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Recipes
Cherry Coke Cupcakes
By Texaschef11
1. In a medium-sized bowl, combine the soda and vinegar and let stand for a few minutes
- # 1 C cola
- # 1 tsp apple cider vinegar
- # 3/4 C sugar
- # 1/3 C canola oil
- # 2 tsp Kool Kola extract
- # 1 1/3 C flour
- # 3/4 tsp baking soda
- # 1/2 tsp baking powder
- # 44 maraschino cherries
Mini Blueberry Yogurt Muffins
By Texaschef11
Preheat oven to 375 degrees F
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 1 cup Oikos Plain Greek Yogurt
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups blueberries
- 2 tablespoons turbinado sugar
Tiny Raspberry Cheesecake Tarts
By Texaschef11
1. In a small saucepan, stir the cut-up chocolate and shortening over low heat until melted
- 2 ounces bittersweet or semisweet chocolate, cut up
- 1/2 teaspoon shortening
- 1 2.1-ounce package baked miniature phyllo dough shells (fifteen 1-1/2-inch shells)
- 1 3-ounce package cream cheese, softened
- 2 tablespoons dairy sour cream
- 2 tablespoons powdered sugar
- 2 teaspoons raspberry liqueur or milk
- 15 fresh raspberries (optional)
- Fresh mint leaves (optional)
Pumpkin Maple Whoopie Pies
By Texaschef11
To make the cookie portion, preheat the oven to 350° F
- For the maple cream cheese filling:
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tbsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup canola oil
- 3 cups chilled pumpkin puree
- 2 large eggs
- 1 tsp. vanilla extract
- 3 cups powdered sugar
- 1/2 cup unsalted butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 3 tbsp. maple syrup
- 1 tsp. vanilla extract
Rudy's Creamed Corn
By Texaschef11
Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at le...
- 4 lbs. frozen sweet corn
- 2 8 oz blocks cream cheese, diced into 1 inch squares
- 1 stick (4 oz) of salted butter
- 3/4 cup heavy whipping cream
- 4 tablespoons of sugar
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Pineapple Cheesecake with Haupia Sauce
By Texaschef11
CRUST: 1. In a food processor, whirl macadamias until finely chopped
- Macadamia crust:
- 1 peeled, cored pineapple (about 1 lb.)
- 1/2 cup firmly packed brown sugar
- 2 tablespoons rum
- 3 packages (8 oz. each) cream cheese
- 1/2 cup sour cream
- 2/3 cup granulated sugar
- 3 large eggs
- 1 cup unsalted roasted macadamias
- 3/4 cup all-purpose flour
- 6 tablespoons firmly packed brown sugar
- 1/4 cup (1/8 lb.) butter or margarine, cut into chunks
- 1/2 cup sweetened shredded dried coconut
- Haupia sauce:
- 1 cup canned coconut milk
- 1/4 cup sugar
- 1 tablespoon cornstarch
Asiago Sun Dried Tomato Bread
By Texaschef11
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer
- 1 1/4 cups (10 ounces) water
- 2 tablespoons (7/8 ounce) extra-virgin olive oil
- 1 teaspoon lemon juice
- 1 tablespoon sugar
- 2 tablespoons Baker's Special Dry Milk or instant powdered milk
- 1 teaspoon salt
- 3 cups (13 ounces) King Arthur Unbleached Special Bread Flour
- 2 tablespoons (1/4 ounce) chopped sun-dried tomatoes
- 1/4 cup (1 ounce) grated Asiago cheese
- 1 teaspoon dried basil (optional)
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons instant yeast
Maple Walnut Fudge
By Texaschef11
1. In a 5- to 6-quart heavy-bottomed pan over low heat, stir brown sugar, granulated sugar, cream, maple syrup, and...
- 2 * 2 cups firmly packed light brown sugar
- 2 * 2 cups granulated sugar
- 1 1/2 * 1 1/2 cups whipping cream
- 3/4 * 3/4 cup pure maple syrup (see notes)
- 1/4 * 1/4 cup light corn syrup
- 1/4 * 1/4 cup (1/8 lb.) butter, cut into chunks
- 2 * 2 teaspoons vanilla
- 1 * 1 cup chopped toasted walnuts (see notes)
Maple Cream Candies
By Texaschef11
Lightly oil a 9 x 9-inch baking pan
- 1 cup pure dark amber maple syrup
- 2 cups sugar
- 1 cup heavy cream
- 2 tbsp. light corn syrup
- ½ tsp. vanilla extract
- 1 cup toasted, coarsely chopped pecans
Cappuccino-Caramel Oat Bars
By Texaschef11
1. Preheat oven to 350 degrees F
- 3 * 3 cups rolled oats
- 2-1/3 * 2-1/3 cups all-purpose flour
- 1 * 1 cup chopped pecans
- 1 * 1 teaspoon baking soda
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup butter, softened
- 2 * 2 cups packed brown sugar
- 2 * 2 eggs
- 1 * 1 tablespoon instant coffee powder or instant espresso powder
- 2 * 2 teaspoons vanilla
- 3/4 * 3/4 cup caramel ice cream topping
- 1/2 * 1/2 cup chopped pecans
- * Coffee Glaze (optional)