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Recipes
Crock-Pot Carrot Cake
By Joelene
Grease the inside of a crock-pot (you can use a 2 quart crock-pot as written, or 4 quart if you double it)
- 2 cups carrots (grated - about 4 carrots)
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup vegetable oil (avocado oil works well)
- 3 eggs
- 2 tablespoons water (hot)
- 1 tablespoon vanilla
- 1 cup walnuts (chopped)
- 1 cup raisins (optional)
- ~For the Glaze~
- 4 tablespoons butter
- 1/2 cup buttermilk (For homemade buttermilk, mix 1 tablespoon vinegar or lemon juice with 1/2 cup milk or cream. Stir and let sit for 10-15 minutes.)
- 1/2 cup sugar
- 1/2 teaspoon baking soda
S'more Cups!
By Joelene
Preheat oven to 350 degrees Fahrenheit
- 1 cup graham cracker crumbs
- 1 ⁄4 cup powdered sugar
- 6 tablespoons butter, melted
- 4 regular size milk chocolate candy bars, divided
- 12 large marshmallows
Beer and Coffee Steaks
By Joelene
The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag
- 12 ounces dark beer, such as Negra Modelo
- 1/4 cup Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 4 (1/2 lb) boneless strip steaks, trimmed of fat (1 1/2 to 2 pounds)
- 3 tablespoons fine ground espresso or 3 tablespoons dark roast ground coffee
- 1 tablespoon pure chile powder (such as ancho)
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon cayenne (to taste)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Blue Hawaiian
By Joelene
Blend together
- 2 cups ice
- 1/4 cup pineapple juice
- 2 TBSP coconut rum
- 2 TBSP vodka
- 1 TBSP amaretto
- 1 TBSP blue curacao
- fruit for garnish
Bacon and Tomato Guacamole
By Joelene
In a large skillet, heat the oil over medium-low
- 3 ripe avocados
- 1/2 medium while onion chopped into 1/4-in pieces
- 3 canned chipotle chilis finely chopped
- 1 large tomato, chopped into 1/4-in. pieces
- 1/4 cup cilantro, chopped, plus extra for garnish
- 5 strips bacon, cooked drained and crumbled
- 2 tbs. lime juice
- salt
Asparagus With Prosciutto
By Joelene
1. Preheat a baking sheet in a 550 oven
- 12 jumbo asparagus spears (about 6 oz.)
- 1/2 cup good-quality extra virgin olive oil, divided
- 1 tbsp. kosher salt
- Coarsely ground black pepper
- 12 slices (about 3 oz.) thinly cut prosciutto di parma or speck
- Fresh Parmigiano-Reggiano cheese for grating
Barefoot Contessa Apple Pie
By Joelene
Preheat the oven to 400 degrees F
- 4 pounds Granny Smith apples, peeled, quartered, and cored
- 1 lemon, zested
- 1 orange, zested
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Perfect Pie Crust, recipe follows
- 1 egg beaten with 1 tablespoon water, for egg wash
Asian Pear and Grape Cabbage Salad
By Joelene
For Salad: Cut each cabbage in half lengthwise into two wedges, then cut away and discard core from each wedge
- For Salad
- 1/2 head red cabbage
- 1/2 head Savoy cabbage
- 1 Asian pear; halved, cored and sliced into thin strips
- 1 Red Anjou pear; halved, cored and sliced into thin strips
- 1 cup Seedless Red grapes; halved
- 1 cup Seedless Green grapes; halved
- 1/2 cup Toasted walnut pieces
- For Dressing
- 1/4 cup Apple cider vinegar
- 1 teaspoon Dijon mustard
- salt; to taste
- 1 tablespoon Pure maple syrup; plus 1 1/2 teaspoon
- 1/4 cup Olive oil; plus 1 tablespoon
Vanilla-Chocolate Pound Cake
By Joelene
Heat oven to 325 degrees F
- 3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
- 2 1/4 cup(s) all-purpose flour, plus more for the pan
- 1 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) kosher salt
- 3/4 cup(s) granulated sugar
- 4 large eggs
- 2 teaspoon(s) pure vanilla extract
- 3/4 cup(s) whole milk
- 1/4 cup(s) hot cocoa mix (we used Ghirardelli Double Chocolate)
- 1 tablespoon(s) boiling water
Olive Oil
By Joelene
Learn the different grades of olive oils Olive oils, obtained by pressing tree-ripened olives, are graded accordin...
- Buying and storing olive oil
- Before baking with olive oil, here are tips on buying and storing the fragile oil.
- to 12 to 18 oil loses fruitiness and flavor as it ages. Buy oils the closest to harvest as possible. Use olive oil within 12 to 18 months of purchase.
- • Estate-bottled means the olives were grown on the same property where they were processed and their oil was bottled.
- • Organic oils are grown without the use of pesticides or chemical fertilizers.
- • Light, heat and air are the enemies of oil. These elements turn oils rancid.
- to The best storage containers for olive oil are made of either tinted glass or a non-reactive metal, such as stainless steel. Avoid other metal and plastic. Containers also need a tight cap or lid to keep out unwanted air.
- 57 70 to storing the oil at 57 degrees, the temperature of a wine cellar. But any temperature under about 70 degrees will be fine. If your kitchen gets hotter, it's best to refrigerate the oil.
- to 18 you need to store oils for longer than 18 months, stick them in the freezer. Frozen olive oil retains its flavors and health properties.