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Recipes
STICK BUN BREAKFAST RING (EDIE)
By jarren
Spray a fluted pan with non-stick spray
- 2 small tubes refrigerator buttermilk biscuits or 1 tube Pillsbury Grands buttermilk biscuits
- 3 tbsp butter, melted
- 1/2 cup pancake syrup
- 1/3 cup packed light brown sugar
- 1/2 tsp cinnamon
- 1/4 cup chopped pecans, optional
- 1/4 cup chopped almonds, optional
SKIERS' FRENCH TOAST
By jarren
In a small saucepan, combine corn syrup, butter and brown sugar
- 2 tbsp corn syrup, light or dark
- 1/2 cup butter
- 1 cup brown sugar, or less
- 1/2 cup chopped pecans
- 1 loaf French bread, 3/4" thick slices
- 5 eggs
- 1 1/2 cups milk
- 1 tsp vanilla
- 1/4 tsp salt
RUSTIC PEACH PECAN TART
By jarren
Preheat oven to 425 °F (220 °C)
- PASTRY:
- 1 round of pastry (9-inch/23-cm pie-plate size)
- 1/4 cup,(50 mL) white sugar
- 1/4 cup (50 mL) all-purpose flour
- 1/3 cup (75 mL) toasted pecans, walnut or
- almonds, minced
- 1/2 teaspoon (2 mL) ground cinnamon
- FILLING:
- 4 cups total (1L) sliced peeled peaches (or use some plum slices and berries)
- 1/4 cup (50 mL) brown sugar
- 1 tbsp (15 mL) rum (or Amaretto liqueur)
BOILED RAISIN CAKE
By jarren
Cream butter with sugar, add eggs and beat well
- 1 1/2 cups sugar
- 1/2 cup butter
- 2 eggs
- 1 1/2 cups raisins
- 1 cup raisin water
- 1/2 cup walnuts
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- 2 1/2 -3 cups flour
- 1/4 tsp salt
BANANA MACADAMIA NUT MUFFINS
By jarren
Preheat oven to 350F. Grease twelve muffin cups or line with muffin papers
- 1 1/2 cups unbleached flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1 1/4 cups mashed ripe bananas (about 3 large)
- 1/2 cup sugar
- 1/4 cup firmly packed dark brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 large egg
- 3/4 cup unsalted macadamia nuts, toasted, chopped
MUSTARD HORSERADISH SAUCE FOR BEEF TENDERLOIN
By jarren
Mix all ingredients together and serve with beef roast or beef tenderloin
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp grainy mustard
- 1 tbsp horseradish
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
CRAB DIP WITH CHEDDAR CHEESE
By jarren
Preheat oven to 350F. In a bowl, with mixer set at medium-low speed,beat cream cheese, sour cream, 1/4 cup Cheddar...
- 1/2 lb cream cheese
- 1/2 cup sour cream
- 1/2 cup grated Cheddar cheese
- 2 tbsp mayonnaise
- 2 tsp Worcestershire
- 1/2 tsp Dijon mustard
- 1/4 tsp lemon juice
- 2 shakes garlic salt
- Salt and pepper
- 1/2 lb crab meat
SWEET & SPICY CASHEW CHICKEN
By jarren
Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside
- 1/2 cup sodium-reduced chicken broth
- 3 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp white vinegar
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts, cut in chunks
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 red peppers, chopped
- 3 stalks celery, chopped
- 2 onions, chopped
- 1 tsp Thai chili paste or sambal oelek
- 1/2 roasted unsalted cashews
- 3 green onions, chopped
TARTAR SAUCE (CHERE)
By jarren
Mix all together and serve with fish
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup chopped parsley
- 1/4 cup green onion
- 1/4 cup chopped dill pickle
- chopped fresh dill
HOT SHRIMP DIP
By jarren
Saute onion in butter. Stir in cream cheese and sour cream
- 1/4 cup onions, finely minced
- 1 tbsp butter
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) carton sour cream
- 1 (4-1/2 ounce) can deveined shrimp, drained
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp white pepper
- Dash of Tabasco sauce
- 1/4 tsp chili powder
- 1/4 tsp Worcestershire sauce
- 1/4 tsp garlic salt
- Paprika to add pink color