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Recipes
French Apple Cheesecake
By keenan
Preheat oven to 350 degrees
- Crust
- 1 1/4 cups graham cracker crumbs
- 3 tbsp unsalted butter, melted
- Filling
- 3 packages (each 8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup packed light brown sugar
- 1/4 cup honey
- 4 eggs
- 1 tbsp vanilla
- 1 tsp fresh lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp fresh ground nutmeg
- 1/4 tsp ground cloves
- Topping
- 3 tbsp unsalted butter, cold, cut into cubes
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 medium baking apple, such as Granny Smith, peeled and sliced into about 12 thin slices
- Decoration
- 1/2 cup confectioner’s sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp hot water
Savory Mushroom, Spinach & Cheese Crepes
By keenan
Out of my favorite book by Marie Simmons, Pancakes A to Z
- 12 (6 inch)
- crepes
- (pre-made or homemade with one of the crepe recipes posted on Zaar)
- 3 tablespoons
- extra virgin olive oil
- 1 1/4 lbs
- mushrooms, rinsed, trimmed and thinly sliced
- (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
- 1/4 cup
- fresh flat-leaf parsley, finely chopped
- 1 tablespoon
- fresh thyme leave
- 1 1
- garlic clove, finely chopped
- 1 (10 ounce) package
- fresh spinach, washed, stemmed & coarsely chopped
- 5 ounces
- goat cheese, crumbled
- 2 cups
- mozzarella cheese, shredded
Choco-Peanut Butter Cups
By keenan
Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shorte...
- 1 roll (16.5 oz) refrigerated peanut butter cookies
- 1 cup premier white baking chips (6 oz)
- 1 1/2 cups Creamy Peanut Butter
- 1 cup semi-sweet baking chips (6 oz)
- 4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
Perfect Cheesecake
By keenan
is page 234, the cheesecake page
- 2 packages Graham crackers (10 ounces or 150 g) yielding 2 1/4 cups (500ml) crumbs
- 2 Tbsp sugar
- Pinch salt
- 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
- 2 pounds cream cheese (900 g), room temperature
- 1 1/3 cup granulated sugar (270 g)
- Pinch of salt
- 2 teaspoons vanilla
- 4 large eggs
- 2/3 cup sour cream (160 ml)
- 2/3 cup heavy whipping cream (160 ml)
- 2 cups sour cream (475 ml)
- 1/3 cup powdered sugar (35 g)
- 1 teaspoon vanilla
- 12 ounces (340 g) fresh raspberries
- 1/2 cup granulated sugar (100 g)
- 1/2 cup water (120 ml)
- 9 -inch, 2 3/4-inch high springform pan
- Heavy-duty, 18-inch wide aluminum foil
- A large, high-sided roasting pan
Mushroom, Spinach, and Scallion Tart
By keenan
Directions Preheat oven to 425 degrees
- 1 pound mixed mushrooms, such as button and shiitake, stemmed and sliced 1/2 inch thick
- 2 tablespoons olive oil, plus more for brushing
- Coarse salt
- 12 scallions, trimmed and cut into 2-inch pieces
- 3 1/2 cups spinach (about 4 ounces), stemmed, washed, and shaken dry
- 10 sheets frozen phyllo dough (14 by 9 inches each), thawed
- 6 ounces fresh goat cheese (about 2/3 cup)
- 3 large eggs
- 1/3 cup low-fat milk
- 3 tablespoons chopped mixed fresh herbs, such as dill and cilantro
Knoblauchcremesuppe (Austrian garlic soup)
By keenan
01 chop onion and garlic and saute on low heat in butter 02 sprinkle with flour and add milk and vegetable stock
- 1 small onion
- 1 tablespoon flour
- 1/4 l milk
- 1/4 l vegetables stock
- butter
- 3 cloves of garlic
- parsley
- white bread
German Pancakes
By keenan
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1/4 cup butter
- 1 cup all-purpose flour
- 1 cup milk
- 6 eggs, lightly beaten
- 1/8 teaspoon salt
Crock Pot Honey Sesame Chicken
By keenan
Skip the take-out and try this recipe
- 6 to 8 boneless skinless chicken thighs or 4 chicken breasts, about 2 pounds
- Salt, to taste
- Pepper, to taste
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup ketchup
- 1/2 cup low-sodium soy sauce
- 2 tablespoons vegetable oil or olive oil
- 1/4 teaspoon red pepper flakes
- 4 teaspoons cornstarch
- 1/3 cup water
- 2 packets minute rice, optional
- 1/2 tablespoon sesame seeds, or more to taste
- 3 scallions, chopped
Italian Chicken Pot Pie with Basil Biscuits
By keenan
In deep 12-inch skillet, heat oil over medium-high heat
- 1 tablespoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, finely chopped
- 3 small zucchini, cut into 1/2-inch pieces (about 2 cups)
- 2 cups shredded deli rotisserie chicken
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) cannellini beans, drained, rinsed
- 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 cup baking mix
- 2/3 cup yellow cornmeal
- 3/4 cup milk
- 1/4 cup chopped fresh basil
Basic Pasta
By keenan
1. In a medium sized bowl, combine flour and salt
- 1 egg, beaten
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons water