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Recipes
Butterscotch Finger Cakes from King Arthur Recipe Site
By pknaub
1. Preheat the oven to 350°F, grease and flour a 9 x 13-inch pan
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 5 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Frosting
- 1/3 cup butterscotch chips
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 tablespoon milk (if necessary)
Tex-Mex Beef Enchiladas
By pknaub
Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour (spooned and leveled)
- 1 can (14.5 ounces) reduced sodium chicken broth
- 1 1/2 tablespoons chili powder
- 1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3/4 pound lean ground beef
- Coarse salt and ground pepper
- 8 corn tortillas (6-inch)
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- 1/4 cup chopped cilantro
Creamy Cajun Chicken Pasta
By pknaub
Directions Place chicken and Cajun seasoning in a bowl and toss to coat
- Ingredients
- 2 boneless skinless chicken breasts, cut into thin strips
- 4 ounces linguine, cooked al dente
- 2 teaspoons cajun seasoning ( your recipe, recipe #14190 or store-bought)
- 2 tablespoons butter
- 1 thinly sliced green onion
- 1 -2 cup heavy whipping cream
- 2 tablespoons chopped sun-dried tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
Fudgy Coconut Cream Cake
By pknaub
This cake took the blue ribbon at the Illinois State Fair in 2009, and it isn't hard to see why once you've tasted ...
- Cake Layers
- 1/2 cup (1 stick) unsalted butter, soft
- 2 cups granulated sugar
- 4 ounces unsweetened baking chocolate, melted and cooled
- 4 large eggs
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened coconut milk, well shaken
- 1/2 cup buttermilk
- 1 teaspoon strong coconut flavor
- 1 teaspoon vanilla extract
- Coconut Cream Filling
- 2/3 cup butter-flavored shortening, or 1/3 cup butter and 1/3 cup vegetable shortening
- 2 tablespoons coconut milk powder or King Arthur Unbleached All-Purpose Flour
- 1 teaspoon strong coconut flavor
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened coconut milk
- 1/8 teaspoon salt
- 2 cups confectioners' sugar, sifted
- 1 1/2 cups marshmallow creme
- Chocolate Coconut Frosting
- 6 tablespoons unsalted butter, soft
- 3 ounces unsweetened baking chocolate, melted and cooled
- 5 to 6 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon strong coconut flavoring
- pinch of salt
- unsweetened coconut milk as needed to adjust consistency
Orange Sweet Rolls
By pknaub
These sweet rolls are perfect for citrus lovers
- Rolls
- 7/8 to 1 1/8 7/8 to 1 1/8 1/8 cups lukewarm water*
- 3 3 3 cups King Arthur Unbleached All-Purpose Flour
- 6 6 6 tablespoons unsalted butter, at room temperature
- 1 1 1 teaspoon Buttery Sweet Dough Flavor, optional
- 2 1/2 2 1/2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred
- 3 3 3 tablespoons sugar
- 1 1/4 1 1/4 1/4 teaspoons salt
- 1/4 1/4 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1/4 1/4 1/2 cup potato flour or 1/2 cup instant mashed potato flakes
- Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- Filling
- 1/4 1/4 1/4 cup orange marmalade
- 2 2 2 tablespoons orange juice powder, optional; for enhanced flavor
- Icing
- 1 1/4 1 1/4 1/4 cups confectioners' sugar
- 1 1 1 tablespoon orange juice powder, optional; for enhanced flavor
- 1/2 1/2 1/8 teaspoon vanilla extract or 1/8 teaspoon Fiori di Sicilia
- 1 1/2 to 2 1 1/2 to 2 to tablespoons orange juice, enough to make a soft, spreadable icing
- Directions
- 3 3 9" ) While the dough is rising, lightly grease two 9" round cake pans.
- 4 4 to 16" 12" the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It's a nice, soft dough, and pats out easily.
- 5 5 3/4" ) Mix the marmalade and orange juice powder together until they're well combined. Spread the mixture evenly over the surface of the dough, leaving about 3/4" of one long side free of marmalade.
- 6 6 6 ) Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.
- 7 7 16 to to a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water and wipe it off between slices.
- 8 8 8 ) Space eight rolls in each of the prepared pans.
