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Recipes
Caramel Crumb Bars
By Texaschef11
Preheat oven to 350 F with a rack in the bottom third of the oven
- 2 sticks (1/2 lb) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Caramel Filling
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon light corn syrup
- 1/4 cup packed dark brown sugar
- 1 14-oz can sweetened condensed milk
Blueberry Buckle
By Texaschef11
To make the streusel: In the bowl of a stand mixer fitted with the paddle attachment, beat the flour, both sugar, c...
- Streusel
- 1/2 cup (2 1/2 oz) all-purpose flour
- 1/2 cup (3 1/2 oz) packed light brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- pinch salt
- 4 tablespoons (1/2 stick) unsalted butter, cut into 8 pieces, softened
- Cake
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 10 tablespoons unsalted butter, softened
- 2/3 cup (4 3/4 oz) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 4 cups fresh blueberries (about 20 oz)
Chocolate Covered Strawberry Cheesecake
By Texaschef11
Preheat oven to 350° Mix crushed cookies and butter and press into the bottom of an ungreased spring-form pan
- Cheesecake:
- 40 Nilla wafers crushed
- 3 Tbsp butter, melted
- 3 (8 oz) pkgs of cream cheese, softened
- 3/4 cup sugar
- 1 Tbsp vanilla
- 3 eggs
- Vanilla mousse topping:
- 1 (8oz) pkg of cream cheese softened
- 1 (8 oz) tub of Cool Whip thawed
- 1/4 cup sugar
- 1 tsp vanilla
- Strawberry topping:
- 1 pint of strawberries, sliced
- 2 oz semisweet chocolate melted
Harvest Stuffed Cinnamon Rolls
By Texaschef11
Place loaf of dough on plate and let sit at room temperature until thawed
- Note: This recipe makes one pan of Cinnamon Rolls
- 1 loaf frozen white bread dough (such as Rhode's)
- 1/4 Cup butter or margarine, softened
- 1 Cup brown sugar, packed
- 3 Tablespoon ground cinnamon *Can do less to taste
- 1/2 cup dried cranberries (can use raisins or dried cherries)
- 1/2 cup pecans, toasted
- 1 Tablespoon orange zest (or more to taste)
- Icing
- 3 ounce cream cheese, softened
- 1/4 Cup butter or margarine, softened
- 1-1/2 Cups confectioner's sugar
- 1/2 tsp vanilla (optional, I usually just leave it out)
Pumpkin Maple Brulee Tart
By Texaschef11
Make the tart crusts: Combine the flour, icing sugar, and salt in the bowl of a food processor, pulse to combine
- For the tart crusts:
- 1 * 1 ½ cups all-purpose flour
- * ½ cup confectioners’ sugar, sifted
- * ¼ tsp salt
- 4 * 4 ½ oz cold unsalted butter, cut into ½-inch pieces and frozen for 20 minutes.
- 2 * 2 large egg yolks
- * ½ tsp pure vanilla extract
- For the filling:
- 4 * 4 large egg yolks
- * ½ cup pure maple syrup
- * ½ cup unsweetened pumpkin puree
- * ½ tsp ground cinnamon
- * ¼ tsp ground nutmeg
- * ¼ tsp ground cardamom
- * ¼ tsp salt
- 1 * 1 cup whipping cream
- * ¼ cup whole milk
- * About ¼ cup Demerara sugar
Sugar Cookie Bars
By Texaschef11
To make the cookies, preheat the oven to 350˚ F
- For the cookie bars:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 1 vanilla bean, split lengthwise
- Zest from 1 lemon
- 5 cups all-purpose flour
- 1 tsp. salt
- ½ tsp. baking soda
- For the frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 tsp. vanilla extract
- Pinch of salt
- 4 cups confectioners’ sugar, sifted
- 5 tbsp. milk
- Food coloring (optional)
Hot Chocolate Layer Cake with Homemade Marshmallows
By Texaschef11
Position racks in the bottom and top thirds of the oven and heat the oven to 350°F
- For the cake
- 6 oz. (3/4 cup) unsalted butter; more for the pans
- 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
- 3/4 cup canola oil
- 4-1/2 oz. bittersweet chocolate, finely chopped
- 3 cups granulated sugar
- 2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
- 3 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 2 Tbs. pure vanilla extract
- 2-1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- For the frosting
- 2-1/2 cups heavy cream
- 3 oz. (6 Tbs.) unsalted butter
- 1 vanilla bean, split lengthwise and seeds scraped out
- 6 oz. bittersweet chocolate, finely chopped
- 2 cups granulated sugar
- 6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
- 1/2 cup Lyle’s Golden Syrup
- 1/4 tsp. kosher salt
- For the marshmallows
- Three 1/4-oz. envelopes unflavored powdered gelatin
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp. kosher salt
- 1 tsp. pure vanilla extract
- 1 cup plus 2 Tbs. confectioners’ sugar; more as needed
Pumpkin Doughnuts
By Texaschef11
To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl
- For the doughnuts:
- 3 1/2 cups all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 cup sugar
- 3 tbsp. unsalted butter, at room temperature
- 1 large egg
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 cup pumpkin puree
- Canola oil or peanut oil, for frying
- For the cinnamon-sugar:
- 1/2 cup sugar
- 2 tsp. ground cinnamon
- For the spiced glaze:
- 1 cup powdered sugar
- 1/4 tsp. ground cinnamon
- Dash of ground nutmeg
- Dash of ground ginger
- Dash of ground cloves
- 2 tbsp. milk
Turkey, Chipotle, Black Bean Tamale Pie
By Texaschef11
Preheat the oven to 350 In a medium saucepan, heat oil over medium
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 1 jalapeño, seeded and minced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 cups chicken broth
- 8 ounce can tomato sauce
- 1 to 2 chipotle chiles in adobo sauce, finely chopped
- 1 teaspoon salt, divided
- 3 cups chopped cooked turkey
- 15.5 ounce can black beans, rinsed and drained
- 1 cup corn kernels
- 1 1/2 cups water
- 1 1/2 cups cold water
- 1 1/2 cups stone-ground yellow cornmeal
- 4 ounces shredded extra-sharp Cheddar cheese
Green Chile CIlantro Rice with Pepitas
By Texaschef11
In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer
- 3 1/3 cups chicken stock
- 1 1/2 cups Green Chile Sauce, recipe follows
- 3 tablespoons canola oil
- 1/2 cup small-diced onions
- 1/2 serrano chile, seeds removed and minced
- 2 cups Arborio rice, or medium grain rice
- 1 tablespoon minced garlic
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 1 to 2 tablespoons fresh squeezed lime juice
- 1/2 cup chopped fresh cilantro
- 1/4 cup pepitas, toasted and lightly salted