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Recipes
TUNNEL OF FUDGE CAKE
By sugarbear
1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees
- 12 to 14. 14.
- INGREDIENTS
- Cake
- 3/4 3/4 cup 3/4 cup Dutch-processed cocoa powder , plus extra for dusting pan
- 1/2 1/2 cup 1/2 cup boiling water
- 2 2 ounces 2 ounces chopped bittersweet chocolate
- 2 2 cups 2 cups all-purpose flour
- 2 2 cups 2 cups pecans or walnuts, chopped fine
- 2 2 cups 2 cups confectioners' sugar
- 1 1 teaspoon 1 teaspoon salt
- 5 5 5 large eggs , room temperature
- 1 1 tablespoon 1 tablespoon vanilla extract
- 1 1 cup 1 cup granulated sugar
- 3/4 3/4 cup 3/4 cup packed light brown sugar
- 2 1/2 2 1/2 sticks 1/2 sticks unsalted butter , softened
- Chocolate Glaze
- 3/4 3/4 cup 3/4 cup heavy cream
- 1/4 1/4 cup 1/4 cup light corn syrup
- 8 8 ounces 8 ounces bittersweet chocolate , chopped
- 1/2 1/2 teaspoon 1/2 teaspoon vanilla extract
Twice-Baked Sweet Potatoes
By sugarbear
1.Preheat the oven to 350°F
- Potatoes:
- 4 sweet potatoes
- 2 Tbsp butter
- 1/4 cup heavy cream
- 1/8 tsp ground cinnamon
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Streusel Topping:
- 2 Tbsp butter, room temperature
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 Tbsp crystallized ginger, finely chopped
- 1/2 cup walnuts, chopped and lightly toasted
Company Corn Bread
By sugarbear
Preheat oven to 450 degrees
- One package Cotton Pickin' corn bread mix
- 2 eggs
- 8 ounce sour cream
- 1 small can cream style corn
- 1/3 cup oil
Chocolate Caramel Toffee Crunch Cake
By sugarbear
Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix
- 1 package German Chocolate cake mix
- Ingredients called for on cake mix (eggs, oil, water, etc)
- 1 (14 oz) can sweetened condensed milk
- 1 jar caramel ice cream topping
- 1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
- 4-6 Heath candy bars, crushed (can also Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)
Divinity
By sugarbear
1. Combine the sugar, ½ cup water and the vinegar in a 3-quart heavy pan, stirring to mix well
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup water
- 1 teaspoon vinegar
- 1 egg white at room temperature
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts
CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE
By sugarbear
1. Preheat the oven to 350F degrees
- 2 1/2 cups peeled and grated carrots*
- Dry Ingredients
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pecans, finely chopped (I use my food processor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- Wet ingredients
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup vanilla Greek yogurt (regular or lowfat)
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
- Cream Cheese Filling
- 8 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- Orange Cream Cheese Glaze
- 4 oz. cream cheese, softened
- 2 tablespoons butter, softened
- 2 tablespoons orange juice
- 2 teaspoons lemon juice
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- Optional Decorative Garnishes
- roasted pecans, roughly chopped
- orange zest
Beef and Macaroni
By sugarbear
1. Pre-heat the pressure cooker using the BROWN setting
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 onion, finely chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- freshly ground black pepper
- 1 28-ounce can diced tomatoes in juice
- 1 cup beef stock
- 1/4 cup ketchup
- 1/2 pound dried elbow macaroni (or other pasta)
- grated Parmesan cheese OR 1 1/2 cups grated Cheddar cheese
Rugelach
By sugarbear
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light
- 8 ounces cream cheese, at room temperature
- 1/2 -pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Cornbread Biscuits
By sugarbear
1. Preheat the oven to 425°F
- 1-1/2 cups all-purpose flour
- 1-1/2 cups cornmeal
- 5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-1/2 sticks cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk
- 1 egg, lightly beaten
- 1/4 cup honey
- 3/4 cup sharp Cheddar cheese, shredded
- 1/4 cup corn niblets, fresh, frozen (thawed), or canned
- 1/2 cup pickled jalapeños, diced
Popovers
By sugarbear
1. Heat oven to 450 degrees
- 4 eggs
- 2 cups milk
- 2 cups all-purpose flour
- 1 teaspoon salt