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Recipes
Cranberry Chutney
By daiseyduck
In a deep 6-quart saucepan, combine cranberries, sugar, 1 1/4 cups water, cloves, cinnamon sticks and salt
- 4 cups fresh or frozen cranberries, picked over and stemmed
- 2 1/2 cups sugar
- 6 whole cloves
- 2 (3-inch) cinnamon sticks
- 1 tsp. salt
- 2 (6 oz.) Granny Smith apples, peeled, cored, and cut into 1/2 inch dice.
- 2 (6 oz.) Bosc or Anjou pears, peeled, cored, and cut into 1/2 inch dice.
- 1 small yellow onion, diced
- 1 cup golden raisins
- 1/3 cup diced crystallized ginger
Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
By daiseyduck
Recipe courtesy Lorie Roach, Buckatunna, MS
- 1/4 cup shortening
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs, separated
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)
- 1 (14-ounce) can sweetened condensed milk (Eagle brand)
- 2 egg yolks
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
- 14 tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar
Jalapeño Popper Cheesy Pretzel Bombs
By daiseyduck
Preheat oven to 450°. Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you d...
- Jalapeño Popper Cheesy Pretzel Bombs
- SERVES 36 | ACTIVE TIME 42 Min | TOTAL TIME 50 Min
- 2 1/4 teaspoons active dry yeast (1 packet)
- 12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note
- 2 tablespoons granulated sugar
- 3 1/2 cups all-purpose flour + more for dusting counter
- 1 teaspoon kosher salt + more for pretzel tops
- 2 tablespoons baking soda
- 2 cups water
- 8 ounces cream cheese
- 8 ounces shredded Mexican cheese blend (or cheddar cheese)
- 1 (4 ounce) can diced jalapeños
- 12 ounces bacon, cooked and chopped into bite size pieces
- Preheat oven to 450°.
Homemade Celery Salt
By daiseyduck
Pick the leaves from each celery stalk, leaving the stems behind
- Leaves from one bunch of celery
- flaky sea salt (see head notes)
Cheese Ball
By daiseyduck
Wont be long until tail-gating or the holidays
- 1 8-ounce package
- light cream cheese
- 2 tablespoons
- low trans-fat margarine, with 8 g of fat per tablespoon
- 1 1/2 teaspoons
- instant cheddar cheese sauce mix, (use the envelope from a macaroni and cheese mix, or cheddar cheese powder from the store's spice section)
- 1 cup
- reduced-fat sharp cheddar cheese, shredded
- 1 1/2 teaspoons
- lemon juice
- 2 teaspoons
- fresh parsley, finely chopped, or 3/4 teaspoon dried
- 2 tablespoons
- green onion, thinly sliced
- 1/4 to 1/3 cup
- walnuts or pecans, chopped
Baked Crab Rangoon
By daiseyduck
HEAT oven to 350°F. MIX first 4 ingredients
- 1 can (6 oz.) white crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 won ton wrappers
Bar Tartine Cauliflower Salad Recipe
By daiseyduck
To make the yogurt dressing: In a large bowl, whisk together the yogurt, sunflower oil, garlic, lemon juice, vinega...
- Yogurt Dressing:
- 1 cup strained or Greek yogurt
- 5 tablespoons unfiltered sunflower oil
- 2 garlic cloves, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons fine grain sea salt
- freshly ground pepper, to taste
- 2 medium, Persian or Japanese cucumbers, seeded, cut into 1/2-inch dice
- one 12-ounce head of cauliflower, trimmed into tiny florets
- 1 bunch green onions, cut into 1/4-inch rounds
- 1 cup cooked chickpeas
- 8 ounces button mushrooms
- 1 bunch radishes, trimmed and thinly sliced
- 1 or 2 green serrano chiles, stemmed and thinly sliced
- 1/4 cup sunflower seeds, lightly toasted
- leaves from 1/2 bunch each fresh dill, flat-leaf parsley, and tarragon, chopped
- sweet paprika, to serve
Vanilla Wafer Cake
By daiseyduck
Vanilla wafer crumbs blend with coconut and pecans to create an outrageously satisfying crunch that just can't be f...
- 1 cup margarine or sweet butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 box (12 ozs) vanilla wafers, crushed
- 1/2 cup mile
- 7 ozs. grated coconut (fresh or frozen)
- 1 cup chopped pecans
Lemon Raspberry Tart
By daiseyduck
Directions Heat the oven to 400°F
- 10 egg yolks
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 cup lemon juice
- 1 cup sugar
- 1 tbsp. butter
- 3 sq (1 ounce each) semi-sweet chocolate, melted
- 1 pt. fresh raspberry
- Fresh mint leaves
Salted Caramel Almond Thumbprint Cookies
By daiseyduck
For the cookies: Preheat oven to 350 degrees F
- 2/3 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 cup almond meal
- 1 egg, lightly beaten
- 1 teaspoon almond extract
- 2 cups cake flour, sifted
- 1 teaspoon baking powder
- 2 egg whites, lightly beaten
- 1 cup sliced almonds, crushed
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons heavy cream
- 1 tablespoon evaporated milk
- 1 teaspoon vanilla extract
- 1 tablespoon sea salt flakes