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Recipes
Sour Cherry Shortbread
By homechef2
Combine brown sugar, cornstarch, flour and salt in a mixer bowl; stir well
- 1 cup light brown sugar, 1/2 C corn starch, 3 1/2 C all purpose flour, 1 teaspoon salt, 1 pound (4 sticks) unsalted butter, chilled and cut into 1/4
- inch pieces, 3/4 cup coarsely chopped dried tart cherries, 1 tablespoon pure vanilla extract Powdered sugar
Parmesan-Garlic Biscuits
By homechef2
Coat bottom of 9-inch pie or cake pan with butter; add celery seed and garlic
- 3 T butter, melted
- 1/4 t celery seed
- 2 cloves garlic, minced
- 12-oz tube refrigerator biscuits
- 2 T grated Parmesan cheese
Iced Lemon-Blueberry Scones
By homechef2
To prepare the scones, preheat the oven to 375°F and position a rack in the center of the oven
- Scones:
- 1-3/4 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup + 2 Tbsp sugar
- 1 Tbsp + 1-1/4 tsp baking powder
- Zest of 2 lemons
- 1/2 stick cold unsalted butter, cut into 1/2'' cubes
- 1/2 cup milk
- 1/8 cup heavy whipping cream
- 1 cup frozen blueberries
- Icing:
- 1-1/2 cup confectioners' sugar
- 3 Tbsp fresh lemon juice
- Zest of 1 lemon
Maple-Pecan Sticky Buns
By homechef2
Pam Lolley, Southern Living JANUARY 2013
- Sticky Bun Syrup
- 1 (16-oz.) package hot roll mix
- 3 tablespoons butter, melted
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- Maple Glaze
- 1/2 cup chopped toasted pecans
Pumpkin Bread with Cream Cheese Icing
By homechef2
Preheat the oven to 350°F
- Bread:
- 1 (15-oz) can pumpkin purée
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2/3 cup orange juice
- 2 tsp vanilla
- 1 cup sugar
- 1 cup light brown sugar, lightly packed
- 3-1/2 cups all-purpose flour
- 2 tsp baking soda
- 1-1/4 tsp salt
- 1-1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1-1/2 tsp ground ginger
- Icing:
- 3 (8-oz) packages cream cheese, softened
- 1 stick (4-oz) margarine, softened
- 1 (16-oz) box confectioners' sugar, sifted
- 1-1/2 tsp vanilla extract
- 1 Tbsp fresh lemon juice
Jenny's Tomato Bread
By homechef2
Preheat oven to 500. Spread each slice of bread evenly with butter
- 1 loaf French bread, sliced lengthwise
- 3 T butter
- 1/2-1 t garlic powder
- 3-4 fresh tomatoes, sliced thin
- 1 t Kosher-Style flake salt
- 2 T olive oil
- 2 t Turkish Oregano
- 8 oz slice mozzarella cheese