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Recipes
Blueberry-Nectarine Crisp
By Connie
Directions Preheat the oven to 350 degrees F
- Filling:
- Ingredients
- 1 pint blueberries
- 2 large ripe nectarines, pitted and cut into thick slices
- 1/2 Meyer lemon, zested and juiced
- 2 tablespoons cornstarch
- 1/4 cup tightly packed brown sugar
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- Topping:
- 1 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 1/4 stick cold unsalted butter, cut into pea-sized pieces
- 1/2 cup sliced almonds
- Pinch kosher salt
- 1 to 2 tablespoons cold water
- 1 cup mascarpone cheese
- 1 tablespoon sugar
Palmiers - Cinnamon Elephant Ears
By Connie
Directions Preheat the oven to 450 degrees
- Ingredients:
- 1 cup sugar, divided
- Pinch kosher salt
- 1/4 teaspoon cinnamon
- 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)
Hot Chicken Casserole
By Connie
Mix all above ingredients together and place in large casserole
- 2 1/2 c. cooked diced chicken
- 1 C. diced celery
- l c. sliced mushrooms
- 1 T. minced onion
- l tsp. lemon juice
- l pkg. rice-a-roni chicken (cooked as on package and set aside)
- 3/4 c. mayo
- l can cream of chicken soup
- 1/2 c. crushed ritz crackers or cornflakes
Strawberry Pistachio Crostinis
By Connie
A sweet-salty combination, this is a delicious appetizer
- 1 baguette, cut on diagonal into 18 slices
- 1 tablespoon plus 1/2 teaspoon olive oil
- 2 garlic cloves, peeled, halved
- 1 cup sliced strawberries
- 1 cup arugula
- 1/3 cup crumbled goat cheese
- 1/2 teaspoon fresh lemon juice
- Pinch of salt
- Freshly ground black pepper
- 1 ounce Parmesan cheese, thinly shaved
- 3 tablespoons salted shelled pistachios, chopped
- Preheat oven to 400 degrees.
- Toss baguette slices with 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, turning once, about 8 to 10 minutes.
- Remove baguette slices from oven. Rub each with cut side of garlic.
- Combine strawberries, arugula, goat cheese, lemon juice and remaining 1/2 teaspoon olive oil. Season with salt and pepper.
- Spoon over toasted baguette slices. Sprinkle with Parmesan and pistachios.
Plum Crunch
By Connie
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3 pounds Italian prune plums, pitted and quartered
- 1 1/2 cups light brown sugar, lightly packed
- 1/4 cup all-purpose flour
- 6 tablespoons creme de cassis liqueur
- For the topping
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 cup chopped walnuts
- 1/2 pound (2 sticks) cold unsalted butter, diced
Emeril's Bananas Foster French Toast
By Connie
In a large bowl, combine the cream, eggs, vanilla and almond extracts and mix well
- 2 cups heavy cream
- 3 large eggs, beaten
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 6 tablespoons sugar
- 2 tablespoons ground cinnamon
- 8 slices brioche or other sweet light bread
- 1 stick (8 tablespoons) unsalted butter
- 4 ripe bananas, sliced in ¼-inch rounds
- 1 cup raisins soaked in rum for one hour
- ½ pint heavy cream, whipped
- Syrup, for serving, optional
Hanger Steak with Shallot Cherry Sauce
By Connie
Directions Heat a grill pan or outdoor grill to medium
- Ingredients:
- 4 tablespoons garlic infused olive oil, divided
- 2 1/2 pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces
- Kosher salt and freshly cracked black pepper
- 2 shallots, thinly sliced
- 1/3 cup pomegranate juice
- 1 cup cherry preserves
Sweet Corn Pudding
By Connie
Preheat oven to 350 and generously butter a 9 x 13 baking dish
- 2 - 15 oz cans whole kernel corn - drained well
- (3 cups fresh or thawed frozen corn works as well)
- 1 - 14 oz can sweetened condensed milk
- 1 cup sour cream
- 4 large eggs, beaten
- 1 TBSP baking powder
Grilled Peach Salad Recipe courtesy Paula Deen Prep Time:
By Connie
Directions Grill peaches - keep firm - want good grill marks
- Dressing:
- Ingredients
- 3 tablespoons rice wine vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1/2 teaspoon salt
- Salad:
- 3 peaches, pits removed and cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon salt
- 5 cups mesclun greens mix
- 1/2 cup chopped pecans
- 1/3 cup crumbled feta cheese
CARROT CAKE
By Connie
Combine dry ingredients and add oil and eggs
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2-1/2 tsp cinnamon
- 1 tsp salt
- 1-1/2 cups oil
- 4 eggs (one at a time)
- 1-1/2 cups chopped walnuts
- 2-1/2 cups grated carrots
- ICING
- 1 - 8 ounce pkg cream cheese softened
- 1 stick butter softened
- 2 tsp vanilla
- 1 box powdered sugar (4 Cups)
- 1 cup chopped walnuts