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Recipes
Pecan Pie Cake
By sybrmom
Filling: Whisk together first 6 ingredients of filling recipe in a heavy 3-qt saucepan until smooth
- Filling:
- 1/2 cup packed brown sugar
- 3/4 cup dark corn syrup
- 1/3 cup cornstarch
- 4 egg yolks
- 1-1/2 cups half-and-half
- 1/8 tsp salt
- 3 Tbsp butter
- 1 tsp vanilla extract
- Cake:
- 3 cups finely chopped pecans, toasted, divided
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs,separated
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup buttermilk
- 3/4 cup dark corn syrup
German Chocolate Cake with Coconut-Pecan-Cajeta Frosting (Bobby Flay)
By sybrmom
For the cajeta filling/frosting: Bring the milk, coconut milk and goat's milk to a simmer over low heat in a sm...
- Cajeta Filling/Frosting:
- 2 cups whole milk
- 1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
- 1 cup goat's milk
- 3/4 cup plus 1 tablespoon pure cane sugar
- 1/4 cup water
- 1/2 vanilla bean, split and seeds scraped
- 2 tablespoons light corn syrup
- 2 tablespoons very cold unsalted butter, cut into small pieces
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 2 teaspoons coconut rum, optional
- 1 1/4 cups toasted, coarsely chopped pecans
- 1 1/4 cups sweetened coconut
- Directions
- Ganache
- 8 ounces heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 2 tablespoons light corn syrup
- Chocolate Cake:
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine salt
- 12 tablespoons unsalted butter, at room temperature, plus more for pans
- 1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
- 1 1/2 cups muscavado light brown sugar
- 1 1/2 cups granulated sugar
- 1 1/2 cups strongly brewed black coffee, at room temperature
- 1 1/2 cups buttermilk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Cajeta filling, recipe above
- Ganache, recipe above
- Coconut Whipped Cream
- 1 1/2 cups cold heavy cream
- 1/4 cup coconut milk (recommended: Cocoa Lopez)
- 2 tablespoons confectioners' sugar or granulated sugar
- 1 teaspoon coconut rum
- 1/2 teaspoon pure vanilla extract
- 1/2 cup lightly toasted sweetened coconut
Stuffed Mushrooms
By sybrmom
Giada De Laurentiis
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Prosciutto Wrapped Scallops with Romesco Sauce (Bon Apetit)
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By sybrmom
Preparation Romesco sauce •Combine wine, tomatoes, and garlic in small saucepan; bring to boil
- Romesco sauce
- •1/4 cup dry white wine
- •4 sun-dried tomato halves packed in oil, drained
- •1 garlic clove, peeled
- •1/4 cup chopped drained piquillo peppers or roasted red peppers from jar
- •1/4 cup whole almonds
- •3 tablespoons olive oil
- •Coarse kosher salt
- Scallops
- 3 paper-thin slices prosciutto, each slice cut lengthwise into 3 long strips
- •12 sea scallops, halved horizontally
- •Olive oil
- •Coarse kosher salt
- •Fresh thyme leaves (for garnish)
- •INGREDIENT TIP
Spinach And Bacon Quiche
By sybrmom
Preheat the oven to 375 degrees
- 6 large eggs beaten
- 1 1/2 cups heavy cream
- Salt to taste
- Freshly-ground black pepper to taste
- 2 cups chopped fresh baby spinach - (packed)
- 1 pound bacon cooked, crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 refrigerated 9" pie crust fitted to a 9"
- glass pie plate
Oreo Cookie Wafers (Top Secret Recipes)
By sybrmom
1. combine the cookie ingredients in a large bowl
- 1 18.25-ounce pkg. betty crocker chocolate fudge cake mix
- 3 tablespoons shortening, melted
- 1/2 cup cake flour, measured then sifted
- 1 egg
- 3 tablespoons water
- 2 tablespoons brown paste food coloring (optional)*
Double Chocolate Layer Cake
By sybrmom
Make cake layers: 1. Preheat oven to 300°F
- For cake layers:
- 3 ounces fine-quality semisweet chocolate such as Callebaut
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- For ganache frosting:
- 1 pound fine-quality semisweet chocolate such as Callebaut
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/2 stick (1/4 cup) unsalted butter
Sweet and Salty Pumpkin Seeds (Real Simple)
By sybrmom
Directions 1.Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds
- 2 cups raw whole pumpkin seeds
- 2 tablespoons butter, melted
- 1/2 cup white sugar, divided
- 1 tablespoon ground cinnamon, divided
Eggs Barbacoa
By sybrmom
1. Place beans in a food processor; process until smooth
- 1 (15-ounce) can pinto beans, rinsed and drained
- 6 tablespoons bottled low-sodium salsa (such as Green Mountain Gringo), divided
- 2 tablespoons water
- 8 (6-inch) corn tortillas
- Cooking spray
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup hot Beef Barbacoa
- 1/2 cup (2 ounces) queso fresco, crumbled
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped fresh cilantro
- 4 lime wedges
Bacon & Cheddar Dip (Hidden Valley Ranch)
By sybrmom
* Bacon pieces may be used Combine dips mix with sour cream
- 1 packet/1 oz. Hidden Valley® The Original Ranch® Dips Mix
- 1 container/16 oz. Sour cream
- 1 cup Shredded Cheddar cheese
- 1/4 cup Crisp-cooked, crumbled bacon*
- Potato or corn chips, for dipping