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Recipes
Cranberry-Oat Scones
By zircon50
The tart cranberries, hearty oats, and warm, spicy ginger in these scones are an unbeatable flavor combination
- 2 cup(s) all-purpose flour
- 2 tablespoon(s) granulated sugar
- 1 tablespoon(s) baking powder
- 1/2 teaspoon(s) kosher salt
- 6 tablespoon(s) cold unsalted butter, cut into small pieces
- 1 cup(s) old-fashioned oats
- 1/2 cup(s) dried cranberries
- 1/4 cup(s) crystallized ginger, finely chopped
- 1 large egg
- 1 tablespoon(s) heavy cream
Chewy Oatmeal Raisin Cookies (Eating Well)
By zircon50
1. Preheat oven to 375°F
- 3 cups rolled oats
- 1/3 cup chopped walnuts, or pecans
- 1 cup raisins
- 1 cup water
- 1 cup sugar
- 1/2 cup apple butter
- 2 large eggs
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Easy Calzones (The Pioneer Woman)
By zircon50
Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw
- 16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
- 1 tablespoon butter
- 1 whole medium onion, diced
- 1 pound breakfast or Italian sausage
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 15 ounces whole milk ricotta
- 1 1/2 cups grated mozzarella
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- Black pepper
- 2 whole eggs plus 1 whole egg, beaten
- All-purpose flour, for dusting
- Marinara Sauce, warmed, for serving, recipe follows
- Olive oil
- 3 to 4 whole cloves garlic, minced
- 1 whole small to medium onion, chopped
- 1/2 cup white wine (or chicken broth)
- Three 15-ounce cans crushed tomatoes
- Salt and ground pepper
- Pinch sugar
- Fresh parsley leaves
- Fresh basil leaves
Japanese cheesecake
By zircon50
Use a 7 inch cake pan with a fixed bottom
- 10.5 oz of softened cream cheese
- 3 tbsp. of butter
- 3 egg yolks
- 1 tblsp + 1 tsp sugar
- 1 slightly less tblsp of cornstarch
- 2/3 cup of milk
- 3 egg whites
- 1/4 cup of sugar + 1 tsp
Almond Crescent Cookies - Sweet Maria's
By zircon50
Line two baking sheets with parchment paper and set aside
- 1 cup (4 ounces) blanched almonds (slivered are best)
- 1/2 cup sugar
- 2 Eggs
- 2 cups All-Purpose Flour
- 1/4 teaspoon salt
- 2 sticks (1/2 lb) unsalted, softened butter, cut into small bits
- 1 teaspoon almond extract
- 1 cup confectioner's sugar
Garlic Cilantro Lime Rice (Pioneer Woman)
By zircon50
Heat the oil in a large skillet over medium heat
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
Southern-style Chicken and Dumplings
By zircon50
In an 8-quart or larger heavy-bottomed pot, combine the chicken, carrot pieces, onion pieces, celery pieces, garlic...
- 5 pounds chicken leg quarters (8 to 10)
- 4 carrots, cut into thirds, plus 1 cup diced
- 3 onions, cut into large pieces, plus
- 1 cup chopped
- 2 celery stalks, cut into thirds,plus 1/2 cup chopped
- 6 cloves garlic, peeled and smashed
- 6 sprigs fresh thyme
- Leaves from 1 large sprig fresh rosemary
- 2 bay leaves
- 8 cups chicken stock or canned low-sodium chicken broth
- 4 cups water
- 1 tablespoon plus 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 cups all- purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/3 cup chopped mixed fresh herbs such as parsley,thyme, oregano, and chives
- 1/2 cup plus 3 tablespoons vegetable shortening
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 2 cups frozen green peas
Classic Southern Pralines (no bake) - Adapted from The New Orleans School of Cooking
By zircon50
Makes 20-50 pralines, depending on how large or small you drop them
- 1 1/2 cups (12 oz) granulated white sugar
- 3/4 cup (6 oz) light brown sugar, packed
- 1/2 cup (4 oz) milk - whole is preferred but 2% is fine
- 6 tablespoons (3 oz) salted butter
- 1 teaspoon vanilla extract
- 1 1/2 cup (12 oz) pecans - I like them roughly chopped, but you can leave them whole or chop them more finely. You can also toast the pecans, if desired.
No-Bake Chocolate-Pretzel-Peanut Butter Squares (Trisha Yearwood)
By zircon50
In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and st...
- 1 1/2 sticks (12 tablespoons) butter, melted
- 2 cups pretzel rods, crushed into crumbs
- 1 1/2 cups confectioners' sugar
- 1 cup plus 1/4 cup smooth peanut butter
- 1 1/2 cups milk chocolate chips
Chocolate Whoopie Pies with Vanilla Buttercream Filling (Martha Stewart)
By zircon50
Makes about 16 Whoopie Pies
- For The Whoopie Pies:
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- For the Vanilla Buttercream:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 to 4 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon pure vanilla extract