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Recipes
Veal with Green Peppercorn Sauce
By Grammie926
Tasty&attractive. Because preserved green peppercorns quickly lose their flavor in cooking, add them at the end
- 3 tablespoons butter 45ml
- 4 Rib or Loin Veal Chops
- (1 in (2.5 cm) thick)
- 1/4 cup (60mL) finely chopped shallots
- 1 tablespoon (15mL) finely chopped gingerroot
- 2 tablespoons (25mL) cognac
- 2 cups (500mL) veal stock or light
- beef stock
- 1/2 cup (125mL) whipping cream
- 4 teaspoon (20mL) green peppercorns in brine,
- rinsed and drained
- Salt and pepper
Asparagus Rollups
By Grammie926
tasty baked asparagus rollups
- 1 can asparagus spears
- 1 loaf sandwich bread
- 8 oz. cream cheese
- 4 tbsp. Cheddar Spread
- 4 tbsp. Swiss Almond Spread
- 1 egg
- 1 c. butter
English Bread Loaf
By Grammie926
Yummy! Makes one loaf for an easy breakfast
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable oil or olive oil
- cornmeal, to sprinkle in pan
Crab Mousse
By Grammie926
An elegant hors d'oeuvre & easy to make!
- 1 * 1 (10 to 1/2 ounce) can cream of mushroom soup
- 1 * 1 (8-ounce) package cream cheese
- 1 * 1 envelope unflavored gelatin, softened in 1/4 cup water
- 8 * 8 ounces lump crabmeat
- 1 * 1 cup finely chopped celery
- 1/4 * 1/4 cup chopped green onion
- 1 * 1 tablespoon lemon juice
- 1 * 1 teaspoon Worcestershire sauce
- 1/4 * 1/4 teaspoon seasoned salt
- diced red & yellow peppers optional
Coconut Tapioca Pudding
By Grammie926
We used green and black grapes, but any seedless variety can be used
- 1/2 cup granular or quick-cooking tapioca
- 2 1/2 cups milk
- 1/2 vanilla bean, split, seeds scraped, or 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 large eggs
- 2 tablespoons sugar
- 1/2 cup cream of coconut
- 2 cups sliced grapes
- Zest of 1 lime
Walnut Shortbread
By Grammie926
Yummy old-fashioned shortbread
- * 4 1/2 ounces black walnuts, coarsely chopped (1 cup)
- * 2 sticks unsalted butter, room temperature
- * 1/2 cup granulated sugar
- * 1 teaspoon finely grated orange zest
- * 2 1/2 cups all-purpose flour
- * Salt
- * 2 tablespoons Demerara or turbinado sugar
Hot Buttered Rum Mix
By Grammie926
Keep this mixture in the refrigerator
- ½ cup unsalted butter, softened
- 2 tbsp (25 mL) brown sugar
- 1 tsp (5 mL) ground cinnamon
- 2 pinches ground cloves
- Zest of 1 lemon
- Dark rum
- 12 cups (3 L) hot apple cider
Mother Johnstonès Scottish Shortbreads
By Grammie926
the real deal!
- 1/2 lb butter (1 cup)
- 1/2 c sugar
- 1/2 c rice flour
- 1 1/2 c flour
Impossible Pie
By Grammie926
creamy & rich & oh so easy
- 4 eggs
- 1/2 c flour
- 1 c sugar
- 2 tsp vanilla
- 1/4 c butter
- 2 c milk
- 1 c coconut
Lamb Loins with Fennel Custard
By Grammie926
This dish combines lamb with a touch of apricots and is served with a slightly richer fennel custard that allows ...
- 1/2 cup (125 mL) chopped dried apricots, soaked first in hot water to soften
- 2 tsp (10 mL) cracked fennel seeds
- 1/4 cup (50 mL) pine nuts
- 3 tbsp (45 mL) chopped mint
- 3 tbsp (45 mL) fresh bread crumbs
- 1 tbsp (15 mL) olive oil
- 2 lamb loins
- Salt and freshly ground pepper
- 2 tbsp (25 mL) butter
- 11/2 cups (375 mL) homemade or low-sodium chicken stock
- FENNEL CUSTARD
- 1/2 cup (125 mL) chopped dried apricots, soaked first in hot water to soften
- 2 tsp (10 mL) cracked fennel seeds
- 1/4 cup (50 mL) pine nuts
- 3 tbsp (45 mL) chopped mint
- 3 tbsp (45 mL) fresh bread crumbs
- 1 tbsp (15 mL) olive oil
- 2 lamb loins
- Salt and freshly ground pepper
- 2 tbsp (25 mL) butter
- 11/2 cups (375 mL) homemade or low-sodium chicken stock