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Recipes
Cranberry, White Chocolate and Almond Cookies
By daiseyduck
in a medium bowl, cream together the sugars and butter until light and fluffy
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup butter
- 3 tablespoons orange juice
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup blanched slivered almonds
- 1/2 cup white chocolate chips
- 1/2 cup chopped dried cranberries
- preheat oven to 350 degrees F
Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone
By daiseyduck
DIRECTIONS 1. Preheat the oven to 375°
- inch inch cake pans Parchment paper Scissors Chef’s knife or a paring knife Stand mixer fitted with the whisk attachment Mixing bowls Measuring cups and spoons Fine
- mesh sieve Whisk Rubber spatula Cake tester or toothpick Oven mitts Wire cooling rack Small plate Cutting board Large skillet Wooden spoon Metal spatula Cake plate or a large rimless plate for the cake Offset metal spatula or butter knife
Maple-Bacon Chocolate Chip Cookies
By daiseyduck
Directions Preheat an oven to 350 degrees F (175 degrees C)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1/3 cup chopped cooked bacon
- 1 cup bittersweet chocolate chips
Cream Cheese Brownies
By daiseyduck
Cream cheese brownies are an American classic
- 4 ounces cream cheese, cut into 8 pieces
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- 2/3 cup (3 1/3 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces unsweetened chocolate, chopped fine
- 8 tablespoons unsalted butter
- 1 1/4 cups (8 3/4 ounces) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Sugar Cookies
By daiseyduck
Mix butter, powdered sugar, egg, vanilla and almond extract until smooth
- 1 cup Butter/Margarine
- 1 1/2 cup powdered sugar
- 1 egg
- 1 tsp. Vanilla
- 1/2 tsp. Almond extract
- 2 1/2 cup flour
- 1 tsp soda
- 1 tsp. cream of tartar
Banana Cupcakes
By daiseyduck
I have to admit, I used to think freshly baked Banana bread was really enjoyable
- Ingredients:
- 3 3 3 cups sifted cake flour
- 1-1/2 1-1/2 1-1/2 teaspoons baking soda
- 3/4 3/4 3/4 teaspoon baking powder
- 3/4 3/4 3/4 teaspoon salt
- 1 1 1 teaspoon ground cinnamon
- 6 6 6 ounces (1-1/2 sticks) unsalted butter, room temperature
- 1-1/2 1-1/2 1-1/2 cups packed light brown sugar
- 3 3 3 large eggs
- 4 4 4 very ripe bananas, mashed
- 3/4 3/4 3/4 cup buttermilk
- 1/2 1/2 1/2 teaspoon vanilla extract
- Directions:
- to 350° 12-cup 350° F. Line a 12-cup muffin pan with cupcake liners or lightly grease it by spraying with non-stick cooking spray.
- Sift together cake flour, baking powder, baking soda, salt and cinnamon.
- 5-7 a medium bowl, cream together butter and brown sugar until light and fluffy; about 5-7 minutes.
- With the mixer running on low speed, add eggs one at a time; beating well after each addition. Scrape down sides of the bowl. In a separate medium bowl, combine mashed bananas, buttermilk, and vanilla extract.
- to 3 to to the butter mixture in 3 batches; alternating with wet ingredients. Be sure to begin and end with the dry ingredients. Pour batter into a gallon zip-top bag to make muffin pan filling easier.
- 2/3-full. the zip-top bag divide batter among muffin cups; filling each 2/3-full.
Gougeres
By daiseyduck
Preheat oven to 425F / 220C, with a rack in top third
- 2/3 cup / 160 ml beer / ale OR water
- 1/3 cup / 80 ml milk
- 8 tablespoons butter, thickly sliced
- 3/4 teaspoon fine grain sea salt
- scant 1/2 cup / 65 g / 2.25 oz all-purpose flour
- scant 1/2 cup / 65 g / 2.25 oz whole wheat flour
- 4 large eggs, room temperature
- 1 1/4 cup / 3 1/4 oz / 90 g sharp white cheddar, grated on box grater
- 1 teaspoon fennel seeds, crushed w/ mortar + pestle
Five-Spice Cider Bundt Cake with Smoked Salted Caramel Sauce
By daiseyduck
Directions 1. Make the cake: Preheat the oven to 325°
- Nonstick cooking spray
- 2 cups all-purpose flour
- 2 1/2 teaspoons Chinese five-spice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup dry hard cider, opened so it loses its fizz
- 3/4 cup vegetable oil
- 1/2 cup dark brown sugar
- 1 cup molasses
- 3 large eggs
- 1 1/4-inch piece fresh ginger, peeled and finely grated (2 teaspoons)
- 1/2 cup, plus 2 tablespoons, unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1/3 cup golden or light corn syrup
- 1 cup heavy cream
- 4 teaspoons smoked sea salt
Corn Dogs
By daiseyduck
Recipe courtesy Alton Brown, 2003
- 1 gallon peanut oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
- 1 (8.5-ounce) can cream-style corn
- 1/3 cup finely grated onion
- 1 1/2 cups buttermilk
- 4 tablespoons cornstarch, for dredging
- 8 beef hot dogs
Shrimp Chimichangas
By daiseyduck
Coat a large skillet with cooking spray; heat over medium heat
- 1 (10-ounce) package lightly breaded frozen shrimp
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup plus 2 tablespoons fresh cilantro, divided
- 2 teaspoons fresh lime juice
- 1 jalapeno pepper, seeded and chopped, or to taste
- 1/2 teaspoon salt
- 1 avocado, peeled and diced
- 1 1/2 cups frozen sweet corn, thawed
- 6 large flour tortillas
- 2 cups grated Cheddar cheese