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Recipes
Strawberry Rhubarb Pie
By JimnShel1
Preheat oven to 400 degrees F (200 degrees C)
- Crumb Topping:
- 3 cups sliced strawberries
- 3 cups sliced rhubarb
- 1 1/2 cups white sugar
- 1/4 cup instant tapioca
- 1 squeeze fresh lemon juice
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter, cut into small pieces
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 cup flour.
Sour Cherry Sauce
By JimnShel1
1.Combine 1 cup water, sugar, vanilla bean and seeds, cinnamon stick, and salt over high heat
- 2 cups sugar
- 1 vanilla bean, seeds scraped
- 1 cinnamon stick
- 1 large pinch salt
- 5 cups sour cherries, fresh or frozen, pitted
Coffee Toffee Pecan Pie
By JimnShel1
Position a rack in the center of the oven, set a heavy-duty baking sheet on the rack and preheat oven to 375
- 6 Tbsp unsalted Butter
- 3/4 cup packed dark brown sugar
- 3/4 cup dark brown corn syrup
- 1/2 cup Lyle's Golden Syrup
- 3 large eggs, at room temperature
- 2 Tbsp Bourbon
- 1 Tbsp instant espresso powder
- 1 tsp pure vanilla extract
- 3/4 tsp table salt
- 1/3 cup very finely chopped toasted pecans
- 2 cups toasted pecan halves
- 1 blind-baked pie crust
- 1/2 cup crushed Heath pieces
Apple Crisp
By JimnShel1
Preheat oven to 350 degrees F (175 degrees C)
- 3 1/2 pounds apples - peeled, cored and sliced
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 3 packets instant maple and brown sugar oatmeal
- 1 pinch salt
- 1/2 cup chopped walnuts
- 1/4 cup maple syrup
Marshmallow Fondant
By JimnShel1
1. Dust your counter or a large cutting board with powdered sugar
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
Meyer Lemon Cheesecake
By JimnShel1
Preheat oven to 375 degrees and butter the bottom of a 10-inche spring form pan
- Crust:
- 1 3/4 Cup Graham Cracker crumbs
- 3 Tbsp Sugar
- 7 Tbsp butter, melted
- Cheesecake:
- 40 Ounces Cream Cheese, room temperature
- 1 1/4 Cups sugar
- 2 Tbsp Lemon Zest
- 2 tsp Vanilla Extract
- 3 Tbsp Cornstarch
- 1/3 Cup Heavy Cream
- 3 eggs
- 2 egg yolks
- 1/3 cup Lemon Juice
Tatsoi and Noodles
By JimnShel1
Sauté oil and garlic for 5 minutes (Optional to add cut up chicken)
- 6 cups tatsoi, chopped
- 1-1/2 cup carrots, chopped
- 3 garlic, cloves minced
- 3 tablespoons olive oil (2 tbsp for sauteing garlic and 1 tbsp for stir frying.)
- onion, medium sized, diced small
- 5 tablespoons peanut butter
- 1 tablespoon white wine vinegar
- 3 tablespoons soy sauce
- 1/2 bag noodles, egg
Chocolate Cream Cheese Frosting
By JimnShel1
Cream together the butter and cream cheese
- 1/4 cup butter, softened
- 8 ounces cream cheese, softened
- 3 ounces (3 squares) unsweetened chocolate, melted
- dash of salt
- 3 cups confectioners' sugar
- 1/3 cup half-and-half
- 1 teaspoon vanilla extract
Strawberry Balsamic Tiramisu
By JimnShel1
In a small bowl, combine preserves, balsamic glaze and orange juice
- 1 cup strawberry preserves
- 3 tablespoons Balsamic Glaze, plus more for drizzling
- 1/2 cup orange juice
- 1 1/3 cups heavy cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 pound mascarpone cheese
- Lady Fingers
- 1 1/2 pounds strawberries, sliced
Amaretti Cookies
By JimnShel1
Preheat oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper
- 8 ounces (225 grams) canned almond paste
- 1 cup (200 grams) superfine or castor white sugar
- 2 large (60 grams) egg whites
- Extra white sugar or Swedish pearl sugar for dusting cookies