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Recipes
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
Peanut Butter Fudge
By englandt
The secret to this peanut butter fudge recipe are the marshmallows, that give it a creamy texture
- 1 cup evaporated milk or light cream
- 2 cups sugar
- Pinch of salt
- 1/4 cup (1/2 stick) butter
- 1 cup mini marshmallows
- 1 1/3 cups peanut butter, chunky or smooth
- 1 teaspoon vanilla extract
pumpkin truffle
By englandt
Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute
- 2 ½ cups white chocolate chunks
- 1/3 cup gingersnap cookie crumbs, plus more for garnish
- 1/4 cup canned pumpkin purée
- 1/4 cup graham cracker crumbs, plus more for garnish
- 1 tablespoon confectioners’ sugar
- 1/2 teaspoon orange zest
- 1/8 teaspoon ground cinnamon
- Pinch of fine salt
- 2 ounces cream cheese, softened
chicken, sausage and mushroom pot pie
By englandt
Preparation crust •Blend flour and salt in processor
- Ingredients
- crust
- •2 cups all purpose flour
- •3/4 teaspoon salt
- •10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- •4 tablespoons (or more) ice water
- filling
- •4 tablespoons (1/2 stick) butter, room temperature, divided
- •2 tablespoons all purpose flour
- •2 tablespoons olive oil
- •12 ounces crimini (baby bella) mushrooms, sliced
- •1 cup finely chopped shallots (about 5)
- •1 tablespoon chopped fresh thyme
- •1 1/4 pounds Italian sausages (about 6), casings removed
- •2 pounds skinless boneless chicken thighs, trimmed, cut into 1-inch pieces
- •1/2 cup Madeira
- •2 cups low-salt chicken broth
- •1 cup chopped fresh Italian parsley
- •3 hard-boiled eggs, peeled, thickly sliced
- •1 large egg yolk, beaten to blend with 1 tablespoon water (for glaze)
Devil's Food Cake
By englandt
Preheat oven to 350. In medium bowl, pour boiling water of the choped chocolate
- 1.75 C boiling water
- 6 oz semisweet chocolate, coarsly chopped
- 1 C unsweetened cocoa pwd
- 2 C sifted cake flour
- 2 t baking soda
- 1/4 t salt
- 10 oz unsalted butter, softened
- 1.75 C packed dark brown sugar
- 4 large eggs
- 2 t vanilla extract
Oysters and wild rice
By englandt
. Preheat oven to 350°. 2
- 2 1/2 cups water
- 1 3/4 cups fat-free, less-sodium beef broth, divided
- 1 (5-ounce) package uncooked long-grain and wild rice mix (such as Mahatma)
- 3 tablespoons butter, divided
- 1 to 4 dashes hot sauce
- 2 quarts shucked oysters, well drained
- Cooking spray
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons minced shallots
- 1 garlic clove, minced
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
- 1/2 cup half-and-half
- Chopped fresh parsley (optional)
- Crushed red pepper (optional)
Honey mustard sesame chicken planks
By englandt
Combine mustard, honey, chives, and hot sauce
- 1/2 C dijon mustard
- 1/2 C honey
- 3 T finely chopped chives
- 1 T hot sauce
- 2 eggs
- 1 1/2 pounds chicken breast tenders
- salt and pepper
- 1/2 C slivered almonds
- 1 C panko breadcrumbs
- 1/4 C sesame seeds
Gum Drops
By englandt
Combine frut pectin, water and baking soda in medium sauce pan (it will foam)
- 1 package (1.75 oz) frut pectin
- 3/4 C water
- 1/2 t baking soda
- 1 C sugar
- 1 C light corn syrup
- 2 t imitation frut extract
- food coloring, sugar
Spice millet pudding with dried cherries
By englandt
in saucepan, melt the butter, add millet and toast until golden and beginning to pop, about 5 min
- 1 T butter
- 1 C millet
- 1 cinnamon stick
- 1/4 t salt
- 1 C half and half
- 1 C dried cherries
- 1/2 C brown sugar
- 1/2 t ground cardamom
Cauliflower Gratin with Almond Crust
By englandt
Preheat oven to 400. Melt butter in large skillet over med-high heat
- 1/4 C butter
- 1 head cauliflower
- 2 T flour
- 2 T chopped thyme
- 1/2 t salt
- 1/2 C whipping cream
- 1 C shredded gruyere
- 2/3 C panko breadcrumbs
- 1/4 C sliced almonds
- 1/4 C parmasean cheese