Eveweb's profile page
Recipes
Raspberry-Almond Blondies
By eveweb
You can store these in an airtight container at room temperature for up to three days
- 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sliced almonds, (3 ounces), toasted
- 1 pint raspberries
- Confectioners' sugar, for dusting
Maple-Walnut Oatmeal Cookies
By eveweb
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar
- 1 1/2 cups old-fashioned oatmeal
- 3/4 cup unsweetened shredded desiccated coconut
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon table salt
- 1 cup packed light-brown sugar
- 1/4 pound (1 stick) plus 1 tablespoon unsalted butter
- 3 tablespoons pure maple syrup
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 1 teaspoon pure maple extract
- 2 3/4 ounces (1 cup) walnuts, coarsely chopped
Bacon Spinach Salad
By eveweb
Cook bacon until crisp. Crumble & set aside
- 6 bacon strips
- Spinach
- iceberg lettuce
- green onions thinly sliced
- 1/2 cup vegetable oil
- 1/4 cup vinegar
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tsp. dry mustard
Raspberry Poppy Seed Muffins
By eveweb
Preheat oven to 375F. Butter 12 large muffin tin
- 1/2 cup butter
- 1 cup sugar, divided
- 3 eggs, separated
- 1 tbsp. vanilla extract
- 1 cup sour cream
- 2 cups flour
- 3 tbsp. poppy seed
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cream of tartar
- 3/4 cup raspberries
Chocolate Frosting
By eveweb
Use with Chocolate Raspberry Cake
- Ingredients
- 2 1/4 cups confectioners' sugar, sifted
- 1/4 cup Dutch-process cocoa powder
- Pinch of coarse salt
- 6 ounces cream cheese, room temperature
- 1 1/2 sticks unsalted butter, room temperature
- 9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
- 3/4 cup creme fraiche or sour cream
Peanut Butter and Jelly Bars
By eveweb
Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/2 cups smooth peanut butter
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 1/2 cups strawberry jam, or other flavor
- 2/3 cup salted peanuts, roughly chopped
Lighter Chicken and Biscuits
By eveweb
Our new take on a Southern comfort food has a surprise: It's not too good to be truly healthy
- 1/3 cup whole-wheat flour, spooned and leveled
- 1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- Coarse salt and ground pepper
- 1 large egg white
- 3 tablespoons plus 2 teaspoons vegetable oil, such as safflower
- 1 cup low-fat (1 percent) milk
- 5 carrots, thinly sliced
- 5 celery stalks, thinly sliced
- 1 box (10 ounces) frozen pearl onions, thawed
- 1/4 teaspoon dried thyme
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Taliatelle with Bolognese sauce
By eveweb
Directions 1.Soak mushrooms in boiling water for 20 minutes
- 1/2 cup (125 mL) dried porcini mushrooms
- 1 cup (250 mL) boiling water
- One 796 mL can tomatoes
- 1/4 cup (50 mL) olive oil
- 1 cup (250 mL) finely chopped onion
- 1/2 cup (125 mL) finely chopped carrots
- 1/2 cup (125 mL) finely chopped celery
- 1 tsp (5 mL) chopped garlic
- 1 tbsp (15 mL) chopped parsley
- 12 oz (375 g) ground beef
- 12 oz.(375 g) ground pork
- Salt and freshly ground pepper
- 1/2 cup (125 mL) red wine
- 1 cup (250 mL) beef stock
- 1 tbsp (15 mL) tomato paste
- 1/4 cup (50 mL) whipping cream
- Pinch nutmeg
- 1 lb (500 g) tagliatelle
- 1/2 cup (125 mL) grated parmigiano Reggiano
Mushroom Barley Soup
By eveweb
Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness
- 3 strips bacon (3 to 4 ounces), cut into 1/4-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- Coarse salt and ground pepper
- 1 pound button or cremini mushrooms, trimmed and halved
- 2 teaspoons tomato paste
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 1 cup quick-cooking barley
- 1 teaspoon dried oregano
- 1 teaspoon red-wine vinegar
- 1/4 cup chopped fresh parsley
Autumn Greens with Honey Lemon Drizzle
By eveweb
1. To make dressing, whisk together lemon zest, lemon juice, vinegar, honey, mustard, salt and pepper
- Dressing
- 1/2 tsp (2 mL) finely grated lemon zest
- 2 tbsp (25 mL) freshly squeezed lemon juice
- 2 tbsp (25 mL) white wine vinegar
- 1 tbsp (15 mL) liquid honey
- 1 tsp (5 mL) grainy mustard
- 1/4 tsp (1 mL) salt
- Pinch freshly ground pepper
- 1/3 cup (75 mL) grape-seed or mild olive oil
- Salad
- 3 cups (750 mL) shredded Savoy cabbage
- 1/4cup (125 mL) hazelnuts
- 6 cups (1.5 L) mixed leafy greens
- Sea salt and freshly ground pepper