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Recipes
Lemon Anise Biscotti
By jgroeneveld
Great dipping biscotti with nice lemon flavor, absolutely put glaze on to finish them
- 2 eggs room temperature
- 1 cup sugar
- 1/4 cup canola oil
- 1/2 tsp lemon extract
- 1/4 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 tsp lemon zest
- 2 tsp anise seed crushed
- 2 cups confectioners sugar
- 4 tbsp lemon juice
- added lemon zest
Tea Scones
By jgroeneveld
scones alla Heather
- 2 cups all purpose-flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp butter (1 stick to make it creamier)
- 1 beaten egg
- 1/2 cup milk
- 1 slightly beaten egg
- Preheat oven to 425 degrees
Struffoli- honey balls ala Lidia
By jgroeneveld
Honey drenched puff balls- with traditional sprinkles
- 4 cups flour
- 1/2 cup + 1 tbsp sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 tsp cinnamon
- Pinch of Kosher salt
- 4 large eggs
- 1 tsp. vanilla
- 2 tbsp. unsalted butter, softened
- 2 cups honey
- vegetable oil
- Colored sprinkles
Ollie's Cookies
By jgroeneveld
A Pecan Shortbread of sorts
- 1 cup Sugar
- 1 cup Brown sugar
- 1 cup shortening; I used butter flavored Crisco
- 3 Eggs
- 4 cups All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 1.2 teaspoon Salt
- 1 cup Pecans; chopped
Russian Tea Cakes
By jgroeneveld
Traditional Old world cookie most commonly found during the holidays
- 1 cup butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/4 cup flour
- 3/4 cup finely chopped walnuts
- Additional powdered sugar for dusting
Hearty Tuscan Bean Stew
By jgroeneveld
In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special
- Table salt
- 1 lb. dried cannellini beans (about 2 cups), rinsed and picked over
- 1 tbsp. extra-virgin olive oil, plus extra for drizzling
- 6 ounces pancetta, cut into 1/4 inch pieces
- 1 large onion, chopped medium (about 1 1/2 cups)
- 2 medium celery ribs, cut into 1/2 inch pieces, (about 3/4 cups)
- 2 medium carrots, peeled and cut into 1/2 inch pieces (about 1 cup)
- 8 garlic cloves
- 4 cups low sodium chicken broth
- 3 cups water
- 2 bay leaves
- 1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
- 1 (14.5 ounce) can diced tomatoes, rinsed and drained
- 1 sprig rosemary
- Fresh ground pepper
Rhubarb and Raspberry Crostata
By jgroeneveld
This dough with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking re...
- Crust
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 Tbsp sugar
- 1/2 tsp kosher salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
- 1 large egg
- 1 Tbsp whole milk
- Filling
- 1/4 cup cornstarch
- 4 cups 1/2" thick slices of rhubarb (about 16 oz to 20 oz)
- 6 oz. fresh raspberries
- 2/3 cup sugar
- 1 large egg, beaten
- Raw Sugar
- Sweetened whipped cream or vanilla ice cream for serving
Rigatoni alla carbonara
By jgroeneveld
With pancetta, peas and parmesan
- 2 eggs
- 3/4 cup Pecorino Parmesan cheese, grated
- 1/2 tsp. salt
- fresh ground pepper
- 1 tbsp parslay, chopped
- 2 tbsp. butter
- 2 tbsp. olive oil
- 2 ounces pancetta, finely chopped
- 1/4 tsp. red pepper flakes
- 1/2 cup frozen peas
- 1/2 lb. rigatoni pasta
Spritz (II)
By jgroeneveld
As easy to make as they are delicious
- 2 c. all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 c. unsalted butter
- 1/2 c. sugar
- 2 large egg yolks
- 2 tsp. pure vanilla extract
- 2 tsp. finely grated lemon zest
Red Velvet Cake
By jgroeneveld
The closest thing I have found that compares to Magnolia cupcakes in Greenwich Village in Manhattan
- 1 stick (1/2 cup) unsalted butter, or shortening, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1/4 cup red food coloring
- 2 tsp. cocoa powder
- 1 tsp. salt
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 2 1/2 cups, plus 5 tablespoons cake flour
- 1 tbsp vinegar
- 1 tsp. baking soda
- Frosting
- 1 cup milk
- 3 tbsp flour
- 2 sticks unsalted butter or 1 stick unsalted butter and 8 ounces cream cheese
- 1 cup confectioner's sugar
- 1 tsp. vanilla extract