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Recipes
Spring Cup Cakes
By Reneeb
1. In a small bowl, blend cocoa powder and oil until smooth
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons canola oil
- 3-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups (3 sticks) unsalted butter,softened
- 1-1/2 cups granulated sugar
- 4 eggs
- 1-1/2 cups milk
- 2 teaspoons vanilla extract
- 3 sticks (1-1/2 cups) unsalted butter,softened
- 6 cups confectioners sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- Assorted pastel food colorings
Cream of Mushroom and Barley Soup
By Reneeb
Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat
- 1 ounce dried porcini mushrooms
- 2 cups boiling water
- 2 teaspoons butter
- 1 tablespoon extra-virgin olive oil
- 1 cup minced shallots, (about 4 medium
- 8 cups sliced white mushrooms, (about 20 ounce
- 2 stalks celery, finely chopped
- 1 tablespoon minced fresh sage, or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons all-purpose flour
- lcup dry sherry
- 1/2 cup reduced-fat sour cream
- 1/4 cup minced fresh chives
Crunchy Pecan Shortbread Bars
By Reneeb
Mix flour and sugar. Cut in 1/2 c margarine to coarse crumbs
- 1 &1/4 c flour
- 1/4 c sugar
- 1/2 c margarine
- 1 egg, beaten
- 1 /t butter
- 1 t vanilla
- 1/4 c brown sugar
- 1/3 c maple flavoured syrup
- 1 T butter
- 1 t vanilla
- 1 &1/2 c Post Maple Pecan Crunch Cereal
Toasted Quinoa with tomatoes and shrimp
By Reneeb
Rinse and drain quinoa well
- Toasting quinoa in a dry skillet (before cooking) lends another level of flavour to this grain and gives it a lovely hue.
- 1-1/2 cups uncooked quinoa, well-rinsed
- 3 cups hot, low-sodium chicken broth or vegetable broth
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 1 fresh hot chili, seeded and finely chopped
- 1 can (28 oz/796 mL) diced plum tomatoes with juice
- 1 tsp sugar
- Salt and freshly ground black pepper to taste
- 1/2 lb fresh or thawed frozen okra, trimmed and left whole
- 1 lb shrimp, peeled and deveined
- 1/4 cup fresh coriander, roughly chopped
Candy's Toffee S'mores Bread Pudding
By Reneeb
1. Preheat oven to 350 degres
- Cook time:40 Min serves:10 to 12
- 1 loaf soft french bread
- 1/2 c butter, melted and cooled
- 3 3/4 c chocolate milk
- 3 eggs
- 2 c sugar
- 1 Tbsp vanilla
- TOPPING
- 6 whole graham crackers broken into pieces
- 1 1/2 c mini marshmallows
- 8 whole heath bars chopped
Chocolate Pacan Pie Bar
By Reneeb
Heat oven to 375°F. Spray 13x9-inch pan with baking spray with flour; set aside
- Crust
- 1 1/4 cups Gold Medal® all-purpose flour 2 teaspoons granulated sugar 1/2 teaspoon salt 1/2 cup cold butter, cut into pieces 2 to 3 tablespoons cold water
- Filling
- 3 eggs 3/4 cup packed dark brown sugar 2/3 cup light corn syrup 1 teaspoon vanilla 2 tablespoons butter, melted 3 tablespoons bourbon, if desired 1/4 teaspoon salt 2 cups pecan halves, coarsely chopped 3/4 cup semisweet chocolate chips
Garlic Pretzels
By Reneeb
- 4 12-oz. pkgs. Bavarian-style pretzels, coarsely broken
- 12-oz. bottle butter-flavored popping oil
- 2 1-1/2 oz. pkgs. onion
- soup mix
- 2 t. garlic powder
- Place pretzels in a large roasting pan; set aside. Combine remaining ingredients; pour over pretzels to coat. Bake at 350 degrees for 20 minutes, stirring every 5 minutes. Lay on paper towels to cool. Makes 6 cups.
Fruit and Nut Snack Bar
By Reneeb
Grease 13x9-inch pan. In large bowl, combine all snack mix ingredients; mix well
- 4 cups Cheerios® Cereal
- 1/2 cup chopped dried apricots
- 1/2 cup raisins
- 1/2 cup shelled sunflower seeds
- 1/2 cup salted peanuts
- 1/2 cup flaked coconut
- Syrup
- 3/4 cup firmly packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup peanut butter
- 1 teaspoon vanilla
Moms Buttermilk Pie
By Reneeb
Preheat the oven to 350 degrees Add butter to eggs 2 Add combined dry ingredients, buttermilk and vanilla
- 1 c butter, melted
- 6 eggs, beaten
- 2 Tbsp cornstarch
- 2 c sugar
- 1 tsp salt
- 1 c buttermilk
- 1 tsp vanilla
- 2 (9in) deep dish unbaked pie shells