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Flag Cake

Flag Cake

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However you get there, what you want to end up with is

  • While the red cakes are baking, prepare another batch of batter. Divide the batter into two bowl and color one of the bowl of batter blue (I used Americolor royal blue). Leave the remaining bowl of batter uncolored.
  • When your red cakes have baked and cooled, remove from pans. Wash and then prepare pans for the white and blue batter. Bake.
0/5 (0 Votes)

Eggnog Fudge

Eggnog Fudge

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Stir butter, sugar, and eggnog into a heavy pan and bring to a full boil, or 234 degrees with a candy thermometer s...

  • 3 cups of sugar
  • 3/4 cup of butter
  • 2/3 cup eggnog
  • 1 7oz jar of marshmallow crème
  • 1 teaspoon of vanilla
  • 1 12oz bag of white chocolate chips
4/5 (1 Votes)

Banana Crunch Bars

Banana Crunch Bars

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1. Preheat oven to 350 degree F

  • 1-3/4 * 1-3/4 cups crushed chocolate wafers (about 36 wafers)
  • 1/2 * 1/2 cup sugar
  • 1/4 * 1/4 cup unsweetened cocoa powder
  • 1 * 1 teaspoon vanilla
  • 1/2 * 1/2 cup butter, melted
  • 3 * 3 tablespoons light-colored corn syrup
  • 2 * 2 tablespoons butter
  • 2 * 2 medium bananas, sliced (1-1/2 cups)
  • 1 * 1 teaspoon rum flavoring
  • 1/2 * 1/2 cup semisweet chocolate pieces
  • 1/2 * 1/2 cup peanut butter-flavored pieces
  • 1 * 1 teaspoon shortening
5/5 (1 Votes)

Chubby Hubby Cupcakes

Chubby Hubby Cupcakes

By

Preheat oven to 350. Line muffin tins with liners and set aside

  • Pretzel Crust:
  • 1 1/2 cups crushed pretzels
  • 1/4 cup melted butter
  • Vanilla Cake:
  • 1 cup cake flour, not self-rising
  • 1/2 cup unbleached all-purpose flour
  • 1 cup sugar
  • 1/2 tablespoon baking powder
  • 3/8 teaspoon salt
  • 1 stick unsalted butter, cut into 1-inch cubes
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon pure vanilla extract
  • Peanut Butter Filling:
  • 1 (4 ounce) package cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 1/2 tsp. vanilla
  • 1 1/2 cups powdered sugar
  • 1 tablespoon milk or cream
  • Fudge Frosting:
  • 3 ounces unsweetened chocolate, melted and cooled
  • 2 1/4 cups confectioners’ sugar (no need to sift)
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 3 tablespoons half-and-half or whole milk
  • 1/2 tablespoon vanilla extract
4/5 (1 Votes)

Eggnog Cheesecake

Eggnog Cheesecake

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Heat the oven to 325°F and arrange a rack in the middle

  • 1 1/3 cups gingersnap cookie crumbs
  • 2 tablespoons unsalted butter (1/4 stick), melted, plus more for coating the pan
  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 4 (8-ounce) packages cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup eggnog
  • 1 large egg yolk, at room temperature
  • 4 large eggs, at room temperature
0/5 (0 Votes)

Pumpkin Pie Bars

Pumpkin Pie Bars

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Preheat the oven to 350° F

  • For the crust and topping:
  • 1 1/3 cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 12 tbsp. cold unsalted butter, cut into pieces
  • 1 cup old-fashioned oats
  • ½ cup chopped pecans
  • For the filling:
  • 8 oz. cream cheese, softened
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 (15 oz.) can pumpkin puree
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • Butterscotch chips, for topping
5/5 (1 Votes)

Cinnamon Churros

Cinnamon Churros

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1 In a medium saucepan, combine water, butter, brown sugar, and salt

  • 1 cup water
  • 1/3 cup butter
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon vanilla
  • Vegetable oil for deep-fat frying
  • 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
5/5 (1 Votes)

Caramel Apple Cupcakes

Caramel Apple Cupcakes

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Preheat oven to 350 degrees

  • Fresh Apple Cake:
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose soft-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 4 large Granny Smith apples, peeled and chopped
  • Paper baking cups
  • Vegetable cooking spray
  • Old-Fashioned Caramel Frosting:
  • 1 cup butter
  • 1 (16-oz.) package dark brown sugar
  • 1/2 cup evaporated milk
  • 1/4 teaspoon baking soda
  • 1 tablespoon light corn syrup
  • 4 cups powdered sugar
  • Toppings:
  • Toasted pecans
  • Fresh crab apples (optional)
4/5 (1 Votes)

Pumpkin Caramel Cheesecake with Gingersnap Crust

Pumpkin Caramel Cheesecake with Gingersnap Crust

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For Crust: Preheat oven to 350°F

  • Crust
  • * 1-1/2 cups ground gingersnap cookies
  • * 1-1/2 cups toasted pecans (about 6 ounces)
  • * 1/4 cup firmly packed brown sugar
  • * 1/4 cup (1/2 stick) unsalted butter, melted
  • Filling
  • * 4 8-ounce packages cream cheese, room temperature
  • * 1-2/3 cups sugar
  • * 1-1/2 cups canned solid pack pumpkin
  • * 1/2 cup + 1 tablespoon whipping cream
  • * 1 tsp. ground cinnamon
  • * 1 tsp. ground allspice
  • 4 large eggs
  • * 1 Tbs. (about) purchased caramel sauce
  • 1 cup sour cream
0/5 (0 Votes)

Huevos Rancheros with 2 Different Sauces

Huevos Rancheros with 2 Different Sauces

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For the salsa asada: Heat a medium skillet over medium heat

  • Salsa Asada:
  • 4 plum tomatoes, cored
  • 1 large shallot, peeled
  • 1 serrano chile, stemmed
  • 1/4 cup chicken broth
  • Salt and freshly ground black pepper
  • Salsa Verde:
  • 5 tomatillos, husked and rinsed
  • 1 Anaheim chile, halved
  • 1/2 small white onion
  • 1 clove garlic, unpeeled
  • Salt and freshly ground black pepper
  • Huevos Rancheros:
  • 2 tablespoons canola oil, divided
  • 2 (6-inch) corn tortillas
  • 4 large eggs
  • Salt
0/5 (0 Votes)