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Recipes
Favorite Sticky Buns
By norsegal8
Dough: Whisk the dry ingredients together, then stir in the water, sour cream, eggs, and flavor
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup Baker's Special Dry Milk
- 1/4 cup potato flour
- 3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but helpful)
- 1 1/4 teaspoons salt
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- 1/2 cup warm water
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons Buttery Sweet Dough Flavor, OR vanilla, OR 2 teaspoons vanilla + 1/8 teaspoon orange or lemon oil
- Cinnamon Filling
- 1 cup Baker's Cinnamon Filling mixed with 1/4 cup water
- Glaze
- 6 tablespoons (3/4 stick) butter, melted
- 1/2 cup brown sugar
- 1/2 cup Sticky Bun Sugar
- 1 cup diced pecans
Soy-Ginger Glaze
By norsegal8
If using this glaze for brined chicken, reduce the salt in the brine to 1/4 cup when using this glaze
- 1/3 cup water
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon grated fresh ginger
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 3 tablespoons sugar
- 3/4 teaspoon cornstarch
- 2 small scallions, white and green parts minced
Classic Yellow Cake w/ Fudge Frosting
By norsegal8
What makes this cake classic? In our book, a "classic" yellow cake — read, '60s box-mix style, like Mom used to m...
- Cake
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/8 to 1/4 teaspoon almond extract
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup plain or vanilla yogurt; low-fat is OK, but please don't use nonfat*
- Buying yogurt in 6-ounce containers? Substitute one 6-ounce container + 1/4 cup (2 ounces) milk.
- Frosting
- 5 tablespoons butter
- 3 tablespoons unsweetened cocoa, natural or Dutch-process
- 1/4 cup plain or vanilla yogurt; low-fat is fine
- 1 teaspoon vanilla extract
- 1/4 teaspoon espresso powder, optional but good
- 2 1/2 cups confectioners' sugar, sifted
French Silk Pie
By norsegal8
Don't let the name fool you: the recipe for French Silk Pie was born in America
- 1 cup heavy cream, chilled
- 3 large eggs
- 3/4 cup sugar
- 2 tablespoons water
- 8 ounces bittersweet chocolate, melted and cooled
- 1 tablespoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
- 1 (9-inch) pie shell, baked and cooled (see note)
Sun-dried Tomato Pesto
By norsegal8
IN THE BOWL of a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until th...
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 1 cup packed fresh basil leaves
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
Fettuccini Alfredo - ATK
By norsegal8
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerat...
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter
- Table salt
- 1/2 teaspoon ground black pepper
- 9 ounces fresh fettuccine
- 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
- 1/8 teaspoon fresh grated nutmeg
Freeform Fruit Tart - ATK
By norsegal8
Though we prefer the tart made with a mix of stone fruits and berries (our favorite combinations were plums and ras...
- Dough
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces), plus additional for work surface
- 1/2 teaspoon table salt
- 10 tablespoons unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch cubes
- 3 - 6 tablespoons water (ice cold)
- Fruit Filling
- 1 pound peaches, nectarines, apricots, or plums
- 1 cup berries (about 1/2 dry pint)
- 3-5 tablespoons granulated sugar
- 1 tablespoon granulated sugar for sprinkling
Spice Cake with Cream Cheese Frosting - ATK
By norsegal8
To save time, let the eggs, buttermilk, and butter come up to temperature while the browned butter and spice mixtur...
- Cake
- 2 1/4 cups unbleached all-purpose flour (11 1/4 ounces), plus extra for dusting pans
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 16 tablespoons unsalted butter (2 sticks), softened
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 large eggs at room temperature
- 3 large egg yolks at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups granulated sugar (12 1/4 ounces)
- 2 tablespoons light molasses or mild molasses
- 1 tablespoon grated fresh ginger
- 1 cup buttermilk, at room temperature
- Frosting
- 5 tablespoons unsalted butter, cut into 5 pieces, softened
- 1 1/4 cups confectioners' sugar (4 1/2 ounces)
- 8 ounces cream cheese, cut into 4 pieces , softened
- 1/2 teaspoon vanilla extract
- 3/4 cup coarsely chopped walnuts, toasted (optional)
Asparagus, Ham and Gruyere Frittata - ATK
By norsegal8
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked
- 12 large eggs
- 3 tablespoons half-and-half
- Salt and ground black pepper
- 2 teaspoons olive oil
- 1/2 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
- 1 medium shallot, minced (about 3 tablespoons)
- 4 ounces deli-style baked ham, 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
- 3 ounces Gruyère cheese, cut into 1/4-inch cubes (about 3/4 cup)
Roasted Shrimp Salad
By norsegal8
Directions Preheat the oven to 400 degrees F
- 2 1/2 pounds (12 to 15 count) shrimp
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 1 cup good mayonnaise
- 1 tablespoon orange zest (2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon good white wine vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons small-diced red onion