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Recipes
Never-Fail Biscuits
By Violet_61
King Arthur
- 1 1/2 cups self-rising flour
- 1/8 teaspoons salt (optional; for a saltier biscuit)
- 3/4 cup heavy or whipping cream
- NOTE: if the dough does not come together readily, dribble in an additional 1-2 tablespoons cream to make it totally cohesive.
- Recipe can be doubled
Blondies with Chocolate Chips and Walnuts
By Violet_61
Blonde Brownies by Martha Stewart total time to make: 3 hours
- 1 stick unsalted butter, melted, plus more for pan
- 1/2 cup packed light brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup flour
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans
Blueberry Sour Cream Coffee Cake
By Violet_61
Preheat over to 350° and spray a 9-inch round baking pan with PAM
- Streusel:
- 1/4 cup rolled oats (old-fashioned)
- 3 tbsp brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 2 tbsp butter
- 1/2 cup finely chopped pecans
- Coffee Cake:
- 1/2 cup sugar
- 3 tbsp butter
- 2 egg whites
- 1/2 cup nonfat sour cream
- 1/4 cup apple butter
- 1 tsp vanilla
- 1 cup frozen blueberries, thawed
- 1 cup flour
- 1/2 tsp each: baking powder and baking soda
- 1/4 tsp salt
Zucchini Bread w/Cream Cheese
By Violet_61
Very Heavy Moist Bread
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 8 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 cups chopped walnuts
- 2 cups shredded zucchini
Roasted Garlic Mashed Potatoes
By Violet_61
Cook potatoes in boiling water for 20 minutes or until soft when pierced with a knife; drain well
- 5 lbs russet or gold flesh potatoes-cubed
- 1 1/2 cups sour cream
- 3/4 cup thinly sliced green onions
- 1/2 cup milk
- 1/4 cup butter
- 3-4 tbsp minced roasted garlic (Christopher Ranch in a jar)
- salt and pepper to taste
Mixed Berry Cobbler
By Violet_61
Chef Mark Brouillard, Fresco Cafe in Reno, NV
- FILLING:
- 2 1/2 cups raspberries
- 2 1/2 cups blackberries
- 3/4 cup sugar
- 1/4 cup flour
- TOPPING:
- 2 1/2 cups flour
- 1 tsp salt
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter
- 2 cups buttermilk
Candy-Coated Pecans
By Violet_61
Preheat oven to 275°. Line a cookie sheet with wax paper, then spray with cooking spray
- 1 egg white
- 1/2 cup brown sugar, firmly packed
- 1 dash vanilla extract
- 4 cups whole pecans
Pumpkin Bread
By Violet_61
Combine and beat well sugars and pumpkin; add oil, eggs and water
- 1/2 cup white sugar
- 1/2 cup firmly packed brown sugar
- 1 cup cooked pumpkin
- 1/2 cup oil
- 2 eggs-beaten
- 1/4 cup water
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt, nutmeg, cinnamon, ginger
- 1 cup chopped walnuts
- 1 cup raisins
Sweet Potato Pineapple Cake
By Violet_61
from Professor Joe Gonzales
- OPTIONAL:
- 1/2 cup butter or margarine (melted)
- 1 1/4 cups flour
- 1 cup sugar
- 1 egg
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup mashed sweet potatoes OR
- 1 jar 4.75 sweet potato baby food
- 1 can (8-3/4 oz) crushed pineapple
- (UNDRAINED)
- 1 cup chopped walnuts or pecans
Chocolate Chiffon Cake
By Violet_61
Makes 8 individual cakes 190 calories each
- 3/4 cups plus 1 tbsp. flour
- 3 tbsp plus 1/2 tsp unsweetened cocoa powder
- 1/2 cup raw or granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 1/2 tbsp canola oil
- 2 large egg yolks
- 2 tbsp. fresh orange juice
- 1/2 tsp grated orange zest
- 3 tbsp plus 1 tsp water
- 4 large egg whites
- 2 tbsp granulated sugar