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Recipes
Blueberry and Cream Cookies
By littlefish
The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Cru...
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
- 1/2 cup plus 2 tablespoons light corn syrup
- 2 large eggs
- 5 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 1 1/2 cups Milk Crumbs (click for recipe)
- 1 1/2 cups dried blueberries
Bread Machine Crescent Rolls
By littlefish
Leftover mashed potatoes never last long around our house
- 1/2 cup warm 2% milk (70° to 80°)
- 1/4 cup water (70° to 80°)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 cup butter, softened
- 3/4 cup warm mashed potatoes (prepared with milk and butter)
- 1/4 cup sugar
- 4-1/4 cups bread flour
- 1-1/2 teaspoons active dry yeast
- Additional butter, melted
Frozen Raspberry & Cream Squares
By littlefish
Crispix Mix® (56) + Add to recipe box Directions 1
- 2 cup Keebler® Vanilla Wafers (finely crushed, out 50 cookies)
- 1/4 cup butter or margarine, melted
- 2 cups frozen red raspberries
- 1 cup half-and-half
- 3/4 cup sugar
- 1 cup sour cream
Grilled Mainated Steak
By littlefish
A simple marinade turns flank, hanger, or sirloin steak into a tender, savory main dish
- 3/4 cup red wine
- 2 tablespoons Worcestershire
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- 2 pounds flank steak, hanger steak, London broil or sirloin
- 5 garlic cloves, smashed and peeled
- 1/2 teaspoon coarse salt
Pina Colada Madeleine Cookies
By littlefish
cookie
- 1 (18.25-ounce) box pineapple cake mix
- 1/2 cup (1 stick) unsalted butter, cut into chunks
- 2 large eggs, lightly beaten
- 1 cup milk
- 2 tablespoons dark rum or rum extract
- 1 cup flaked coconut
Frozen Key Lime Torte
By littlefish
Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust
- 1 1
- pint (2 cups) lime sherbet
- 1 1
- pint (2 cups) lemon sorbet
- 1 1
- pint (2 cups) vanilla frozen yogurt
- 1 1/4 1 1/4
- cups graham cracker crumbs
- 2 2
- tablespoons sugar
- 1/4 1/4
- cup butter or margarine, melted
- 1 1
- tablespoon Key lime juice
- 1/4 1/4
- cup coconut, toasted*
Rhubarb Fool
By littlefish
Recipes + Menus | Recipes Rhubarb Fool 2 servings Recipe by Melanie Barnard and Brooke Dojny Photograph by E
- 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
- 1/4 cup sugar
- 3 tablespoons orange juice
- 2 tablespoons Grand Marnier or other orange liqueur
- 1/2 cup heavy cream
- 1 teaspoon sugar
Lipton Onion Butter
By littlefish
uses - grilled vegetable, grilled break, sandwiches, popcorn
- 1 envelope onion soup mix
- 8 oz whipped butter or soft margarine or 1/2 lb butter/margarine, softened
4-Layer Cookie Bars
By littlefish
Line the bottom of a buttered 13"x9" baking pan with a single layer of crackers; set aside
- 16-oz. pkg. rectangular buttery crackers
- 1/2 c. margarine
- 2/3 c. sugar
- 1/2 c. brown sugar, packed
- 1 c. graham cracker crumbs
- 1/4 c. milk
- 2/3 c. creamy peanut butter
- 1/2 c. semi-sweet chocolate chips
- 1/2 c. peanut butter chips
Shrimp and Scallion Stir-Fry
By littlefish
main course
- 1 pound large shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes
- 2 bunches scallions, cut into 1 1/2-inch pieces
- 2 tablespoons fresh lemon juice
- Coarse salt