Sheppell's profile page
Recipes
Blueberry Buckle
By sheppell
Presidents Choice July/August 2000
- 2 c. - flour
- 1/2 c. - brown sugar
- 1/2 tsp. - cinnamon
- 1/4 tsp. - salt
- 3/4 c. - butter
- 3/4 c. - sugar
- 1/2 c. - sour cream
- 2 c. - blueberries
- 1/3 c. - cold butter chunks
- 1 tsp. - baking soda
- 1/4 tsp. - nutmeg
- 2 tsp. - lemon zest
- 2 - eggs
- 1 tsp. - vanilla
Italian Donuts
By sheppell
Online Print-out
- 2 tsp. - Dry Active Yeast
- 1/2 cup - Warm Water (about 100°)
- 1/4 cup - Sugar
- 5 cups - Pastry Flour
- 4 Tbsp. - unsalted butter at room temp.
- 3/4 cup - Warm Milk
- Pinch of Salt
- 2-3 cups - Nutella
- Sugar for dusting
zucchini bread
By sheppell
Beat eggs, add oil, sugar, vanilla and zucchini
- 3 eggs
- 1 cup - oil
- 2 cups - sugar
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup chopped nuts
- 8 oz can pineapple drained
- 1/2 cup raisins
- 2 cups - grated zucchini
- 1 tsp vanilla
- 3 tsp. cinnamon
- 3 cups - flour
Sweet Pastry (like Shortbread)
By sheppell
This recipe makes a pastry that is similar to shortbread
- 1/2 cup - unsalted butter
- 1 1/2 cups flour
- 3 tbsp - sugar
- 2 egg yolks
- 1 tbsp lemon juice
Creamy Slow Cooker Potato Cheese Soup
By sheppell
Soup for a crowd made in my 6 1/2 quart slow cooker
- 1 * 1 tablespoon and 2-1/4 teaspoons butter
- 1/4 * 1/4 white onion, chopped
- 1 * 1 tablespoon and 2-1/4 teaspoons all-purpose flour
- 3/4 * 3/4 cup and 2 tablespoons and 1 teaspoon water
- 7/8 * 7/8 large carrots, diced
- 1-3/4 * 1-3/4 stalks celery, diced
- 1-1/4 * 1-1/4 teaspoons dried, minced garlic
- * salt and pepper to taste
- 1/4 * 1/4 cup and 3 tablespoons milk
- 2-3/4 * 2-3/4 teaspoons chicken soup base
- 1/4 * 1/4 cup and 3 tablespoons warm water
- 2-1/4 * 2-1/4 pounds russet potatoes, peeled and cubed
- 1/2 * 1/2 bay leaf
- 1/4 * 1/4 cup and 3 tablespoons shredded Cheddar cheese
- 2-3/4 * 2-3/4 slices crisp cooked bacon, crumbled
Irish Cream
By sheppell
1. In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, ...
- 1 * 1 cup heavy cream
- 1 * 1 (14 ounce) can sweetened condensed milk
- 1 2/3 * 1 2/3 cups Irish whiskey
- 1 * 1 teaspoon instant coffee granules
- 2 * 2 tablespoons chocolate syrup
- 1 * 1 teaspoon vanilla extract
- 1 * 1 teaspoon almond extract
Honey Cream Filled Crescents
By sheppell
Honey is mixed into the luscious cream cheese filling and then drizzled on top!
- 4 oz. - cream cheese, softened
- 3 Tbsp. - honey, divided
- 1/4 c. - sliced almonds
- 1 pkg. - (8 oz.) refrigerated crescent dinner rolls
- dash of cinnamon
Blueberry Tea Bread
By sheppell
Good Housekeeping/August 1994
- 2 tsp. - baking powder
- 1/2 tsp. - salt
- cake flour (not self-rising)
- sugar
- 1/2 c. - light corn-oil spread (1 stick)
- 1 c. - low-fat milk (1%)
- 1 Tbsp. - vanilla
- 1 - large egg
- 1 1/2 c. - blueberries
- 1 Tbsp. - slivered almonds
- 1/2 tsp. ground cinnamon
Cherry Almond Coffee Cake
By sheppell
Heat oven to 350°. Grease a 9x13-inch pan
- 2 c. - flour
- 1 tsp. - baking soda
- 1 tsp. - baking powder
- 1/2 tsp. - salt
- 1/2 c. - butter or margarine
- 1 c. - sugar
- 2 - eggs
- 1 tsp. - vanilla
- 1/2 tsp. - almond flavoring
- 1 c. - sour cream
- 1 1/2 c. - cherry pie filling
- 1/2 c. - sliced almonds
Irish Soda Bread
By sheppell
Method: Heat oven to 325° Line a large cookie sheet with parchment paper
- 2-3/4 cups - flour
- 1/3 cups - sugar
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 3/4 - granulated salt
- 2/3 cup - raisins
- 1 tbsp - caraway seeds
- 2 large eggs
- 1 cup - buttermilk
- 1/4 cup - flour
- (optional)
- butter and jam