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Recipes
Shortcake Biscuits
By JimnShel1
Combine Bisquick, milk, sugar and butter until just combined
- 4 2/3 cups Bisquick Mix
- 1 cup Milk
- 6 Tbsp Sugar
- 6 Tbsp melted Butter
Double Chocolate Peppermint Biscotti
By JimnShel1
Lightly grease two cookie sheets; set aside
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon peppermint extract
- 1 3/4 cups all-purpose flour
- 4 ounces bittersweet chocolate, chopped
- 8 ounces vanilla-flavor candy coating, melted
- 1/4 cup crushed peppermint candies
Sweet Potato Pecan Cheesecake
By JimnShel1
Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in
- FILLING:
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons cold butter
- 1 egg yolk
- 1 to 3 teaspoons water
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 1 cup mashed sweet potato
- 1/2 cup sugar
- 1 teaspoon butter, melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 2 eggs, lightly beaten
- TOPPING:
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cold butter
- 1/4 cup chopped Diamond of California® Pecans
Ginger-Lemon Semolina Cake
By JimnShel1
Preheat oven to 325 degrees convection (350 standard) and prepare a 10-inch cake pan by greasing, lining with a rou...
- 10 ounces (20 tablespoons) butter
- 6 tablespoons minced ginger
- 1 1/2 cups sugar
- 1 teaspoon kosher salt
- 1 teaspoon powdered ginger
- 2 1/2 cups cake flour
- 2 ounces coarsely ground semolina
- 1 1/2 teaspoons baking soda
- Juice and zest of 2 lemons
- 1 cup buttermilk
- 3 extra large eggs
- 1/2-3/4 cup Domaine de Canton ginger liqueur
- butter for greasing cake pan
- flour for dusting cake pan
- fresh fruit for serving
- lemon zest, for garnish, if desired
Chocolate Eclair Dessert
By JimnShel1
Line the bottom of a 9x13-inch pan with graham crackers, In a large bowl, combine the pudding mix and milk
- 2 individual packages graham crackers
- 2 (3 oz) packages vanilla pudding mix
- 3 cups milk
- 1 (8 oz) container frozen whipped topping, thawed
- 1 (16 oz) package prepared chocolate frosting
Raspberry Cake Filling
By JimnShel1
Thaw raspberries and strain juice from berries
- 12 oz frozen unsweetened raspberries, thawed
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 heaping tablespoons cornstarch
- 2 tbsp raspberry liqueur such as Razzmatazz by DeKuyper (optional but highly recommended)