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Recipes
Tangerine Meltaways
By franny-2
1. For dough: Cream together butter and icing sugar until smooth
- Dough
- ¾ cup (175 mL) unsalted butter, room temperature
- 1 cup (250 mL) icing sugar, sifted
- Zest of two tangerines
- 3 tbsp (45 mL) fresh tangerine juice
- 1 tbsp (15 mL) vanilla extract
- 1 ¾ cups (425 mL) all-purpose flour
- 2 tbsp (25 mL) cornstarch
- ¼ tsp (1 mL) fine salt
- Glaze
- 2 tbsp (25 mL) fresh tangerine juice
- 6 tbsp (90 mL) icing sugar, sifted
- 1 tbsp (15 mL) unsalted butter, melted
Macaroon nests
By franny-2
1. For nests, preheat oven to 350F (180C)
- 3 * 3 egg whites
- 3/4 * 3/4 cup (175 mL) granulated sugar
- 3 * 3 cups (750 mL) unsweetened desiccated coconut
- 1 * 1 tbsp (15 mL) all-purpose flour
- 4 * 4 kiwis, peeled
- 2 * 2 papayas, peeled
- 1/2 * 1/2 lime
- 3 * 3 tsp (15 mL) granulated sugar
- 2 * 2 tsp (10 mL) dark rum
- * pinch of cinnamon
- 1/3 * 1/3 cup (75 mL) whipping cream
- 1/3 * 1/3 cup (75 mL) shredded fresh mint
Spice Cake with Maple Mascarpone Icing and Sugared Pecans
By franny-2
Instead of a traditional cream cheese icing, sweeten mascarpone cheese with maple syrup, then lighten it with whip...
- Cake
- One 515 g pkg golden yellow cake mix
- 1 ¼ to 1⅓ cups (300 to 325 mL) milk, depending on mix
- 2 tbsp (25 mL) fancy molasses
- 1 tbsp (15 mL) ground ginger
- 2 tsp (10 mL) cinnamon
- ½ tsp (2 mL) each nutmeg and allspice
- Sugared Pecans
- About ½ an egg white
- 2 tbsp (25 mL) granulated sugar
- ½ tsp (2 mL) each cinnamon and salt
- ¼ tsp (1 mL) each ground ginger, nutmeg and cardamom
- 1 cup (250 mL) chopped pecans
- Icing
- 1 cup (250 mL) whipping cream
- One 500 g container mascarpone cheese
- ⅔ cup (150 mL) brown sugar
- ¼ cup (50 mL) pure maple syrup
- 2 tsp (10 mL) vanilla
Creamy Balsamic-Pear Salad
By franny-2
COMBINE first 5 ingredients in large bowl
- 6 cups torn mixed salad greens
- 2 red pears, thinly sliced
- 1/2 cup Kraft 4 Cheese Italiano Shredded Cheese
- 1/3 cup thin small red onion slices
- 4 slices Low-sodium bacon, cooked, crumbled
- 1/3 cup Creamy Balsamic Dressing
Napa Coleslaw with Creamy Lime Dressing
By franny-2
This colourful napa coleslaw with zesty lime dressing is refreshing after hearty food
- 8 cups (2 L) thinly sliced napa or green cabbage
- 2 large carrots, julienned or grated
- 1 large sweet red pepper, julienned
- 4 green onions, very thinly sliced
- ¾ cup (175 mL) chopped fresh parsley
- 1 lime
- ¾ cup (175 mL) sour cream
- ¾ cup (175 mL) mayonnaise
- 2 tsp (10 mL) Dijon mustard
- ¾ tsp (4 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- Black sesame or poppy seeds (optional)
Liquid Lemon Tart
By franny-2
The perfect lemon tart can be a work of art, combining a crisp crust and a tart lemon custard in delightful harmony
Make-Ahead Mashed Potatoes
By franny-2
These are the best-tasting mashed potatoes and can be made up to 2 days ahead of time! One head of garlic yields be...
- 3 lb (1.5 kg) Yukon gold potatoes, peeled and quartered
- 1 cup (250 mL) deli-style cream cheese
- 4 eggs
- ¼ cup (50 mL) butter, softened
- 2 tbsp (25 mL) mashed roasted garlic
- Salt and freshly ground pepper
Strip Loins with Bloody Mary Tomatoes
By franny-2
Worcestershire, vodka and spicy hot sauce enliven this fresh tomato sauce, which requires no cooking
- 1 lb (500 g) ripe plum tomatoes
- 8 large sun-dried tomatoes
- 2 tbsp (25 mL) vodka
- 1 tsp (5 mL) Worcestershire sauce
- 1 ⁄2 to 1 tsp (2 to 5 mL) hot sauce
- 1 ⁄4 tsp (1 mL) salt
- 1 ⁄4 tsp (1 mL) freshly ground
- black pepper
- 2 tbsp (25 mL) chopped celery leaves
- or fresh parsley
- 1 tsp (5 mL) fine lemon zest
- 4 strip loin steaks, each a generous
- 1 inch (2.5 cm) thick
- 1 tbsp (15 mL) olive or peanut oil
- 4 stalks of celery (optional)
Daffodil
By franny-2
Rimming the glass in sugar captures the essence of the white ruffled edge of a daffodil
- Garnish: lemon wedge and super-fine sugar
- 1 oz Alizé Gold
- 1 oz white rum
- 4 oz lemonade (from frozen concentrate is best)
Bananas Foster
By franny-2
A typical New Orleans dessert designed and named after a good customer of the famous Brennan's restaurant
- 4 ripe bananas, peeled
- 1/3 cup (75 mL) butter
- 1 1/2 cups (375 mL) packed brown sugar
- 1 tbsp (15 mL) corn syrup
- 1/2 cup (125 mL) dark rum
- 1/2 cup (125 mL) banana liqueur
- 1 tbsp (15 mL) cinnamon
- Vanilla ice cream