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Cheese Babka

Cheese Babka

By

"Polish cheese babka like my grandmother served every Easter

  • Dough:
  • 1 (.25 ounce) package active dry yeast
  • 1 pinch white sugar
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup butter, melted
  • 1/4 cup white sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 3/4 cup lukewarm milk
  • 3 eggs
  • 4 cups all-purpose flour, divided
  • Filling:
  • 1 1/2 cups farmers cheese
  • 1/3 cup white sugar
  • 1 1/2 tablespoons sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon dried lemon peel
  • 2 tablespoons butter, melted
0/5 (0 Votes)

Cranberry Crumble Muffins

Cranberry Crumble Muffins

By

Preheat oven to 375°F (190°C)

  • Crumble:
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/4 tsp (1 mL) each, baking soda and salt
  • 3/4 cup (175 mL) packed brown sugar
  • 1 egg
  • 1 1/4 cups (300 mL) milk
  • 1/4 cup (60 mL) plain yogurt (not fat-free)
  • 1/4 cup (60 mL) butter, melted
  • 2 cups (500 mL) fresh or frozen cranberries
  • 1/3 cup (75 mL) quick-cooking rolled oats
  • 1/4 cup (60 mL) packed brown sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1 tbsp (15 mL) butter, melted
4.4/5 (12 Votes)

Eggnog Donuts

Eggnog Donuts

By

Preheat the oven to 375°F

  • For the Glaze:
  • 1/2 cup butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1/2 tsp rum extract
  • 1/2 tsp pure vanilla extract
  • 1/2 cup sour cream
  • 1-1/2 tsps baking powder
  • 1 tsp baking soda
  • 2-1/2 cups all-purpose flour
  • 1/2 tsp ground nutmeg
  • 1/2 cup eggnog
  • 1-1/2 cups powdered sugar
  • 3 Tbsp eggnog, plus 1 tsp
  • ground nutmeg
4.4/5 (9 Votes)

Pumpkin Crumb Cake

Pumpkin Crumb Cake

By

To make the crumb topping, combine the sugar, salt and cinnamon in a bowl

  • Crumb Layer:
  • 1/2 Cup sugar
  • 1 Teaspoon cinnamon
  • 1 Stick unsalted butter, melted
  • 1 1/2 Cups all purpose flour
  • Dash of salt
  • Cake Layer:
  • 1 1/2 Cups all purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • 1 Teaspoon pumpkin spice
  • 1/2 Teaspoon salt
  • 1 Stick unsalted butter (at room temperature)
  • 1 Cup sugar
  • 2 Eggs
  • 1 Teaspoon vanilla
  • 1/2 Cup sour cream
  • 1/2 Cup unsweetened pureed pumpkin
  • Topping:
  • 1/4 Cup Confectioner's sugar
  • 1 Teaspoon cinnamon
0/5 (0 Votes)

Mexican Pinwheels

Mexican Pinwheels

By

1. Beat cream cheese and sour cream in a large bowl at medium speed of an electric beater until smooth

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1/3 cup chopped scallions
  • 1 teaspoon cumin
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 1 (2-1/4-ounce) can sliced ripe olives, drained
  • 1 clove garlic, pressed
  • 8 (8-inch) flour tortillas
0/5 (0 Votes)

White Chocolate Cheesecake with White Chocolate Brandy Sauce

White Chocolate Cheesecake with White Chocolate Brandy Sauce

By

Preheat oven to 300 degrees F (150 degrees C)

  • White Chocolate Cheesecake:
  • 4 (1 ounce) squares white chocolate
  • 3 (8 ounce) packages cream cheese, room temperature
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 3 eggs, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1/2 teaspoon vanilla extract
  • White Chocolate Brandy Sauce:
  • 2 cups finely chopped white chocolate
  • 1 cup heavy cream
  • 2 fluid ounces brandy
0/5 (0 Votes)

Garlic Parmesan Monkey Bread

Garlic Parmesan Monkey Bread

By

Grease a 10 inch Bundt pan or tube pan

  • 3 tablespoons finely chopped green onions
  • 3 tablespoons parsley
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 5 tablespoons butter, melted
  • 2 eggs
  • 2 (1 pound) loaves frozen bread dough, thawed
  • 1/2 cup Parmesan cheese
0/5 (0 Votes)

Crispy Mushroom Risotto Cakes (vegan)

Crispy Mushroom Risotto Cakes (vegan)

By

1. Preheat oven to 300 degrees

  • 1/2 ounce dried porcini mushrooms
  • 2 cups boiling water
  • 6 tablespoons olive oil, divided
  • 1 medium onion, minced (about 1 1/2 cups)
  • 1 1/2 teaspoon salt, divided
  • 1-8 ounce package sliced crimini mushrooms
  • 1-5 ounce package sliced shiitaki mushrooms
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • 1 cup arborio rice or short grain rice
  • 1/2 cup white wine (vegan) or use additional broth
  • 1 cup vegetable broth
4.3/5 (6 Votes)

Apricot Tartlets

Apricot Tartlets

By

Directions: 1. Preheat oven to 425ºF (220ºC)

  • Filling:
  • 1/2 cup (125 mL) dried apricots, chopped
  • 1/4 cup (50 mL) water
  • 1 egg
  • 1/2 cup (125 mL) brown sugar, packed
  • 1/2 tsp (2 mL) vanilla
  • 3 tbsp (45 mL) all purpose flour
  • 1/4 tsp (1 mL) baking powder
  • 1 pinch salt
  • Base:
  • 2 cups (500 mL) all purpose flour
  • 1/2 cup (125 mL) brown sugar, packed
  • 1 cup (250 mL) butter, softened
4.5/5 (13 Votes)

Icebox Orange Pistachio Cookies

Icebox Orange Pistachio Cookies

By

1. Beat the margarine with the sugar until light and fluffy, about 2 minutes

  • Frosting:
  • 3/4 cup margarine
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1 tbsp finely grated orange rind
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1/4 cup corn starch
  • 1 tsp salt
  • 1/3 cup finely chopped toasted pistachios
  • 2-1/4 cups icing sugar
  • 1/4 cup orange juice
  • 1 tsp melted margarine
  • orange rind (optional)
4.6/5 (14 Votes)