- 9 9 45 to 1 to pans, and let the rolls rise until they're noticeably puffy, about 45 minutes to 1 hour (again, longer if you haven't used SAF Gold yeast); they should spread out and start to crowd one another.
- 10 10 to 350°F. While the rolls are rising, preheat the oven to 350°F.
- 11 11 to 23 to 25 rolls until they're brown around the edges and beginning to turn golden brown across the center, about 23 to 25 minutes.
- 13 13 To ) Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.
- 15 15 15 ) While the rolls are reheating, make the icing.
- 16 16 16 ) Remove the rolls from the oven, and spread with the icing. Serve immediately.
- 16 16 rolls.
- Recipe summary
- Tips from our bakers
- 45 to 2 makes a big difference in the rising time for these rolls. If you use SAF Gold, each rise will take about 45 minutes; using another yeast will extend the rising time up to about 2 hours for each rise.
- ◦Not a fan of orange marmalade? Substitute apricot preserves, if desired; the rolls won't be as "orange-y," but will be delicious nonetheless.
- ◦
Corn Tortillas
By pknaub
Prep Time: 20 Minutes Cook Time: 15 Minutes This is the real thing! A simple mixture of masa harina and water re...
- 1 3/4 1 3/4 3/4 cups masa harina
- 1 1/8 1 1/8 1/8 cups water
- 1 1. 1.
- 2 2. 2.
- to a cast iron skillet or griddle to medium-high.
- 3 3. 3.
- 15 dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- 4 4. 4.
Tex-Mex sloppy Joe sandwiches
By pknaub
In a large skillet, on medium-low heat, while stirring occasionally, cook the meat until browned, about 10 minutes
- 1 1/2 pounds ground beef
- 1 chipotle chile en adobo (add 2 if you like it hot!)
- 1/2 medium yellow onion, diced
- 1/2 bell pepper, seeds and stem removed, diced
- 2 cloves garlic, minced
- 15 ounces canned tomato sauce
- 2 teaspoons oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground allspice
- Pinch of cayenne
- 2 teaspoons Worcestershire sauce
- 12 ounces beer, such as Mexican lager
- 2 tablespoons ketchup
- 1/2 cup cilantro, divided
- 1 tablespoon lime juice
- Salt and black pepper to taste
- 4-6 warm buns for serving
- Guacamole, cilantro, onions, sliced jalepeños and Cotija cheese for serving
Boozy Coconut Cream Pie
By pknaub
Yield: 10 Servings
- Tbsp sugar For the topping:
- 1 Pre-baked pie crust
- 1 Tbsp Brandy
- 1 C half and half 2 Tbsp Butter
- 2 Tbsp Butter
- 2 C full fat coconut milk
- 1 C coconut flakes (sweetened or unsweetened)
- 2/3 plus
- 1/4 tsp salt 2 C Heavy Cream; very cold
- 2 C Heavy Cream; very cold
- 1/3 cup cornstarch
- 3-5 Tbsp powdered sugar (depending on how sweet you like)
- 2 Tbsp flour
- 1 tsp vanilla extract
- 3 egg yolks
- 1 Tbsp brandy
- 1 tsp vanilla extract
- 1/2-3/4 C toasted coconut chips (I used Dang coconut chips)
Buffalo Chicken Pizza Sticks Recipe
By pknaub
PREP 15mins • COOK 20mins • TOTAL 35mins
- Buffalo Chicken Pizza Sticks Recipe
- 15mins 15mins
- 20mins 20mins
- 35mins 35mins
- 6 approximately 6 servings
- YOU WILL NEED
- 1 1 12 1 (13.8 ounce) roll Pillsbury Classic Pizza Crust or 12 ounces refrigerated pizza dough
- 3/4 3/4 3/4 cup buffalo wing sauce (look for “wing sauce” not “hot sauce”)
- 2 2 2 cups shredded cooked chicken, see our tender shredded chicken recipe
- 4 4 1 ounces cheddar cheese, coarsely grated (about 1 cup)
- 4 4 1 ounces mozzarella cheese, coarsely grated (about 1 cup)
- 2 2 2 green onions, thinly sliced
Doughnut Muffins
By pknaub
1) Preheat the oven to 425°F
- Batter
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 teaspoons ground nutmeg, to taste
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- Topping
- 3 tablespoons melted butter
- 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar