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Recipes
Buttermilk Layer Cake
By annekeeney
BEAT shortening at medium speed with an electric mixer until creamy
- 1 c. shortening
- 2 c. sugar
- 3 lg. eggs
- 2 1/2 c. flour
- 1/2 t. salt
- 1/2 t. baking soda
- 1 1/2 c. buttermilk
- 2 t. vanilla
- Caramel Frosting (see recipe)
Puffed Artichoke Pie
By annekeeney
Cut two 7" diameter circles from each piece of pastry, reserving leftover pastry
- 1 pkg. (11 1/4 oz.)frozen puff pastry dough, thawed
- 2 lg. eggs, lightly beaten
- 15 oz. ricotta cheese
- 4 oz. parmesan cheese, freshly grated (1 cup)
- 1 1/2 c. artichoke hearts, drained and quartered
- 1/4 t. ground nutmeg
- salt
- freshly ground pepper
Gingerbread Men
By annekeeney
In a lg. bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves; set aside
- 3 1/2 c. flour, plus more for dusting
- 1 1/2 t. baking soda
- 1/4 t. salt
- 1 1/4 t. ground cinnamon
- 1 1/4 t. ground allspice
- 1/4 t. ground cloves
- 2 sticks unsalted butter, softened
- 3/4 c. granulated sugar
- 3/4 c. packed dark brown sugar
- 1 T. plus 1 t. grated, peeled fresh ginger
- 1 lg. egg
- 1/4 c. unsulfured molasses
Hot Onion Souffle
By annekeeney
Thaw onions. Roll them in paper towels, squeezing to remove excess moisture
- 12 - 16 oz. frozen chopped onions
- 24 oz. cream cheese, softened
- 2 c. Parmesan cheese, grated
- 1/2 c. mayonnaise
- Corn chips
Ginger Pumpkin Pie
By annekeeney
Preheat oven to 375. For crust, combine crushed chocolate wafers and 1/4 c
- 1 9 oz. chocolate wafers, crushed
- 1/2 c.. butter, melted
- 2 (16 oz.) cans pumpkin
- 1 1/2 c. sugar
- 4 beaten eggs
- 1/4 c. molasses
- 2 T. flour
- 2 t. ground ginger
- 2 t. ground cinnamon
- 1 t. salt
- 1 t. freshly grated nutmeg
- 1/2 t. freshly ground pepper
- 3 c. light cream
- Brandied Whipped Cream (see recipe)
- 1/4 c. finely chopped crystallized ginger
Hot Spinach and Artichoke Dip
By annekeeney
1. Preheat the oven to 350
- 1 (10oz.)pkg. frozen spinach, thawed, and well drained
- 1 (13 3/4 oz.) cans artichoke hearts, drained and chopped in a food processor(about 5-6 pulses)
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1 1/2 c. freshly grated Parmesan Cheese
- 1 c. grated Pepper jack cheese
Pate Brisee
By annekeeney
1. in the bowl of a food processor, combine flour, salt,and sugar
- 2 1/2 c. flour
- 1 t. salt
- 1 t. sugar
- 1 c. (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 - 1/2 c. ice water
Baked Potato Casserole Topped with Crispy Onion Rings
By annekeeney
1- Preheat oven to 400 2- Butter a 13x9x2 baking dish and set aside
- 1 T. unsalted butter, softened
- 4 russet potatoes, scrubbed
- 2 T. olive oil
- 10 slices bacon
- 2 c. half and half
- 1 T. chopped fresh oregano or 1 t. dried oregano
- 2 t. salt
- 1 t. freshly ground black pepper
- 1 1/2 c. grated cheddar cheese
- 2 c. crispy onion rings (see recipe)
French Chocolate Bark
By annekeeney
Preheat the oven to 350 degrees
- 1 c. whole salted, roasted cashews
- 6 -7 oz. very good semisweet chocolate, finely chopped
- 6-7 oz. very good bittersweet chocolate, finely chopped
- 1/4 c. crystallized ginger, 1/2" diced
- 1/2 c. dried cherries
- 1/2 c. dried apricots, 1/2" diced
- 1/4 c. golden raisins
Classic Mashed Potatoes
By annekeeney
1- Place the potatoes in lg
- 4 lbs. russet potatoes, peeled & cut in half (about 6 potatoes)
- 8 T. unsalted butter, cut into chunks
- 1/4 c. whole milk
- Salt and freshly ground black pepper to taste