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Recipes
Apricot Brandy Pound Cake
By BearForce
Preheat oven to 350°F. Grease and lightly flour a bundt pan
- 1 (18.25Oz) package yellow cake mix
- 1 Cup sour cream
- 1/2 Cup apricot brandy
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon orange extract
- 1/2 Teaspoon lemon extract
- 1/2 Teaspoon almond extract
- 1 (3.5Oz) package instant vanilla pudding mix
- 4 eggs
Chocolate Buttermilk Cake with Chocolate Pecan Icing
By BearForce
From the Fat Hen restaurant in Charleston, South Carolina
- Icing:
- Nonstick vegetable oil spray
- 3 1/4 cups cake flour
- 1 cup natural unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 3 large eggs
- 2 3/4 cups sugar
- 3 cups vegetable oil
- 1 1/2 cups buttermilk
- 1 1/2 tsp. distilled white vinegar
- 1 1/2 tsp. vanilla extract
- 1/2 cup plus 3 Tbsp. unsalted butter
- 1/2 cup natural unsweetened cocoa powder
- 1/2 cup whole milk
- 1/2 tsp. kosher salt
- 5 cups powdered sugar, sifted, plus more for dusting
- 1 1/3 cups finely chopped toasted pecans
- 1 tsp. vanilla extract
Chunky Cheesecake Brownies
By BearForce
Makes 16 brownies
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup white sugar
- 1 egg
- 1 cup semisweet chocolate chips
- 1/4 cup butter
- 1 cup semisweet chocolate chips
- 1/2 cup white sugar
- 2 eggs
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
White Chocolate Raspberry Pie
By BearForce
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 5 oz white chocolate baking squares
- 3 tablespoons milk
- 5 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 to 1 teaspoon grated orange pee
- 1 cup whipping cream, whipped
- 3 cups fresh raspberries.
Oatmeal Peanut Butter Cookies
By BearForce
Makes 4 dozen cookies
- 1/2 cup shortening
- 1/2 cup margarine, softened
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick-cooking oats
Cheesy Bacon Breasts
By BearForce
Makes 4 servings
- 4 skinless, boneless chicken breasts
- 1 tablespoon vegetable oil
- 1/4 cup barbecue sauce
- 2 tablespoons prepared mustard
- 4 slices bacon, cooked until nearly crisp
- 2 cups shredded Cheddar cheese
Pumpkin Fudge
By BearForce
Makes one 9" x 9" pan
- 2 tablespoons butter
- 2 1/2 cups white sugar
- 2/3 cup evaporated milk
- 1 cup white chocolate chips
- 7 ounces marshmallow creme
- 3/4 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Slow Cooker Buffalo Chicken Meatballs
By BearForce
In large bowl, combine 1 lb ground chicken, 1 egg, 1/2 cup Progresso™ panko crispy bread crumbs and 1 teaspoon c...
- 1 lb ground chicken
- 1 egg
- 1/2 cup Progresso™ panko crispy bread crumbs
- 1 teaspoon celery seed
- 1 cup Buffalo wing sauce
- Blue cheese dressing and celery sticks for serving
Moist Coconut Cake
By BearForce
Cake: Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside
- Cake:
- 3 cups flour
- 2/3 cup coconut milk powder
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 cup plus 2 tablespoons unsalted butter
- 1 1/2 cups sugar
- 6 large egg whites
- 1 1/2 cups buttermilk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 4 drops coconut flavoring
- Frosting:
- 3/4 cup creme of coconut (not coconut milk)
- 1/2 cup unsalted butter
- 5 1/2 cups confectioners’ sugar, divided
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 tsp almond extract (optional)
- 3 to 4 drops strong coconut flavoring
Soy Sauce Substitute
By BearForce
A low sodium alternative
- 4 tablespoons beef bouillon
- 4 teaspoons balsamic vinegar
- 2 teaspoons dark molasses
- 1/4 teaspoon ground ginger
- 1 pinch white pepper
- 1 pinch garlic powder
- 1 1/2 cups water