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Recipes
White Cranberry Cosmo
By Janet-2
Combine all ingredients in a shaker with ice
- 2 parts Vodka
- 1 part St. Germain
- 3/4 part white cranberry juice
- 1/2 part freshly squeezed lime juice
Cinnamon buns
By Janet-2
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100
- For the Filling:
- 1 cup whole milk
- one 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted, plus more for the bowl
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, plus more if needed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- All-purpose flour, for dusting
- 12 tablespoons unsalted butter, softened, plus more for the pan
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
- For the Glaze:
- 2 cups confectioners' sugar
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter, melted
Spice Roasted Apricot Glazed Ribs
By Janet-2
Preheat oven to 300 degrees F
- 1 - 1 tsp. caraway seeds
- 2 - 2 tbsp. smoked Spanish paprika (sweet pimenton de la Vera)
- 1 - 1 tbsp. ground cumin
- 1 - 1 tsp. garlic powder
- 2 - 2 tbsp. kosher salt
- 2 - 2 tsp. freshly ground pepper
- 1/2 - 1/2 cup apricot preserves
- 1 - 1 tbsp. Dijon mustard
- 3 - 3 racks baby back ribs (7 pounds)
Berlin Wall
By Janet-2
Shake it hard and double strain
- 2 oz of Partida Reposado Tequila (or Espolon)
- 3/4 oz lime juice
- 3/4 oz John D. Taylors velvet falernum
- A few dashes of angostura orange bitters
- Orange peel
Peanut Butter Pops
By Janet-2
In a bowl, blend peanut butter and corn syrup
- 2 cups smooth peanut butter
- 3/4 cup corn syrup
- 1/4 c. non-whipped heavy cream
- 3 1/4 c. whipped heavy cream
- 6 large egg whites
- 3/4 cup sugar
- 2 tsp. kosher salt
- Chocolate Dip
- 1 cup cocoa butter
- 1 cup 58% chocolate
- crushed sugar cones or crunchy cookies
Apple Cake with Toffee Crust
By Janet-2
Make the cake: Preheat the oven to 325 degrees F
- Cake:
- 3 - 3 cups all-purpose flour
- 1 - 1 tsp. salt
- 1 - 1 tsp. baking soda
- 1 1/4 - 1 1/4 cups vegetable oil
- 2 - 2 cups granulated sugar
- 3 - 3 large eggs
- 2 - 2 large Granny Smith apples - peeled, cored, and cut into 1/2 inch dice
- 1 - 1 stick unsalted butter
- 1/4 - 1/4 cup heavy cream
- 1 - 1 cup light brown sugar
- 1 - 1 tsp. vanilla extract
- Toffee sauce:
- 1 1/2 - 1 1/2 cups granulated sugar
- 1/2 - 1/2 cup water
- 3/4 - 3/4 cup plus 2 tbsp. heavy cream
- 2 - 2 tbsp. unsalted butter
- 1 - 1 tbsp. brandy
- Caramelized Apples:
- 2 - 2 tbsp. unsalted butter
- 2 - 2 tbsp. light brown sugar
- 3 - 3 large Granny Smith apples, peeled, cored, and cut into 8 wedges each
- 1/8 - 1/8 tsp. cinnamon
- 2 - 2 tbsp. water
- Vanilla ice cream for serving
Chocolate Almond Bark with Sea Salt
By Janet-2
Line a baking sheet with a silicone baking mat or foil
- 1/2 cup sugar
- 1 tablespoons unsalted butter
- 1 1/2 cups roasted Marcona almonds (not in oil)
- 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
- Coarse sea salt (for sprinkling)
Red-Eye Glazed Pork Tenderloin
By Janet-2
For redeye glaze: Heat a medium heavy saucepan over medium heat
- Redeye glaze:
- 2 ounces country ham scraps or prosciutto
- 1 –2 teaspoons vegetable oil (optional)
- 3 tablespoons shallots, coarsely chopped
- 1/2 cup strong coffee or espresso
- 2 cups pork stock or low-salt chicken broth
- 3 tablespoons sorghum syrup or honey
- 2 tablespoons apple cider vinegar
- Black-eyed peas with spiced butter:
- 7 tablespoons unsalted butter, divided
- 1 cup minced yellow onion
- 1/4 cup minced garlic
- 8 cups low-salt chicken broth
- 2 cups dried black-eyed peas, soaked overnight, drained
- 5 bay leaves, divided
- Kosher salt
- 1 tablespoon each crushed toasted coriander and fennel seeds
- 1 1x3" strip lemon peel, all white pith removed
- 1 teaspoon cayenne pepper
- Pork Tenderloin and assembly:
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon (packed) light brown sugar
- 2 1 1/4-pound trimmed pork tenderloins
- 2 tablespoons vegetable oil
- 1 cup bread-and-butter pickles, blended to a coarse purée
Prosciutt-Mushroom Pork Tenderloin
By Janet-2
Arrange tenderloins side by side on work surface with thick end of one next to thin end of other
- 2 1-pound pork tenderloins
- 8 thin slices prosciutto (each about 8x2 inches)
- 1/2 cup fresh breadcrumbs made from crustless French bread
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound mushrooms, sliced
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 cup low-salt chicken broth
Chocolate Pecan Tartlets
By Janet-2
Mix softened butter and cream cheese in a bowl until smooth
- 5 tablespoons butter, softened, plus 1 tablespoon melted butter
- 4 ounces light cream cheese
- 1 cup all-purpose flour
- 1 tablespoon confectioners' sugar
- 1/4 teaspoon salt
- 3/4 cup light-brown sugar
- 1/3 cup mini semisweet chocolate chips
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 cup chopped pecans