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Recipes
Fudge Cupcakes (King Arthur Flour)
By Texaschef11
1) Preheat the oven to 350°F
- 1 cup Dutch-process cocoa
- 2 1/3 cups King Arthur Unbleached All-Purpose Flour
- 1 2/3 cups brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon espresso powder, optional but tasty
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons King Arthur Cake Enhancer, optional but good for texture and freshness
- 1 1/2 cups chocolate chips
- 3 large eggs
- 1 1/2 cups milk
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar, cider or white
- 1/2 cup melted butter
Raspberry Grand Marnier Syrup
By Texaschef11
In a saute pan, melt the butter
- 5 Tbsp melted butter
- 1/2 cup sugar
- 2 pints fresh raspberries
- Dash of Grand Marnier
Bacon Jalapeno Cornbread
By Texaschef11
1. Preheat the oven to 400°
- 3/4 pound bacon (about 8 slices), cut into one-inch squares
- 2 1/2 tablespoons light brown sugar
- 1 1/2 cups finely ground yellow cornmeal
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 3 cups buttermilk
- 4 large eggs
- 2 tablespoons honey
- 3 tablespoons unsalted butter, melted, divided
- 1/2 cup pickled jalapeños, diced
Barbecued Baked Beans
By Texaschef11
Soak beans overnight in cold water to cover
- 2 cups dried navy or pinto beans
- 8 slices bacon -- diced
- 1/2 cup onion -- chopped
- 2 tablespoons corn syrup
- 2 tablespoons chili powder
- 1 small hot red chile pepper
- 3/4 cup tomato catsup
- 2 tablespoons prepared mustard
- 1 teaspoon salt
- 1 generous dash hot pepper sauce
Apple Fritters
By Texaschef11
Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg together
- 1 cup buttermilk
- 2 eggs, separated
- 1 teaspoon sugar
- pinch of salt
- 1/4 tsp. nutmeg
- 2 tsp. cinnamon
- 2 cups flour (I used part whole wheat)
- 1 teaspoon baking powder
- 1-1/2 cups finely diced tart apples (about 2 medium)
- Vegetable oil for frying
Over the Border Shrimp Enchiladas
By Texaschef11
Preheat oven to 350 degrees F
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 3/4 pound medium shrimp, peeled and deveined (I used large shrimp and cut each one into 3 pieces)
- 1 can (4-ounces) chopped green chilies, drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 package (8-ounces) cream cheese, cubed
- 8 flour tortillas (8 inches), warmed
- 1 1/2 cups chunky salsa
- 1 1/2 cups shredded Monterey Jack cheeese
Hibiscus and Mango Popsicles
By Texaschef11
Mix flowers, sugar and water until sugar is dissolved
- concentrate (yield: ~2 qt):
- 2 oz. dried Hibiscus flowers (Jamaica)
- 8 c. water
- ~1 c. superfine sugar
- for popsicles:
- hibiscus concentrate (how much depends on size of your popsicles molds)
- mango, peel & diced small (~1 mango for every 16 popsicle
Pineapple Margarita
By Texaschef11
Combine the lime juice, tequila, Triple Sec, and pineapple juice
- 2 cups lime juice, about 20 limes
- 2 cups white tequila
- 2 cups Triple Sec
- 2 1/2 cups fresh pineapple juice
- Fresh pineapple slices, for garnish
Chocolate Turtle Cheesecake
By Texaschef11
To prepare the cheesecake Preheat oven to 325 degrees
- For the cheesecake
- 1 1/2 cups crushed vanilla wafers
- 1/2 cup toasted chopped walnuts
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 32 unwrapped caramel cubes
- 3 tablespoons milk
- 4 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla
- 4 large eggs, at room temperature
- 7 ounces chopped bittersweet chocolate, melted
- 1 1/2 teaspoons instant espresso powder
- For the topping
- 1/4 cup toasted chopped walnuts
- 1 ounce chopped bittersweet chocolate, melted
Cognac-Caramel, Pecan Pear Pudding Cakes
By Texaschef11
for poached pears: 1. In a small pot, combine the water, sugar, and spices and bring to a boil
- for poached pears:
- 3 cups water
- 2 Tbspn sugar
- 1 vanilla bean
- 1/2 tspn cloves
- 1 star anise
- 2 cinnamon sticks
- 6 mini pears
- for cognac caramel:
- 2 Tbspn butter
- 1/2 cup brown sugar, lightly packed
- 1/4 tspn coarse salt
- 3/4 cup water
- 1/4 cup cognac
- for pudding cake:
- 6 Tbspn butter
- 2 oz. pecans, toasted and finely ground
- 1 cup AP flour
- 2 tspn baking powder
- 1/2 tspn salt
- 1 1/2 tspn ground cinnamon
- 2 eggs, lightly beaten
- 1/2 cup brown sugar, packed
- 1 cup milk
- 1 tspn vanilla extract
- powdered sugar, optional
- heavy cream, optional