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Recipes
Chocolate Mudslide Frozen Pie
By littlefish
Directions MELT 1 cup morsels in small, heavy-duty saucepan over lowest possible heat
- 1 prepared 9-inch (6 ounces) chocolate crumb crust
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- 1 teaspoon hot water
- 3/4 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Delicate Mint Thins
By littlefish
Newly married, I needed something fancy to impress my relatives at a reunion and came up with these cookies
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons 2% milk
- 1 cup fresh mint, finely chopped
- 1-2/3 cups semisweet chocolate chips
- 1 tablespoon shortening
Candy Cane Fruit & Cream Cheese Danish
By littlefish
Set two roll sections aside for candy cane stripes
- glaze:
- 2 cans of Pillsbury crescent rolls
- 1 package cream cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 can cherry or strawberry pie filing
- Powdered sugar
- Milk
- 1/2 tsp vanilla extract
Olive Garden Copycat Pasta Roma Soup
By littlefish
1.Add garbanzo beans to food processor and process using on/off pulse until beans are well mashed
- 2 (16-ounce) cans garbanzo beans, drained
- 6 slices bacon, cooked, drained, and chopped
- 1/3 cup olive oil
- 3/4 cup onions, diced
- 1 cup celery, diced
- 1/4 teaspoon garlic, minced
- 1 cup carrots, julienned
- 1 1/2 cups canned tomatoes, drained and diced
- 1 quart chicken broth
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground rosemary
- 2 tablespoons fresh parsley, chopped
- 1/2 cup miniature pasta dry bowties, cooked
Pancake Soufflé Muffins with Strawberry-Maple Syrup
By littlefish
bread
- For the muffins
- Nonstick cooking spray
- 10-1/2 oz. (2-1/3 cups) all-purpose flour
- 4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 6 large eggs, separated and at room temperature
- 3/4 tsp. cream of tartar
- 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
- 6 T bs. granulated sugar
- 1 tsp. pure vanilla extract
- 3-1/3 cups buttermilk, at room temperature
- Confectioners’ sugar, for sprinkling
- For the strawberry syrup
- 1 cup pure maple syrup
- 1 cup quartered, hulled ripe strawberries
Oatmeal No Bake Cookies
By littlefish
1.Melt butter substitute in medium saucepan over medium heat
- 1 cup butter substitute
- 1/2 cup skim milk
- 2 cups quick oats
- 1/2 cup sugar or sugar substitute
- 3 tablespoons cocoa powder
Lemon-Thyme Bread, Muffins, icing, mini loaves
By littlefish
In a large bowl, cream butter and sugar until light and fluffy
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1-3/4 cups all-purpose flour
- 2 tablespoons minced fresh thyme
- 1 tablespoon grated lemon peel
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Confectioners' sugar
- LEMON-THYME MINI LOAVES: Use three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
- LEMON-THYME MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Yield:1 dozen muffins.
- LEMON-THYME MINIATURE MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Yield: 4 dozen miniature muffins.
- LEMON-THYME ICING: In a small bowl, combine 1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme and 3 to 4 teaspoons lemon juice, as needed, to achieve a drizzling consistency. Yield: 2 tablespoons.
- LEMONY CREAM CHEESE: In a small bowl, beat 8 ounces softened cream cheese until fluffy. Add 1/3 cup confectioners’ sugar, 4 teaspoons lemon juice and 1 teaspoon grated lemon peel; beat until smooth. Yield: 1 cup.
Giant Molasses Cookies
By littlefish
In a large bowl, cream butter and sugar until light and fluffy
- 1-1/2 cups butter, softened
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 4-1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup chopped pecans
- 3/4 cup coarse sugar
Hot Fudge Sauce
By littlefish
Sauce Variations: Mocha, toasted almond, choco-mint, spirited, Mexican
- 1 (6 oz) pkg semi-sweet chocolate chips or 4 (1 oz) squares
- 2 T margarine or butter
- 1 (14 oz) can sweetened condensed milk
- 2 T water
- 1 t vanilla extract
Peanut Butter Bars with Chocolate Ganache
By littlefish
Directions Combine flour, sugar, salt and baking soda
- 2 C. flour
- 2 C. granulated sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 3/4 C. peanut butter
- 1 C. butter
- 1 C. water
- 2 eggs
- 1/2 C. buttermilk
- 1/2 C. semi sweet chocolate morsels
- 1/3 C. whipping cream