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Recipes
Moroccan Mint Tea
By JDARK
1. Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea
- 1 tablespoon loose Chinese gunpowder green tea
- 5 cups boiling water
- 3 to 4 tablespoons sugar
- 1 large bunch fresh mint
Chocolate Buttercream Frosting
By JDARK
1. Melt chocolate over low heat in double boiler until just melted
- 1 pound powdered sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 2 ounces chocolate
Simple Baklava
By JDARK
1. Preheat the oven to 350 degrees F
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/4 cup chopped dried apricots
- 1/4 cup plain bread crumbs
- 2 tablespoons sugar
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1 stick butter, melted, divided
- 3 tablespoons honey
- 12 sheets phyllo dough
Smashed Parmesan Potatoes
By JDARK
1. Combine the potatoes in a large pot of water
- 3 pounds baby red-skinned potatoes, unpeeled, halved
- 2/3 cup freshly grated Parmesan
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Cappuccino Cheesecake
By JDARK
Crust: 1. Combine sugar, margarine and graham crackers
- Crust:
- 2 tablespoons sugar
- 3 tablespoons margarine, melted
- 1-1/2 cups graham crackers, crushed
- Cake:
- 32 ounces cream cheese
- 1 cup sugar
- 3 tablespoons flour
- 4 eggs
- 1 cup sour cream
- 1/4 tablespoon instant coffee
- 1/4 teaspoon cinnamon
Almond Cake
By JDARK
1. Preheat oven to 350 degrees F
- 1/2 cup fine yellow cornmeal
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1 stick unsalted butter, softened
- 1/4 cup almond paste, cut into half-inch pieces
- 1/2 teaspoon pure vanilla extract
- 1-1/4 cups confectioners' sugar, plus more for dusting
- 4 egg yolks
- 2 eggs
- 1/4 cup sour cream
Cherry Cheesecake
By JDARK
Crust: 1. Preheat oven to 300 degrees F
- Crust:
- 1-1/3 cup crushed graham crackers
- 1/3 cup melted margarine
- 1 tablespoon sugar
- Cake:
- 16 ounces cream cheese
- 3 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- Topping:
- 1 pint sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
- Fresh cherries
Raspberry-Almond Pie
By JDARK
1. Place an oven rack in the center of the oven and preheat to 425 degrees F
- 2 sticks unsalted butter, cut into 1/2-inch pieces, chilled, plus more for greasing tart pan
- 2 cups all-purpose flour, plus more for dredging
- 1 cup almond flour
- 1/4 teaspoon fine salt
- 1/4 cup iced water, plus extra, as needed
- 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
- One 7-ounce tube almond paste, cut into 1/2-inch pieces, at room temperature
- 3 large eggs, at room temperature, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons agave
- 1/2 teaspoon pure almond extract
- 12 ounces (about 3 1/2 cups) fresh raspberries
- 2 tablespoons agave
- 1 egg, beaten
- One 11 1/2-by-8-inch rectangular tart pan with a removable base
- One 2-inch shaped cookie cutter, such as a heart or leaf
Chocolate Chip Biscotti
By JDARK
1. Preheat oven to 30 degrees F
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Pinch of ground cinnamon
- 4 tablespoons cold margarine or butter
- 3 large eggs, slightly beaten
- 6 ounces semi-sweet chocolate mini chips
- 1 cup walnuts, toasted and coarsely chopped
- 1 teaspoon vanilla extract
Chocolate Mint Cheesecake
By JDARK
Crust: 1. Combine chocolate wafer crumbs with melted butter
- 1-3/4 cup chocolate wafer crumbs
- 1/4 cup butter, melted
- 24 ounces cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1/3 cup creme de menthe
- 3 ounces white chocolate squares, melted
- 1 frosted mint chocolate bar