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Recipes
Cream of Tomato Soup
By vail28
1. In a sauce p an add butter: Heat over medium heat until melted
- 2 tablespoons unsalted butter
- 1 small onion – minced
- 2 pounds tomatoes – peeled
- salt/pepper
- 1 tablespoon fresh basil – roughly chopped
- 2 small potatoes – cubed
- 1 bouillon cube
- 1/2 cup heavy cream.
Almond and Citrus Poundcake
By vail28
1. Heat oven to 350 degrees
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
- Flour for pan
- 1/4 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 3 cups plus 2 tablespoons granulated sugar
- 7-ounce tube almond paste
- 7 large eggs
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt.
Lemon Lemon Loaf
By vail28
Make the Lemon Cakes: 1. Preheat the oven to 350 degrees F
- For the Lemon Cake:
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 8 large eggs, at room temperature
- 1/4 cup grated lemon zest (from about 4 lemons)
- 1/4 cup fresh lemon juice
- 2 cups (4 sticks) unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- For the Lemon Syrup:
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- For the Lemon Glaze:
- 2 cups confectioners' sugar, sifted, or more if needed
- 4 to 6 tablespoons fresh lemon juice
Raspberry-Dijon Pasta Salad
By vail28
BOIL pasta until tender but firm in a large pot of salted water
- 1 pound tricolor rotini pasta
- 1-1/2 cups sour cream
- 1/2 cup honey
- 6 tablespoons Dijon mustard
- 6 tablespoons raspberry red wine vinegar
- 2 tablespoons chopped parsley
- 2 tablespoons black poppy seeds
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup shredded carrots
- 1/4 cup sliced black olives
Gingerbread with Cheesecake Pockets
By vail28
1. Before starting the gingerbread, make the cheese mixture
- Cheese Mixture:
- Keeps 5 to 7 days, tightly wrapped, on the counter, and freezes beautifully
- 1 * 1 large egg
- 4 * 4 ounces cream cheese
- 1/4 * 1/4 cup sugar
- 2 * 2 teaspoons fresh lemon juice
- 1/2 * 1/2 teaspoon vanilla extract
- Gingerbread:
- 2 * 2 cups minus 2 tablespoons unbleached all-purpose flour, organic preferred (measured by dipping and leveling)
- 1 * 1 generous teaspoon baking soda
- * Generous 1/2 teaspoon salt
- 1 * 1 tablespoon ground ginger
- 3/4 * 3/4 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon ground cloves
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 6 * 6 tablespoons unsalted butter, melted
- 3/4 * 3/4 cup mild or dark molasses
- 3/4 * 3/4 cup very hot water (190°F)
- 1/3 * 1/3 tightly packed cup dark brown sugar
- 1 * 1 large egg
- Whipped cream for serving
Applesauce Bread
By vail28
1. Preheat the oven to 350 degrees with a rack in the middle
- 170 grams (1 1/2 cups) whole-wheat pastry flour
- 70 grams (1/2 cup) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 90 grams (about 1/2 cup) raw brown sugar (turbinado) or packed light brown sugar
- 1/4 cup canola oil or grapeseed oil
- 1/4 cup plain low-fat yogurt or buttermilk
- 1 cup organic applesauce with no sugar added
- 1 teaspoon vanilla extract
- 50 grams (about 1/2 cup) walnuts, coarsely chopped, or 1/2 cup raisins, plumped for 5 minutes in warm water and drained
Orange Julius
By vail28
Place all ingredients in your blender
- 6 ounces orange juice concentrate (just scoop it right out of the freezer can, then put the rest back in the fridge for later)
- 4 cups milk (my kids love whole milk in this recipe the best)
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1 1/2 cups ice
Milk Chocolate Pudding
By vail28
1. In a large bowl, blend 1/4 cup of the sugar with the cornstarch and cocoa powder, whisking to break up any lumps
- Chantilly Cream:
- 3/4 * 3/4 cup sugar (divided use)
- 1/3 * 1/3 cup cornstarch
- 1/4 * 1/4 cup unsweetened cocoa powder
- 3 * 3 cups whole or low-fat milk (divided use)
- 2 * 2 large eggs
- 2 * 2 large egg yolks
- 4 * 4 ounces milk chocolate, melted
- 2 * 2 tablespoon unsalted butter
- 1 * 1 teaspoon vanilla extract
- 1 * 1 cup heavy cream, chilled
- 1/4 * 1/4 cup confectioners’ sugar
- 1/2 * 1/2 teaspoon vanilla extract
Savory Cornbread Muffins
By vail28
Position a rack in the middle level of the oven
- 2 cups bread flour
- 1/2 cup cornmeal (yellow or white; both work well)
- 1 cup granulated sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1 tablespoon plus 1 teaspoon finely chopped fresh sage
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon finely ground black pepper
- 2 eggs
- 1 cup whole milk
- 1/2 cup corn oil
- 2 teaspoons honey
- 2 tablespoons plus 1/2 teaspoon bacon fat, melted and strained
Rustic Spinach and Cornmeal Soup
By vail28
Bring 6 cups broth to simmer in large saucepan; cover to keep warm
- 6 cups (or more) low-salt chicken broth or vegetable broth
- 3/4 cup polenta (coarse cornmeal)
- 3 tablespoons all purpose flour
- 3 tablespoons butter
- 4 cloves roasted garlic, crushed (or 2 cloves raw garlic, peeled and crushed)
- Coarse kosher salt
- 4 oz. baby spinach leaves
- 4 oz. baby arugula leaves
- 1 toasted Parmesan rind, cut into pieces (optional)