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Recipes
Mutabbaq – Cuisine moi un mouton
By foodiva
Préchauffer le four à 230°
- Beurre clarifié - 130g
- feuilles de pâte filo 31*39cm - 14 feuilles
- ricotta - 500g
- fromage de chèvre tendre NON SALE - 250g
- eau - 9 cl
- sucre semoule - 280g
- jus de citron pressé - 3 càs
- pistaches non salées
Melt in Your Mouth Buttermilk Pancakes with Buttermilk Syrup
By foodiva
Buttermilk Syrup In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo s...
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups of sifted flour
- 2 tablespoons sugar
- 2 eggs, slightly whisked
- 2 cups of buttermilk
- 2 tablespoons butter, unsalted and melted
- Buttermilk Syrup
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 tablespoon Light karo syrup
- 1/2 teaspoon baking soda
pumpkin slab pie
By foodiva
Instructions FOR THE CRUST: Add to food processor, flour, baking powder, and salt
- FOR THE CRUST:
- 3 3/4 cups all purpose flour + more for rolling out crust
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/3 cups unsalted butter, cut into 1/2" chunks
- 10 tbl ice water
- 4 egg yolks, lightly beaten
- 2 tbl + 1 1/2 tsp white vinegar
- FOR THE FILLING:
- 2 15 oz cans of pumpkin
- 1 cup granulated sugar
- 4 eggs
- 4 tsp pumpkin pie spice
- 16 oz crème fraiche
- 2 tsp vanilla bean paste or extract
Fudgy Lemon Brownies
By foodiva
Preheat the oven to 300°F, and lightly coat a 9”-square baking pan with nonstick cooking spray
- Serving Size: 1 brownie
- These lemon squares have the same fudgy texture as brownies! They’re so bright and fruity. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- 1 1/2 c all-purpose or gluten-free* flour (measured correctly)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- zest from 1 medium lemon (optional)
- 1 1/2 tbsp canola oil
- 3 oz silken tofu
- 1 tbsp vanilla extract
- 3/4 c granulated Splenda
- 1 (1 oz) package sugar-free, fat-free instant lemon pudding mix
- 1 1/2 c soy milk
Blueberry buttermilk pie
By foodiva
Instructions To make the pie crust: In the bowl of a food processor, pulse the flour and salt to combine
- For the Pastry Crust:
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into 1/2" pieces
- 3 tablespoons cold shortening
- 3-4 tablespoons ice cold water
- egg white, lightly beaten (reserve the yolk for the pie filling) For the Filling:
- 3/4 cup granulated sugar, plus 1 teaspoon
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 large eggs plus 5 egg yolks
- 1 1/2 cups buttermilk
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 2 teaspoons distilled white vinegar
- 1 1/2 teaspoons vanilla bean paste
- 3/4 cup fresh blueberries
LEMON PUDDING CAKE
By foodiva
Instructions Preheat oven to 350 degrees
- 1 cup granulated sugar (divided use)
- Grated zest of two lemons
- 1/8 teaspoon salt
- 1/4 cup all purpose flour
- 4 tablespoons unsalted butter, melted
- 1/3 cup lemon juice -- can use Meyer, but I used regular and Louise uses regular
- 3 large eggs, separated
- 2 tablespoons heavy cream
- 1 cup milk (I used 2 %)
- 1/8 teaspoon cream of tartar
Bless This Mess
By foodiva
In a medium bowl combine the eggnog and sugar and stir until the sugar dissolves
- 1 quart full fat eggnog
- 1/2 cup granulated sugar
CREMA DE YAUTIA, taro, eddeos (DASHEEN SOUP)
By foodiva
Instructions Begin to peel, cut and thoroughly rinse the dasheen (yautia)
- 2 lb of Yautia/Malanga/Dasheen/Taro/Eddoe
- 1 medium onion
- 2 small scallion stalks
- 3 garlic cloves, chopped
- 1 tsp of thyme
- 1/2 cup of coconut milk (see post)
- 4-6 cups of vegetable stock (see post)
- pepper and himalayan pink salt (according to taste)
- 1 tbsp of coconut oil
- pinch of nutmeg
twisted cinnamon roll dunkers
By foodiva
1. Starting with the dough, place milk and butter in a microwave-safe bowl and heat until butter is almost melted a...
- 1/2 cup milk
- 2 tablespoons unsalted butter, cut into chunks
- 2 cups all-purpose flour
- 1 heaping teaspoon active dry yeast
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 2-3 tablespoons heavy whipping cream
gingersnap cookie butter
By foodiva
Instructions In a food processor, process gingersnap cookies into fine crumbs
- 8 oz. box of gingersnap cookies
- 2 Tbs. brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. vanilla extract
- 2 tsp. molasses
- 1 Tbs. vegetable oil
- 1/2 cup water, or until desired consistency