Aemelia's profile page
Recipes
BREAD - Toasted Coconut Pear Bread
By Aemelia
Heat oven to 350°F
- 1 1/4 cups coconut
- 1 cup sugar
- 1 1/2 cups (1, 29-oz can drained) mashed canned pears,
- 1 teaspoon vanilla
- 1 egg
- 2 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour*
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 to 1 cup chopped nuts
CHICKEN - Spice Wings
By Aemelia
Mix all ingredients expect the wings together
- 6 Mid-joint Wings or Drumlets
- 1 tablespoon Ground Cinnamon
- 2 teaspoon Brown Sugar
- 1 teaspoon Garlic Powder
- 1 teaspoon Curry Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Pepper
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Salt
CAKE - Magnolia Red Velvet Cupcakes
By Aemelia
Preheat oven to 175°C. Grease and lightly flour 2 cupcake pans
- CAKE:
- 3 1/4 cups of plain flour
- 3/4 cup unsalted butter, softened
- 2 1/2 cups sugar
- 3 large eggs, at room temperature
- 6 tbsp red food coloring
- 3 tbsp unsweetened cocoa
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp salt
- 1 1/2 cups organic full cream milk
- 1 1/2 tsp cider vinegar
- 1 1/2 tsp baking soda
- Cream Cheese Frosting:
- 300 g cream cheese (spreadable cream cheese or mascarpone are both fine)
- 1/3 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
VEGGIE - Sweet Potato, Kale, and Sausage Bake with White Cheese Sauce
By Aemelia
Heat the olive oil in a large pan over high heat
- 2 teaspoons olive oil
- 2 medium sweet potatoes, peeled and cubed (3-4 cups)
- 16 ounces Italian pork or chicken sausage, cut into small rounds
- 2 cups low sodium chicken broth
- 3/4 cup milk
- 1/4 cup flour
- 3/4 cup shredded Gruyere cheese
- 2 cups finely chopped kale
BREAKFAST - Bacon, Portabello and Spinach Breakfast Casserole
By Aemelia
Spray casserole dish with non-stick cooking spray
- 9 eggs
- 6 pieces of bacon, cooked and chopped
- 2 cups portabello mushrooms, chopped
- 3 cups spinach, chopped
- 1/2 cup butter, melted
- 1 cup cheese, shredded
CAKE - Coconut Cake 1
By Aemelia
DAY 1: THE CAKE 1. Preheat oven to 360°
- AKE
- 2 cups granulated sugar
- 2 cups cake flour
- 4 eggs
- 2 teaspoons baking powder
- 1 cup hot milk
- 1/4 pound unsalted butter or margarine (Grandma always used margarine.)
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- BOILED FROSTING
- 2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 3/4 cup water
- 2 egg whites, room temperature
- 1 teaspoon vanilla or almond extract
- 6 ounces coconut, freshly shredded and drained or bag frozen shredded coconut, thawed
BREAD - Cranberry Cream Cheese
By Aemelia
Prepare water roux. Mix bread flour and water
- Water roux :
- 30 g bread flour
- 150 g tepid water
- Bread dough dry ingredients:
- 300 g bread flour
- 100 g plain flour
- 80 g sugar
- 20 g milk powder
- 1 tbsp instant yeast / 10g
- 1/4 tsp fine salt
- Bread dough wet ingredients:
- 1 egg, about 40g ( whole weight )
- 50 g dried cranberries, soaked in boiling water for 10 minutes and then drained
- 150 g cold water ( I recommend 130 - 140 ml for ease of handling. 150g yields wet dough but very soft buns )
- 60 g cold butter, cubed
- Filling :
- 260 g cream cheese, room temperature
- 60 g icing sugar
CAKE - Raspberry & Chocolate Frozen Greek Yogurt Icebox Cake
By Aemelia
In a sauce pan combine cream, milk and sugar, over medium-high heat
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1 cup sugar
- 32 oz Greek yogurt
- 2 tsp vanilla extract
- 6 0z chopped semi-sweet chocolate
- 1/4 – 1/2 cup raspberry preserves
- 10.5 oz (appox 40) biscotti lady fingers, halved
- 1/2 cup heavy cream
- 2 tbs sugar
BREAKFAST - Dutch Baby Oven Pancake
By Aemelia
Preheat oven to 400 degrees F
- 2 tablespoons (23 grams) unsalted butter
- 2 large eggs
- 1/2 cup (62 grams) all-purpose flour
- 1/2 cup (4 fluid ounces) whole milk
- 1/4 teaspoon (1 gram) salt
- Fruit and powdered sugar, for serving, if desired
CAKE - Pistachio Opera
By Aemelia
Start by making the Joconde: Preheat the oven to 200 °C line the pan with baking paper
- Joconde Biscuit:
- use 24x34cm sheet pan
- TPT* (pistachio) 125g
- Almond powder 20g
- Egg 80g
- Cake flour 16 g
- Meringue:
- Egg whites 75 g
- Sugar 16 g
- Butter 13 g
- Filling ganache:
- Dark chocolate 50g
- Milk chocolate 6 g
- Whipping cream 40g
- invert sugar or honey 8 g
- Butter 6 g
- Pistachio buttercream:
- Pistachio paste 40g
- Butter 165g
- Italian meringue 30g
- Pate a bombe 40g
- Base chocolate:
- Dark chocolate 60g
- Oil 7.5g
- Glazing ganache:
- Dark chocolate 100g
- Whipping cream 170 ml
- Simple syrup:
- Sugar 50g
- water 50g
- TPT is the mixture of nut and icing sugar in equal weight.