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Recipes
Maple Butter Tart Bread Pudding with Maple Caramel Sauce
By jeenikeen
For the bread pudding: Butter 6-8 six-ounce oven safe ramekins with butter
- For the bread pudding:
- 2 tbsp butter (for the ramekins)
- 3 cups cubed bread, packed (you can use gluten-free bread)
- 3/4 cup raisins
- 3/4 cup coarsely chopped pecans or walnuts
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 cup maple syrup
- 1/4 tsp salt
- 2 cups 10% cream
- 1 cup 35% cream
- 3 large eggs
- 1 tsp vanilla extract
- For the maple caramel sauce:
- 1 cup granulated sugar
- 6 tbsp butter, room temperature
- 1/4 cup 35% cream
- 1/4 cup maple syrup
- Pinch of salt
Italian Vegetable Soup (Vegan)
By jeenikeen
Cut tofu into small cubes and place in a large soup pot
- 1 package (10 oz.) firm tofu
- 1-2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 (19 ounce) cans kidney beans, drained and rinsed
- 2 cups water
- 5 teaspoons vegan beef or vegetable bouillon granules
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups chopped cabbage
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can green beans
- 1 cup macaroni
Cranberry Swirl Bread
By jeenikeen
1. In a bowl of a stand mixer, fitted with a dough attachment, mix the sugar, yeast, salt and 1 cup of the flour (y...
- Bread
- 1/3 cup sugar
- 1 package (1/4 ounce) active-dry yeast
- 1/2 teaspoon salt
- 3-1/2 cups all-purpose flour
- 1/2 cup water
- 1/2 cup milk
- 1/3 cup butter
- Cranberry Filling
- 1 1/2 cups chopped fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Powdered sugar for dusting
Fruit Tarts with Cinnamon Crème Pâtissière
By jeenikeen
To make the dough, blend the flour, sugar and salt with the cubes of butter using a food processor until it resembl...
- Crème pâtissière:
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- Tart dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 9 tablespoons unsalted butter, cold, cut into small pieces
- 1 large egg yolk
Chef in Training
By jeenikeen
1. Preheat oven to 350 degrees F
- 1 cup butter
- 1 3/4 cups sugar
- zest of one lemon
- 3 eggs
- 1/2 teaspoon vanilla
- 3/4 cup buttermilk
- 3 cups fresh blueberries
- 2 1/2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- 1 Tablespoon milk
- 1/4 teaspoon vanilla
Banana Fritters
By jeenikeen
In a large bowl, mash the bananas
- 2 ripe bananas
- 2 tablespoons milk
- 2 eggs
- 1 tablespoon margarine, melted
- 1 cup all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 quart oil for frying
- 1 cup confectioners' sugar for dusting
Carrot Cake Breakfast Cereal
By jeenikeen
1. Combine all ingredients except raisins and chopped nuts in a saucepan and bring to a gentle simmer
- 2 c spaghetti squash, cooked
- 1 medium carrot, finely grated (about 1/2 c)
- 1/2 c apple cider (a.k.a. unfiltered apple juice, NOT apple cider vinegar because that would be gross!)
- 1/4 cup full fat coconut milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 2 tbsp. raisins
- Optional: shredded carrot and chopped nuts as toppings
Peach-Blueberry Cobbler
By jeenikeen
Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits
- 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
- 1 cup blueberries, (about 1/2 pint)
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons packed light-brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated, peeled fresh ginger
- Salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup cold unsalted margarine, (1 stick), cut into small pieces
- 1 vanilla bean, halved lengthwise
- 1 cup plus 2 tablespoons soy milk, plus more for brushing
- Sanding sugar, for sprinkling
Garden Harvest Cake
By jeenikeen
Preheat oven to 350F/175C and spray a 8 X 4 inch loaf pan with non-stick spray or oil
- 1 cup white whole wheat flour (or all-purpose flour)
- 3/4 cup Stevia in the Raw, Splenda, or other sweetener (or use sugar if you prefer)
- 2 tsp. ground cinnamon (I used Saigon Cassia cinnamon from The Spice House)
- 1 tsp. baking soda
- 1/4 tsp. salt (I used fine grind sea salt)
- 1/2 cup peeled and grated Granny Smith apple (1 medium-sized apple)
- 1/2 cup grated carrot (1 medium carrot)
- 1/2 cup grated zucchini
- 1/2 cup chopped pecans (or walnuts, original recipe used 1/4 cup)
- 1/4 cup canola oil
- 1/4 cup buttermilk
- 2 large eggs
- non-stick spray or oil for coating loaf pan
Pack & Go Granola Bars
By jeenikeen
Directions: 1. Preheat oven to 350°F (180°C)
- Ingredients:
- 1 cup (250 mL) softened butter
- 1 cup (250 mL) packed brown sugar
- 1/2 cup (125 mL) corn syrup
- 3 cups (750 mL) Robin Hood® Oats
- 1 cup (250 mL) Robin Hood All Purpose Flour
- 1/2 tsp (2 mL) baking soda
- 1 tsp (5 mL) ground cinnamon
- 1 cup (250 mL) crisp rice cereal
- 3/4 cup (175 mL) dried cranberries
- 3/4 cup (175 mL) semi-sweet chocolate chips
- 3/4 cup (175 mL) chopped dried apricots
- 1/4 cup (50 mL) each sunflower, flax and sesame seeds