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Recipes
Dr. Pepper Chocolate Cake
By DIANETHORNTON
Preparation Instructions Directions for the cake: Preheat oven to 350° F and grease or spray with cooking spray ...
- FOR THE CAKE:
- 1-1/2 cup Dr. Pepper Soda
- 1/2 cups Vegetable Or Canola Oil
- 1 stick Butter, Salted (8 Tablespoons)
- 4 Tablespoons Cocoa Powder (I Recommend Using A Dark Cocoa Powder)
- 2 cups Sugar
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 2 whole Eggs
- 1/2 cups Buttermilk
- _____
- FOR THE FROSTING:
- 1 stick Butter, Salted (8 Tablespoons)
- 4 Tablespoons Cocoa Powder (again, I Recommend Using A Dark Cocoa Powder)
- 8 Tablespoons Milk
- 4 cups Confectioner's Sugar (powdered Sugar)
Nutty Beer Ice Cream
By DIANETHORNTON
The dark beer in this decadent homemade ice cream develops a flavor the beer afficionado will love!
- 3 cups whipping cream
- 1 cup cold dark beer
- 1 cup packed brown sugar
- 1 tablespoon vanilla
- 1 cup beer nuts
Foolproof Holiday Fudge (Martha Stewart)
By DIANETHORNTON
Martha Stewart's version of a holiday classic
- Vegetable oil, cooking spray
- 2 cups sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 3 1/2 cups mini marshmallows
- 3 cups semisweet or white chocolate chips
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed peppermint candy
Frosting for Mississippi Mud Cake
By DIANETHORNTON
In a small bowl, cream butter and confectioners' sugar until light and fluffy
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 1 tablespoon vanilla extract
- 4 to 5 tablespoons 2% milk
- 1 cup chopped pecans
Garlic-infused oil
By DIANETHORNTON
Smash and peel cloves of garlic
- 1 head garlic
- 1 cup extra-virgin olive oil
Jalapeño Beer Brine Porkchops
By DIANETHORNTON
In a large, non-reactive container or food-storage bag, mix together the jalapeños, garlic, salt, pepper, brown su...
- 4 jalapeños, cut in half, lengthwise
- 6 cloves garlic, chopped
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1/4 cup cilantro
- 1 12-ounce bottle of Mexican lager
- 4 medium (about 6-ounces each) bone-in pork chops
- 1 teaspoon vegetable oil
Granny Cake
By DIANETHORNTON
My mother has been making this cake for 30 years
- 1 1/2 c sugar
- 2 c flour
- 1/2 tsp salt
- 2 eggs
- 1 tsp baking soda
- 1 lg (20 oz.) can crushed pineapple in its own juice ( including juice)
- 1 c brown sugar
- 1 c chopped pecans
- 1 c evaporated milk
- 1/2 c sugar
- 1 stk margarine
- 1 tsp vanilla
Seared scallops with whiskey cream sauce
By DIANETHORNTON
Seared Scallops With Whiskey Cream Sauce Heat a large saute pan over medium-high heat
- 1 pound sea scallops, about 12 large
- salt/pepper
- 2 tablespoons Land O' Lakes Butter with Olive Oil & Sea Salt
- 1/4 cup whiskey
- 1 clove garlic - minced
- 1/4 cup heavy whipping cream
- chives - optional
Mexican-style chocolate fondue
By DIANETHORNTON
Steep cream and cinnamon in a double boiler over medium heat until perfumed, about 20 minutes
- 1 cup heavy cream
- 4 cinnamon sticks, preferably Mexican
- 6 oz. chopped semisweet chocolate
- Generous pinch ancho chile powder
Grilled Chicken a L' Orange
By DIANETHORNTON
1. In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, ...
- 1 orange, grated zest only
- 1 medium orange, about 1/3 cup juice
- 1 tsp dry mustard
- "just a pinch" of cumin
- 2 Tbsp optional red wine vinegar
- 1/3 c olive oil
- 4 boneless, skinless chicken breasts
- 2 Tbsp butter
- 2 Tbsp flour
- 1/2 Tbsp sugar
- 1/4 tsp cinnamon
- 1/4 tsp dry mustard
- 2 Tbsp red wine vinegar
- 1/2 c orange juice