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Recipes
Buttermilk Pancakes
By GNSnavely
From Mary Lucas
- 1 cup buttermilk
- 1 cup flour
- 2 eggs
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Split Pea Soup
By GNSnavely
Weight Watchers
- 12 oz pkg. split peas
- 1 fully cooked ham hock -trimmed of all visible fat
- 1 whole onion - peeled
- 1 bay leaf
- 1 c cubed cabbage
- 3/4 c sliced carrots
- 1/2 c cubed turnip
- 1/2 c diced onion
- Salt and pepper to taste
Red Velvet Cake
By GNSnavely
Preheat oven to 350. Grease and flour 3 round cake pans
- Cake:
- 2 1/2 c flour -sifted twice
- 1 1/2 c sugar
- 1 t baking soda
- 1 t fine salt
- 1 t cocoa powder
- 1 1/2 c oil
- 1 c buttermilk - room temperature
- 1 large eggs - room temperature
- 2 T (1 oz) red food coloring
- 1 t distilled white vinegar
- 1 t pure vanilla extract
- Frosting:
- 16 oz cream cheese - room temperature
- 2 sticks butter - room temperature\
- 4 c sifted powdered sugar
- 1 t vanilla
Butternut Squash Tortellini with Brown Butter Sauce
By GNSnavely
by Giada De Laurentiis
- Squash Tortellini:
- 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 1/2 teaspoon herbs de Provence
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large shallots, chopped (about 1/2 cup)
- 2 garlic cloves, chopped
- 1 cup whole milk ricotta cheese
- 4 small amaretti cookies, crushed (about 1/3 cup)
- 1/4 teaspoon ground nutmeg
- 1 package small wonton wrappers
- Brown Butter Sauce:
- 3/4 cup butter (1 1/2 sticks)
- 2 tablespoons torn fresh sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
Cranberry Orange Scones
By GNSnavely
by Ina Garten
- 4 cups plus 1/4 cup all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 tablespoon grated orange zest
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 1/2 cup confectioners' sugar, plus 2 tablespoons
- 4 teaspoons freshly squeezed orange juice
Occidental Hotel Hot Fudge
By GNSnavely
From Jolaine Thomas, Costa Rica
- 2 cups sugar
- 2/3 cup cocoa
- 2 tablespoons flour
- 2 cups milk
- 2 tablespoon butter
- 2 tablespoon vanilla
- 1 teaspoon salt
Caramels
By GNSnavely
Cook butter, sugar, corn syrup, and condensed milk together, stirring constantly with wooden spoon, until mixture r...
- 2 sticks butter
- 2 c sugar
- 2 c white corn syrup
- 1 can sweetened condensed milk
- 2 cups chopped pecans (optional)
- 1 tsp vanilla
Alex's Hot Sauce
By GNSnavely
Mix approximately 80oz. of sauce to 1/2 cup of spices
- Spice Mixture:
- 6 Tablespoons Chili Peppers
- 3 Tablespoons Garlic Powder
- 3 Tablespoons Cumin
- 1 1/2 Tablespoon salt
- 1 Tablespoon Oregano
- Sauce:
- 2 28oz. cans of stewed tomatoes
- 5 oz. tomato puree
- 5 oz. water
Tea Buns
By GNSnavely
Bake at 375 Bake for 20 mins
- 4 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 cup butter - melted and cooled
- 3/4 cup raisins
- 3/4 to 1 cup milk
- 2 eggs
Rhubarb Cream Pie
By GNSnavely
by Shirley French
- 1 1/2 cup sygar
- 1/4 cup tapioca
- 3/4 teaspoon nutmeg
- 3 slightly beaten eggs
- 4 cups 1 linch slices rhubarb
- 2 tablespoons butter