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Recipes
Lemon Blueberry Cake
By vealam
Grease and flour two 8-inch round cake pans at least 3 inches high
- For the Cake:
- 2 2 2 cups cake flour
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 2 2 2 teaspoons baking powder
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon salt
- 1 1 1 cup (2 sticks) unsalted butter, room temperature
- 2 2 2 cups sugar
- 2 zest of 2 lemons
- 5 5 5 large eggs, room temperature
- 2 2 2 teaspoons vanilla extract
- 1 1/4 1 1/4 1/4 cup buttermilk, room temperature
- 2 1/4 2 1/4 1/4 cups blueberries
- 1 1 1 jar lemon curd
- For the Buttercream:
- 1 1/4 1 1/4 1/2 cups unsalted butter (2 1/2 sticks), room temperature
- 5 5 5 cups powdered sugar
- 1/4 1/4 1/4 teaspoon salt
- 2 2 2 teaspoons vanilla extract
- zest zest of half a lemon
- 1/3 1/3 1/3 cup heavy cream (give or take a few tablespoons)
- 2 3 2 3 2 - 3 tablespoons blueberry jam (I made mine, but you can use store bought)
Pineapple Upside-down Cake
By vealam
Preheat oven to 350 degrees
- 1/4 cup unsalted butter, melted
- 1/3 cup packed brown sugar
- 1/2 cup Diamond of California Macadamia Nuts, roughly chopped
- 2 8-ounce cans crushed pineapple, very well drained
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup full-fat coconut milk
Ginger Peach Crumble
By vealam
Preheat oven to 350 degrees F
- Filling:
- 3 pounds fresh peaches, pitted and cut into 1/2-inch wedges
- 3 Tablespoons flour
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon freshly grated ginger
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- Topping:
- 1/2 cup quick oats (or old-fashioned oats)
- 1/2 cup sliced almonds
- 1/4 cup butter, room temperature
- 1/8 teaspoon salt
Peanut Butter Cake with Chocolate Buttercream
By vealam
Cake: Preheat oven to 350 F and prepare 3 round 8-inch pans
- Peanut Butter Cake:
- 3/4 c. vegetable oil
- 1 c. peanut butter
- 3/4 c. brown sugar
- 3/4 c. white sugar
- 4 large eggs
- 2 tea. vanilla extract
- 3 1/3 c. flour
- 1 T. baking powder
- 1 1/2 tea. baking soda
- 1 tea. salt
- 1 c. milk
- 1/2 c. buttermilk
- Chocolate Buttercream Frosting:
- 1 1/2 c. (3 sticks) butter, room temperature
- 10 T. cocoa powder
- 1/2 tea. salt
- 4-5 c. powdered sugar
- 4 T. heavy cream
Confetti Layer Cake
By vealam
Grease and flour three 8" round cake pans
- 3/4 cup rainbow sprinkles
- 6 large egg whites, room temperature
- 2/3 cup whole milk, room temperature
- 2 teas vanilla, plus 1 tbs
- 3 cups cake flour
- 1 1/2 cups sugar
- 4 teas baking powder
- 1 teas salt, plus a pinch
- 1/2 pound unsalted butter, cut into 16 pieces and softened plus, 1 lbs unsalted butter, softenend and cut into 32 pieces
- 1/4 cup heavy cream
- 4 cups confectioners sugar
Spicy Baked Chicken Cream Cheese Wontons
By vealam
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or spray with a nonstick spra...
- 1/2-pound fully-cooked chicken breast, shredded or diced small
- 6 ounces cream cheese, softened to room temperature
- 2 tablespoons Red El Yucateco Hot Sauce
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper (to taste)
- 12-18 wonton wrappers, 2x2inch (or similar)
- 1 egg, beaten
Baked Buffalo Fries w/ Ranch & Blue Cheese Dipping Sauces
By vealam
Fill a large mixing bowl with cold water
- Hot Sauce:
- 1 + 1/2 to 2 pounds Russet potatoes (3 - 4), cut into stick fries*
- 1/2 cup hot sauce (like Cholula Original )
- 4 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Ranch and Blue Cheese Dipping Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup buttermilk
- 1/2 teaspoon white wine vinegar
- 1 small clove garlic, minced
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley
- 1/2 cup crumbled blue cheese, optional
- coarse salt and pepper to taste
- olive oil, for greasing the pan
Shepherd's Pie
By vealam
Roast: Cut roast into fist size chunks and place in slow cooker
- 2 to 3 pound pot roast
- 3 beef bullion cubes
- 3 Tablespoons minced garlic
- 1/3 teaspoon Cayenne pepper
- 2 Tablespoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon pepper
- 1 cup beef broth
- 1 cup shredded carrots
- 1/4 cup butter
- 1/4 cup flour
- 3 cups milk
- 2 beef bullion cubes (smashed)
- 4 1/2 to 5 cups roast cut into large bite size chunks
- 1 cup frozen peas
- 1 gravy recipe below
- 5 to 6 cups mashed potatoes, THIS is my favorite mashed potato recipe
- 1 cup shredded Sharp Cheddar cheese
Strawberry Lemon Bars
By vealam
For the Crust: Heat oven to 350°F
- For the Crust:
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 2 cups flour
- For the Lemon Layer:
- 4 eggs, room temperature
- 1 1/2 cups sugar
- 1/4 cup flour
- juice of 2 small lemons
- For the Strawberry Layer:
- 1 egg, room temperature
- 1/2 cup sugar
- 1/3 cup finely chopped strawberries
- 2 tablespoons flour
- 1/3 cup powdered sugar
- 2-3 tablespoons water
- For the Topping:
- 1/4 cup powdered sugar
Sweet Potato Muffins
By vealam
In a medium bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg
- For the muffins:
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 cup buttermilk
- 1/3 cup milk
- 1 tablespoon sour cream
- 1/2 cup sweet potato puree (from 1 baked potato)
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, room temperature
- 3/4 cup brown sugar
- 2 eggs
- For the topping:
- 1/2 cup brown sugar
- 4 tbs. butter
- 1/2 cup sugar
- 2 teaspoons ground cinnamon