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Recipes
Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream
By Jill-4
1. Preheat oven 325. Grease and flour a 9×5 loaf pan
- For the Bread
- 1 C all-purpose flour
- 3/4 C white whole wheat flour
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/8 tsp cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 3/4 C brown sugar
- 1/4 C granulated sugar substitute
- 1 tsp vanilla extract
- 1/2 C low-fat plain yogurt
- 2 tbsp canola oil
- 1 1/4 C pumpkin puree
- For the Frosting
- 1/4 C butter, softened
- 2 tbsp pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 1/2 C confectioner’s sugar, sifted
- 2 tsp milk
- For the Caramel Drizzle
- 3 tbsp brown sugar
- 1 tbsp water
- 1 tbsp butter
- 1/4 tsp salt
Corn bread Dressing
By Jill-4
Mix together. Cook at 350 until done
- Corn bread- crumbled
- Chicken broth
- 3 eggs
- salt and pepper
- green onions
Oven-Fried Parmesan Zucchini Chips
By Jill-4
(adapted from Cooking Light)
- Chips
- 1 cup seasoned breadcrumbs
- 1/2 cup Parmesan cheese, fresh grated
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup milk
- 2 small zucchini cut in 1/4-inch-thick slices
- Cooking spray or vegetable/olive oil
- Basil Dipping Sauce
- 1/2 cup Sour Cream
- 3 tablespoons mayonnaise (like Hellmann’s)
- 3 tablespoons fresh basil, chopped
- 1 scallion, chopped
- 1/2 clove garlic
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and ground black pepper
Petit Fours Icing
By Jill-4
9 cups sifted pwd. Sugar ½ cup water ½ cup light corn syrup 1 tsp
- 9 cups sifted pwd. Sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 tsp. vanilla
- 1 tsp. almond extract
Buttermilk-Blueberry Breakfast Cake
By Jill-4
1. Preheat the oven to 350ºF
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- 7/8 cup + 1 T. sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Decorators’ Icing
By Jill-4
Mix pwd. Sugar and water. Add more water, 1 tsp
- 2 cups pwd. Sugar
- 1 tbsp. water
Deep Dish Mexican Pizza
By Jill-4
Preheat oven to 400. Mix pkgs of cornbread with eggs, butter and milk
- Topping:
- 2 boxes of Jiffy cornbread mix
- 2 eggs
- 4 tbsp. melted butter
- 1 1/2 cups milk
- 1 tbsp. evoo
- 1 lb. ground beef
- 1 small onion, finely chopped
- 1 medium zucchini, chopped
- 1/2 red bell pepper, chopped
- 1 jalapeno, chopped
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 cup taco sauce
- salt to taste
- 2 1/2 cups shredded cheese
- 2 small vine ripened tomatoes, diced
- 2 tbsp. chopped olives
Peanut Butter Pie
By Jill-4
Preheat oven to 350°F
- CRUST
- 2 cups chocolate cookie crumbs
- 6 tbsp salted butter, melted
- FILLING
- 12 ounces cream cheese (light or neufchatel is ok), at room temperature
- 1 + 1/2 cups creamy peanut butter
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1 cup heavy cream
- TOPPING
- 2 tbsp sugar
- 1/2 cup heavy cream
- 1/2 cup semi-sweet or milk chocolate chips or bar, chopped
- 4 tbsp salted butter
- 1/2 tsp vanilla extract
- 14 Reese’s peanut butter cups, rough chopped
Chocolate Pie
By Jill-4
Combine sugar, cornstarch and cocoa
- 1 1/2 cups milk
- 3 egg yolks
- 3-4 Tbsp. cornstarch
- 2 Tbsp. vanilla
- 1 1/2 cups sugar
- 3 Tbsp. cocoa
- 2 Tbsp. butter
- baked pie shell
Auntie Laura's Bread
By Jill-4
Mix yeast and water. Add honey, oil and oatmeal
- 6 cups warm water
- 6 Tbsp yeast
- 6 tsp salt
- 1 cup honey
- 1 and 1/4 cup oil
- 16 cups flour
- 2 cups oatmeal