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Recipes
Impossible Cheeseburger Pie
By Addie
Get all the great taste of a cheeseburger magically baked in a pie
- 1 lb lean (at least 80%) ground beef
- 1 large onion, chopped (1 cup)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 2 eggs
Butter Tart Squares
By Addie
These taste just like buttertarts without the fiddling with individual tarts! Very rich!
- FOR BASE:
- 1 c flour
- 1/4 c sugar
- 1/2 c butter
- FOR TOPPING:
- 2 tbsp butter, melted
- 2 eggs, lightly beaten
- 1 c packed brown sugar
- 2 tbsp flour
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
- 1 c raisins
Almond Joy Cake
By Addie
1. Bake chocolate cake as directed on package for bundt pan or 13"x9" pan
- 1 package chocolate cake mix with pudding
- 1 cup evaporated milk
- 1 cup sugar
- 24 large marshmallows
- 1 package coconut (14-oz)
- 1/2 cup evaporated milk
- 1/4 cup butter
- 1 12-oz package chocolate chips
- 1 cup almond slices -- toasted
Vermont Cheddar Shells and Cheese
By Addie
I have a confession to make
- 12 oz. uncooked pasta shells
- 5 tbsp. unsalted butter
- 1/2 medium onion, finely chopped
- 4 tbsp. all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 6 oz. Vermont cheddar cheese, grated
- 3 oz. American white cheese, crumbled
- kosher salt, to taste
- ground black pepper, to taste
Sourdough French Bread
By Addie
Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times
- BREAD:
- # 1 package (1/4 ounce) active dry yeast
- # 1-3/4 cups warm water (110° to 115°)
- # 4-1/4 cups all-purpose flour
- # 1/4 cup Sourdough Starter
- # 2 tablespoons canola oil
- # 2 tablespoons sugar
- # 2 teaspoons salt
- ================
- CORNSTARCH WASH:
- # 1/2 cup water
- # 1-1/2 teaspoons cornstarch
- ================
- SOURDOUGH STARTER:
- # 1/2 teaspoon active dry yeast
- # 1-1/2 cups lukewarm water
- # 2 cups all-purpose flour
- ================
Salt-Baked Potatoes with Garlic Butter
By Addie
Adjust oven rack to middle position and heat oven to 450°F
- 2.5 cups + 1/8 teaspoon salt
- 4 russet potatoes, scrubbed, dried
- 2 sprigs + 1/4 teaspoon minced fresh rosemary
- 1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
- 4 teaspoons olive oil
- 4 tablespoons unsalted butter, softened
Classic Red Velvet Sheet Cake
By Addie
Ree Drummond - THE PIONEER WOMAN
- Sheet Cake:
- Nonstick baking spray
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 whole eggs
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons cocoa powder
- 1 1/2 fluid ounces red food coloring
- 1 cup shortening
- 1 3/4 cup granulated sugar
- .......................................
- Classic Red Velvet Frosting:
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter
- 1 cup granulated sugar
Sour Dough Bread
By Addie
Using a sourdough starter is an ancient method of beginning to make a leavened bread
- STARTER:
- 3/4 Cup sugar
- 3 Tbsp. Instant potatoes
- 1 cup warm water
- ............................
- BREAD:
- 6 cups flour
- 1/3 cup sugar
- 1 tsp salt
- 1/2 cup oil
- 1 1/2 cups warm water
- 1 cup starter (above)
Lacy Brandy Snaps
By Addie
These captivating, fluff-filled crisps are the perfect "little something sweet" that guests crave at the end of a f...
- COOKIES:
- 6 tablespoons unsalted butter, cubed
- 1/3 cup sugar
- 3 tablespoons light corn syrup
- 2/3 cup all-purpose flour
- 2 teaspoons brandy
- 1 teaspoon ground ginger
- ..........................................
- FILLING:
- 4 cups heavy whipping cream
- 1 3/4 cups confectioners' sugar
- 1/2 cup brandy
- Grated chocolate, optional
Cheesy Sausage Corn Chowder
By Addie
A hearty and flavorful chowder the family will love
- 1 pound mild pork sausage
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 ribs celery, chopped
- 3 tablespoons flour
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 dash thyme
- 1 scant teaspoon dried parsley flakes
- 2 1/2-3 cups chopped potatoes
- 1 carrot, fine dice
- 1 can corn with peppers, drained, or 1 1/2 to 2 cups Southwestern corn blend
- 1 cup heavy cream or half-and-half
- 1 cup shredded Cheddar cheese