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Recipes
Apple-Cranberry Crisp with Warm Toffee Sauce
By eveweb
1. For toffee sauce; measure water into a heavy-bottomed medium saucepan
- Toffee Sauce
- cup (50 mL) water
- 1 cup (250 mL) granulated sugar
- 1 tbsp (15 mL) butter
- cup (175 mL) whipping cream
- tsp (2 mL) pure vanilla extract
- Apple Crisp
- 8 cups (2 L) peeled and sliced apples
- 1 cups (375 mL) fresh or frozen whole cranberries, cut in half
- cup (175 mL) brown sugar
- cup (175 mL) all-purpose flour
- 1 tsp (5 mL) ground cinnamon
- 1 cups (375 mL) quick-cooking rolled oats
- 6 tbsp (90 mL) melted butter
Pecan Fudge Brownies
By eveweb
This recipe was provided by Everyday Food reader Melissa McMacken of Au Gres, Michigan
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 ounces unsweetened chocolate, coarsely chopped
- 1 ounce semisweet chocolate, coarsely chopped
- 1 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pecans, coarsely chopped
Summer Berry Cobbler
By eveweb
This cobbler encloses berries in a pate brisee -- classic French short-pastry dough
- 1 1/2 pints blueberries
- 2 pints blackberries
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly squeezed lemon juice
- Dash of ground cinnamon
- Pate Brisee (Pie Dough)
- 1 large egg yolk
- 1 tablespoon heavy cream
Veal Alzdo
By eveweb
Combine cream, egg, parsley, salt and pepper
- 1/2 cup heavy cream
- 1 egg beaten
- 1 garlic clove, minced
- 1 tbsp. chopped parsley
- salt and pepper to taste
- 4 - 6 veal cutlets (chicken)
- 1/2 cup bread crumbs
- 3 tsp. grated parmesan cheese
- flour
Lemon Tassies
By eveweb
Easy to make and charming in appearance, lemon tassies are an ideal dinner-party dessert
- FOR THE CANDIED LEMON ZEST::
- 2 lemons, well scrubbed
- 1 cup sugar, plus more for rolling
- 1/2 cup cool water
- FOR THE CRUSTS::
- 5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- Pinch of salt
- FOR THE FILLING::
- 8 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 3 tablespoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
Rhubarb Crumb Bars
By eveweb
Rhubarb and strawberries are a great match
- FOR THE STREUSEL:
- 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 1 cup all-purpose flour (spooned and leveled), plus more for pan
- 1/2 cup packed light-brown sugar
- 1/4 teaspoon salt
- FOR THE CAKE:
- 1/2 pound rhubarb, cut into 1/2-inch pieces
- 1 tablespoon light-brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
Whole-Wheat Pizza Dough
By eveweb
Tired of pizza to go? Have go-to pizza instead by freezing balls of dough or, even more convenient, shells
- 1 1/2 cups warm (115 degrees) water
- 2 packets ( ounce each) active dry yeast
- 1/4 cup olive oil, plus more for bowl
- 2 tablespoons sugar
- 2 teaspoons coarse salt
- 2 cups all-purpose flour (spooned and leveled), plus more for kneading
- 2 cups whole-wheat flour (spooned and leveled)
Sour Cherry Trifle
By eveweb
Preparation: Custard: In bowl, whisk together egg yolks, sugar and cornstarch
- Custard:
- Ingredients
- 1 sponge cakes, (9 inch/23 cm)
- 1/4 cup(50 mL) (50 mL) raspberry jam or strawberry jam
- 2/3 cup(150 mL) (150 mL) sweet sherry or Madeira
- 1jar (28 oz/796 mL) red sour cherries, in light syrup
- 1/3 cup(75 mL) (75 mL) granulated sugar
- 1-1/4 cups(300 mL) (300 mL) broken amaretti cookie
- 1-1/2 cups(375 mL) (375 mL) whipping cream
- 1/4 cup(50 mL) (50 mL) sliced almonds, toasted
- 5 egg yolks
- 1/3 cup(75 mL) (75 mL) granulated sugar
- 3 tbsp(45 mL) (45 mL) cornstarch
- 2 cups(500 mL) (500 mL) whole milk
- 3 tbsp(45 mL) (45 mL) butter
- 1/2 tsp(2 mL) (2 mL) vanilla
Oatmeat Raisin Bars
By eveweb
Directions Preheat oven to 350 degrees
- Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
- 3/4 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour, (spooned and leveled)
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1 cup raisins
Cauliflower Cheese Soup with Savoury Drizzle
By eveweb
Cauliflower and potatoes provide creaminess while a lemony drizzle embellishes the flavours
- SOUP
- 3/4 to 1 cup (175 to 250 mL) diced onion
- 1 large stalk celery, diced
- 6 cups (1.5 L) small cauliflower florets
- 3 cups (750 mL) peeled and diced potatoes
- 1 tbsp (15 mL) each of olive oil and butter
- 1 large clove garlic, minced
- 1 box (900 mL) chicken broth
- GARNISH
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 1 small clove garlic, minced
- 1 1/2 tsp (7 mL) paprika, freshly purchased for best colour and flavour
- 1 cup (250 mL) cold shredded havarti cheese, with caraway seed or plain
- 2 tbsp (30 mL) finely chopped fresh parsley