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Recipes
Breakfast Bread Pudding
By keenan
Beat eggs, milk, salt, and pepper
- 1 lb loaf Sourdough bread
- 4 eggs
- 1 c. diced ham
- 1 tsp salt
- 1 c. milk
- 1 (4 oz) can diced green chilies
- 8 oz Cheddar cheese, shredded
- 1 tsp pepper
Butterscotch Pretzel Pudding
By keenan
Dark brown sugar and stout brewed with coffee intensify this pudding; if you can’t find coffee stout, substitute ...
- For the pudding
- 6 tablespoons cornstarch
- 1/2 cup coffee stout, such as Flying Dog's Wild Dog (may substitute strong, cold coffee)
- 6 large egg yolks, lightly beaten
- 2 1/2 cups whole milk
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup dark-chocolate-covered cocoa beans or espresso beans, chopped, for garnish
- For the pretzel crunch
- Pretzel rod pieces (about 3 1/2 ounces), crushed into 1 cup coarse crumbs
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 tablespoon sugar
Chocolate Souffle Cakes
By keenan
Heat oven to 375°F. Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking s...
- Cakes
- 1 oz sweet baking chocolate
- 1 tablespoon margarine or butter
- 1 teaspoon instant espresso coffee (dry)
- 2 egg whites
- 2 whole eggs, separated
- 1 cup creamy vanilla yogurt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup Gold Medal® all-purpose flour
- 1/4 cup baking cocoa
- 1/4 teaspoon ground cinnamon
- Topping
- 1/4 cup chocolate-flavored syrup
- 4 teaspoons powdered sugar
- 1/2 teaspoon instant espresso coffee (dry)
- Frozen (thawed) fat-free whipped topping, if desired
Applesauce Drop Donuts
By keenan
In a mixing bowl, cream butter and sugar
- 3 tablespoons butter, softened
- 3/4 cup sugar
- 3 eggs
- 1 cup applesauce
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2-3/4 teaspoon cinnamon, ground
- 1/4-1/2 teaspoon nutmeg, ground
- 1/4 cup milk or 1/4 cup buttermilk
- oil ( for frying)
- sugar
Red Beans and Rice
By keenan
with rice are a staple around here
- 1 lb dry small red beans
- 1 1/2 to 2 lbs meaty ham shanks
- 4 cups water
- 4 cloves garlic, minced
- 1 large onion, chopped (about 2 cups)
- 1 1/2 cups chopped celery
- 1 cup chopped green bell pepper
- 1 Tbsp Worcestershire sauce
- 2 teaspoons of Cajun or Creole seasoning (Tony Chachere's or Zatarains) or to taste*
- Tabasco sauce**
- Salt and pepper to taste
- Cooked white rice (from about 3 cups raw rice)
Stuffed Zucchini Boats
By keenan
Cut the zucchini in half lengthwise and scoop out the insides with a melon baller (leaving the sides of the "boats"...
- 3 firm zucchini (about 1 1/4 pounds), trimmed and washed
- Salt
- 1 1/2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1/4 onion, finely chopped (about 2 tablespoons)
- 1 clove garlic, minced
- Freshly ground pepper
- 1/2 cup plain, dried breadcrumbs
- 1 1/2 tablespoons chopped fresh Italian parsley
- 1 thin slice boiled ham, finely chopped (about 3 tablespoons)
- 1 tablespoon finely grated pecorino cheese
- 1 tablespoon finely grated Parmesan cheese
- 1 large egg
- 1 tablespoon unsalted butter, plus extra for the baking dish
Green Pancakes With Lime Butter
By keenan
Green pancakes taste especially good with the lime butter melted on top and served with something softly crunchy, s...
- For the butter
- Leaves from 2 stems cilantro
- 1 medium clove garlic
- 2 limes
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 tablespoons (1 stick) unsalted butter
- For the pancakes
- Water
- 8 to 10 ounces baby spinach leaves, washed
- Olive oil, for frying
- 4 tablespoons (1/2 stick) unsalted butter
- 1 bunch scallions
- 1 or 2 jalapeno peppers
- 1 cup self-rising flour
- 1 1/4 tablespoons baking powder
- 1 large egg, plus 2 egg whites
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2/3 cup low-fat milk
Deep-Fried Cheesecake
By keenan
Preheat oven to 350 degrees F
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 (4-ounce) bar white chocolate, melted and cooled slightly
- 30 Oriental spring roll wrappers
- Egg wash (whisk 1 egg with 1 cup milk)
- 1 (4-ounce) bar semisweet chocolate, chopped
- Vegetable oil, as needed
- Powdered sugar, as needed
- 8 ounces chocolate sauce, in squirt bottle
- Whipped cream
- Heat oil in deep-fryer to 365 degrees F.
Corn & Basil Tart
By keenan
1. For cornmeal crust, in medium bowl, beat butter with electric mixer on medium to high speed for 30 seconds
- 1/3 •⅓ cup butter, softened
- 2 •2 Tbsp. sugar
- 1/2 •½ tsp. salt
- 3 •3 eggs
- 2/3 •⅔ cup yellow cornmeal
- 2/3 •⅔ cup all-purpose flour
- 1 •1 cup half-and-half or light cream
- 1-1/2 •1-½ cups fresh corn kernels (about 3 ears)
- 1/2 •½ cup coarsely snipped fresh basil
- 1/2 •½ tsp. salt
- 1/4 •¼ tsp. ground black pepper
- •Chopped tomato and basil (NOT optional)
Double-Smoked Salmon with Horseradish Cream
By keenan
At least 1 hour before smoke-cooking, soak wood chunks in enough water to cover
- 4 hickory or apple wood chunks
- 4 6-ounce fresh or frozen salmon fillets (with skin), about 1 inch thick
- 4 slices smoked salmon (about 3 ounces)
- 2 tablespoons snipped fresh dill
- 1 tablespoon lemon juice
- Salt and pepper
- 1/2 cup dairy sour cream
- 4 teaspoons prepared horseradish
- 1 green onion, thinly sliced