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Recipes
Potato Biscuits
By jeenikeen
Preheat the oven to 450 degrees F (230 degrees C)
- 2 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1/4 cup butter or margarine
- 1 1/2 cups leftover mashed potatoes
- 1 egg, beaten
- 1/3 cup cold water
- 1/3 cup milk
- 2 tablespoons milk, or as needed
Creamed Cooked Cabbage
By jeenikeen
Preheat oven to 325 degrees F (165 degrees C)
- 5 cups shredded cabbage
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups heavy cream
- 1 1/2 cups dry bread crumbs
Pumpkin Roll
By jeenikeen
FOR CAKE: PREHEAT oven to 375° F
- CAKE
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pure pumpkin
- 1 cup walnuts, chopped (optional)
- FILLING
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Vegetables Wellington
By jeenikeen
The ultimate vegan plant-based holiday roast
- For the Roasted Carrots:
- 1 1/2 pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled
- Kosher salt and freshly ground black pepper
- 3 sprigs fresh thyme
- 2 tablespoons extra-virgin olive oil
- For the Mushroom Duxelles:
- 12 ounces cremini mushroom, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 2 medium cloves garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup bourbon
- 1 cup Japanese-style breadcrumbs
- 1 recipe Smoked Mushroom Bacon
- 2 tablespoons maple syrup
- 1/4 cup minced fresh parsley leaves
- 1/4 cup minced fresh tarragon leaves
- 1/4 cup minced fresh chives
- 1/4 cup minced fresh chervil leaves (optional)
- For the Cashew-Bean Mixture:
- 1 pound raw cashews
- 1 quart Hearty Vegetable Stock
- 1 (15-ounce) can cannelini beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 8 ounces shiitake mushrooms, caps only, thinly sliced
- 1 medium leek, white and light green parts only, finely chopped
- 1 stalk celery, finely diced
- 2 medium cloves of garlic, minced
- 1/2 cup toasted sunflower seeds
- 1/2 cup toasted pumpkin seeds (pepitas)
- For Assembly:
- 1 (1-pound) package frozen phyllo dough, thawed
- Extra-virgin olive oil as needed
- Coarse sea salt
- For the Gravy:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons flour
- 1 quart Hearty Vegetable Stock
- 1 tablespoon soy sauce
- 2 sprigs thyme
- 2 bay leaves
Peppermint Patty Bars
By jeenikeen
1. Line a loaf pan with two pieces of parchment paper, one going each way
- 1 cup tightly packed, pitted Medjool dates (180 grams/approx 12 )
- 1 cup rolled oats
- 2 tbsp cocoa powder
- 1/4 cup unflavoured protein powder (I use Garden of Life Raw/unflavoured)
- 1/4 tsp fine grain sea salt, or to taste
- 2 tbsp almond milk, or more if needed
- 1/2 tsp peppermint extract, or to taste
- 1/2 cup walnuts
- 1/4 cup almonds
- 1 tbsp raw millet (optional)
- 4 tbsp mini dark chocolate chips (I use Enjoy Life) or chopped dark chocolate
- 1-2 tbsp Flaked coconut, for garnish
Cranberry, white chocolate and almond squares
By jeenikeen
In a large bowl, whisk together flour, sugar and salt
- Filling:
- 1 cup (250 mL) all-purpose flour
- 1/4 cup (60 mL) granulated sugar
- Pinch salt
- 1/2 cup (125 mL) cold butter, cubed
- 2 eggs
- 1 cup(250 mL) granulated sugar
- 2 tbsp(30 mL) all-purpose flour
- 1 tsp(5 mL) baking powder
- 3/4 cup(175 mL) chopped dried cranberries or dried cherries
- 3/4 cup(175 mL) slivered almonds
- 1/2 cup(125 mL) chopped white chocolate
- 2 tsp (10 mL) grated orange rind
- Icing sugar (optional)
Streusel-crunch blueberry muffins
By jeenikeen
With a crispy streusel topping, tons of fresh berries and a hint of nutty whole wheat, these aren’t your everyday...
- 2 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp lemon zest
- 1 tbsp unsalted butter
- MUFFINS
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup plain yogurt, preferably 2%
- 3 tbsp vegetable oil
- 1 tbsp lemon zest
- 170-g container fresh blueberries
Hot Spinach Artichoke Dip
By jeenikeen
Preheat oven to 400 degrees F (200 degrees C)
- 2 tablespoons butter
- 1/2 cup green onions, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- salt
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- 8 ounces cream cheese
- 1/2 cup shredded Gruyere cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/4 teaspoon hot sauce
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to taste
- 1/4 cup shredded mozzarella cheese
Apple Baklava
By jeenikeen
Preparation: Grease 9-inch (2
- Filling:
- Pastry Ingredients
- 3/4 cup butter
- 10 sheets phyllo pastry
- 1 1/2 cups chopped walnut halves
- 2/3 cup slivered apples
- 1/3 cup chopped almonds
- 1/3 cup chopped pistachio nuts
- 1/4 cup fresh bread crumbs, toasted
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- Pinch of ground cloves
- Syrup:
- 1/2 cup granulated sugar
- 1/2 cup liquid honey
- 1 cup Spiced Winter Apple Wine
- 1 strip lemon rind
- 1 cinnamon stick
- 1 Tbsp lemon juice
Whole Grain Breakfast Cookies
By jeenikeen
Preheat oven to 375 degrees F (190 degrees C)
- 1 cup walnuts
- 1 1/2 cups old-fashioned rolled oats (not instant)
- 1/3 cup whole wheat flour
- 1/2 cup ground flax meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup almond butter
- 1/4 cup canola oil
- 1/4 cup blue agave nectar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries
- 1 cup semi-sweet chocolate chips