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Recipes
Glazed Apple Bundt Cake
By vealam
Preheat oven to 325F degrees
- APPLE BUNDT CAKE:
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 and 1/4 cups (300ml) canola or vegetable oil (melted coconut oil is also tasty)
- 1/2 cup (120g) plain Greek yogurt*
- 1 and 1/4 cups (250g) light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 1 Tablespoon vanilla extract (yep, 1 full Tablespoon)
- 3 medium apples, peeled and chopped into small chunks*
- BROWN SUGAR GLAZE:
- 1 cup (190g) light or dark brown sugar (I prefer dark here)
- 1/4 cup (60g) unsalted butter
- 1/2 cup (120ml) heavy cream
- 1/2 cup (62g) confectioners sugar, sifted
Fried Heirloom Tomatoes with Buttermilk Fried Oysters and Green Pepper Aioli
By vealam
Make the Green Pepper Aioli: Peel and mash the garlic along with the salt, finely mincing and pressing with the sid...
- For the Green Pepper Aioli:
- 3 cloves garlic
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 large egg yolk
- 1/2 cup extra virgin olive oil
- 1/4 cup buttermilk
- 2-3 tablespoons Tabasco Green Pepper Sauce, to taste
- several dashes Tabasco Original Red Sauce, to taste
- Kosher salt
- Freshly ground black pepper
- For the Fried Heirloom Tomatoes and Buttermilk Fried Oysters:
- 4 medium sized oysters
- 2 medium to large firm heirloom tomatoes, sliced in 1/2 inch slices
- 1/2 cup buttermilk
- pinch of salt
- several dashes Tabasco Original Red Sauce
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups panko breadcrumbs
Salty Vanilla Frozen Custard with Salted Whiskey Caramel Sauce
By vealam
For the ice cream, mix 2 tbsp of the milk, egg yolks, and cornstarch in a small bowl
- For the Ice Cream:
- 2 3/4 cups whole milk
- 6 large egg yolks
- 1 tbsp plus 2 tsp cornstarch
- 1 oz cream cheese, softened
- 3/4 tsp fine sea salt
- 1 tbsp vanilla extract
- 1 cup heavy cream
- 3/4 cup sugar
- 2 tbsp light corn syrup
- For the Caramel:
- 2/3 cup sugar
- 3/4 cup heavy cream
- pinch fo fine sea salt
- 2 tbsp whiskey
Bourbon Vanilla Layer Cake
By vealam
Make the cake layers: Preheat oven to 325 degrees
- Bourbon cake layers:
- 1 cup (2 sticks, 8 oz.) unsalted butter, softened
- 2 cups (405 g) light brown sugar, packed
- 1/4 cup (80 g) sorghum molasses
- 6 large eggs, at room temperature
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 3 cups/360g all-purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 4 oz. sour cream
- 1/2 cup (120 ml) bourbon whisky (I used Maker’s Mark throughout this recipe)
- Bourbon simple syrup:
- 1/2 cup (100 g) granulated sugar
- 1/2 (120 ml) cup water
- 2 tablespoons bourbon whisky
- Vanilla-bourbon frosting and filling:
- 1 1/2 cups (3 sticks, 12 oz.) unsalted butter, softened
- 1 1/2 lbs. confectioners’ sugar
- 1/4 cup (80 g) sorghum molasses
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 2 tablespoons bourbon whisky
- 6 tablespoons spiced apple butter
- Red ganache:
- 6 ounces red candy melts (candy coating) finely chopped
- 5 tablespoons heavy cream
- Wax seal décor and other:
- 1 walnut sized lump of red ready-made rolled fondant
- Wax seal stamp (I used “M” initial for Maker’s Mark)
- 1/2 teaspoon ground cinnamon
Butter Pecan Crumb Cake
By vealam
Preheat the oven to 350 degrees F
- For the Cake:
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3/4 cups granulated sugar
- 1 large egg
- 1 egg white
- 1 teaspoons pure vanilla extract
- 1 1/2 teaspoons butter extract
- 2/3 cups sour cream
- 1 1/4 cups cake flour (not self-rising)
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup pecans, chopped
- For the Streusal:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 5 Tablespoons unsalted butter, cold and cut into small cubes
- 2/3 cup brown sugar
- 2 teaspoons ground cinnamon
Peanut Butter Cup Crumble Cake
By vealam
1 Heat oven to 350°F
- 2 cups granulated sugar
- 1-3/4 cups all purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 egg(s)
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 38 to 40 REESE'S Peanut Butter Cups Miniatures
- ONE -BOWL BUTTERCREAM FROSTING (recipe follows)
Mac and Cheese Carbonara
By vealam
Preheat oven to 350 degrees F
- 1 tablespoon olive oil
- 1-inch thick piece pancetta, cut into small dice
- 3 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 6 to 7 cups whole milk, heated
- 4 large egg yolks, lightly whisked
- 2 teaspoons finely chopped fresh thyme leaves
- 1 teaspoon cayenne pepper
- 2 cups freshly grated Asiago cheese, plus more for the top
- 1 1/2 cups Irish white Cheddar, plus more for the top
- 1 1/2 cups Mountain Valley Cheddar, plus more for the top
- 1 cup grated Fontina cheese, plus more for the top
- 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
- Salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dente
- 1/2 cup coarsely chopped flat-leaf parsley
Peachy Orange Marmalade Cupcakes
By vealam
Make the cupcakes: Preheat oven to 350°
- Orange marmalade cupcakes:
- 1/2 cup butter, softened
- 1/2 cup orange marmalade
- 1/4 cup sugar
- 2 eggs
- 3/4 cup heavy whipping cream or whole milk
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 1/4 teaspoon orange food coloring gel
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Peach filling:
- 2 tablespoons cornstarch
- 1 tablespoon cold water
- 2 medium peaches, ripe, peeled and diced
- 1 tablespoon peach schnapps liqueur (I like Peachtree)
- Or 1/4 teaspoon peach flavoring oil (I like LorAnn)
- Peachy-orange frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 cups confectioners’ sugar
- 1/2 teaspoon orange zest
- 1/4 cup peach schnapps
- Or 1 teaspoon peach flavoring oil
- 2 teaspoons vanilla extract
- Milk or cream
Real Deal Caramel Cake
By vealam
For the Cake: Preheat oven to 350 degrees
- For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/3 cup vegetable oil
- 2 1/2 cups granulated sugar
- 3 cups sifted cake flour
- 6 large eggs plus 2 egg yolks, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons pure vanilla extract
- For Aunt Bev's Caramel Icing:
- 1 1/2 sticks butter
- 2 (12 ounce) cans evaporated milk
- 2 cup granulated sugar
- 2 teaspoons pure vanilla extract
Lemon Chiffon Cookies
By vealam
Preheat oven to 325°F. Line two baking sheets with parchment paper
- 1 1/2 cups all-purpose flour*
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 1 tablespoon lemon juice
- zest from 1 lemon
- 1 teaspoon vanilla extract
- Lemon Icing
- 1 cup Dixie Crystals Confectioners Powdered Sugar
- 2 tablespoons lemon juice
- yellow sprinkles, optional
- Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.