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Recipes
Rum Raisin Rice Pudding
By sugarbear
Combine the raisins and rum in a small saucepan and bring to a boil
- 1/2 cup raisins
- 1/4 cup dark rum
- 1 cup half and half
- 1 cup milk
- 2 tsp butter
- 1/4 cup sugar
- 1/2 cup short grain white rice (like Arborio)
- 1 cinnamon stick
- 1/2 vanilla bean, split open (or 1 tsp pure vanilla extract)
Cold Fried Chicken
By sugarbear
1. Mix together the marinade ingredients
- Marinade
- 2 tablespoons Apple Cider Vinegar
- 3 Garlic Cloves (minced)
- 1 tablespoons Salt
- 1 small Organic Chicken (cut into 10 pieces)
- Dry Rub
- 1 1/2 tablespoons Salt
- 1 1/2 tablespoons Cracked Black Pepper
- 1 1/2 tablespoons Garlic Powder
- 1 1/2 tablespoons Onion Powder
- 1 1/2 tablespoons Cayenne Pepper
- To Fry
- 3 Eggs
- 1 cup Buttermilk
- 1/4 cup Water
- 1 1/2 cups Flour (to batter)
- 2 tablespoons Cornstarch or Rice Flour Salt Cracked Black Pepper Peanut Oil (to fry)
Apple-Cranberry Pie
By sugarbear
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
Layered Fruit Crumble
By sugarbear
1. Heat the oven to 350 degrees
- 12 tablespoons (1 1/2 sticks) butter
- 1/3 cup water
- 1 20 oz can crushed pineapple packed in juice
- 4 ripe medium bananas fresh or frozen (see note)
- 1 lb. frozen sliced peaches (see note)
- 1 16.25 oz. box white or yellow cake mix
- 1/2 cup sliced almonds
Buttermilk Biscuit Pancakes with Sausage Gravy
By sugarbear
1. To make the gravy, heat the oil in a large skillet over medium-high heat
- Gravy:
- 2 Tbsp oil
- 1 lb hot sausage
- 1/2 cup flour
- 3 –3/4 cups milk
- 1 –1/2 tsp salt
- 1/2 tsp black pepper
- Pancakes:
- 2 cups flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/2 cup shortening
- 1 cup milk
- 1 cup buttermilk
- 3 Tbsp fresh sage, chopped
CRANBERRY ORANGE CUPCAKES
By sugarbear
For the Candied Cranberries 1
- For the Candied Cranberries
- 3 3/4 cups sugar, divided
- 1 3/4 cups water
- 1 teaspoon vanilla extract
- zest of 1 orange
- 12 ounces fresh cranberries
- For the Cranberry Orange Cupcakes
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces unsalted butter, room temperature
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon reserved liquid from candied cranberries
- zest of 1 orange
- 1 cup milk
- 1 1/2 cups fresh cranberries
- For the Orange Cream Cheese Frosting
- 16 oz cream cheese, softened
- 4 oz unsalted butter, room temperature
- 2 lbs powdered sugar
- 1 teaspoon vanilla extract
- zest of 1 orange
- 2 tablespoons orange juice
DEEP CHOCOLATE GANACHE
By sugarbear
1. Place the chocolate in a bowl
- 10 oz (280 g) semisweet chocolate, chopped
- 1 cup (250 ml) 35% cream
- 2 tablespoons (30 ml) unsalted butter, diced and softened
Pumpkin Roll with Spiced Cream Cheese Filling
By sugarbear
Pumpkin Roll: 1. Make sure a rack is placed in the middle shelf of the oven, and preheat to 375°F
- Pumpkin Roll:
- 3/4 cup all-purpose flour
- 1 –1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 3/4 cup canned pumpkin purée, packed
- Filling:
- 8 oz cream cheese, softened
- 1/2 stick (2-oz) margarine, softened
- 3/4 cup confectioners' sugar, sifted
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
Canned Marinated Tomatoes
By sugarbear
Clean the canning jars and lids, either in the dishwasher or by placing them in boiling water
- 3 small canning jars with lids and rings
- 3/4 cup cider vinegar
- 4 Tbsp sugar
- 1 Tbsp mustard seeds
- 1 Tbsp coriander seeds
- 2 Tbsp salt
- 1/8 tsp red pepper flakes
- 3 cloves garlic, peeled
- 1-1/2 cups water
- 2 pints mixed-color cherry tomatoes
- 3 small red or green chiles (optional)
Buttermilk Glaze
By sugarbear
Makes about ¾ cup
- 1/2 cup sugar
- 1/4 cup buttermilk
- 4 tablespoons butter
- 2 teaspoons cornstarch
- 1/4 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract