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Recipes
Chocolate zebra cheesecake
By MissiAnn
This showstopper of a dessert is a challenge, but well worth the effort in taste and effect
- Cake filling:
- 1 1/2 cups chocolate wafer cookie crumbs,30
- 3 tblsp butter, melted
- 1/2 cup chocolate chips
- 4 8oz pkg cream cheese
- 1 1/4 cups sugar
- 3 tblsp cornstarch
- 1/4 tsp salt
- 5 eggs
- 1 cup sour cream
- 2 tsp vanilla
- 1 cup heavy cream
- 1 pkg bakers german chocolate
- 8 oz white chocolate
- Glaze:
- 1/2 cup heavy cream
- 4 oz german chocolate
Suzi's sugar cookies
By MissiAnn
Great refrigerator cookies to have for small batches
- 1 lb butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1 tblsp lemon juice or 1 tsp lemon extract
- 6 cups flour
- 1 tsp bkg soda
- 1/4 tsp salt
Seana"s peanut brittle
By MissiAnn
Easy in the microwave
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 cup nuts
- 1 tsp butter or margarine
- 1 tsp vanilla extract
- 1 tsp baking soda
Orange Rolls
By MissiAnn
1. Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes
- Honey Topping:
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon sugar
- 1/4 cup warm water (100º to 110º)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 4 1/2 cups bread flour
- 1/4 teaspoon ground nutmeg
- 1/4 to 1/2 cup bread flour
- Honey Topping
- 1 cup coarsely chopped pecans (optional)
- Fresh Orange Glaze
- 1 1/3 cups powdered sugar
- 1/2 cup butter, melted
- 1/4 cup honey
- 2 egg whites
- Fresh Orange Glaze:
- 2 cups powdered sugar
- 2 tablespoons butter, softened
- 2 teaspoons grated orange rind
- 3 tablespoons fresh orange juic
- 1 tablespoon fresh lemon juice
Lemon Velvet Cream Pie
By MissiAnn
This is even better than a lemon meringue!
- 1 tsp unflavored gelatin
- 2 tblsp cold water
- 6 egg yolks
- 1 1/2 cans sweetened condensed milk( 2 cups)
- 1/4 cup whipping cream
- 1/4 tsp salt
- 3/4 cup lemon juice
- Whipped cream for topping
Acadia Jambalaya
By MissiAnn
From Acadia restaurant in Portland Oregon
- Step 2:
- Jambalaya base
- 1/2 cup fat such as duck fat or bacon fat or lard
- 2 cups green peppers, diced
- 2 cups onions, chopped
- 2 cups celery, diced
- 2 Tbsp minced garlic, about 6 cloves
- 2 Tbsp creole spice (Tony Chattereux exp)
- 1 Tbsp thyme
- 1/2 cup Worcestershire sauce
- 2 bay leaves
- 1/2 cup Tasso ham or other smoked ham, diced
- 1 lb chicken thighs, skinned, boned, chopped
- 1 lb andouille sausage, diced
- 1 lb smrimp, cleaned, deveined, raw without skins
- 1/2 cup chopped onion
- 1/2 cup green onion, chopped
- 1/2 cup red onion, chopped
- 1/2 cup chopped celery
- 3 cups chicken broth
- 2 cups jasmine or popcorn rice, uncooked
- Parsley, scallions for garnish
- Tabasco sauce
Cinnabon Cinnamon Rolls (copycat recipe)
By MissiAnn
**See additional notes below for making this dough in a bread machine** 1
- Yield:
- A fluffy, soft, chewy cinnamon roll drizzled with cream cheese frosting -- the best cinnamon rolls ever! This recipe makes a knock-off version of Cinnabon's cinnamon rolls!
- 12 large cinnamon rolls (a FULL 9x13 dish!)
- Ingredients:
- 1/2 cup boiling water
- 1 cup milk
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 egg, beaten
- 4 cups bread flour or all-purpose flour
- 1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
- 2 1/2 teaspoons active dry yeast or instant active dry yeast
- Filling:
- 1/2 cup (1 stick) butter, softened
- 1 cup brown sugar
- 4 teaspoons ground cinnamon
- 1/4 cup chopped walnuts, optional
- 1/4 cup raisins, optional
- Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- ~1-2 teaspoons milk
Pecan tassies
By MissiAnn
Cookies or bars
- Filling:
- 1 3 oz. Package cream cheese
- 1/2 cup butter
- 1 cup flour
- 1 egg
- 3/4 cup brown sugar
- 1 tblsp. Butter
- 1 tsp. Vanilla
- 1 cup chopped pecans
- Dash salt
Spring Greens with Salmon and Apricot-Ginger Vinaigrette
By MissiAnn
This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and t...
- Apricot-Ginger Vinaigrette
- 1/4 cup all-fruit apricot spread
- 1/4 cup fresh orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 2 teaspoons grated peeled gingerroot
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- Salad
- 4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
- 2 cups baby spinach leaves
- 1 cup shredded red cabbage
- 1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
- 1 7.1-ounce vacuum-sealed pouch pink salmon
Coconut pineapple cake
By MissiAnn
Preheat oven to 350* Sift dry ingredients
- 1/2 cup pineapple juice
- 1/2 cup 7- up
- 1 1/2 cups butter
- 3 cups sugar
- 5 eggs
- 3 cups cake flour
- 1 tsp vanilla
- 1 tsp lemon extract