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Sea Salt Peanut Butter Bars

Sea Salt Peanut Butter Bars

By

The Local Palate, December 2015/January 2016, page 109

  • Bar Base
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1/4 cup plus 1 tablespoon light brown sugar, packed
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 1/4 cup plus 3 tablespoons creamy peanut butter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Filling
  • 3/4 cup unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 3/4 cup plus 2 tablespoons creamy peanut butter
  • 1/2 teaspoon sea salt
  • 2 1/2 teaspoons pure vanilla extract
  • 1 tablespoon heavy cream, room temperature
  • Topping
  • 1/4 cup plus 2 tablespoons unsalted butter, room temperature
  • 1 cup semi-sweet chocolate chips
4.4/5 (10 Votes)

Roasted Peppers with Herbed Breadcrumbs

Roasted Peppers with Herbed Breadcrumbs

By

Roasted Peppers with Herbed Breadcrumbs Peppers are roasted until sweet and tender before they’re topped with he...

  • 4 yellow bell peppers, cored, seeded, quartered lengthwise
  • 6 tablespoons extra-virgin olive oil, divided
  • Sea salt and freshly ground black pepper
  • 2 cups small pieces of torn crustless white bread (such as ciabatta or sourdough; about 1/4 loaf)
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup fresh basil leaves
  • 1 tablespoon fresh oregano leaves
  • 1 garlic clove, minced
0/5 (0 Votes)

Easy Apple Butter

Easy Apple Butter

By

Kathryn Delaney, Southern Living SEPTEMBER 2014

  • 3 pounds crisp and sweet apples, such as Gala, Honeycrisp, and Braeburn, peeled (about 8 apples)
  • 1 cup apple cider
  • 1 1/2 cups sugar, divided
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
4.5/5 (20 Votes)

Veggie Burger

Veggie Burger

By

Recipes & Menus | recipes Veggie Burger Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a...

  • 1/3 cup white long-grain rice
  • 2 15-ounce cans black beans, rinsed
  • 1 medium shallot, chopped
  • 6 slices pickled jalapeño
  • 1 tablespoon prepared barbecue sauce
  • 1 teaspoon chili powder, preferably ancho
  • 1/2 teaspoon ground cumin
  • 1 large egg white
  • Kosher salt, freshly ground pepper
  • 4 tablespoons vegetable oil, divided
  • 6 hamburger buns
  • Favorite burger toppings (for serving)
4.9/5 (7 Votes)

Chamomile-Peach Tarts

Chamomile-Peach Tarts

By

Step 1 Peaches: Bring 6 cups water, sugar, and chamomile blossoms to a boil in a medium pot, stirring until sugar...

  • 1 cup sugar
  • 1/4 cup dried chamomile blossoms (from 10 to 12 tea bags)
  • 3 ripe peaches, halved and pitted
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup plus 2 tablespoons sugar
  • 4 large egg yolks
  • 3 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 8 teaspoons chamomile tea (from 8 bags)
  • 1 1/2 cups sour cream
  • 6 tablespoons sugar
  • Fresh chamomile flowers (unsprayed), for serving
4.8/5 (13 Votes)

Toasted Coconut Sundaes with Candied Peanuts

Toasted Coconut Sundaes with Candied Peanuts

By

Bon Appetit, March 2014, page 42

  • INFREDIENT INFO:
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cupg ranulated sugar
  • 1 cup unsalted, dry-roasted peanuts
  • 1/2 cup palm or light brown sugar
  • 2 cups heavy cream, divided
  • 2 pints coconut ice cream or sorbet
  • 8 butter coconut cookies (for serving)
  • Butter coconut cookies are available at many Asian markets.
4.6/5 (11 Votes)

Norwegian Cardamom-Almond Tart

Norwegian Cardamom-Almond Tart

By

Yarnall Family's Fyrstekake (Norwegian Cardamom-Almond Tart) This tart (pronounced FISH-deh-kakah) has a moist, cak...

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom, preferably freshly ground
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg yolk
  • 2 teaspoons whole milk or heavy cream
4.4/5 (25 Votes)

Black Bottom Banana Cream Pie

Black Bottom Banana Cream Pie

By

Bon Appetit Magazine 1991

  • 1 Buttermilk Pie Crust Dough disk
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup whipping cream
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 large firm ripe bananas (about 1 1/4 pounds), cut into 2/3-inch-thick slices
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons dark rum
  • 1/2 teaspoon unflavored gelatin
  • 1/2 cup whipping cream
  • 5 large egg yolks
  • 3 tablespoons sugar
  • 1/2 cup chilled whipping cream
  • 3/4 cup chilled whipping cream
  • 2 tablespoons sugar
  • 2 firm ripe bananas, thinly sliced on diagonal
4.6/5 (26 Votes)

Nancy Reagan's Vienna Chocolate Bars

Nancy Reagan's Vienna Chocolate Bars

By

From Giant Houseparty Cookbook by The Philadelphia-Neshoba County Chamber of Commerce

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large egg yolks
  • 2 1/2 cups all-purpose flour
  • 1 (10-oz.) jar seedless raspberry preserves
  • 1 cup semisweet chocolate morsels
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon table salt
  • 2 cups finely chopped pecans, lightly toasted
4.1/5 (53 Votes)

Collard Greens Gratin

Collard Greens Gratin

By

Southern Living DECEMBER 2013, page 181

  • 5 cups heavy cream
  • 3 garlic cloves, minced
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided
  • 1 teaspoon cornstarch
  • 2 (1-lb.) packages chopped collard greens
  • 8 bacon slices, diced
  • 2 cups chopped yellow onion
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 tablespoon olive oil
4.5/5 (8 Votes)