Littlefish's profile page
Recipes
Cocoa Curry Spice Mix (good on chicken breast)
By littlefish
mix
- 2 T cumin
- 2 T curry
- 1 t salt
- 1 t pepper
- 1 1/2 t cocoa
Poppy seed dressing
By littlefish
misc
- 6 oz plain Greek style yogurt
- 1 c oj
- 1/2 c canola oil
- 2 T apple cider vinegar
- 2 t honey
- 1 T poppy seeds
Pecan Pie Cake
By littlefish
Cake Preheat oven to 350 degrees
- Cake
- 2 cups pecans, chopped
- 3/4 cup butter, softened
- 2 cups white sugar
- 5 eggs, separated
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 tablespoon lemon juice
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 cup chopped pecans
- 1/3 cup caramel sauce
- 1/3 cup light cream
- Filling
- 1/2 cup packed brown sugar
- 1/3 cup cornstarch
- 3/4 cup dark corn syrup
- 2 egg yolks
- 1 egg
- 1 1/2 cups light cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Other
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- additional pecans for decorating (optional)
- Cream for serving
Dixieland Peanut Pie
By littlefish
Heat oven to 375°F. Combine flour and salt in large bowl; cut in 1/3 cup butter until mixture resembles coarse cru...
- Crust
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup cold Land O Lakes® Butter
- 3 to 4 tablespoons cold water
- Filling
- 1 cup dark corn syrup
- 1/2 cup firmly packed brown sugar
- 3 Land O Lakes® All-Natural Eggs
- 2 tablespoons Land O Lakes® Butter, melted
- 2 teaspoons vanilla
- 3/4 cup coarsely chopped salted peanuts
- 1/4 cup whole salted peanuts
- Garnish
- Land O Lakes® Aerosol Whipped Heavy CreamChopped peanuts
Slow Cooker Peanut Butter Hot Chocolate Cake
By littlefish
I n a large bowl, combine all ingredients except for the chocolate chips and beat well to combine
- 1 pkg. two layer chocolate cake mix
- 3 oz. pkg. instant chocolate pudding mix
- 4 eggs
- 1/2 cup peanut butter
- 2 tsp. vanilla
- 1-1/3 cups water
- 3/4 cup oil
- 12 oz. pkg. semisweet chocolate chips
The King's Cake
By littlefish
cake
- 1 cup granulated sugar
- 1/2 cup vegetable shortening
- 2 eggs
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mashed banana (about 3 ripe bananas)
- 2 teaspoons vanilla extract, divided
- 4 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar
- 1/4 cup chopped peanuts
Citrus-Scented Geranium Cookies
By littlefish
Geraniums are one of my favorite flowers
- LEMON GLAZE:
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 egg
- 2 tablespoons finely chopped lemon-, lime-, or orange geranium petals
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup confectioners' sugar
- 2 teaspoons lemon juice
- 2 to 3 teaspoons water
- 1/4 teaspoon vanilla extract
Cheesy Crackers
By littlefish
These delicious homemade crackers are perfect to serve with fruit or wine
- 1/2 C unsalted butter
- 1 1/2 C all-purpose flour
- 2 C cheddar cheese, shredded
- 1/2 t salt
- 4 drops Tabasco Sauce
- 2 cloves garlic, minced
- 1 t Herbes de Provence
Makeover Pecan Upside-Down Cake
By littlefish
cake
- 1/2 cup reduced-fat butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup dark corn syrup
- 1-1/2 cups pecan halves
- 1 package (18-1/4 ounces) butter pecan cake mix
- 1 cup BREAKSTONE'S® Reduced-Fat Sour Cream
- 1/3 cup unsweetened applesauce
- 2 eggs
- 2 egg whites
- 1 teaspoon vanilla extract
Glazed Lemon Wedges
By littlefish
DESSERT
- 1 Heat oven to 350°F (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with baking spray with flour or line with foil.
- 2 In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
- 3 Bake 18 to 22 minutes or until edges are light golden brown. Cool 10 minutes.
- 4 In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges.