Texaschef11's profile page
Recipes
Shirley Temple Cupcakes
By Texaschef11
Preheat oven to 350F and line cupcake pan with liners (I would suggest using white liners if you’re planning ...
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup Cherry 7-Up, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon maraschino cherry juice
- Red food coloring (2-3 teaspoons, more if desired)
- Yield: 1 dozen (12) or 2 mini dozen (24)
Vanilla Swiss Meringue Buttercream
By Texaschef11
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water
- 5 large egg whites
- 1 cup plus 2 tbsp. sugar
- Pinch of salt
- 1 lb. (4 sticks) unsalted butter, at room temperature
- 2 tsp. vanilla extract
Blueberry Streusel Bars with Lemon Cream Filling
By Texaschef11
Preheat oven to 350 F. Line a 13x9 metal baking pan with foil, leaving a slight overhang on both sides to lift the...
- 3 cups (13-1/2 oz) all-purpose flour
- 1 1/2 cups rolled oats (not quick oats)
- 1 1/3 cups packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 large egg, separated
- 14 oz can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 1/2 cups (about 13 oz) room-temperature blueberries
Eggnog Pound Cake
By Texaschef11
In a mixing bowl, combine the first five ingredients
- CUSTARD SAUCE:
- 1 (18.25 ounce) package yellow cake mix
- 1 cup eggnog*
- 3 eggs
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon ground nutmeg
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg yolk, lightly beaten
- 1 teaspoon butter or margarine
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream, whipped
Peach Dumplings with Fuzzy Navel Sauce
By Texaschef11
1 Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray
- Dumplings
- 1/4 1/4
- cup sugar
- 1 1
- tablespoon all-purpose flour
- 1/2 1/2
- teaspoon ground cinnamon
- 2 2
- tablespoons butter or margarine, melted
- 1 1
- box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 2
- large fresh peaches, peeled, cut in half and pitted
- 1 1
- egg white, slightly beaten
- 2 2
- teaspoons sugar
- Sauce
- 2 2
- tablespoons sugar
- 2 2
- teaspoons cornstarch
- 3/4 3/4
- cup peach nectar
- 2 2
- tablespoons peach-flavored schnapps or additional peach nectar
- 1 1
- teaspoon grated orange peel
- Serve-With
- 2 2
- cups vanilla ice cream
Nutella Banana Bread Pudding
By Texaschef11
Spray or butter a 13 by 9 by 2-inch baking dish
- Cooking spray or butter, for the pan
- 1 (13-ounce) container Nutella
- 12 (3/4-inch) thick slices brioche or egg bread
- 8 large eggs
- 2 cups cream
- 2 cups whole milk
- 2 cups sugar
- 1/4 cup hazelnut liqueur (recommended: Frangelico) or amaretto
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 ripe bananas
Pan Seared Salmon with Pumpkin Seed Cilantro Pesto
By Texaschef11
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat
- 2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1/2 cup (firmly packed) cilantro leaves and stems
- 1/2 teaspoon cracked coriander seeds
- 1/2 garlic clove, coarsely chopped
- 1 tablespoon (or more) fresh lime juice
- Kosher salt and freshly ground black pepper
- 4 6-ounce salmon fillets (preferably wild)
- 1 lime, cut into 4 wedges
Lemon Cheesecake Cheese Ball
By Texaschef11
Combine the cream cheese and sugar in a medium bowl
- 10 oz. cream cheese
- 2 ½ tbsp. sugar
- Zest of 1 large lemon
- 4 tsp. freshly squeezed lemon juice
- 3 graham crackers
Pumpkin Ravioli with Pumpkin Seed Pesto
By Texaschef11
Bring a pot of salted water to a boil
- * 1/2 cup hulled green pumpkin seeds
- * 1 1/2 cups packed fresh parsley
- * 1 small clove garlic
- * 1/2 cup extra-virgin olive oil
- * 1/2 cup freshly grated Parmesan
- * 1/4 teaspoon cayenne pepper
- * 1/8 teaspoon ground cinnamon
- * Salt
- * 2 pounds pumpkin ravioli
Peanut Butter Banana Oatmeal Cookies
By Texaschef11
Preheat oven to 350 degrees
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg white
- 1 cup mashed ripe banana
- 1 teaspoon vanilla
- 3/4 cup peanut butter chips