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Recipes
Best ever apple cake
By englandt
Oven 350. Bake pecans in a single layer in a shallow pan 6 min
- 1 1/2 C chopped pecans
- 1/2 C butter melted
- 2 C sugar
- 2 large eggs
- 1 t vanilla extract
- 2 C flour
- 2 t cinnamon
- 1 t baking soada
- 2 1/4 pound granny smith apples peeled and cut into 1/4" wedges
Rum Balls
By englandt
Combine all ingredients, mix together until well blended, adding drops of hot water if needed to hold together
- 3 C crushed vanilla wafers
- 1 C powdered sugar
- 3 T corn syrup
- 1.5 T cocoa powder
- 1 C chopped walnuts
- 6 T run
Whipped Shortbread Cookies
By englandt
- Ingredients
- 1 lb. butter
- 1/2 c. cornstarch
- 1 c. sugar
- 1 tsp. vanilla
- 3 cups Flour
Walnut cake with caramel whipped cream
By englandt
Heat oven to 325. In food processor, combine walnuts and flour
- 1 C walnut halves or pieces
- 3/4 C flour
- 1 C sugar
- 1 med orange
- 1 t salt
- 7 eggs separated
- 1 t cream of tartar
Pappardelle with Butternut Squash and Blue Cheese
By englandt
peel, halve and seed the butternut squash in large, heavy saucepan that can accommodate the pasta later, when onion...
- 1 large butternut squash, 1 3/4 pounds
- 1 large onion finely chopped
- 2 T olive oil
- 3/4 t smoked paprika
- 1 T unsalted butter
- 3 T marsala
- 1/2 C water
- 2/3 C pine nuts
- 1 lb pappardelle or other pasta
- 6 fresh sage leaves
- 5 oz soft blue cheese
Endive & bacon gratin
By englandt
Arrange endive cut side down over sprayed foil in 9x12 pan, sprinkle sugar, salt, pepper over endive
- 8 heads endive trimmed & halved
- 1 t sugar
- 1/2 t salt
- 1/2 t pepper
- 2 C mile
- 1 T butter
- 2 slices bacon cooked & crumbled
- 1/2 C gruyere cheese
- nutmeg
Sweet Potato Casserole
By englandt
Preparation Preheat oven to 375°
- Ingredients
- 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1 1/2 teaspoons salt
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped pecans, divided
- Cooking spray
- 2 cups miniature marshmallows
Maple & Butternut Squash Risotto
By englandt
Heat broth and sherry until simmering
- Ingredients
- 6 Cups chicken broth
- 1/4 Cup sherry
- 2 Tbsp. butter
- 1 Small onion finely chopped
- 1/2 Butternut squash diced
- 2 Cloves garlic, chopped
- 2 Tbsp. maple syrup
- 1 Tsp. rosemary
- 3 Tbsp. wine vinegar
- 1 1/2 Cups Arborio rice
- 1/2 Cup grated Parmesan cheese
- Coarse salt
- Fresh ground pepper
Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whisky Gravy and Horseradish Cream
By englandt
For gravy base: Heat oil in large saucepan over medium heat
- Gravy base:
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallots (3 large)
- 2 garlic cloves, minced
- 1/2 cup Irish whiskey
- 1 750-ml bottle dry red wine
- 4 cups low-salt chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- Rib roast:
- 1 4-bone standing rib-eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick
- Spinach-Porcini Stuffing
- 6 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
- 1 1/2 tablespoons coarse kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon fennel seeds, crushed
- 2 teaspoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
- 1 cup low-salt chicken broth
- 1/2 cup Irish whiskey
- Horseradish Cream
Vanilla Fudge
By englandt
Combine sugar, corn syrup, milk and butter in saucepan and cook over medium heat to firm-ball stage
- 1.5 lb sugar
- 1/2 C light corn syrup
- 1 1/4 C evaporated mile
- 1/4 lb butter
- 1 t vanilla