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Recipes
Cheesecake Mousse
By JimnShel1
This is a light cheesecake filling that won't harden when refrigerated like a frosting would
- 1/4 c. Heavy Cream
- 8 oz. Cream Cheese
- 1/3 c. Powdered Sugar
- 2 tsp. Vanilla
Raspberry Tiramisu
By JimnShel1
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend
- 1 cup seedless raspberry jam
- 6 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 pound mascarpone cheese, at room temperature
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
- 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
- Confectioners' sugar, for serving
Pumpkin Creme Brulee
By JimnShel1
1.Preheat oven to 325 degrees F (165 degrees C)
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 8 egg yolks
- 2 tablespoons brown sugar
- 1/4 cup and 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 2 tablespoons white sugar
Lemon Bars
By JimnShel1
Lemon bars are a classic cookie, with a shortbread crust and a lemon "curd" filling, dusted with powdered sugar
- Crust:
- 1/2 cup butter, softened
- 1 cup flour
- 1/4 cup powdered sugar
- Filling:
- zest of 1 lemon
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup sugar
- 2 Tbsp. flour
- 1/2 tsp. baking powder
- 2 eggs, beaten
Pretzel Rolls
By JimnShel1
Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top
- 1 tablespoon active dry yeast
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- Vegetable oil, for the bowl
- Cooking spray
- 1/3 cup baking soda
Peanut Sauce - Spicy Thai
By JimnShel1
Heat vegetable oil in a medium saucepan over medium heat
- 2 teaspoons vegetable oil
- 1 large clove garlic, minced
- 1 tablespoon minced fresh ginger root
- 3/4 cup hot water
- 1/4 cup peanut butter, or more to taste
- 1/2 lemon, juiced
- 2 tablespoons Thai-style sweet chili sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 pinch red pepper flakes, or more to taste
Chocolate Stout Cupcakes
By JimnShel1
I love cooking with beer and there's no exception when it comes to desserts
- 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
- 2 cups sugar
- 2 cups all-purposeflour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle stout beer (recommended: Guinness)
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 (8-ounce) package cream cheese, softened at room temperature
- 3/4 to 1 cup heavy cream
- 1 (1-pound) box confectioners' sugar
Baklava Tarts
By JimnShel1
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound walnuts
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
- 1 (16 ounce) package phyllo dough
- 5 tablespoons margarine
- 5 tablespoons vegetable oil
- 3 1/2 cups white sugar
- 2 cups water
- 2 tablespoons lemon juice
Reese's Peanut Butter Cup Cheesecake
By JimnShel1
To Make The Crust, combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melt...
- For The Crust
- 4 1/2 cups crushed Oreo cookies
- 1 cup chopped roasted peanuts
- 1/2 cup butter, melted
- For The Filling
- 2 lbs cream cheese, softened
- 5 eggs, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1 cup smooth peanut butter (not natural-style)
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 2/3 cup Reese's Peanut Butter cups, broken into small pieces
- For The Topping
- 3 ounces sour cream
- 1/2 cup sugar
Potato Salad
By JimnShel1
Sour cream and Ranch blend - brought to FDL on Memorial Day 2011
- 3.5 lb. potato, halved
- 2 cups sour cream
- 1 cup ranch dressing
- 1 cup chopped chives
- Salt & Pepper