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Recipes
Cream Torte with Espresso Sauce
By Texaschef11
1. Cut cake into enough 1/4- to 1/2-inch slices to line bottom and sides of 8-inch springform pan
- 1 * 1 small sponge cake or 18 ladyfingers, split lengthwise
- 1 * 1 envelope unflavored gelatin
- 2 * 2 tablespoons water
- 6 * 6 egg yolks
- 3/4 * 3/4 cup sugar
- 1/4 * 1/4 cup water
- 2 * 2 8-ounce cartons mascarpone cheese or cream cheese, softened
- 1/2 * 1/2 cup whipping cream
- 1 * 1 recipe Espresso Sauce (see recipe below)
- 1 * 1 teaspoon unsweetened cocoa powder
Chocolate Chip Cannoli Dip
By Texaschef11
1) Reserve 1 tablespoon of the chocolate morsels for garnish
- 1/4 cup plus 1 tbls semi-sweet chocolate morsels, divided
- 1 container (15 oz) ricotta cheese
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 container (8oz) frozen whipped topping, divided
- Possible Dippers
- - Strawberries
- - Graham cracker sticks
- - Sweet tortilla chips
Maple Corn Muffins (King Arthur Flour)
By Texaschef11
1) Preheat the oven to 400°F
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup maple syrup, Grade B preferred
- 1/2 to 3/4 teaspoon maple flavor, optional
- 1 large egg
- 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
Chicken Carne Asada Tacos with Pickled Onions
By Texaschef11
1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves
- 1/2 cup fresh orange juice (about 1 orange)
- 1/3 cup fresh lime juice (about 2 limes)
- 1 teaspoon sugar
- 1 teaspoon cumin seeds
- 1 medium red onion, thinly vertically sliced
- 1 1/2 pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Cooking spray
- 8 (6-inch) corn tortillas
- 1 cup diced peeled avocado (about 1 avocado)
- 1/2 cup (2 ounces) crumbled Cotija cheese
- Lime wedges (optional)
Buttermilk Pralines
By Texaschef11
Combine first 5 ingredients in a large saucepan
- 1 1/2 * 1 1/2 cups sugar
- 1/2 * 1/2 cup whole buttermilk
- 1 1/2 * 1 1/2 tablespoons light-colored corn syrup
- 1/2 * 1/2 teaspoon baking soda
- * Dash of salt
- 2/3 * 2/3 cup chopped pecans, toasted
- 1 1/2 * 1 1/2 teaspoons butter
- 1 * 1 tablespoon vanilla extract
Pumpkin-Maple Glazed Pumpkin Doughnuts
By Texaschef11
In a large mixing bowl, whisk together yeast and warm water until combined; allow to sit for 10 minutes or until bu...
- 1 tablespoon active dry yeast
- 3 tablespoons warm water (not hot)
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/3 cup canned pumpkin puree
- 2 3/4 cups all purpose flour
- Oil, for frying
- Glaze
- 1 tablespoon unsalted butter, softened
- 1 tablespoon canned pumpkin puree
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
- Cinnamon-sugar, for dusting
Shrimp Ceviche in Cucumber Cups
By Texaschef11
Peel the cucumbers, then cut them into slices 5/8 inch thick
- 2 English (hothouse) cucumbers, each about 1 3/4 inches in diameter
- 1/2 lb. shrimp, peeled, deveined and finely chopped
- Juice of 4 limes
- 2 Tbs. minced red onion
- 2 Tbs. chopped fresh cilantro
- 1 Tbs. snipped fresh chives, plus 32 pieces fresh chives, each 1 inch long
- 2 Tbs. minced red bell pepper
- 2 Tbs. minced yellow bell pepper
- 2 tsp. peeled and grated fresh ginger
- 1 tsp. ground cumin
- Cayenne pepper, to taste
- 1 tsp. coarse salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbs. sour cream
- Paprika for sprinkling
Cajun Shrimp Balls
By Texaschef11
In a medium saucepan melt butter
- 2 Tbsp butter or margarine
- 2 Tbsp chopped parsley
- 2 Tbsp chopped scallions
- 2 Tbsp flour
- 1/2 C. milk
- 1/2 tsp. salt
- 1/4 tsp. pepper sauce
- 1/2 lb. shrimp, cooked, cleaned and finely chopped
- 2 eggs
- 2 C. fine dry bread crumbs
- Oil or shortening for deep frying
Lemon Poppyseed Cheesecake Cupcakes
By Texaschef11
Cheesecake Directions: Preheat oven to 325 F
- Gingersnap Crust Ingredients:
- 3 teaspoons brown sugar
- 1 1/2 cups crushed gingersnaps
- 6 tablespoons unsalted butter, melted
- Gingersnap Crust Directions:
- Preheat oven to 350 F.
- Mix all ingredients together in a small bowl until they begin to stick together.
- Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
- Bake for 10 minutes.
- Cheesecake Ingredients:
- 2 (8-oz.) packages cream cheese, room temperature
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- Zest from 4 small lemons (approximately 2 tablespoons)
- 1/2 teaspoon ground ginger
- 2 teaspoons poppy seeds
Cinnamon Roll Pancakes
By Texaschef11
In a medium sized bowl, whisk together the egg & milk
- 1 egg
- 1 cup milk or buttermilk
- 1/4 tsp. vanilla
- 1 Tbsp. brown sugar
- 1 cup AP flour
- 2 tsp. cinnamon
- 1.25 tsp. baking powder
- 1 Tbsp. butter, melted
- 2/3 cup pecans
- 3 Tbsp. maple syrup
- 1/2 cup confectioners sugar
- 1/2 tsp. vanilla
- milk