter)
- 1/4 C packed brown sugar
- Filling:
- 3 eggs
- 1/4 C corn syrup
- 3/4 C granulated sugar
- 2 T butter
- 1 t vanilla
- 1 1/2 C coarsely chopped pecans
- Optional:
- 1 bag semi-sweet chocolate chips
Chocolate Truffles
By englandt
In a small saucepan or in the microwave, heat sweetened condensed milk until bubbles have just formed around the ed...
- DELUXE:
- 3 pounds bittersweet or semisweet chocolate
- 1 cup sweetened condensed milk
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla, or 3 to 5 drops chocolate flavoring oil
- assorted jimmies, nonpareils and cocoa, for coating
- Centers
- 2 cups (about 12 oz.) finely chopped bittersweet or semisweet chocolate or chocolate chips
- 1 cup (8 ounces) heavy cream
- Flavorings
- Choose one of the following:
- 2 teaspoons vanilla extract
- 1/2 teaspoon raspberry flavor combined with 1/4 cup melted raspberry jam
- 1 tablespoon espresso powder + 1 1/2 tablespoons coffee liqueur
- 1/2 teaspoon hazelnut flavor + toasted chopped hazelnuts
- 1/8 teaspoon orange oil + 1 to 2 tablespoons orange liqueur
- 1/2 cup finely chopped toffee or praline candy bar
Double Fudge Chip Cake
By englandt
Preheat oven to 350. Butter and flour 3 9" cake pans
- Cake:
- 3 oz unsweetened chocolate, finely chopped
- 2.25 C sifted cake flour
- 2 t baking soda
- 1/2 t salt
- 1 stick salted butter, softened
- 2.25 C packed light brown sugar
- 3 large eggs, room tep
- 1.5 t vanilla
- 1 C sour cream
- 1 C boiling water
- Frosting:
- 8 oz unsweetened chocolate, finely chopped
- 1 C unsalted butter, softened
- 2 Pounds convectioners sugar
- 1 C heavy cream
- 4 t vanilla extract
- 6 oz milk chocolate chips
- 1 package chocolate kisses for garinsh around top rim of cake