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Recipes
The Best Béchamel Sauce
By vealam
1. In a medium saucepan placed over medium heat, melt the butter
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Amish Breakfast Cake
By vealam
For the cake: Preheat oven to 350 degrees
- For the topping:
- 1/2 cup rolled oats
- 3/4 cup boiling water
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 cup unsweetened applesauce
- 1 egg
- 1/2 teaspoon vanilla
- 3 tablespoons melted unsalted butter
- 1/4 cup brown sugar
- 3/4 cup unsweetened, shredded coconut
- 1/2 cup chopped pecans
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Chocolate Stout Cake with Whipped Vanilla Bean Frosting
By vealam
Cake: 1. Preheat oven to 350°F
- Cake Layers:
- 1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)
- 1 1/2 cups (3 sticks) unsalted butter, cut into cubes
- 1 cup sifted King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa (I use Cacao Barry Cocoa Powder - Extra Dark)
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup sour cream, at room temperature
- Whipped Vanilla Bean Frosting:
- 1 pound (4 sticks) unsalted butter, softened and cut into cubes
- 3 3/4 cups sifted confectioners' sugar (icing, powdered)
- 4 tablespoons milk
- 1 vanilla bean, scraped
- 2 teaspoons pure vanilla extract -- I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
- pinch of salt
Chopped Caramel Apple Bread
By vealam
For the Caramel Sauce (make a few hours ahead or night before): Making caramel is a bit like a game of chicken
- Caramel Sauce:
- 3/4 cup sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 3/4 cup whipping cream
- Dough:
- 3 cups all-purpose flour
- 1 pkg. (2 1/4 tsp.) instant or active dry yeast (if using active dry, proof in 1/4 cup of warm water and a pinch of sugar and reduce water below to 1 cup)
- 1 1/2 tsp. table salt
- 1/4 cup dry milk powder
- 1 1/4 cups hot water (120-130° F.)
- 1 1/2 Tbsp. butter, cut into cubes
- Apple Filling:
- 1 1/2 cups chopped apple, chopped into 3/4- inch pieces
- Caramel Sauce
- 1 9×5-inch loaf pan
- Parchment Paper
Vanilla Lavender Cupcakes
By vealam
Cupcakes: These cupcakes are gluten-free and dairy free
- Lavender Cream:
- 1/4 cup (60ml) sunflower oil
- 2/3 cup (150g) cane sugar
- 2 large eggs
- 1/2 cup (120ml) almond milk
- 1 vanilla bean, scraped (or 1 teaspoon of pure vanilla extract)
- 1 cup (120g) chickpea flour
- 1/2 cup (70g) brown rice flour
- 2 tablespoons arrowroot powder
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- Two 13.5 ounce (398ml each) cans coconut milk, refrigerated overnight
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 teaspoons dried organic lavender, plus more for garnish
- Lavender Buttercream:
- A dairy alternative to the lavender cream.
- 1/4 cup heavy cream
- 1 teaspoon dried, culinary lavender
- 1 1/2 cups (3 sticks) unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lavender extract (optional)
- 2 cups (227g) confectioner’s sugar
Vanilla Bean Bourbon Ice Cream
By vealam
Add the milk, cream and vanilla extract to a saucepan
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 vanilla bean
- 5 egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon brown sugar
- 1/4 cup bourbon
Root Beer Float Cake with Cream Cheese Frosting
By vealam
Preheat oven to 350 degrees
- Frosting:
- 1 package white cake mix (regular size)
- 1 cup root beer, divided
- 1/4 cup water
- 1/2 cup canola oil
- 3 eggs
- 1 tsp. root beer extract
- 4 cups powdered sugar
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 tsp. root beer extract
- 1 tsp. vanilla extract
Pork and Tomatillo Stew
By vealam
Good News This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitami...
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless pork loin, cut into 3-inch chunks
- Salt and freshly ground pepper
- 2 large celery ribs, finely diced
- 1 small red onion, finely diced
- 1 Anaheim chile, seeded and finely diced
- 2 garlic cloves, minced
- 2 teaspoons mild chile powder
- 1 tablespoon ground cumin
- Pinch of dried oregano
- 2 cups chicken stock or low-sodium broth
- 1 cup 1/2-inch-diced carrots
- Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
- One 28-ounce can diced tomatoes
- 1 pound tomatillos—husked, rinsed and cut into 1-inch dice
- Hot sauce
- Chopped cilantro, for garnish
- Corn tortilla chips, for serving
Chocolate-Peanut Ice Cream Cake
By vealam
Preheat oven to 350 degrees F
- Chocolate Peanut Butter Sauce:
- 2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 quart vanilla ice cream
- 1 1/2 cups chocolate-covered peanuts, chopped
- 1 quart chocolate ice cream
- 1 recipe Chocolate and Peanut Butter Sauce (see recipe below)
- Chocolate-covered or plain peanuts, chopped (optional)
- 1 12 ounce jar fudge ice cream topping
- 3 tablespoons creamy peanut butter
Cherry Cheesecake Cookies
By vealam
Preheat the oven to 350°F
- For Topping:
- 1 1/4 cups finely crushed graham crackers (about 1 sleeve)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 egg, separated
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- cherry pie filling