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Recipes
Drop Bisquits (America's Test Kitchen)
By zircon50
Heat oven to 475 degrees F
- INGREDIENTS:
- 2 cups (10 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 cup buttermilk, chilled
- 8 tablespoons butter, melted and slightly cooled
Pumpkin Cinnamon Rolls (Pioneer Woman)
By zircon50
For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar
- DOUGH:
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup pumpkin puree
- 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon (heaping) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Melted butter, for buttering pans
- FILLING:
- 1 stick (1/2 cup) butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup finely chopped pecans
- FROSTING:
- 8 ounces cream cheese, softened
- 1 3/4 cups to 2 cups powdered sugar
- 1/4 cup whole milk, plus more if needed
- 2 tablespoons butter, melted
- Dash of salt
Rich and Velvety Custard Pie (2003 1st Place Custard Food Network)
By zircon50
CRUST: Mix all the dry ingredients together, and cut in the shortening to resemble course crumbs
- CRUST:
- 2 cups flour
- 1 cup cake flour
- 1 cup Crisco
- 2 Tblsp. powdered butter flavoring
- 1/2 tsp. salt
- 1 egg
- 1 Tablsp. cider vinegar
- 1/3 cup ice water
- 1 egg white
- FILLING:
- 3 eggs
- 3/4 cups sugar
- 1/2 tsp. salt
- 2 cups whole milk
- 1 cup half and half
- 1 Tblsp. real vanilla extract
- 1/2 tsp. fresh, grated nutmeg
Ham Salad Sandwich (Paula Deen's Best )
By zircon50
This DOES sound like the Real Deal --
- 2 cups leftover ham, chopped in a food processor
- 1 cup finely diced celery
- 1/4 cup finely minced sweet onion
- 1 teaspoon Dijon mustard
- 2 hard-boiled eggs, diced
- 1/4 cup hot pickle relish, drained
- 1/2 cup good quality mayonnaise
Deviled Ham
By zircon50
In a food processor, pulse diced ham until finely chopped
- 1.5 pounds diced ham (about 4 cups)
- 3/4 cup mayo1 tablespoon dijon mustard
- 1/4 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon white vinegar
Lemon Blueberry Bundt Cake
By zircon50
BAKING TIPS Make sure to toss your blueberries in 1 tablespoon of flour before adding them to the batter
- FOR THE CAKE:
- FOR THE CAKE:
- FOR THE CAKE:
- 2 2 1 cups blueberries (tossed with 1 tablespoon all-purpose flour)
- 2 2 1 cups blueberries (tossed with 1 tablespoon all-purpose flour)
- 2 2 1 cups blueberries (tossed with 1 tablespoon all-purpose flour)
- 2 2 3/4 and 3/4 cups (345 grams) all-purpose flour, spooned & leveled
- 2 2 3/4 and 3/4 cups (345 grams) all-purpose flour, spooned & leveled
- 2 2 3/4 and 3/4 cups (345 grams) all-purpose flour, spooned & leveled
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon baking soda
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 3/4 3/4 to cup (170 grams) unsalted butter, softened to room temperature
- 3/4 3/4 to cup (170 grams) unsalted butter, softened to room temperature
- 3/4 3/4 to cup (170 grams) unsalted butter, softened to room temperature
- 2 2 2 cups (400 grams) granulated sugar
- 2 2 2 cups (400 grams) granulated sugar
- 2 2 2 cups (400 grams) granulated sugar
- 4 4 4 large eggs room temperature
- 4 4 4 large eggs room temperature
- 4 4 4 large eggs room temperature
- 2 2 2 teaspoons vanilla extract
- 2 2 2 teaspoons vanilla extract
- 2 2 2 teaspoons vanilla extract
- 1/3 1/3 1/3 cup (80ml) fresh lemon juice
- 1/3 1/3 1/3 cup (80ml) fresh lemon juice
- 1/3 1/3 1/3 cup (80ml) fresh lemon juice
- 2 2 2 tablespoons (30 ml) lemon zest
- 2 2 2 tablespoons (30 ml) lemon zest
- 2 2 2 tablespoons (30 ml) lemon zest
- 1/4 1/4 1/4 cup (60 ml) canola or vegetable oil
- 1/4 1/4 1/4 cup (60 ml) canola or vegetable oil
- 1/4 1/4 1/4 cup (60 ml) canola or vegetable oil
- 1 1 1 cup (230 grams) full fat sour cream, room temperature
- 1 1 1 cup (230 grams) full fat sour cream, room temperature
- 1 1 1 cup (230 grams) full fat sour cream, room temperature
- FOR THE GLAZE:
- FOR THE GLAZE:
- FOR THE GLAZE:
- 1 1 1 cup (120 grams) confectioners sugar
- 1 1 1 cup (120 grams) confectioners sugar
- 1 1 1 cup (120 grams) confectioners sugar
- 2-3 2-3 2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed
- 2-3 2-3 2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed
- 2-3 2-3 2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed
Best Chicken Parmesan (America's Test Kitchen)
By zircon50
Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mo...
- SAUCE
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Kosher salt and pepper
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil
- CHICKEN
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/2 inch thick
- 1 teaspoon kosher salt
- 2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)
- 2 ounces fontina cheese, shredded (1/2 cup)
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 1/2 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/3 cup vegetable oil
- 1/4 cup torn fresh basil
Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup
By zircon50
Recipe courtesy Anne Thornton
- 1/2 cup mascarpone, at room temperature
- 1 tablespoon heavy cream
- 1 tablespoon orange zest
- 1 tablespoon granulated sugar
- 1 ounce semisweet chocolate, melted and cooled, plus more for grating
- 12 slices day-old brioche, about 3/4-inch thick
- 3 large eggs
- 1 1/2 cups half-and-half
- 2 tablespoons unsalted butter, divided, plus more if needed
- Confectioners' sugar, for dusting
- Strawberry Syrup, warmed, recipe follows
- 2 pints whole fresh or frozen strawberries, hulled
- 2/3 cup sugar, plus more if needed
- 1/4 cup corn syrup
- Pinch sea salt
- 1 tablespoon lemon juice
Clone of a Cinnabon (Bread Machine)
By zircon50
Place ingredients in the pan of the bread machine in the order as listed in this recipe, or as recommended by the m...
- FOR THE DOUGH
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 1 teaspoon salt
- 1/2 cup white sugar
- 4 1/2 cups bread flour
- 2 1/2 teaspoons bread machine yeast (or 1 packet of active dry yeast)
- FOR THE FILLING
- 1 cup light brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened for spreading under the cinnamon/sugar mixture
- FOR THE GLAZE
- 4 ounces of cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
No-Shrink Pie Dough (Christopher Kimball)
By zircon50
Makes one (1) 9" Pie Crust
- 3 Tbs. water
- 2 tsp. cornstarch
- 1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour
- 2 tsp. sugar
- 1/4 tsp. kosher salt
- 10 Tbs. (1 1/4 sticks) (5 oz./150 g) cold "SALTED" butter, cut into 1/2-inch (12-mm) pieces
- 2 Tbs. sour cream