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Recipes
Breaded Brussels Sprouts
By jeenikeen
Wash and trim Brussels sprouts
- 1 1/2 pounds Brussels sprouts
- 1 teaspoon salt
- 4 tablespoons butter, melted
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons dried bread crumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon seasoning salt
Spaghetti Pie
By jeenikeen
Directions: 1. Preheat oven to 350 degrees F
- 1 pound(s) spaghetti
- 4 strip(s) bacon, chopped
- 1 large (10- to 12-ounce) red onion, finely chopped
- 1 container(s) (15-ounce) part-skim ricotta cheese
- 4 large eggs
- 2 cup(s) (2-percent) reduced-fat milk
- 1 teaspoon(s) cayenne (ground red) pepper
- 1 cup(s) freshly grated Parmesan cheese
- Salt
- 2 cup(s) frozen peas
Rhubarb Coffee Cake
By jeenikeen
Grease 9-inch (2.5 L) springform pan; set aside
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp 1/2tspsalt
- 1 cup buttermilk
- 2 cups chopped rhubarb
- 1/2 cup packed brown sugar
- 1/4 cup chopped hazelnuts or almonds, sliced
- 1 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 2 tbsp butter, melted
Lemon Butter
By jeenikeen
In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest
- 1/4 cup white sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon grated lemon zest
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 teaspoons butter
Pumpkin Spice Muffins
By jeenikeen
Preheat oven to 375°F (190°C)
- Cream Cheese Frosting:
- 1 1/4 cups (300 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) ground cloves
- 1/4 tsp (1 mL) ground nutmeg
- 1/4 tsp (1 mL) ground ginger
- 1/4 tsp (1 mL) ground all-spice
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) butter, softened
- 1/2 cup (125 mL) granulated sugar
- 2 tbsp (30 mL) packed brown sugar
- 1 egg, room temperature
- 1/2 cup (125 mL) buttermilk
- 1/2 cup (125 mL) pumpkin puree
- 2 tbsp (30 mL) vegetable oil
- 4 oz (125 g) cream cheese, softened
- 2 tbsp (30 mL) butter, softened
- 1 1/2 cups (375 mL) icing sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla
Tortilla Espanola
By jeenikeen
Preheat an oven to 350 degrees F (175 degrees C)
- 1 tablespoon olive oil, or more if needed
- 2 large potatoes, peeled and thinly sliced
- salt and pepper to taste
- 1/4 teaspoon smoked paprika, or to taste
- 1 sweet Spanish onion, thinly sliced
- 6 eggs
- 1 teaspoon olive oil
- 1 bunch fresh parsley, coarsely chopped
- 1 tablespoon olive oil
Pumpernickel Rye Bread
By jeenikeen
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons molasses
- 1 1/2 cups unbleached bread flour
- 1 cup rye flour
- 1/2 cup whole wheat flour
- 1/4 cup vital wheat gluten
- 1 teaspoon salt
- 3 tablespoons dry milk powder
- 2 teaspoons instant coffee powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon caraway seed
- 1 1/2 teaspoons active dry yeast
Bananas and Cream Bread
By jeenikeen
Add yeast, bread flour, wheat germ, powdered milk, sugar, salt, nutmeg, vegetable oil, bananas, sour cream or yogur...
- For a Large loaf - 1-1/2 pounds
- 2 tsp active dry yeast
- 3 cups bread flour
- 3 Tbsp wheat germ
- 3 Tbsp powdered milk
- 1-1/2 Tbsp sugar
- 1-1/2 tsp salt
- 3/4 tsp grated nutmeg
- 1-1/2 Tbsp vegetable oil
- 1 cup mashed ripe banana PLUS 2 Tbsp mashed ripe banana
- 3/4 cup sour cream or plain yogurt
- 1/4 cup water PLUS 1 Tbsp water
- 3/4 cup raisins or chopped nuts (optional)
Cranberry White Chocolate Cardamom Cookies
By jeenikeen
1. Beat butter with sugar and cardamom until fluffy
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1-1/2 tsp ground cardamom
- 1 egg
- 1 tsp finely grated orange zest
- 2-1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely chopped white chocolate (about 3 oz.)
- 1/4 cup chopped dried cranberries
Hawaiian Tarts
By jeenikeen
"A tropical tart with pineapple and coconut
- 1 3/4 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 2 tablespoons cornstarch
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup pineapple preserves
- 1/2 cup white sugar
- 1 egg
- 1 1/2 cups flaked coconut
- 1/3 cup confectioners' sugar for decoration