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Recipes
Heavenly Angel Food Cake
By cwyorkiex3
Grandma often made a chocolate whipped topping for this angel food cake
- 1 1/4 cups cake flour, sifted
- 1 1/3 cups plus 1/2 cup granulated sugar, divided
- 12 egg whites
- 1 1/4 teaspoons cream of tartar
- 1/4 teaspoon salt, optional
- 1 1/2 teaspoons vanilla extract
- Sliced fresh strawberries, optional
Ricotta-Filled Meatballs With Fennel and Chili
By cwyorkiex3
Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight
- 1/2 pound fresh ricotta cheese
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 bulb fennel, finely diced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 slices white bread, torn into small pieces
- 1 cup milk
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 large egg
- Zest of 1 lemon, finely chopped
- 1 tablespoon red pepper flakes, plus more for topping
- 1 1/2 tablespoons fennel seeds, toasted and ground
- 1/2 cup grated pecorino romano cheese
- 1/2 cup grated parmesan cheese
- 1 bunch parsley, leaves finely chopped
- Kosher salt and freshly ground pepper
- 3/4 cup canola oil
- 8 cups tomato sauce
- Cooked bucatini or spaghetti, for serving (optional)
- Fennel pollen, for topping (optional)
Chocolate Chip Zucchini Bread
By cwyorkiex3
Preheat oven at 350 degrees F
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1 tablespoon orange zest
- Whipped cream, for serving
- Zucchini ribbons, for serving
Caramel-Nut Cinnamon Buns
By cwyorkiex3
Drizzle these delicious buns with caramel sauce just before serving
- Dough
- 1 1/4 cups lukewarm water
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons grape seed flour, optional, for extra antioxidants
- 3 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 2 tablespoons sugar
- 3 tablespoons butter
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 2 teaspoons Buttery Sweet Dough Flavor or vanilla extract
- Filling
- 1 cup Baker's Cinnamon Filling* mixed with 1/4 cup water
- 1 cup chopped walnuts, optional
- 1/2 cup caramel bits, optional
- Or substitute 6 tablespoons butter, 1 cup brown sugar, and 3 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water (don't add water if you make this substitution).
- Glaze
- 1/2 cup caramel bits, block caramel, or unwrapped vanilla caramel candies
- 3 tablespoons heavy cream or half & half
HOW TO MAKE ONION POWDER
By cwyorkiex3
Do you want to learn how to make onion powder? So easy to make and makes a good dish even better
- The amount of onions you want to use
Blue Cheese Burgers
By cwyorkiex3
Here's a tip, although you might be tempted to go with extra lean hamburger meat for this burger, given all the che...
- 1 pound ground beef (16-20%)
- 1 Tbsp Dijon mustard
- 2 cloves minced garlic
- 2 green onions, chopped
- 1/2 cup (about 2 ounces) crumbled blue cheese
- 1 egg
- 1 Tbsp water
- Salt and freshly ground black pepper
Grilled Seafood Packs with Lemon-Chive Butter
By cwyorkiex3
Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butte...
- Seafood Packets:
- 32 shell clams (littlenecks or cherrystones)
- 32 uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen 32 sea scallops (about 2 1/2 lb)
- 4 ears fresh sweet corn, husks removed, cleaned, cut into fourths
- 32 large cherry tomatoes
- Lemon-Chive Butter:
- 1/3 cup butter or margarine, melted
- 2 tespoons grated lemon peel
- 2 teaspoons chopped fresh or 1/2 teaspoon freeze-dried chives
- Fresh chive stems or chopped fresh chives, if desired
Crispy Potato Wedges
By cwyorkiex3
For a change of pace from red potatoes, Grandma often made these wedges with sweet potatoes
- 2 tablespoon olive oil
- 2 tablespoon Dijon-style mustard
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 6 red poatoes (about 1 pound), scrubbed and dried
Chocolate Pie
By cwyorkiex3
Preheat oven to 400 degrees
- For the whipped cream:
- 2 cups brown sugar
- 2 cups mini chocolate chips, melted until smooth
- 1/3 cup butter, melted
- 2 tablespoons Mexican vanilla (or pure vanilla extract)
- 2 tablespoons instant coffee or cappuccino drink mix
- 2/3 cups evaporated milk
- 3 eggs
- 1/4 cup flour
- pinch of salt
- 1 deep dish pie crust (or 4 premade pie crusts pressed into 12 mini tart pans)
- 1 pint heavy whipping cream
- 1/2 cup powdered sugar
Stuffing Bread Bowls
By cwyorkiex3
These crusty, single-serve bread bowls are scented with sage and thyme, reminiscent of the stuffing you enjoy with ...
- Bread bowls:
- 1 1/4 1 1/4 1/4 cups lukewarm water
- 1/4 1/4 1/4 cup vegetable oil
- 3 3 3 cups Unbleached All-Purpose Flour
- 1/2 1/2 1/2 cup semolina
- 2 2 2 teaspoons ground sage
- 1 1 1 teaspoon dried thyme
- 1 1/4 1 1/4 1/4 teaspoons salt
- 1 1 1 tablespoon sugar
- 3 3 1/2 tablespoons potato flour or 1/2 cup dry potato flakes
- 2 2 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 2 1/2 2 1/2 1/2 teaspoons instant yeast
- Filling
- 6 6 6 tablespoons butter
- 6 6 6 tablespoons Unbleached All-Purpose Flour
- 1 3/4 1 3/4 3/4 cups chicken stock or broth
- 1/2 1/2 1/2 cup half and half or milk
- 5 1/2 to 6 5 1/2 to 6 6 cups cooked turkey or chicken, cut or torn into bite-sized pieces
- 1/4 to 1/2 1/4 to 1/2 1/2 teaspoon salt, depending on the saltiness of the broth
- 1/4 1/4 1/4 teaspoon dried thyme
- 2 2 2 tablespoons dry sherry, optional, for flavor
- 1 1/2 1 1/2 1/2 cups frozen peas and carrots, cooked and drained
- 1 1 1 cup frozen pearl onions, cooked and drained
- Tips from our bakers
- to gives these rolls a bit of extra crunch and golden flavor. If you don't want to use it, substitute all-purpose flour.
- to 2 1/2 substitute whatever leftover veggies you like for the peas, carrots, and onions. You want about 2 1/2 cups of cooked vegetables.