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Recipes
Buttermilk-Chocolate Chip Crumb Cake
By Trix
1) Preheat oven to 175 deg C
- Butter Crumb topping:
- 3/4 cup plain flour
- 3/4 cup light brown sugar
- 3/4 cup cold butter, cut into chunks
- 1 tsp vanilla extract
- Batter:
- 1.25 cup plain flour
- 1/4 cup cake flour
- 1 stick (or 113g) butter
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup mini bitter-sweet chocolate chips
- 3/4 cup caster sugar
- 1/2 cup buttermilk
- 1 1/2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tbs orange zest
- 3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake
- Icing sugar, for sifting on top of the cake
Sour Cream Doughnuts
By Trix
Additional information on this Recipe from Food Network Canada Who knew it was so simple to make your own doughnut...
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup sugar
- 1 unit large egg
- 1/2 teaspoon fine salt
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- dash ground nutmeg
- unit vegetable oil for frying
- unit icing sugar for dusting
- unit cinnamon sugar for coating
Broiled Chicken Wings with Spicy Apricot Sauce
By Trix
Preparation Preheat broiler
- 4 1/2 lb chicken wings (18 to 20), wing tips cut off and discarded
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- 2 1/4 teaspoons salt
- 1 cup apricot preserves
- 1/2 cup fresh lime juice
- 1 garlic clove, smashed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
Julia Baker's German Chocolate Souffle Cake - the chew - ABC.com
By Trix
Preheat oven to 300 degrees F
- 1 cup Evaporated Milk
- 1 cup Sugar
- 3 Egg Yolks
- 1/2 cup Unsalted Butter
- 1 teaspoon 1 cup Sweetened Flaked Coconut
- 1 cup Chopped 12 ounce Fine Dark Chocolate (62-68% cocoa mass)
- 2 tablespoons Cocoa Powder
- 1 Stick Unsalted Butter
- 1 cup Coconut 8 Egg (yolks)
- 3/4 cup 1 tablespoon sugar
- 8 Egg (whites)
Potato Cheddar Perogies in Brown Butter
By Trix
Additional information on this Recipe from Food Network Canada Makes about 3 dozen perogies
- 3 cups peeled and diced Yukon Gold potatoes
- 1/3 cup unsalted butter
- unit coarse salt and ground black pepper
- 1 dash ground nutmeg
- 1 cup finely grated Cheddar cheese (optional)
Crunchy Noodle Salad
By Trix
2006, Ina Garten, All Rights Reserved
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Pork Lettuce Wraps
By Trix
Directions To make the dressing, put all the ingredients in a jar and shake until combined
- 1 tablespoon peanut oil
- 1 tablespoon finely chopped lemongrass
- 2 small red chilies, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon finely grated ginger
- 2 lbs (1kg) ground pork
- 1/2 English cucumber, chopped
- 1/2 red onion, thinly sliced
- 4 oz (125g) bean sprouts
- 1/3 cup mint leaves, coarsely chopped
- 1/3 cup cilantro leaves, coarsely chopped
- lettuce leaves to serve
- chopped toasted peanuts to serve
- Dressing
- 1/2 cup lime juice
- 1/4 cup fish sauce
- 3 tablespoons palm sugar
- 2 tablespoons peanut oil
- 2 tablespoons kecap manis
- 2 garlic cloves, minced
Raspberry Marnier Pavlova
By Trix
By LauraG
- 1 cup superfine sugar
- 1/2 teaspoons ground cinnamon
- 4 large egg whites
- 1/2 teaspoons cream of tartar
- 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- 2 packages (6 ounces of 1 1/3 cup) Driscolls Raspberries, divided plus more for garnish
- 1/4 cup Grand Marnier or orange liquer
- 1/4 cups water
- 1/2 cups heavy cream
- 2 tablespoons confectioners' sugar
- Grated orange zest, for garnish
Sticky Toffee Date Cake
By Trix
2011, Laura Donnelly, All Rights Reserved Prick holes in top of warm cake- drizzle topping of toffee on top
- 1 pound dates, pitted and chopped
- 2 teaspoons baking soda
- 8 ounces butter, softened
- 3/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 3 1/4 tablespoons baking powder
- 1/2 pound butter
- 1 cup brown sugar (8 ounces)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Vanilla ice cream or whipped cream, for serving
Goat Cheese-Lemon Cheesecake
By Trix
To make the lemon curd, finely grate 1 Tbs
- 3 lemons
- 4 eggs, at room temperature
- 1 cup sugar
- Pinch of salt
- 4 Tbs. (1/2 stick) unsalted butter
- 2 Tbs. heavy cream
- 6 oz. almond biscotti, broken into pieces
- 2 Tbs. plus 1 cup sugar
- 4 Tbs. (1/2 stick) unsalted butter, melted
- Pinch plus 1/4 tsp. salt
- 4 eggs, at room temperature
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon oil
- 1 lb. Neufchâtel cheese, at room temperature
- 1/2 lb. fresh goat cheese, at room temperature
- 1 cup sour cream