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Recipes
Strawberry Pistachio White Chocolate Bark
By jeenikeen
1. Chop pistachios and strawberries (if necessary)
- 1 bar White Chocolate (100 gr)
- Freeze-Dried Strawberries (10 gr)
- Pistachios (30 gr, weight in shell)
Homemade Vanilla Extract
By jeenikeen
Place the vanilla beans in the bottle of vodka and seal
- 10 vanilla beans, split lengthwise
- 1 liter vodka
Apricot and Nut Cookies with Amaretto Icing
By jeenikeen
For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer unti...
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup dried apricots, coarsely chopped
- 1/4 cup slivered almonds, toasted
- 2 tablespoons pine nuts, toasted
- 1 3/4 cups confectioners' sugar
- 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
French Bread Rolls
By jeenikeen
In a large bowl, stir together warm water, yeast, and sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 2 tablespoons white sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups bread flour
Blueberry Oatmeal Bread
By jeenikeen
Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour
- 1 cup blueberries
- 2 cups flour, plus 1 tablespoon
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Greek yogurt
- 2 eggs
- 1/2 cup (1 stick) butter, melted and cooled slightly
- 1 teaspoon vanilla
- 1/2 cup oats
Pumpkin, chocolate and Cheddar muffins
By jeenikeen
Preheat oven to 350oF (180oC)
- 2 eggs
- 2/3 cup (160 ml) brown sugar
- 1/4 cup (60 ml) unsalted butter, melted
- 1 cup (250 ml) homemade or store-bought pumpkin purée
- 2/3 cup (160 ml) milk
- 1/2 tsp (2 ml) pure vanilla extract
- 1 cup (250 ml) wheat bran
- 1 cup (250 ml) quick-cooking oat flakes
- 1 1/2 cups (375 ml) unbleached flour
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) baking soda
- 1/2 cup (125 ml) bittersweet chocolate chips or chunks
- 3/4 cup (180 ml) Canadian Mild Cheddar, diced
- Prep Time: 20 mins
- Cooking Time: 25 - 35 mins
- Yields 12 to 16 muffins
Bacon Cheddar Chive Muffins
By jeenikeen
Place bacon in a large, deep skillet
- 6 thick slices bacon
- 2 cups all-purpose flour
- 1 1/2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 4 teaspoons dried chives
- 1/3 cup grated Parmesan cheese
- 1 cup shredded sharp Cheddar cheese
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup cream of mushroom soup
- 1/2 cup vegetable oil
Sweet Potato Hummus
By jeenikeen
Preheat your oven to 400F (200C)
- 1 Medium Sweet Potato (about 1 Cup Mashed)
- 1 Cup Cooked Chickpeas
- 1 Clove of Garlic
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil
- 2 Tablespoons Water
- 1/2 teaspoon Salt
- 1/2 teaspoon Chili Powder
- Pepper to taste
Baked Berry Puff
By jeenikeen
Sauce: Place berries and jam in a small saucepan
- 2 cups fresh or frozen mixed berries
- 1/2 cup atrawberry jam
- 1 tsp vanilla extract
- PUFF BATTER
- 1/4 cup butter
- 6 eggs
- 1 cup evaporated milk
- 1 cup all purpose flour
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- GARNISH
- 1 cup fresh or frozen mixed berries
- Icing sugar
Veggie and Crunchy Noodles
By jeenikeen
serves 4
- sunflower oil, for deep-frying
- 4 oz rice vermicelli, broken into 3-inch lengths
- 4 oz green beans, cut into short lengths
- 2 yellow Squash, cut into thin sticks
- 1 zucchini, cut into thin sticks
- 8 oz shiitake mushrooms, sliced
- 2-inch piece fresh ginger, shredded
- 1/2 small head Green cabbage, shredded
- 2 tbsp soy sauce
- 2 tbsp rice wine
- large pinch of brown sugar
- Sliced scallions