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Recipes
Honey-Rosemary Shortbread Cookies
By aarrington
in large bowl combine flour, sugar, rosemary, and salt cut in butter using a fork stir in honey knead in bowl until...
- 2 cups flour
- 2/3 cup sugar
- 2-3 tsp. fresh rosemary
- 1 tsp. kosher salt
- 3/4 cup unsalted butter cut into 8 pieces
- 3 Tbs. honey (lemon honey creme)
Rhubarb Crunch Cake
By aarrington
Preheat oven to 350°. In a medium bowl, combine rhubarb & 2 T flour; toss gently until rhubarb is lightly coated
- Cake:
- 2 C rhubarb, cut into 1/2" pieces
- 2 T flour
- 1 1/2 C sugar
- 1/2 C shortening
- 1 egg
- 2 C flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 C buttermilk
- 1 tsp. vanilla
- Topping:
- 1/2 C sugar
- 1/4 C brown sugar
- 1 tsp. ground cinnamon
- 1/4 C butter
- whipped cream for serving (optional)
Buckeyes
By aarrington
Mix all ingredients and shape into balls
- 1 lb. (2 C) creamy peanut butter
- 1 stick butter, softened
- 3 C powdered sugar
- 4 C rice krispies
- 12 oz. semi-sweet chocolate chips mixed with crisco
Sour Cream Cookies
By aarrington
Preheat oven to 325°. Mix together crisco, sugar and eggs
- Icing:
- 1/2 C crisco
- 1 1/2 C sugar
- 2 eggs
- 1 C sour cream
- 1 tsp. vanilla
- 2 3/4 C flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 C powdered sugar
- 1 stick butter
- 1 tsp. vanilla
- 1/4 C milk
Tomato Soup
By aarrington
Place a medium saucepan over medium-low heat and add the oil and butter
- Optional garnishes (alone or in combination):
- 1 T olive oil
- 1 T unsalted butter
- 1 medium yellow onion, diced
- Kosher salt
- 2 medium garlic cloves, minced
- Pinch of red pepper flakes (optional)
- 1 (28-ounce) can whole peeled or diced tomatoes in their juices
- 1 1/2 cups low-sodium chicken broth or water
- 1/3 cup heavy cream
- Freshly ground black pepper, to taste
- Extra-virgin olive oil
- 4 fresh basil leaves, julienned
- Freshly grated Parmesan cheese
New Prune Bars (Edna’s)
By aarrington
Stir together the flour, baking powder and salt
- 1/2 C flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1/2 C firmly packed light brown sugar
- 1/2 tsp. vanilla
- 1 C packaged pitted pruned, thinly sliced
- 1 C walnuts chopped medium fine
- Confectioners sugar
Apple Granola Pie
By aarrington
Heat oven to 400°. Unroll crust & fit into a standard 9-inch pie plate
- Filling:
- 1 pie crust (homemade or refrigerated)
- 4 Granny Smith apples, peeled, cored & thinly sliced
- 1/2 C plus 2 T granulated sugar
- 2 T lemon juice
- 1/2 tsp. ground cinnamon
- 2 T cornstarch
- Topping:
- 3/4 C all-purpose flour
- 1/2 C old-fashioned oats
- 1/4 C packed light brown sugar
- 1/4 tsp. ground cinnamon
- pinch of salt
- 7 T cold unsalted butter, cut into small pieces
- 1/4 C sliced almonds
Creamy Orange Trifle
By aarrington
Stir geletin into cold water until dissolved
- 1 envelope unflavored geletin
- 1 C cold water
- 1/2 C boiling water
- 1 can (6 oz.) frozen orange juice concentrate
- 3 T lemon juice
- 1 C sugar
- 1 pint heavy cream
- 1 angel food cake (about 8 oz.)
- 1/2 C toasted, slivered almonds
- orange zest (optional)
Roasted Tomato & Garlic
By aarrington
Heat oven to 400°. In a large bowl, combine the tomatoes, roasted peppers, scallions garlic, oil, salt & pepper
- 1 lb. pizza dough or prepared crust
- 1 pint grape tomatoes, halved
- 1/2 - 12 oz. jar roasted red peppers, cut into 1/2-inch pieces
- 3 scallions, finely chopped
- 2 cloves garlic, finely chopped
- 1 T olive oil
- salt & pepper
- 3 oz. asiago or provolone cheese, finely shredded
Pecan Tarts
By aarrington
Preheat oven to 350°. Blend crust ingreadients and press into mini tart pan
- Crust:
- 8 oz. cream cheese
- 2 1/2 sticks butter
- 2 3/4 C flour
- Filling:
- 2 C brown sugar
- 2 C chopped pecans
- 5 1/2 T melted butter
- 2 eggs
- 2 1/2 tsp. vanilla