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Recipes
Lemon Basil Sorbet
By JimnShel1
Combine first 4 ingredients in a saucepan
- 3 cups loosely packed fresh Basil leaves, torn
- 1 1/2 cup Sugar
- 1 1/2 cup Water
- 1/2 cup Light Corn Syrup
- 2 cups fresh Lemon Juice (approx. 2 lbs lemons)
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)
Zucchini Fettuccine with Tomato Sauce
By JimnShel1
Trim, and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbon...
- 4 large zucchini or yellow squash
- Kosher salt
- 5 medium vine-ripened tomatoes
- 1/4 cup Extra-virgin olive oil, plus more for drizzling
- 1/2 clove garlic, chopped
- 1 tsp. jalapeno pepper, chopped
- Freshly ground pepper
- 1/4 cup pine nuts, chopped, plus more for topping
- 1/4 cup fresh basil, chopped
- 1 tsp. fresh oregano, chopped
Chocolate Scotcharoos
By JimnShel1
Place corn syrup and sugar into a 3-quart saucepan
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups Rice Krispies or Cocoa Krispies
- 1 cup chocolate chips
- 1 cup butterscotch chips
Brazo de Mercedes
By JimnShel1
Preheat oven to 115°C (250°F)
- Meringue:
- 10 large egg whites
- 1 teaspoon cream of tartar
- 200 g (1 cup) sugar
- 1 teaspoon vanilla
- Custard for filling
Peppermint Biscotti
By JimnShel1
In a large bowl, cream butter and sugar
- FROSTING:
- 3/4 cup butter, softened
- 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 3 eggs
- 2 teaspoons peppermint extract
- 3-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed peppermint candies
- 2 cups (12 ounces) semisweet chocolate chips
- 2 tablespoons shortening
- 1/2 cup crushed peppermint candies
Swiss Meringue Buttercream
By JimnShel1
1. Clean all utensils and equipment thoroughly with a paper towel moistened with lemon juice
- 1 1/2 Cups Egg Whites
- 2 1/4 Cups Sugar
- 1 1/2 Cups Butter
- 1 1/4 tsps vanilla
Zucchini Pie
By JimnShel1
1.Preheat oven to 350 degrees F (175 degrees C)
- 4 eggs
- 1/4 cup vegetable oil
- salt and pepper to taste
- 1 teaspoon baking powder
- 1 cup all-purpose baking mix
- 1 1/2 cups sliced zucchini
- 1 1/2 cups sliced yellow squash
- 1/4 cup chopped onion1 large ripe tomato, sliced
- 1/4 cup grated Parmesan cheese
- Fresh Basil Leaves
Almond Orange Cardamom Biscotti
By JimnShel1
Preheat the oven to 325°(F) and line a baking tray with baking paper
- 2 eggs
- 2/3 cup firmly packed brown sugar
- 1 cup self-raising flour
- 3/4 cup plain flour
- 1 1/4 cups almonds
- 1 Tbsp finely grated orange zest
- 1/4 tsp ground cardamom