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Recipes
Rosemary Fig Curd
By tlshinnick
This is the filling for Roasted Macadamia Fig Tart
- 3/4 cup water
- 2 sprigs fresh rosemary
- 3 egg yolks
- 1 cup sugar
- 4 ounces butter
- 3/4 cup figs (fresh or dried)
Biker Trash
By tlshinnick
1. In a large bowl, mix cereal and peanuts
- 3 cups dry roasted peanuts
- 1 12 oz box Golden Grahams cereal
- 1 24 oz Almond Bark, white chocolate or milk chocolate
Vanilla Bean Short Bread Cookie
By tlshinnick
In one bowl, sift together the flour and salt
- Makes 12-30 cookies (depending on how big you cut them out)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 sticks (8 oz) unsalted butter, room temperature
- 1/2 cup confectioners sugar/powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1/4 of a vanilla bean- halved length-wise and seeds scraped out
- Optional: Add 3 Tablespoons cocoa powder for chocolate Shortbread
Pasta, Goat Cheese, and Ham
By tlshinnick
In large skillet, saute ham in olive oil over medium heat until it begins to brown
- 1/4 cup olive oil
- 3/4 cup ham -- diced (or bacon)
- 1 clove garlic -- minced
- 1/2 cup heavy cream
- 8 oz goat cheese
- 1/4 cup onion -- finely diced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup roasted red peppers -- diced
- fresh ground pepper
- salt
- 12 oz bow tie pasta
- 1 cup parmesan cheese -- grated
- 4 cups raw spinach -- coarsely chopped
Lemon Cream Cake
By tlshinnick
Bake white cake according to box directions
- 1 18.25 oz white cake mix
- Filling
- 8 ounces cream cheese -- softened
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 cup heavy whipping cream
- Topping
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup butter -- cold
- 1/2 teaspoon vanilla extract
Caramel Corn Crunch
By tlshinnick
1. Combine sugar, butter, corn syrup and salt in a 2 quart saucepan
- 2 cups brown sugar
- 1 cup margarine
- 1/2 cup light Karo syrup
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/2 cups nuts, broken
- 8 quarts freshly popped corn
Lemon Blueberry Layer Cake
By tlshinnick
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray
- Cake
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 4 large eggs, at room temperature*
- 1 Tablespoon vanilla extract
- 3 cups (375g) all-purpose flour, careful not to overmeasure
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
- zest + juice of 3 medium lemons*
- 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
- 1 Tablespoon all-purpose flour
- Cream Cheese Frosting
- 8 ounces (224g) full-fat cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3.5 cups (420g) confectioners' sugar
- 1 - 2 Tablespoons (15-30ml) heavy cream*
- 1 teaspoon vanilla extract
- pinch salt
Potatoes au Gratin
By tlshinnick
Simmer potatoes in water until just barely tender, about 30 minutes
- 2 pounds potatoes -- (about 3 large)
- 1/4 cup butter -- (1/2 stick)
- 1 small onion -- finely chopped
- 2 tablespoons all purpose flour
- 2 cups milk
- 1 cup grated cheddar cheese
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1 dash hot pepper sauce
- 1 green onion -- sliced
White Chocolate Macadamia Nut Cheesecake
By tlshinnick
1. Combine nuts, 1/3 cup sugar and 2 oz butter using pulse in a food processor
- 11 ounces white chocolate, chopped
- 1/2 cup heavy cream
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 ounces unsalted butter
- 2 1/2 cups Macadamia nuts, toasted and chopped
- 1/3 cup granulated sugar
Peachy Pork
By tlshinnick
Cut 5 peaches in half and remove pits
- 10 to 12 fresh peaches, unpeeled
- 1/4 cup lemon juice
- 1/4 cup soy sauce, reduced sodium
- 1/3 cup honey
- 1 clove garlic, finely minced
- 1/8 teaspoon ginger
- 1/8 teaspoon pepper
- 4 to 6 pound pork loin roast