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Recipes
Old-Fashioned Pecan Pie
By sugarbear
First place in the sweet category by Ashley Fowler
- Bourbon whipped cream:
- 1 cup maple syrup
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tablespoon molasses
- 1/4 teaspoon cinnamon
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 6 large egg yolks, lightly beaten
- 1 1/2 cups toasted chopped pecans
- 1 9-inch unbaked pie shell
- 1 cup heavy whipping cream
- 2 tablespoons white sugar
- 1 1/2 tablespoons premium bourbon
Orange Sweet Rolls
By sugarbear
For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not ho...
- Dough:
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 rounded teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Filling:
- 1 stick (8 tablespoons) butter, melted
- 8 tablespoons orange marmalade
- 1 cup lightly packed brown sugar, plus more as needed
- 1/4 teaspoon salt
- Icing:
- Zest and juice of 2 oranges
- 4 cups powdered sugar, sifted
- Dash of salt
- 1/2 cup whole milk, more if needed for a pourableconsistency
- 1/2 stick (4 tablespoons) butter, melted
Sweet-Potato Cake (with cream-cheese frosting)
By sugarbear
1. Heat oven to 325 degrees and adjust rack to middle of oven
- Cream-cheese frosting:
- 5 large eggs, beaten
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tablespoons wheat germ
- 1 tablespoon cinnamon
- 1/2 tablespoon allspice
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon coconut extract (optional)
- 1 2/3 cups canola oil
- 1 1/2 cups roasted and pureed sweet potatoes (or 3 4-ounce jars Stage 2 sweet-potato baby food)
- 2 cups finely chopped pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 16-ounce box confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk (optional)
Hands-Off Party Wings
By sugarbear
Line 2 baking sheets with foil, then arrange a wire rack over the foil
- For the wings:
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 5 pounds chicken wings, split and wing tips removed
- For the honey-sriracha sauce:
- 1/3 cup soy sauce
- 3 tablespoons sriracha
- 3 tablespoons honey
- 1 1/2 tablespoons minced fresh garlic
- 1 1/2 tablespoons toasted sesame oil
- For cilantro-sour cream dip:
- 3/4 cup sour cream
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons rice vinegar
- 3 scallions, white and green parts, finely chopped
Rhubarb Custard Cake
By sugarbear
Prepare batter for cake mix according to package directions: spread batter in a greased and floured 9x12 inch pan
- Two -layer yellow cake mix
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1 pint whipping cream
Sour Cream Chocolate Pound Cake
By sugarbear
1. Grease and flour a pound cake pan
- For the Cake:
- 2 sticks butter, softened
- 2 ups granulated sugar
- 1 cup brown sugar
- 6 large eggs, room temperature
- 2 1/2 cups (all-purpose) flour
- 1/2 cup cocoa
- 1/4 teaspoon baking soda
- 8-ounce carton sour cream
- 2 teaspoons pure vanilla extract
- FOR THE CHOCOLATE FROSTING:
- 12 ounces semisweet chocolate bits
- 1 stick butter
- 1 8-ounce carton sour cream
- 1 pound confectioners sugar
- 1 teaspoon pure vanilla extract
Cheesy Scalloped Potatoes with Ham
By sugarbear
1. Preheat the oven to 350°F
- Preparation:
- 1 cup half-and-half
- 1/2 cup heavy cream
- 3 lbs Idaho potatoes, washed, peeled, thinly and evenly sliced
- 10-oz pre-cooked ham, diced
- 1 medium onion, thinly sliced
- 3 cups Monterey Jack cheese, shredded
- 3 cups cheddar cheese, shredded
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Sourdough Bread
By sugarbear
1. Dissolve yeast in ¼ cup warm water, stirring in the 1 teaspoon sugar
- Makes 2 loaves
- 1 envelope active dry yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
- 1/3 cup sugar
- 1 cup sourdough starter
- 3 1/2 cups flour
Chocolate-Pumpkin Marble Cake
By sugarbear
Preheat the oven to 325°F or as directed in the cake mix instructions
- 1 box spice cake mix
- 1 cup canned pumpkin purée
- 1/2 cup water
- 1/3 cup vegetable oil
- 5 eggs
- 2 tsp pumpkin pie spice, divided
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp chocolate syrup
- 1 container chocolate frosting
- 1 container orange frosting (or vanilla, dyed with orange food coloring)
- 1 bar semisweet chocolate, cut into shavings
Nutella Turtle Tart
By sugarbear
To prepare the crust, start by preheating the oven to 350°F
- Crust:
- 1 cup hazelnuts, toasted, peeled, and chopped
- 1/4 cup sugar
- 1-1/4 cups all-purpose flour
- 1/4 tsp salt
- 1-1/2 sticks butter, diced
- 1 tsp vanilla extract
- Filling #1:
- 4 Tbsp Nutella
- Filling #2:
- 1 (11-oz) bag caramels
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Filling #3:
- 8 oz semi-sweet dark chocolate, chopped
- 1 cup heavy cream
- 4 Tbsp Nutella
- Topping:
- 1/2 cup cashews chopped
- 1/4 cup hazelnuts, toasted, peeled, and chopped
- Garnish:
- Ice cream or whipped cream