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Recipes
Vegetable and Barley Hotpot
By eveweb
Place all ingredients except pepper in a large saucepan using enough stock to just cover vegetables and barley
- 1 large turnip
- 1 large parsnip, peeled and diced
- 2 carrrots, peeled and diced
- 2 leeks, washed and sliced
- 1/4 medium cabbage, washed and sliced
- 1 onion chopped
- 2 tbsp tomato paste
- 75 g pearl barley, soaked in water overnight and drained
- 1 tsp fresh thyme ( or 1/2 tsp. dried thyme)
- 5 cups vegetable or chicken stock
- pepper to taste
Brownie Cookies
By eveweb
Preheat oven to 350 degrees
- 12 ounces bittersweet chocolate, chopped
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
Glazed Pecan-Raisin Cake
By eveweb
This cake is lighter in texture and more delicate than traditional fruitcake, yet keeps all its appeal with nutmeg,...
- 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
- 4 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons ground nutmeg
- 1 teaspoon baking powder
- 2 1/4 cups packed light-brown sugar (1 pound)
- 6 large eggs
- 1/2 cup brandy
- 3 cups pecans, chopped (about 12 ounces)
- 3 cups raisins (1 pound)
- 1 cup confectioners' sugar
- 1 tablespoon plus 1 teaspoon orange juice
Chocolate Oatmeal Raisin Cookies
By eveweb
If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 1 1/2 cups raisins
- 1 package (12 ounces) semi-sweet chocolate chips
Cinnamon-Raisin 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
- 7 cups all-purpose flour, plus more for surface and dusting
- 4 teaspoons coarse salt
- 1 cup raisins
- 1/2 cup sugar
- 1 1/2 teaspoons ground cinnamon
Baked Brie
By eveweb
In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside
- 1 cup pecan halves
- 3/4 cup packed dark-brown sugar
- All-purpose flour, for dusting
- 2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
- 1 wheel (2.2 pounds) Brie
- 1 large egg yolk
- 2 tablespoons heavy cream
Zesty Lemon Bars
By eveweb
This recipe, courtesy of Amy Scherber and Toy Kim Dupree, can be found in "The Sweeter Side of Amy's Bread
- FOR THE CRUST:
- 1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup confectioners' sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons coarse salt
- FOR THE TOPPING:
- 2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 tablespoons unbleached all-purpose flour
- 1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
- 1/4 cup plus 1 tablespoon milk
- 1/4 teaspoon coarse salt
Oatmeal Pecan Chocolate Chunk Cookies
By eveweb
You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 tablespoons milk
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 12 ounces semisweet chocolate, chopped into 1/2 inch chunks
- 1 1/3 cups coarsely chopped (5 ounces) pecans
Classic Belgian Waffles
By eveweb
Recipe courtesy of Emeril Lagasse
- Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 cups milk
- non-stick cooking spray
Epicure's Fiesta Taco Dip
By eveweb
Instructions 1. Preheat oven to 350° F (175° C)
- 1/2 lb (225 g) lean ground beef
- 1 Tbsp (15 ml) Epicure’s Pueblo Bean Dip Mix
- 1 cup (250 ml) Epicure’s Poco Picante Salsa, prepared, divided
- 1/4 cup (60 ml) or 1/2 — 8 oz (250 g) package light cream cheese
- 1 cup (250 ml) low-fat sour cream
- 1 Tbsp (15 ml) Epicure’s Seasoning for Nacho Cheese Dip
- 1 cup (250 ml) grated low-fat cheddar or marble cheese