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Recipes
Ginger Spice Bundt Cake with Brown Sugar Sauce
By franny-2
Be sure to use eggs and buttermilk at room temperature for a fine and delicate crumb
- Brown Sugar Sauce:
- 1 cup buttermilk
- 2 eggs
- 1 egg white
- 1-1/2 tsp vanilla
- 2-3/4 cups sifted cake-and-pastry flour
- 1-2/3 cups granulated sugar
- 2-1/2 tsp baking powder
- 2-1/2 tsp ground ginger
- 1-1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup finely diced crystallized ginger
- 2/3 cup packed light brown sugar
- 1/4 cup unsalted butter
- 1/4 cup whipping cream
- 1 tbsp brandy or rum, (optional)
- 1 pinch salt
Brioche Grilled Cheese with Camembert, Tapenade & Home-Roasted Peppers
By franny-2
Ontario makes several runny cow’s milk brie and Camembert cheeses
- 2 tsp (10 mL) butter, at room temperature
- 4 slices brioche or egg bread
- Olive tapenade
- 4 oz (125 g) Ontario brie or Camembert,
- thinly sliced, or goat cheese
- 1 home- or deli-roasted red pepper
- 1 small handful baby arugula
Slow-Barbecued Caribbean Pork
By franny-2
Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with fl...
- 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied
- 4 cloves garlic, minced
- 2 tbsp (25 mL) minced fresh ginger root
- 2 tbsp (25 mL) packed brown sugar
- 1 tbsp (15 mL) minced fresh hot pepper
- 1 tbsp (15 mL) dried thyme
- 1 tsp (5 mL) ground allspice
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) ground cinnamon
- 1 cup (250 mL) coconut milk
- ¼ cup (50 mL) freshly squeezed lime juice
Potatoe Salad with Creamy Blue Cheese Dressing
By franny-2
Thick and creamy are the standards for a great blue cheese great blue cheese dressing
- 1/3 cup (75 mL) mayonnaise
- ¼ cup (50 mL) sour cream
- 2 tbsp (25 mL) lemon juice
- A couple of dashes hot pepper sauce
- ½ to ¾ cup (125 to 175 mL) crumbled blue cheese,
- preferably Danish
- 2 green onions, finely chopped
- Salt and pepper to taste
- 1 . For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
- Serves 4 to 6
- Potato Salad
- 1 ½ lbs (750 g) potatoes
- 2 tbsp (25 mL) lemon juice
- 3 strips bacon
- 1 red pepper, cut into ½-inch (1-cm) pieces
- 2 green onions, thinly sliced
Seared Chicken and Green Beans Amandine
By franny-2
Seared lemon-brined chicken provides a flavourful base for almond sauce to nap over both the chicken and beans
- 4 large skinless, boneless chicken breast halves
- ½ tsp (2 mL) salt
- ½ lemon
- 1 tbsp (15 mL) olive oil
- ¾ lb (375 g) thin fresh green beans
- 3 large plum tomatoes
- 4 oz (125 g) bacon, or 4 to 6 slices
- ½ cup (125 g) sliced or slivered almonds, divided
- 1 tbsp (15 mL) all-purpose flour
- ½ cup (125 mL) chicken broth
- ½ cup (125 mL) dry white wine
- ¼ tsp (1 mL) freshly ground black pepper
- ½ cup (125 mL) whipping cream
- ¼ cup (50 mL) chopped fresh parsley
Mango, Papaya, Cucumber and Red Onion Salad
By franny-2
A colourful salad with a gentle vinaigrette
- Citrus Dressing:
- 1 large mango
- 1 large papaya
- 2 cups (500 mL) English cucumber; seeded
- 1 small red onion
- 2 tbsp (25 mL) cider vinegar
- 2 tbsp (25 mL) fresh orange juice
- 1 tsp (5 mL) grated orange rind
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) honey
- ½ cup (125 mL) vegetable oil
- 2 tsp (10 mL) poppyseeds
- 2 tbsp (25 mL) chopped fresh mint
- 1 bunch watercress
Chocolate Mascarpone Cheese Ball with Dried Cherries
By franny-2
This rich dessert captivates with its balance of tart dried cherries and 2 chocolates
- 2 oz (60 g) white chocolate, chopped
- 1 tub (275 g) mascarpone cheese, at room temperature
- 1 tbsp (15 mL) kirsch
- ½ tsp (2 mL) pure vanilla extract
- 1 cup (250 mL) dried cherries, coarsely chopped
- 2 oz (25 g) bitter-sweet or semi-sweet chocolate
- Chocolate wafers
Refrigerator berry pie
By franny-2
Place cookies in a food processor
- 35 * 35 small gingersnap cookies
- 1/4 * 1/4 cup (50 mL) butter, melted
- 8 * 8 oz (250 g) block regular or light cream cheese, at room temperature
- 3 * 3 tbsp (45 mL) granulated sugar
- 2 * 2 tbsp (30 mL) orange-flavoured liqueur or frozen orange juice concentrate
- 1 * 1 tsp (5 mL) vanilla or almond extract
- * 250 mL container whipping cream, about 1 cup
- 1 * 1 pint strawberries, quartered, or a mix of raspberries and blueberries or 3 cups (750 mL) sliced peaches
- * Fresh mint sprigs (optional)
Trio of Savoury Muffins
By franny-2
Savoury muffi ns make an interesting change from bread or crackers to serve with soup
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) freshly ground pepper
- 1 egg
- 1 tbsp (15 mL) granulated sugar
- 1 1/2 cups (375 mL) plain yogurt (not fat-free)
- 1/3 cup (80 mL) butter, melted
- PARMESAN & GARLIC
- 1/4 cup (60 mL) freshly grated Parmesan cheese
- 1 clove garlic, minced
- HERB & SEED
- 2 tbsp (30 mL) unsalted green pumpkin seeds, chopped or roasted sunfl ower seeds
- 1 tbsp (15 mL) poppy seeds or toasted sesame seeds
- 1 tbsp (15 mL) chopped fresh leafy herbs (basil, cilantro, parsley or oregano, or a mixture)
- 1/2 tsp (2 mL) chopped fresh thyme
- WALNUT & ROSEMARY
- 1/3 cup (80 mL) finely chopped toasted walnuts
- 1/2 tsp (2 mL) minced fresh rosemary
Candy Cane Red Velvet Trifle
By franny-2
This trifle takes trendy red velvet cake right into the holiday season
- Cake
- 2 cups (500 mL) all-purpose flour, spooned in and leveled off
- 2 tbsp (30 mL) Dutch process unsweetened cocoa powder
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) unsalted butter, softened
- 1 1/2 cups (375 mL) sugar
- 2 large eggs
- 2 tbsp (30 mL) red food colouring
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) buttermilk
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) apple cider vinegar
- Cream Cheese & White Chocolate Ganache
- 1 cup (250 mL) whipping cream
- 6 oz (175 g) white chocolate, finely chopped
- 1 cup (250 mL) deli-style cream cheese
- Peppermint Cream
- 2 cups (500 mL) whipping cream
- 1/4 cup (60 mL) sugar
- 1 tsp (0.5 mL) peppermint oil (or to taste)
- Garnish
- 2 tbsp (30 mL) crushed candy cane