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Recipes
Peach Cobbler Muffins
By Texaschef11
Prepare muffin pan by spraying with Pam
- # 1 1/4 cup self rising flour *
- # 1 cup brown sugar
- # 1/4 cup quick cooking oats
- # 1 teaspoon cinnamon
- # 2 eggs
- # 29 ounce can peaches, drained well and coarsely chopped
- # 1 teaspoon vanilla
- # 3/4 cup vegetable oil
Banana Cream Cheese Muffins with Crumb Topping
By Texaschef11
1. Preheat oven to 375 degrees
- For the muffins
- 1 1/2 * 1 1/2 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 3 * 3 bananas, mashed
- 3/4 * 3/4 cup white sugar
- 1 * 1 egg
- 1/3 * 1/3 cup butter, melted
- 1 * 1 tablespoon vanilla extract
- For the cream cheese filling
- 4 * 4 ounces cream cheese, softened
- 1/4 * 1/4 cup sugar
- 1 * 1 egg
- For the crumb topping
- 1/3 * 1/3 cup light brown sugar
- 1/4 * 1/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon ground cinnamon
- 1 * 1 tablespoon butter, melted
Pina Colada Cupcakes
By Texaschef11
Preheat the oven to 325. Line 2 muffin pans with liners
- 3/4 pound unsalted butter at room temperature
- 2 cups sugar
- 5 extra large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons coconut rum or light rum
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 7 ounces sweetened, shredded coconut
Pumpkin Bourbon Bread Pudding
By Texaschef11
Preheat oven to 350°F with rack in middle
- 1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
- 1 cup canned solid-pack pumpkin
- 1/2 cup sugar
- 2 large eggs plus 1 yolk
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 2 tablespoons bourbon (optional)
- 5 cups cubed (1-inch) day-old baguette or crusty bread
- 3/4 stick unsalted butter, melted
Pumpkin Brioche
By Texaschef11
Mix dough: about 15 minutes First fermentation: 1 hour at room temperature, then overnight in the refrigera...
- 768 g flour
- 40 g (about 2) egg yolks, cold
- 100 g (about 2) whole eggs, cold
- 425 g (one can) pumpkin puree (not pumpkin pie mix)
- 14 g ( 4.5 t.) instant yeast
- 14 g (2-1/3 t.) salt
- 2 g (3/4 t.) ground cinnamon
- 2 g (3/4 t.) ground ginger
- 1 g (1/2 t.) ground nutmeg
- 1 g (1/2 t.) ground cardamom
- 154 g sugar
- 307 g unsalted butter, at room temperature
Chai Tea Rice Pudding
By Texaschef11
Mix tea and milk together and bring to a boil
- 8 Ounces Whole Milk
- 8 Ounces Chai Tea Mixture (see recipe below)
- 8 ounces Risotto (Arborio) Rice
- 1 quart Plain Yogurt
Mini Mac & Cheese Pie
By Texaschef11
1. Preheat the oven to 350 degrees
- 1 and 1/2 cups Ritz crackers, crushed**I used one whole sleeve and used my food processor to crush the crackers
- 2 cups white cheddar cheese, grated and divided
- 4 tablespoons unsalted butter, melted
- 4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
- One 5.2-ounce container of Boursin Garlic and Herb cheese
- 2 tablespoons unsalted butter, cold
- 2 large eggs
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 teaspoon salt
- Pinch red pepper flakes
- Parsley, for garnish, optional
Butterscotch Banana Bread Waffles
By Texaschef11
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar in a large bowl
- # 2 1/4 cups flour
- # 1/2 teaspoon baking powder
- # 1/2 teaspoon baking soda
- # 1/2 teaspoon salt
- # 1 teaspoon cinnamon
- # 1/2 teaspoon nutmeg
- # 1/4 cup packed brown sugar
- # 3 eggs, separated
- # 2 cups sour milk (or buttermilk)
- # 2 ripe bananas, mashed well
- # 1 cup butterscotch chips
Peach Cobbler Cupcakes
By Texaschef11
Prepare the box cake mix according to the directions, substituting the peach juice in lieu of the water
- 1 box of vanilla cake mix (such as Betty Crocker 15.25 oz)
- 1 cup peach juice
- 3/4 cup finely chopped canned diced peaches (or you can use fresh)
- 1 tsp. cinnamon
- 1/2 cup oil
- 3 eggs
Cranberry, Fig, Pinot Noir Chutney (Bobby Flay)
By Texaschef11
1. Bring the wine to a simmer in a small saucepan
- 1 1/2 cups Pinot Noir
- 12 dried figs, diced
- 3/4 cup sugar
- 3 strips orange zest
- 1 (2-inch) piece fresh ginger, peeled and finely grated
- 4 cups fresh or frozen cranberries
- Kosher salt and freshly ground black pepper