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Strawberries and Cream Cake

Strawberries and Cream Cake

By

Southern Living APRIL 2013, PAGE 88

  • 2 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 1/4 cups sugar, divided
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • 4 large egg yolks
  • 8 large egg whites
  • 1 teaspoon cream of tartar
  • Strawberry Jam Filling
  • 4 cups mashed fresh strawberries
  • 2 1/2 cups sugar
  • 1 (3-oz.) package strawberry-flavored gelatin
  • Frosting
  • 1 tablespoon strawberry-flavored gelatin
  • 2 tablespoons boiling water
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 (8-oz.) container sour cream
4.5/5 (26 Votes)

Cherry Tomato Vinaigrette

Cherry Tomato Vinaigrette

By

Recipes & Menus | recipes Cherry Tomato Vinaigrette Trust us: Your first batch of this condiment will not be your...

  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 tablespoon (or more) red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped fresh chives
4.5/5 (20 Votes)

Open-Faced Lobster "Rolls" with Avocado Spread

Open-Faced Lobster Rolls with Avocado Spread

By

This lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for ...

  • 2 whole lobsters (1 3/4 pounds each)
  • 1/2 teaspoon fennel seeds
  • 1 ripe Hass avocado
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • 2 scallions, thinly sliced on the bias
  • Coarse salt and freshly ground pepper
  • 4 slices rustic Italian bread, grilled or toasted
  • 2 cups watercress
  • 2 teaspoons extra-virgin olive oil
  • Garnish: finely grated lemon zest
4/5 (1 Votes)

TLP’s Pear Crisp

TLP’s Pear Crisp

By

The Local Palate, September 2015, page 110

  • Filling
  • 6 Bosc or Anjou pears
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon kosher salt
  • 2 tablespoons ginger, minced
  • Topping
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup oatmeal, preferably old-fashioned
  • 1/2 cup chopped pecans
  • 2 tablespoons crystallized ginger, minced
  • 6 tablespoons butter, chilled
4.4/5 (11 Votes)

Indonesian-Style Beef & Rice Bowls

Indonesian-Style Beef & Rice Bowls

By

Better Homes and Gardens, February 2017, Page 76

  • 3 tablespoons red curry paste
  • 1 13 1/2 ounce can unsweetened coconut milk
  • 1 cinnamon stick
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 pound lean ground beef
  • Hot cooked rice
  • 1 small cucumber, sliced
  • 1/4 head green cabbage, thinly sliced
  • 1 shallot, thinly sliced
  • 1 chile pepper, thinly sliced (optional)
  • Fresh cilantro sprigs
  • 2 limes, halved
4.3/5 (3 Votes)

Fennel-Honey Granola

Fennel-Honey Granola

By

Bon Appetit, June 2015, Page 14

  • 1/3 cup pine nuts
  • 1/3 cup raw sunflower seeds
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 2 teaspoons fennel seeds
  • 1/2 cup honey
  • 3 tablespoons smooth peanut butter
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • 1 tablespoon vanilla extract
  • 2 cups old-fashioned oats
  • 1/2 teaspoon kosher salt
  • 1/2 cup dried apricots, chopped
  • 1/2 cup sweetened dried cranberries, chopped
4.6/5 (5 Votes)

New Orleans Calas

New Orleans Calas

By

Southern Living OCTOBER 2013 The Calas Women, as they were called, peddled these hot breakfast fritters--whose na...

  • 1/2 cup uncooked medium-grain rice
  • 3/4 teaspoon table salt, divided
  • 1/2 cup warm water (100° to 110°)
  • 1 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 large eggs, lightly beaten
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground nutmeg
  • Vegetable oil
  • Powdered sugar
4.5/5 (24 Votes)

Caramelized-Honey Brûlée

Caramelized-Honey Brûlée

By

Bon Appetit, February 2015, page 84

  • 3/4 cup honey
  • 1 vanilla bean, split lengthwise
  • 3 cups heavy cream
  • 1 cup whole milk
  • 3/4 teaspoon kosher salt
  • 8 large egg yolks
  • 3 tablespoons sugar
  • Special Equpiment
  • Eight 6-oz. ramekins
  • A kitchen torch
4.5/5 (10 Votes)

Lemon-Basil Custard Pie with Red Berries

Lemon-Basil Custard Pie with Red Berries

By

Martha Stewart Living, July/August 2014, page 138

  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon sugar
  • 1 stick cold unsalted butter, cut into small pieces
  • 2 to 4 tablespoons ice water
  • 1 cup milk
  • 1 cup heavy cream
  • 2 lemon-basil sprigs, plus more, with flowers, for serving
  • 5 large egg yolks
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon coarse salt
  • 10 ounces fresh strawberries, hulled and sliced (about 2 cups)
  • 8 ounces fresh raspberries, halved or cut into thirds if large (about 2 cups)
  • Fresh elderberries or currants, kept in clusters (optional)
  • 1/4 cup sugar
4.6/5 (7 Votes)

Beef Brisket - BBQ Sauce

Beef Brisket - BBQ Sauce

By

Mix Ingredients will and cook over medium heat until onions are tender

  • 1 1/2 Cups CATSUP
  • 1/2 / Cup WATER
  • 14 Cup VINEGAR
  • 1/8 Teaspoon SALT
  • 1 Tablespoon CHILI POWDER
  • 2 Tablespoons SUGAR
  • 1 Tablespoon MUSTARD
  • 2 Teaspoons WORCHESTERSHIRE SAUCE
  • 2 ONIONS Chopped Fine
  • 1 tablespoon LIQUID SMOKE
  • 1 Tablespoon A1 STEAK SAUCE
0/5 (0 Votes)