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Recipes
Lemon Meltaways
By tjm01
In large mixer bowl, combine all cookie ingredients
- Frosting:
- 1 1/4 cups all purpose flour
- 1/2 cup cornstarch
- 1/3 cup powdered sugar
- 3/4 cup Land O Lakes butter, softened
- 1 tsp grated lemon peel
- 1 tbsp. lemon juice
- 3/4 cup powdered sugar
- 1/4 cup Land O Lakes butter, softened
- 1 tsp grated lemon peel
- 1 tsp lemon juice
Butterscotch bananas with vanilla ice cream
By tjm01
Heat oven to 375 degrees. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragra...
- 1/2 cup pecans
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup dark brown sugar
- 1/4 tsp ground cinnamon
- 6 bananas, peeled and sliced on the diagonal
- 1/4 cup dark rum
- 2 pints vanilla ice cream
"One" Cookies
By tjm01
In 5-quart saucepot, mix sugar and corn syrup; heat to boiling over high heat, stirring frequently
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 box (12 oz) cornflakes (about 8 cups)
Pine Nut and Almond Cookies
By tjm01
Preheat oven to 325 degrees
- 1 1/4 cups pine nuts, plus more for garnish
- 1 cup whole raw almonds
- 1/2 cup granulated sugar
- 1 tsp. finely grated orange zest
- 1/4 tsp. salt
- 2 large egg whites, plus 1 for brushing
- 1/2 tsp. pure vanilla extract
- Fine sanding sugar for sprinkling
Cheesy baked pasta with spinach & artichokes
By tjm01
Cook the pasta according to the package directions, drain & return it to the pot
- 8 oz. mezzi rigatoni (or other short pasta); 1/2 box
- 1 (14 oz) can of artichoke hearts, rinsed & quartered
- 1 (9 oz) pkg. frozen creamed spinach, thawed
- 1/4 cup grated Parmesan (1 oz)
- 2 cups grated mozzarella (8 oz)
- Black pepper
Horseradish Potato Gratin
By tjm01
Heat oven to 375 degrees. Butter a shallow 3-quart baking dish
- 3 cups heavy cream
- 1/4 cup prepared horseradish
- 1/4 tsp ground nutmeg
- 1 1/2 tsp. Kosher salt
- 3/4 tsp. black pepper
- 3 lbs russet potatoes (about 6), peeled and thinly sliced
- Unsalted butter for the baking dish, at room temperature
Marbelous Chocolate-Peanut Butter Cake with Salted Caramel Glaze
By tjm01
dessert
- Salted Caramel Glaze:
- 2 cups all purpose flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 eggs
- 3/4 cup sour cream
- 1 tsp. pure vanilla extract
- 1/3 cup milk
- 3 oz. bittersweet chocolate, melted & cooled
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup whipping cream
- 1/2 to 3/4 tsp sea salt
Heirloom Tomato & Peach Salad
By tjm01
Whisk together white balsamic vinegar, garlic, brown sugar, olive oil and salt
- 1/3 cup white balsamic vinegar
- 1 clove garlic, minced
- 2 Tbsp. brown sugar
- 2 Tbsp. olive oil
- 1/8 tsp. salt
- 1 large peeled and diced fresh peach
- 2 Tbsp. chopped fresh basil
- 2 lbs. heirloom tomatoes; slice
- 3 oz. crumbled goat cheese
- 1/2 cup coarsely chopped, toasted pecans
Lemon-Raspberry Meringue Tart
By tjm01
dessert
- 1 box (19.35 oz) lemon bar supreme mix (Krusteaz brand)
- 3 large eggs, plus whites from 4 large eggs, whites brought to room temperature
- 1/2 pt. (6oz) fresh raspberries
- 1/2 cup sugar
Mushroom Pappardelle with Taleggio Cheese
By tjm01
Cook pasta in a pot of salted boiling water until al dente, about 7 minutes
- 10 oz dried pappardelle
- Coarse salt & freshly ground pepper
- 1 stick unsalted butter
- 1.4 lbs mushrooms, such as cremini or oyster, sliced
- 1/2 cup finely chopped shallots (from 2 large shallots)
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 8 oz Taelggio or brie cheese, cut into 1/2" cubes
- 2/3 cup coarsely chopped fresh flat-leaf parsley