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Recipes
Crustless Blueberry Pie
By wjkn@aol.com
Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract, or to taste
- 1/2 to 1 teaspoon almond extract, or to taste
- 2 cups plus 1/4 cup fresh blueberries, divided (I have only made with fresh and cannot comment on using frozen)
Pecan Meltaways
By wjkn@aol.com
In a large bowl, cream butter and confectioners' sugar until light and fluffy
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- Additional confectioners' sugar
Peanut Butter Balls
By wjkn@aol.com
Heat the chocolate chips and paraffin wax in a double boiler until they melt
- 3 lbs. powdered sugar
- 1 lb. margarine or butter
- 4 cups peanut butter
- 3 packages chocolate chips
- 1/3 cake paraffin wax
Peach Cosmo
By wjkn@aol.com
Directions Fill a cocktail shaker halfway with ice
- Ingredients
- 1 1/2 ounces vodka
- 3/4 ounce peach schnapps
- 3/4 ounce cranberry juice cocktail
- Lime wedge, for garnish (optional)
Osso Bucco by Giada
By wjkn@aol.com
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine
- gredients
- 1 sprig 1 sprig fresh rosemary
- 1 sprig 1 sprig fresh thyme
- 1 1 dry bay leaf
- 2 2 whole cloves
- Cheesecloth
- Kitchen twine, for bouquet garni and tying the veal shanks
- 3 3 whole veal shanks (about 1 pound per shank), trimmed
- Sea salt and freshly ground black pepper
- All purpose flour, for dredging
- 1/2 cup 1/2 cup vegetable oil
- 1 small 1 small onion, diced into 1/2-inch cubes
- 1 small 1 small carrot, diced into 1/2-inch cubes
- 1 stalk 1 stalk celery, diced into 1/2 inch cubes
- 1 tablespoon 1 tablespoon tomato paste
- 1 cup 1 cup dry white wine
- 3 cups 3 cups chicken stock
- 3 tablespoons 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon 1 tablespoon lemon zest
One Pot Lemon Garlic Shrimp Pasta
By wjkn@aol.com
1. In a large pot, boil water and add pasta
- INGREDIENTS:
- Servings: 4
- 8 oz linguine
- 2 Tbsp. olive oil
- 8 Tbsp. (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1 tsp crushed red pepper
- 1 1/4 lbs large shrimp
- Salt and pepper to taste
- 1 tsp dried oregano
- 4 cups baby spinach
- 1/4 cup Parmesan
- 2 Tbsp. parsley, chopped
- 1 Tbsp. lemon juice
Crustless Cranberry Pie
By wjkn@aol.com
Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract, or to taste
- 1/2 to 1 teaspoon almond extract, or to taste
- 2 cups plus 1/4 cup fresh cranberries, divided (I have only made with fresh and cannot comment on using frozen)
Parmesan Oven Fries
By wjkn@aol.com
Preheat oven to 475 w/baking sheet inside
- 1/4 Parm cheese, grated
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp cayenne (red pepper)
- salt
- 3 russet potatoes, cut into 8 wedges (1.5 lbs)
- 3 tbs olive oil
- 2 tbs chopped fresh parsley
Pan Seared Scallops with Lemon Caper Sauce
By wjkn@aol.com
In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt
- INGREDIENTS
- 1/3 1/3 1/3 cup kosher salt, plus more for seasoning
- 1 1 1 cup hot water
- 4 4 4 cups ice water
- 1 1 1 1/2 14 to 16 1/2 inches wide, about 14 to 16
- 3 3 3 tablespoon olive oil
- 1 1 1 tablespoon unsalted butter
- 1 1 1 tablespoon minced garlic
- 1/2 1/2 1/2 cup white wine (optional)
- 1 1 1 cup unsalted chicken broth
- 1 1 1 teaspoon lemon zest
- 2 2 2 tablespoon lemon juice
- 2 2 2 tablespoon capers, rinsed
- 1 1 1 tablespoon dijon mustard
- Black pepper, for seasoning
- 1 1 1 tablespoon chopped dill
- 1 1 1 teaspoon chopped chives
- 6 6 6 lemon wedges
Fizzy Chicken with Lemon Vinaigrette
By wjkn@aol.com
Combine lemon juice, honey, chives and mustard in a bowl
- 1/4 cup fresh lemon juice
- 1 tbs honey
- 1 tbs chopped fresh chives
- 2 tsp Dijon mustard
- 1/4 cup vegetable oil
- 4 boneless, skinless chicken breast halves (4-6 oz)
- Salt and pepper
- 3/4 cup converted rice
- 1/4 cup all-purpose flour
- 2 tbs vegetable oil
- 1/2 cup club soda
- 1 tbs unsalted butter
- 1/2 tsp red pepper flakes
- 1/4 cup Parmesan, grated
- 1/4 cup heavy cream
- 1 tbs unsalted butter