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Recipes
Chocolate Caramel Coffee Cake
By 1For_Him
1. Mix flour, undissolved yeast, sugar and salt in a large bowl
- Topping:
- 1-3/4 cups all-purpose flour
- 1 envelope Fleischmann's® RapidRise Yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup very warm milk (120° to 130°F)
- 1/4 cup butter, melted
- 1 egg
- 1 package (9 ounces) Werther's® Original® Baking Caramels, divided
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon milk
Caramel Pecan Ice Cream
By 1For_Him
For the KitchenAid Mixer!
- 3 1/2 cups whole milk
- 1 can sweetened condensed milk
- 1 cup caramel topping
- 1 package (3.4 oz) instant cheesecake pudding and pie filling mix
- 1 tsp vanilla
- 1/8 tsp salt
- 1- 1 1/2 cups coarsely chopped pecans
Chocolate Coconut Bars
By 1For_Him
Combine the crumbs, butter and sugar
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
- 2 cups flaked coconut
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup chopped pecans
- 1 plain chocolate candy bar (7 ounces)
- 2 tablespoons creamy peanut butter
Ham Loaf
By 1For_Him
Grind ham and pork together
- Horseradish sauce:
- 1 lb smoked ham
- 1/2 lb pork
- 2 cups Rice Krispies
- 1 egg
- 3/4 cup milk
- 1 tsp Worcestershire sauce
- *
- 1 cup sour cream
- 3 T drained prepared horseradish
- 1/4 tsp salt
- dash paprika
- *
- Curry topping/Fruit (optional)
- 1 T butter or margarine, softened
- 2 T brown sugar
- 1/2 to 1 tsp curry powder
- 1 can fruit salad
Snap Pea and Bell Pepper Sauté
By 1For_Him
Heat a large skillet over medium-high heat
- 2 teaspoons olive oil
- 12 ounces trimmed sugar snap peas
- 1 cup sliced yellow bell pepper $
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Loaded Quinoa Breakfast Bowl
By 1For_Him
Quinoa contains a natural substance called saponin, which has a bitter taste
- 3/4 cup water, divided
- 1/4 cup tri-colored quinoa, rinsed
- 2 tablespoons dried goji berries or dried cranberries
- 1 small banana
- 1/4 cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon vanilla extract
- 1/4 cup fresh or frozen unsweetened blueberries
- 1 tablespoon chopped walnuts
- 1 tablespoon slivered almonds
- 1 tablespoon fresh pumpkin seeds
- Additional unsweetened almond milk and maple syrup, optional
Gluten-Free Pumpkin Pie Streusel Bars
By 1For_Him
NOTES: * To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground
- For the crust and topping:
- 1 1/4 cups certified gluten-free oat flour*
- 2 cups certified gluten-free rolled oats
- 1 tablespoon cinnamon
- 1 cup brown sugar
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly
- For the filling:
- 1 15-ounce can pumpkin puree
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 1/2 teaspoons pumpkin pie spice**
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- Salted Maple Caramel Sauce:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup whipping cream or heavy cream
- 1/4 cup Grade B maple syrup
- 1/8 - 1/4 teaspoon salt (I used 1/4 teaspoon)
Lemon Mascarpone Layer Cake
By 1For_Him
Serves 10 to 12 This soft, moist, towering cloud of a dessert lies somewhere between a cake and a trifle, its lemon...
- Sponge Cakes
- 6 large eggs, separated
- 7 tablespoons (3 ounces) plus
- 7 tablespoons (3 ounces) sugar
- 1 3/4 cups (6 ounces) sifted cake flour
- Lemon Syrup
- 1/2 cup (3 1/2 ounces) sugar
- 1/2 cup (4 fl ounces) water
- 1/4 cup (2 ounces) freshly squeezed
- lemon juice
- Mascarpone Filling
- 2 1/2 cups (20 ounces) heavy whipping cream
- 7 tablespoons (3 ounces) sugar
- 1 pound mascarpone
- 1 cup lemon curd, plus 1 1/2 cups for layering and garnish
- Equipment
- Two Ungreased 9 by 1 3/4-inch Round Cake Pans Lined with Parchment Paper, Pastry Brush, Small Offset Spatula, Icing Spatula, Pastry Bag Fitted with a 1/2-inch Star Tip
Lemon ice pops
By 1For_Him
Combine sugar and water in pan
- 12 T sugar
- 1 cup water
- 1 1/3 cup fresh lemon juice
- 2/3 cup orange juice
- 1/2 tsp orange extract
Sugar Cookies
By 1For_Him
In a large bowl, beat almond paste and egg yolks until crumbly
- FROSTING:
- * 1/2 cup almond paste
- * 4 egg yolks
- * 2 cups butter, softened
- * 1-3/4 cups sugar
- * 1/2 teaspoon salt
- * 3-3/4 cups all-purpose flour
- *
- * 3-3/4 cups confectioners' sugar
- * 3 tablespoons meringue powder
- * 1/3 cup water
- * Food coloring, coarse sugar and assorted sprinkles, optional