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Recipes
Lemon Lime Bars
By Texaschef11
1. Prepare Candied Citrus Slices or Strips, (see recipe), if desired
- 2/3 * 2/3 cup butter, softened
- 1/2 * 1/2 cup packed brown sugar
- 2-1/2 * 2-1/2 cups all-purpose flour, divided
- 4 * 4 tsp. finely shredded lemon peel, divided
- 6 * 6 eggs
- 2-1/4 * 2-1/4 cups granulated sugar
- 1/2 * 1/2 cup lemon juice
- 3/4 * 3/4 tsp. baking powder
- 1/8 * 1/8 tsp. ground nutmeg
- 1 * 1 tsp. finely shredded lime peel
- 2 * 2 Tbsp. sifted powdered sugar
Eggnog Tiramisu Trifle
By Texaschef11
Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl
- 1 1/3 cups plus 2 tablespoons sugar
- 1 1/4 cups water
- 1/4 cup plus 1 teaspoon dark rum
- 4 tablespoons brandy
- 12 large egg yolks
- 1/2 teaspoon ground nutmeg
- 4 8-ounce containers mascarpone cheese
- 2 cups chilled whipping cream
- 2 teaspoons vanilla extract
- 6 1/2 teaspoons instant espresso powder
- 7 tablespoons Kahlúa or other coffee liqueur
- 2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)
- 1 cup semisweet chocolate chips, finely ground in processor
Parmesan Crusted Zucchini Wedges
By Texaschef11
Preheat oven to 425 degrees F
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon oregano
- 1 pound zucchini (about 2 large)
- salt and pepper to taste
- 1 egg (lightly beaten)
- olive oil
- marinara sauce, either store-bought or homemade
Pear and Walnut Muffins
By Texaschef11
Preheat oven to 400°
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/3 cup whole wheat flour (about 1 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup packed brown sugar
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) carton plain fat-free yogurt
- 1 large egg
- 1 1/2 cups finely diced peeled pear
- Cooking spray
- 3 tablespoons turbinado sugar
Pumpkin Spice Cupcakes with Caramel Cream Cheese Frosting
By Texaschef11
Preheat oven to 350* Line 2 cupcake tins with cupcake liners
- # 1 cup butter, softened
- # ¾ cup brown sugar, packed
- # ¾ cup white sugar
- # 1 ¼ cups fresh roasted pumpkin, pureed
- # 3 eggs
- # 2 ½ cups flour
- # 2 tsp. baking powder
- # ½ tsp. baking soda
- # 1 tsp. salt
- # 2 tsp. cinnamon
- # ¼ tsp. cloves
- # pinch of nutmeg
- # ½ cup warm milk
Caramel Flans with POM Syrup
By Texaschef11
1. To caramelize sugar, in an 8-inch heavy skillet cook 1/3 cup sugar over medium-high heat until sugar begins to m...
- 1/3 cup sugar
- 3 eggs, beaten
- 1-1/2 cups milk (I used 1%...it's what I had in the fridge)
- 1/3 cup sugar
- 1 teaspoon vanilla
- Ground nutmeg or cinnamon (optional)
Homemade Hot Dog Buns
By Texaschef11
In the bowl of your stand mixer, dissolve the sugar in the warm water
- 1 Tbsp sugar
- 2 1/4 tsp (1 pkg) yeast
- 1/4 cup warm water
- 1 cup warm milk
- 1 Tbsp vegetable oil
- 1 tsp salt
- 3 – 4 cups flour
- 1 egg
- sesame seeds (optional)
Toffee Crunch Cupcakes
By Texaschef11
To make the cupcakes, preheat the oven to 350˚ F
- For the cupcakes:
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tbsp. espresso powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1 cup brewed coffee
- 1 cup toffee bits
- For the ganache and toffee layer:
- 8 oz. bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 3 tbsp. unsalted butter, at room temperature
- 1 1/2-2 cups toffee bits
- For the frosting:
- 5 large egg whites
- 1 1/2 cups sugar
- 4 sticks unsalted butter, at room temperature
- 1/2 tsp. coarse salt
- 1 tbsp. vanilla extract
- 1/3 cup caramel sauce
Zucchini Pineapple Bread
By Texaschef11
1. Preheat oven to 350 degrees F
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini, drained and water squeezed out
- One 8-ounce can crushed pineapple, well drained
- 1 cup chopped dates
- 1 cup chopped walnuts
Pumpkin Tres Leches Cake with Spiced Pepitas
By Texaschef11
Cake: Sift dry ingredients into bowl
- * Cake:
- 2 * 2 cups all purpose flour
- 1 1/2 * 1 1/2 cups sugar
- 3 * 3 teaspoons baking powder
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon cloves
- 1 * 1 teaspoon cinnamon
- 1/2 * 1/2 teaspoon nutmeg
- 7 * 7 large eggs, separated
- 3/4 * 3/4 cup canned pumpkin puree
- 1/2 * 1/2 cup butter, room temperature
- 1/2 * 1/2 cup milk
- 1/2 * 1/2 teaspoon cream of tartar
- 2 * 2 cups heavy cream
- 1 * 1 5 ounce can evaporated milk
- 1 * 1 14 ounce can sweetened condensed milk
- *
- * Candied Pepitas:
- 1 * 1 cup pumpkin seeds
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons sugar
- 1/4 * 1/4 teaspoon cinnamon
- 1/4 * 1/4 teaspoon nutmeg
- 1/8 * 1/8 teaspoon ground cloves
- 1/4 * 1/4 teaspoon salt
- *
- * Whipped Cream