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Recipes
MEXICAN WEDDING CAKE
By cnash
Preheat oven to 350 degrees
- 2 c. flour
- 2 c. sugar
- 2 c. nuts or pecans
- 2 tsp. baking soda
- 1 (20 oz.) can crushed pineapple, drained
- 8 oz. cream cheese
- 2 c. powdered sugar
- 1 stick butter
- 1 tsp. Mexican vanilla or plain vanilla
Creamy Caramel Sauce
By cnash
Pastry chef Bob Truitts ultra-rich caramel sauce can be made in just 20 minutes
- 1.25 cup(s) sugar
- 1/4 cup(s) water
- 1 cup(s) heavy cream
- 1 tablespoon(s) unsalted butter
- 1 pinch(s) salt
Bellini Mimosas
By cnash
Champagne, enhanced with peach nectar and fresh peach slices, is a must-have on the brunch menu
- Fresh peach slices
- Peach nectar, chilled
- Sparkling rosé wine, prosecco, or Champagne, well-chilled
- Grenadine syrup
Strawberry-Black Pepper Tart for Two
By cnash
Black pepper gives sweet strawberries a kick in this free-form tart
- Crust for Two
- All-purpose flour, for dusting
- 1.5 cup(s) sliced strawberries
- 4 teaspoon(s) sugar
- 1 teaspoon(s) all-purpose flour
- 1 teaspoon(s) cornstarch
- 1/2 teaspoon(s) coarsely ground pepper
- salt
Pineapple Lemonade Cooler
By cnash
MEASURE drink mix into cap just to 2-quart line
- COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
- 2 cups cold water
- 2 cups cold pineapple juice
- 1 bottle (1 liter) club soda or seltzer, chilled
Lemon-Coconut Pound Cake Loaf Recipe Print Page | MyRecipes.com
By cnash
Ingredients 1/2 cup butter, softened 1 1/3 cups granulated sugar 3 large eggs 1 1/2 cups all-purpose flour ...
- 1/2 cup butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup sour cream
- 2 teaspoons lemon zest
- 1 cup sweetened flaked coconut, divided
- Lemon Glaze
Classic Pound Cake
By cnash
Place a rack in the lower third of the oven and preheat to 350 degrees F
- 3 1/2 cups all-purpose flour, plus more for the pan
- 1/2 teaspoon fine salt
- 8 large eggs, at room temperature
- 2 large eggs yolks, at room temperature
- 2 tablespoons milk, at room temperature
- 4 teaspoons pure vanilla extract
- 2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
- 2 3/4 cups sugar
- 1 teaspoon lightly packed finely grated lemon zest
- Equipment: A 10 by 4 1/2-inch tube pan, 12-cup Bundt pan, or two 9 by 5-inch loaf pans
- Copyright 2001 Television Food Network, GP. All rights reserved
Best-Ever Chocolate Fudge Layer Cake
By cnash
HEAT oven to 350°F. CHOP 2 oz
- 8 oz. BAKER'S Semi-Sweet Chocolate, divided
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 4 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
- 2 Tbsp. PLANTERS Sliced Almonds
Berry Lemonade Coolers
By cnash
BLEND drink mix, 3 cups water and berries in blender until smooth
- 1 cup (6 scoops) COUNTRY TIME Lemonade Flavor Drink Mix
- 1-1/2 qt. (6 cups) cold water, divided
- 1 pkg. (12 oz.) frozen unsweetened strawberries (Do not thaw.)
Jambalaya with Shrimp and Ham
By cnash
Heat the oil in a large Dutch oven over a medium heat
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt, plus more, to taste
- 1/4 teaspoon freshly ground black pepper, plus more, to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 6 ounces diced, smoked ham
- 2 1/2 cups low sodium chicken broth
- 1 (14 1/2-ounce) can no-salt added diced tomatoes
- 1 cup uncooked long-grain white rice
- 1 pound peeled and deveined medium shrimp
- Hot pepper sauce