Unicorn1259's profile page
Recipes
Meyer Lemon Pound Cake
By Unicorn1259
1.Preheat the oven to 325 degrees
- FOR THE CAKE
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups sifted cake flour, plus more for pans
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 3/4 cups sugar
- 8 eggs, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 Meyer lemon
- FOR THE GLAZE
- Zest of 1 Meyer lemon
- 2 3/4 cups confectioners' sugar, plus more if needed
- 1/4 cup fresh Meyer lemon juice
Grasshopper Fudge Cake
By Unicorn1259
1. 1 Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 2 teaspoons mint extract
- 3 egg whites
- 12 drops green food color
- 2 jars (16 oz each) hot fudge topping
- 1 container (8 oz) frozen whipped topping, thawed
- 5 drops yellow food color
- Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired
Caramel Apple Pie
By Unicorn1259
easy & very good
- 4 Green apples, peeled, cored and sliced
- 3 tbsp. Caramel topping
- 1 tbsp. Chef’s Review cornstarch
- 1/4 ¼ cup Chef’s Review brown sugar
- 1/4 ¼ cup First Street butter
- 1/4 ¼ cup Chef’s Review all-purpose flour
- 1 tsp. TradeWinds ground cinnamon
- 1 Ready made frozen pie crust
Chex Muddy Buddies
By Unicorn1259
1. Into large bowl, measure cereal; set aside
- 9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Crispy Oven Baked Chicken
By Unicorn1259
Rinse chicken well, then soak in buttermilk until well coated, then dredge heavily in flour mixed with spices
- chicken (however much you want)
- Flour
- Buttermilk
- Salt, pepper and celery salt
- 1 stick butter
- Olive oil
Pumpernickel Bread
By Unicorn1259
Measure the ingredients into the bread pan in the order listed
- 1-3/4 cups warm tap water
- 2 tablespoons margarine
- 1/2 cup molasses
- 2 cups bread flour or all purpose flour
- 1 cup whole wheat flour
- 1-1/2 cups rye flour
- 2 tablespoons instant nonfat dry milk powder
- 2 teaspoons salt
- 1/4 cup unsweetened cocoa
- 1 teaspoon instant coffee powder
- 2 teaspoon caraway seeds
- 3 teaspoons active dry yeast
Freezer Bread and Butter Pickles
By Unicorn1259
Place cucumbers, onions and salt in a deep container
- 7 cups sliced cucumbers, approx. 4
- 1 cup chopped onion
- 1 cup diced green pepper
- 2 tbsp. salt
- 2 cup sugar
- 1 cup white vinegar
- 1 tbsp. mustard seed
- 1 tbsp. celery seed
Caramel Chai Crescent Ring
By Unicorn1259
1) Heat oven to 350°F. In 1-quart saucepan, melt 1/4 cup butter
- 1/4 cup butter (do not use margarine)
- 1/2 cup packed brown sugar
- 2 tablespoons maple syrup or corn syrup
- 2 tablespoons whipping cream
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cans (8 oz each) Pillsbury refrigerated reduced fat crescent dinner rolls
- 2 tablespoons butter, melted
- 16 large marshmallows
- 1/4 cup chopped nuts
KFC Buttermilk Biscuits
By Unicorn1259
Preheat the oven to 450. Combine all the ingredients
- 1/2 cup (1 stick) butter
- 2 1/2 Tblsp sugar
- 1 beaten egg
- 3/4 cup buttermilk
- 1/4 cup club soda
- 1 tsp salt
- 5 cups Bisquick biscuit mix
Buttery Soft Pretzels
By Unicorn1259
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water
- Topping:
- 4 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 5 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- 1/2 cup baking soda
- 4 cups hot water
- 1/4 cup kosher salt