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Recipes
Winter Root Vegetable Soup
By eveweb
Preheat oven to 425F. Combine parsnips, carrots, celery root, turnips, sweet potato, and squash in a large roastin...
- 3 parsnips peeled and cut into 1/2" pieces
- 3 carrots peeled and cut into 1/2" pieces
- 1 cerlery root peeled and cut into 1/2" pieces
- 2 turnips quartered
- 1 sweet potato peeled and cut into 1/2" pieces
- 1 butternut squash peeled and cut into 1/2" pieces
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 1 stalk celery
- 1/2 sweet onion
- 4 quarts vegetable broth
Shepherd's Pie
By eveweb
You'll like the convenience of this comforting dish
- 1 pound ground beef chuck
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 2 tablespoons ketchup
- 1 tablespoon all-purpose flour
- 1 box (10 ounces) frozen mixed vegetables (no need to thaw)
- Coarse salt and ground pepper
- 3 cups mashed potatoes
Individual Butterscotch Cakes with Hard Sauce
By eveweb
1. Preheat oven to 350F (180C)
- 1 cup (125 mL) butter, softened
- 1 cup (250 mL) brown sugar, packed
- 1 cup (125 mL) granulated sugar
- 2 eggs
- 2 tbsp (25 mL) Scotch
- 2 cups (500 mL) all-purpose fl our
- 1 tsp (5 mL) baking powder
- 1 tsp (2 mL) baking soda
- 1 tsp (1 mL) salt
- 1 cup (250 mL) ground pecans
- 1 cup (250 mL) buttermilk or plain yogurt
- Hard Sauce
- 3 tbsp (45 mL) butter, softened
- 1 cup (125 mL) confectioners sugar
- 2 tbsp (25 mL) Scotch
- 1 tsp (2 mL) orange zest
Rye Bread
By eveweb
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious
- 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
- 2 1/4 cups warm water (110 degrees)
- 3 tablespoons plus 2 teaspoons honey
- 4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
- 2 1/2 cups rye flour
- 4 1/2 cups all-purpose flour, plus more for surface and dusting
- 4 teaspoons coarse salt
- 2 tablespoons caraway seeds
- 1 egg white
Lemon Curd Filling
By eveweb
Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan
- 6 large egg yolks
- 1 cup sugar
- 1/2 cup freshly squeezed lemon juice, strained
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- Grated zest of 1 lemon
- 2/3 cup heavy cream
- 1 tablespoon confectioners' sugar
Sour Cherry Pie
By eveweb
Sour cherries are usually too tart to eat raw, but they make excellent fillings for pie
- 6 tablespoons all-purpose flour, plus more for dusting
- Pate Brisee (Pie Dough)
- 2 large eggs, beaten
- 1 tablespoon milk
- 7 cups cherries, pitted
- 1 tablespoon freshly squeezed lemon juice
- 1 cup sugar
- 2 tablespoons unsalted butter, cut into small pieces
Great Aunt Margaret's Nut and Bolts
By eveweb
Combine. Bake @ 225F for two hours stirring every 15 minutes
- 1/2 pkg. cheerios
- 1/2 pkg. corn chex
- 1/2 pkg. shreddies
- 1/2 pkg. alphabets
- 1/2 pkg. peanuts
- 2 handful pretzels
- 1 pkg. pecans
- 1/2 lb. butter
Cherry Almond Strudel
By eveweb
1. Preheat oven to 375F (190C)
- Filling:
- 1-1/4 lb (625 g) sour cherries, pitted
- 1/2 cup (125 mL) ground almonds
- 1/2 cup (125 mL) sugar
- 1/4 cup (50 mL) fresh bread crumbs
- 1/4 tsp (1 mL) cinnamon
- Pastry:
- 8 sheets phyllo dough
- 1/2 cup (125 mL) butter, melted
- 1/4 cup (50 mL) granulated sugar
- 1/4 cup (50 mL) ground almonds
Chocolate-Ginger Brownies
By eveweb
Preheat oven to 325 degrees
- 1/2 cup (1 stick) unsalted butter, plus more for baking dish
- 3 ounces bittersweet chocolate, coarsely chopped
- 1 cup sugar
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 2 large eggs
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon coarse salt
- 1/8 teaspoon ground cloves
Lemon Cloud Trifle
By eveweb
For the cake: Preheat oven to 375 degrees
- FOR THE CAKE:
- Vegetable-oil cooking spray
- 6 large eggs, separated, plus 4 large egg yolks, room temperature
- 2 1/4 cups granulated sugar
- 6 tablespoons whole milk, room temperature
- 2 tablespoons pure vanilla extract
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- Pinch of cream of tartar
- 2 cups blood-orange marmalade or regular orange marmalade, plus morefor drizzling
- FOR THE LEMON CLOUD:
- 12 large eggs (6 separated and 6 whole), room temperature
- 2 cups granulated sugar
- 6 tablespoons finely grated lemon zest (from 8 to 10 lemons)
- 1 1/3 cups fresh lemon juice (from 8 to 10 lemons)
- Salt
- 2 sticks (16 tablespoons) unsalted butter
- Pinch of cream of tartar
- 2 cups heavy cream, chilled
- FOR THE SHERRY SYRUP:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup dry sherry