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Recipes
Egg Custard 2
By sugarbear
1. Heat ove to 350 degrees
- 3 eggs
- 3 cups milk
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- pinch of salt
- nutmeg
Red Velvet Crackle Cookies
By sugarbear
1. In a medium bowl, whisk flour, cocoa powder, baking powder and salt
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups firmly packed golden brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 4 oz semisweet chocolate, finely chopped and melted
- 1 Tbsp red gel food coloring
- 3/4 cup confectioners’ sugar
Candied Sweet Potatoes
By sugarbear
1. Place the potatoes and pineapple in a large bowl
- 3 lbs sweet potatoes, peeled and cut into 2" chunks
- 2 (8-oz) cans pineapple chunks, drained and liquid reserved
- 1/2 cup (packed) dark brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 8 Tbsp (1 stick) unsalted butter, melted
- 1/2 cup molasses
- 3 Tbsp cornstarch
- 1-1/2 cups walnut pieces, toasted
Fruit-and-Nut Chocolate Bark
By sugarbear
1. Spread melted chocolate evenly on a wax-paper-lined baking sheet
- 1 lb bittersweet chocolate, finely chopped and melted
- 1/2 cup chopped toasted pistachios
- 1/4 cup chopped dried apricots
- 1/4 cup pomegranate seeds
- Flake sea salt (such as Maldon)
QUICK AND EASY STROMBOLI
By sugarbear
1. Preheat oven to 400 degrees
- 1 tube Pillsbury thin crust refrigerated pizza dough
- 1/2 cup pizza sauce
- 12 slices italian salami
- 16 slices pepperoni
- 1 1/4 cup mozzarella cheese (divided)
- 1 egg, beaten
- 2 Tablespoons fresh chopped parsley (optional)
Apple-Cranberry Pie
By sugarbear
1. Position an oven rack on the lower level and preheat to 425°F
- 1 (2-count) package pre-made, refrigerated pie crusts
- Zest of 1 orange
- 2 Tbsp melted butter
- 1/2 cup white sugar
- 1/3 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 7 Granny smith apples (about 3 lbs) peeled, cored, and sliced 1/4" thick
- 2/3 cup dried cranberries
- 1 egg + 1 Tbsp water, for egg wash
- 3 Tbsp Turbinado sugar
Pumpkin Beignets
By sugarbear
1. Preheat a deep fryer (or a large stockpot filled with oil) to 365°F
- 2-3/4 cups all-purpose flour
- 2 Tbsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/4 tsp ground ginger
- 1 egg
- 1 cup milk
- 1-1/8 cup pumpkin purée
- 1-1/2 tsp vanilla
- Oil (for frying)
- Confectioners' sugar (optional garnish)
Chocolate Pound Cake
By sugarbear
1. Heat oven to 325 degrees
- 3 sticks unsalted butter (1 1/2 cups) (See Note)
- 3 cups sugar
- 3 cups cake flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 large eggs
- 1 cup low-fat vanilla yogurt
- 1 tablespoon vanilla extract
Praline Cheesecake
By sugarbear
HEAT oven to 325°F. CRUSH 50 wafers finely; mix with 1/4 cup sugar and margarine
- 66 NILLA Wafers, divided
- 1-1/4 cups sugar, divided
- 1/4 cup margarine or butter, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. vanilla
- 3 eggs
- 25 KRAFT Caramels
- 3 Tbsp. milk
- 1/2 cup chopped PLANTERS Pecans, toasted
Texas Roadhouse Loaded Sweet Potato
By sugarbear
Bake sweet potato in oven at 450° for 35 to 45 minutes, until tender
- Bake sweet potatoes
- mini marshmallows
- Honey Caramel Sauce
- 4 tablespoons butter
- 1/4 cup light brown sugar
- 1/4 cup honey