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Apple Cinnamon White Cake

Apple Cinnamon White Cake

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Preheat oven to 350 degrees F (175 degrees C)

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped
4.4/5 (30 Votes)

Stuffed Artichokes

Stuffed Artichokes

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Snip the pointed tips of artichoke leaves, and cut off the stems

  • 6 whole artichokes
  • 3 slices Italian bread, cubed
  • 1 clove garlic, minced
  • 1/8 cup chopped fresh parsley
  • 1/4 cup grated Romano cheese
  • 1/2 teaspoon dried oregano
  • 5 tablespoons vegetable oil, divided
  • salt and pepper to taste
4.4/5 (16 Votes)

Perciatelli with Bolognese

Perciatelli with Bolognese

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In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porci...

  • Extra-virgin olive oil
  • 4 ounces pancetta, minced
  • 1/2 cup dried porcini, soaked, drained and chopped fine
  • 4 cloves garlic, finely minced
  • 1 medium onion, finely diced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 pound ground pork
  • 1 pound ground skirt steak
  • Salt and freshly ground black pepper
  • 4 tablespoons tomato paste
  • 2 cups red wine
  • 2 cups chicken stock
  • 1 cup milk
  • 1 large can San Marzano crushed tomatoes (28 ounces)
  • 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
  • 2 teaspoons minced fresh basil, plus torn leaves for garnish
  • 2 teaspoons fresh thyme leaves, minced
  • 2 pounds dry perciatelli pasta
  • 1/2 cup ground Pecorino Romano cheese
0/5 (0 Votes)

Chicken Potpie Soup Recipe

Chicken Potpie Soup Recipe

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In a large bowl, mix flour and salt; cut in shortening until crumbly

  • SOUP:
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons salt
  • 2/3 cup shortening
  • 5 to 6 tablespoons 2% milk
  • 2 tablespoons butter
  • 1 cup cubed peeled potatoes
  • 1 cup chopped sweet onion
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups shredded cooked chicken
  • 1 cup frozen petite peas
  • 1 cup frozen corn
4.4/5 (24 Votes)

Berries and Creme Tart

Berries and Creme Tart

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To make the crust: Beat together the butter, sugar, flavorings, and salt

  • DOUGH:
  • 1/2 cup (8 tablespoons) soft butter
  • 1/2 cup sugar
  • 1 tablespoon lemon zest or 1/8 teaspoon lemon oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract, optional
  • 1/2 teaspoon salt
  • 1/2 cup almond flour, optional
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1 cup King Arthur pastry cream mix prepared according to package instructions. Or, make rich pudding filling by preparing one 3.4-ounce box of instant vanilla pudding with heavy cream, instead of milk, and adding 1 teaspoon vanilla extract.
  • TOPPING:
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  • GLAZE:
  • 1/4 cup brown sugar, firmly packed
  • 3/4 cup clear juice: apple, cranberry
  • 1 teaspoon unflavored gelatin
5/5 (1 Votes)

Harvest Apple Streusel Squares

Harvest Apple Streusel Squares

By

Instructions HEAT oven to 350°F

  • 2 cups graham cracker crumbs
  • 3/4 cup butter, melted
  • 1/2 cup finely chopped pecans
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1 (21 oz.) can apple pie filling
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup Pillsbury BEST® All Purpose Flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
4.5/5 (11 Votes)

Apple Cobblestone Cookies

Apple Cobblestone Cookies

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Instructions COMBINE oats, raisins, flour, cinnamon, nutmeg, cloves and salt

  • 2 cups quick rolled oats
  • 1/2 cup raisins
  • 1/2 cup Pillsbury BEST® All Purpose Flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/2 cups chopped apples
  • 1 tablespoon molasses
  • Crisco® Original No-Stick Cooking Spray
4.3/5 (3 Votes)

Pina Colada Cupcakes

Pina Colada Cupcakes

By

Prepare cake batter according to package directions

  • 1 box Signature French Vanilla Cake Mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 container Whipped White Frosting
  • 1 cup shredded coconut
  • fresh pineapple slices
4/5 (1 Votes)

Cabernet Butter Sauce

Cabernet Butter Sauce

By

Mike Ryan, 12

  • 1 1/4 quarts beef stock, heated
  • 3 tbsp. unsalted (sweet) butter
  • 1/3 c. flour
  • 1 carrot, celery stalk and small onion, minced
  • 1 c. madeira wine
  • 1/2 c. madeira wine
  • 1/2 c. minced shallots (2-3)
  • 1 1/2 c. Cabernet wine (any red wine can be used)
  • 1/4 c. unsalted butter (sweet)
  • 2-3 tbsp. chopped parsley
  • salt and pepper, to taste
5/5 (1 Votes)

Easter Rice Pie

Easter Rice Pie

By

Directions Preheat oven to 450 degrees

  • Ingredients
  • 1 1/3 c cooked rice, cooled/room temp. (recommend: arborio)
  • 3/4 c sugar
  • 2/3 c ricotta cheese (recommend: sorrento velvety smooth whole
  • milk ricotta)
  • 4 eggs
  • 1/2 quart half & half
  • 1 tsp vanilla
  • 1/2 tsp lemon juice, fresh
  • 2 dashes cinnamon(1 dash in batter, 1 dash on top)
  • 1 nine" pie crust (homemade or pillsbury refrigerated pie crust)
4.7/5 (3 Votes)