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Recipes
LEMON POUND CAKE
By Dolphl1970
Heat oven to 325 degrees. Grease and flour 10 inch tube pan
- 1 1/2 Cup Butter softened at room temperature
- 3 Cups Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Extract
- 1 Tablespoon Fresh Lemon Juice
- 1 Teaspoon Grated Lemon Rind
- 6 Eggs
- 3 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup Evaporated Milk
GODIVA Dream Cheesecake
By Dolphl1970
Dessert
- Triple-layer GODIVA Dream Cheesecake:
- 2 cups crushed chocolate graham crackers (about 12 crackers)
- 3/4 cup white sugar
- 1/4 cup plus 1 tablespoon butter, melted
- 16 ounces cream cheese, softened (2-8 ounce packages)
- 3 eggs
- 1 teaspoon vanilla extract, divided
- 3 ounces GODIVA Dark Chocolate Callets
- 1 1/3 cups sour cream, divided
- 1/3 firmly packed dark brown sugar
- 1 tablespoon all-purpose flour
- 1/4 finely chopped pecans 5 ounces cream cheese, softened
- 1/4 teaspoon almond extract
- GODIVA Dark Chocolate Dream Glaze:
- 6 ounces GODIVA Dark Chocolate Callets
- 1/4 cup butter
- 3/4 cup powdered sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
Vegan Fluffy Buttercream Frosting Recipe
By Dolphl1970
Beat the shortening and margarine together until well combined and fluffy
- 1/2 cup nonhydrogenated shortening
- 1/2 cup nonhydrogenated margarine, we use Earth Balance
- 3 1/2 cups powdered sugar, sifted if clumpy
- 1 1/2 teaspoons vanilla extract
- 1/4 cup plain soy milk or soy creamer
Blueberry Crunch Cake
By Dolphl1970
1 Preheat oven to 350 degrees Fahrenheit
- 1 (20 ounce) can crushed pineapple in juice
- 1 (21 ounce) can blueberry pie filling
- 1 (18 1/4 ounce) box butter recipe cake mix
- 1 cup chopped pecans
- 3/4 cup butter , melted
.Roasted Brussels Sprouts with Orange-Butter Sauce
By Dolphl1970
1.Preheat oven to 475 degrees
- 2 pounds small Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon finely grated orange zest
- 4 tablespoons cold unsalted butter, cut into 16 pieces
Spinach, Artichoke, and Roasted Red Pepper Dip
By Dolphl1970
1.Preheat oven to 425°. Spray a 2-cup ovenproof bowl or baking dish with nonstick cooking spray
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 (6-ounce) jar marinated artichoke hearts, drained
- 1/4 cup chopped roasted red peppers
- 1 (5-ounce) bag baby spinach
- 1/4 cup half-and-half
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded Italian cheese blend, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- Toasted Baguette Chips
Creamed Spinach
By Dolphl1970
1.Drain spinach well, squeezing out excess water
- 4 pounds fresh spinach, steamed
- 1/4 cup butter
- 1 1/2 tablespoons all-purpose flour
- 2 cups heavy whipping cream
- 1 (9-ounce) package fontina cheese, shredded
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon salt
- 1/2 teaspoon ground red pepper
Yellow Split Pea and Sweet Potato Soup
By Dolphl1970
Bring 1/2 cup water to simmer in a large saucepot over medium-high heat
- 8 1/2 cups water
- 1 large onion, chopped (about 2 cups)
- 1 tablespoon freshly grated ginger
- 2 cups dried yellow split peas
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup toasted pumpkin seeds
Vegan Chili
By Dolphl1970
1. In a 5qt saucepan, sauté onions, garlic and jalapeno over medium heat for 5 minutes
- 1 Onion, diced
- 5 cloves Garlic, minced
- 1 Green Bell Pepper, diced
- 1 T. Jalapeno, minced with seeds
- 3 c. Diced Tomatoes
- 1 1/2 1 ½ c. cooked Kidney Beans
- 1 1/2 1 ½ c. cooked Pinto Beans
- 1 1/2 1 ½ c. Frozen Corn
- 2 t. ground Cumin
- 1 t. Chili Powder
- 1/2-1 ½-1 t. Salt
- 1/2 ½ t. Black Pepper
- 1/2 ½ t. Cinnamon
- 1 pkg Soy Crumbles (optional)
- 1 c. Water or Vegetable Broth