Aemelia's profile page
Recipes
DESSERT - Choclate Cup
By Aemelia
Melt some semi-sweet chocolate, white chocolate or confectionery coating
- Choclate, melted
COOKIES - Pecan Cream Cheese Cookies
By Aemelia
1 Preheat the oven to 350ºF
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 cups (4 sticks) unsalted butter, room temperature
- 6 ounces cream cheese (not whipped), room temperature
- 1 1/4 cups sugar
- 2 tablespoons vanilla extract
- 3 cups pecans
PASTRY - Cronuts 2
By Aemelia
In a large bowl, stir together the milk and yeast
- Dough:
- 3/4 cup milk, warmed
- 1 Tbsp. active dry yeast
- 1/3 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 3 1/4 cups all-purpose flour
- 1 tsp. salt
- 1 cup (1/2 lb.) butter, at room temperature
- 1/4 cup all-purpose flour
- Maple Dribble:
- 1/2 cup icing sugar
- 3 Tbsp. pure maple syrup
- 1-2 Tbsp. milk, cream or water
COOKIES - Snickerdoodles
By Aemelia
Heat oven to 205ºC (400°F)
- Dough:
- 2 3/4 cups (385g) all-purpose flour
- 1 1/2 cups (300g) sugar
- 1 cup (226g) butter, softened
- 2 eggs
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Cinnamon mixture:
- 3 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
TART - Bakewell (Almond) Tart
By Aemelia
Finely grind almonds and flour in processor
- 1 Great Unshrinkable Sweet Tart Shell, partially baked in a 9-inch removable bottom tart pan
- 1 cup coarsely chopped almonds, blanched if you can find them
- 1 1/2 tablespoons all purpose flour
- 2/3 cup sugar
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 1 large egg
- 1 large egg white
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons orange zest (not traditional, but just lovely in there)
- 1/3 cup raspberry jam
- Slivered or sliced almonds, for garnish (optional)
MUFFIN - Savoury Cheddar & Herb Muffin
By Aemelia
Combine in a large bowl: 360g plain flour 2 1/2 tsp baking powder 1 tsp dried herbs (or finely chopped fresh chives...
- A:
- 360 g plain flour
- 2 1/2 tsp baking powder
- 1 tsp dried herbs (or finely chopped fresh chives/dill/herb of choice)
- Pinch of salt
- 250 g grated cheddar
- B:
- 250 ml milk
- 1 egg
- 50 g melted butter
DIP - Kabocha Parsnip Purée
By Aemelia
Bring 3 cups of milk to a simmer, add all the ingredients except the butter
- Kabocha Parsnip Purée:
- 1/4 small kabocha, peeled and cubed (approx 2 cups)
- 2 parsnips, peeled and cubed (approx 2 cups)
- 3 cups Avalon milk
- 2 garlic cloves
- 1 bay leaf
- 1 tbs butter
- sea salt to taste
- 1 red onion, 1/2 inch slices
DESSERT - Pumpkin Dessert ( Kanom Fuktong Nung )
By Aemelia
1. Mash the pumpkin till smoother
- 220 gms Steamed Thai Pumkin
- 110 gms Rice Flour
- 100 ml Coconut Milk
- 50 gms Sugar
- Pinch of Salt
- Grated Coconut
CAKE - Tres Leches Cake
By Aemelia
Preheat oven to 350 degrees
- FOR THE ICING:
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cups Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cups Heavy Cream
- 1 pint Heavy Cream, For Whipping
- 3 Tablespoons Sugar
CHICKEN - Kung Pao Chicken
By Aemelia
Step 1: combine chicken and cornstarch in a small bowl and toss to coat
- 1 lb boneless-skinless chicken breasts (cut into 1” pieces)
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons green onions (chopped)
- 3 garlic cloves (minced)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon powdered ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts