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Recipes
BUTTER TART SQUARES
By jarren
BASE: Preheat oven to 350F (180C)
- BASE:
- 1/4 cup (50 mL) butter or stick margarine, softened
- 1/3 cup (75 mL) packed brown sugar
- 1 cup (250 mL) all-purpose flour
- Pinch salt
- TOPPING:
- l 1/4 cups (300 mL) packed brown sugar
- 1 tbsp (15 mL) all-purpose flour
- 1/4 tsp (1 mL) baking powder
- Pinch salt
- 1 tbsp (15 mL) butter, softened
- 1 egg
- 2 egg whites
- 1 tsp (5 mL) vanilla
- l 1/4 cups (300 mL) raisins
- 1/3 cup (75 mL) chopped pecans
DANISH APPLE CAKE
By jarren
Preheat oven to 350F. Cream butter and sugar with an electric mixer
- 1 cup butter
- 1 cup white sugar
- 4 large eggs
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 6 medium apples, peeled and sliced
- 1/2 cup apricot jam
- 1/4 cup sliced almonds, toasted
- 1 cup whipping cream
BAKED FRENCH TOAST
By jarren
Spread the melted butter in a 9 x 13" baking pan or casserole
- 3 tbsp butter, melted
- 1/2 golden brown sugar, packed
- 1/2 tsp ground cinnamon
- 8 , 1" slices French bread
- 4 large eggs
- 1/2 cup light cream (10%)
- 1/2 cup milk
- 1/4 cup orange juice
CRANBERRY SWIRL ICE CREAM CAKE
By jarren
Lightly grease a 9" spring-form pan; set aside
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup butter, melted
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup light corn syrup
- 1/3 cup sugar
- 1/3 cup water
- 4-5 cups vanilla ice cream, softened
- 1/2 cup shelled pistachios, finely chopped
- 1 cup whipping cream
- 1/4 cup icing sugar
- 1 tsp vanilla
- Whipped cream (optional)
TART GREENS WITH PROSCIUTTO, PARMESAN & WARM BALSAMIC DRESSING
By jarren
Working ahead: The salad can be assemble several hours ahead; cover it with plastic wrap and refrigerate
- 1 medium red onion, sliced into thin rings
- 1/2 cup red wine vinegar
- 1 small head each of romaine, radicchio, red-leaf and curly endive
- 1/2 cup pine nuts, toasted
- 3-4 whole scallions, thinly sliced on the diagonal
- 3 oz Italian Parmigiano-Reggiano cheese, shaved into curls with vegetable peeler
- 3 tbsp red wine vinegar
- Salt and freshly ground pepper to taste
- 3 oz thinly sliced Prosciutto di Parma cut into bite-sized squares
- 1 cup lightly packed fresh basil
- 1 cup lightly packed fresh Italian parsley
- 8 large cloves garlic, cut into 1/4" dice
- 2/3 cup extra-virgin olive oil
- 3-6 tbsp balsamic vinegar
- 1 About 1 tbsp dark brown sugar
GNOCCHI WITH SAGE BUTTER
By jarren
Bring a large pan of salted water to the boil and poach gnocchi for 6 minutes and asparagus for 2-3 minutes (or unt...
- 1 package gnocchi
- 12-16 sage leaves
- 2 tbsp butter
- 6-8 asparagus stalks
- Shaved Parmesan cheese
LEMON ANGEL FOOD CAKE
By jarren
Add food collaring to water
- Cake:
- 1 package angel food cake mix
- 1/4 tsp yellow food colouring
- 2 tsp grated lemon rind
- Lemon Glaze:
- 2 tbsp soft butter
- 3 cups icing sugar
- 1/4 lemon juice
- 2 tbsp water
- Yellow food colouring
MINI CHEESE BALLS
By jarren
In food processor, whirl together Cheddar cheese, cream cheese, whipping cream, Dijon mustard and pepper until smoo...
- Toppings:
- 2 cups shredded extra-old white Cheddar cheese
- 1 package (250 g) cream cheese, softened
- 2 tbsp whipping cream (35%)
- 1 tsp Dijon mustard
- Pinch pepper
- Breadstick pieces
- Crispy bacon bits, apple chips & chives, or
- Toasted walnuts, dried apricots & chives, or
- Dried cranberries, pistachios and chives
CHICKPEA SALAD
By jarren
Whisk lemon zest and juice with Dijon, garlic and salt in a medium bowl
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 cup olive oil
- 540 mL canned chickpeas, drained and rinsed
- 398 mL canned artichoke hearts, quartered, drained and rinsed
- 1 red bell pepper, finely chopped
- 1/4 cup chopped parsley
JOEY TOMATO'S CRAB & ARTICHOKE DIP
By jarren
Combine tomato sauce ingredients (first three ingredients) just to mix and set aside
- 14 ounces plum tomatoes (or 400 g, whirled until smooth)
- 1/2 teaspoon salt and pepper (combined)
- 1 teaspoon dried basil
- 1 lb cream cheese (or 2 c., whipped until light)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt and pepper
- 1/4 cup mozzarella cheese (shredded)
- 1/4 cup asiago cheese, crumbled (optional)
- 1/4 cup crab, shredded (canned)
- 1/4 cup mayonnaise
- 1 cup artichoke (canned, drained)
- 1/2 teaspoon garlic, crushed
- 1 ⁄4 teaspoon salt and pepper
- 1 ⁄4 cup chopped tomato, for garnish
- 1 ⁄2 teaspoon parsley, for garnish
- salted tortilla chips (triangle)