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Recipes
Festive Fruit Wreath
By oakleyj
This make-ahead wreath is pretty enough to be the centerpiece of the breakfast buffet table
- Filling:
- 1 tsp granulated sugar
- 1/2 cup warm water
- 1 pkg active dry yeast (or 1 Tbsp)
- 1/2 cup butter, softened
- 2 eggs
- 3/4 cup milk
- 1 tsp vanilla
- 4 1/3 cups flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 egg white
- 1/2 cup icing sugar
- 2 Tbsp rum or orange juice
- 1 1/2 cups chopped candied fruit
- 1/2 cup currants
- Glaze:
- 1/4 cup icing sugar
- 2 Tbsp rum or orange juice
Lobster Chowder
By oakleyj
In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook
- 1 ⅔ cups potatoes, peeled, diced & cooked
- 2 tbsp butter
- 1 ½ cups onions, peeled & minced finely
- 2 tbsp dried thyme leaves
- 1 ½ tsp celery salt
- ¼ tsp black pepper
- ¾ cup sour cream
- 1 ½ cup whipping cream
- 1 cup milk
- 2 cups lobster meat, cooked & chopped, plus juices*
- * An 11.3-oz (312 mL) tin of frozen lobster meat may be substituted.
Magic Cookie Bars
By oakleyj
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
Finger Paints
By oakleyj
Mix the sugar and cornstarch together in sauce pan
- 3 Tbsp sugar
- 1/2 cup cornstarch
- 2 cups cold water
- food coloring
- dish detergent
- four plastic or paper cups
Cherry Balls
By oakleyj
Cream butter and icing sugar
- 1/2 cups butter
- 1 1/2 cups icing sugar
- 1/2 tsp. almond flavouring
- 1 1/2 cups fine coconut
- cherries (whole)
- graham wafer crumbs
Sweet Potato Chowder
By oakleyj
Curry paste, coconut milk, and lemongrass give this classic chowder a Thai twist
- 2 2
- tablespoons cooking oil
- 1 1
- large onion, chopped
- 1 1
- teaspoon red curry paste or 2 to 3 teaspoons curry powder
- 2 2
- cloves garlic, minced
- 3 3
- pounds sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces
- 2 2
- 14-ounce cans chicken broth
- 1 1
- 14-ounce can unsweetened coconut milk
- 1 1
- 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
- 2 2
- teaspoons grated fresh ginger (optional)
- 1/4 1/4
- teaspoon ground white pepper
- 1/8 1/8
- teaspoon salt
Italian Tomato Bruschetta
By oakleyj
Pronounced broo-sket-ta, it is another preparation of Italian cuisine that has been adopted and modified the world ...
- •1 loaf crusty baguette
- •8 medium tomatoes, diced
- •½ red onion, diced
- •3 cloves of crushed garlic
- •¼ cup of fresh basil, finely chopped
- •½ cup balsamic vinegar
- •½ cup extra virgin olive oil
- •Salt and pepper to taste
Balsamic-Glazed Chicken Tenders
By oakleyj
directions 1. Finely shred peel from orange; set aside
- 1 small orange
- 2/3 cup cinnamon applesauce
- 1/4 cup balsamic vinegar
- 1/2 tsp. ground cardamom or 1/4 teaspoon ground nutmeg
- 1 lb. chicken tenders
- 2 tsp. vegetable oil
- Fresh thyme sprigs (optional)
Peach-Glazed Chops
By oakleyj
directions 1. In blender, combine the chopped peaches, lime juice, soy sauce, and Sriracha sauce
- 2 medium peaches, coarsely chopped
- 1 medium lime, juiced (2 Tbsp.)
- 1/2 cup reduced-sodium soy sauce
- 1 Tbsp. Sriracha sauce
- 2 cloves garlic
- 4 center-cut pork chops about 1 inch thick
- 4 peaches, halved and pitted
- 1 red sweet pepper, quartered
- 1 Tbsp. honey
- 1/2 bunch parsley or basil, coarsely chopped
Balsamic-Glazed Chicken Tenders
By oakleyj
1. Finely shred peel from orange; set aside
- 1 small orange
- 2/3 2/3
- cup cinnamon applesauce
- 1/4 1/4
- cup balsamic vinegar
- 1/2 1/2
- teaspoon ground cardamom or 1/4 teaspoon ground nutmeg
- 1 pound chicken tenders
- 2 teaspoons vegetable oil
- Fresh thyme sprigs (optional)