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Recipes
CHOCOLATE CHOCOLATE CHIP COOKIES II
By Grandmax4
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 2 eggs
- 1 cup butter
Lavash Crackers
By Grandmax4
1 In a mixing bowl, stir together the flour, salt, yeast, honey, oil and enough water to bring the dough togethe...
- 1 1/2 cups (6.75-ounces) unbleached bread flour
- 1/2 teaspoon (.13-ounce) salt
- 1/2 teaspoon (.055-ounce) instant yeast
- 1 tablespoon (.75-ounce) honey
- 1 tablespoon (.5 ounce) vegetable oil
- 1/3-1/2 cup (3 to 4-ounces) room temperature water
- Poppy seeds, sesame seeds, paprika, cumin seeds, kosher salt, or freshly ground pepper for topping
Artichoke Bruschetta
By Grandmax4
"This is a great bruschetta recipe based on an artichoke dip
- 1 (6.5 ounce) jar marinated artichoke
- hearts, drained and chopped
- 1/2 cup grated Romano cheese
- 1/3 cup finely chopped red onion
- 5 tablespoons mayonnaise
- 1 French baguette, cut into 1/3 inch thick
- slices
A Very Popular BBQ Sauce
By Grandmax4
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 1/2 tablespoons dry mustard
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 dashes hot pepper sauce
The Healthy Deconstructed Apple Pie
By Grandmax4
Pre-heat the oven on 350 degrees F
- For the raw crumbly topping:
- 2 apple, cored, and cubed, I used Jonagold (keep the skin, fiber people, fiber)
- 1 pat of butter ( I used Earth Balance-and a pat is not half the tub, got it?)
- 1 teaspoon of apple pie spice (or make your own)
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup (alternatively, honey or rice syrup work here)
- 1 cup Walnuts
- 4 Medjool Dates, depitted
- 3-4 chunks of crystalized ginger (optional, but gives a spicy kick)
- 1 teaspoon cinnamon (or more)
- For the white whipped stuff: (I know, you want to top it with Hagaan Daaz ice cream, but try this instead).
- 6 ounces of Fage Greek Yogurt
- 1 tablespoon maple syrup
Cappuccino-Fudge Cheesecake
By Grandmax4
Be sure to make this dessert at least one day ahead to allow the flavors to blend
- 1 9-ounce box chocolate wafer cookies
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
- 1 1/2 cups whipping cream
- 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
- 4 8-ounce packages cream cheese, room temperature
- 1 1/3 cups sugar
- 2 tablespoons all purpose flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or coffee crystals
- 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
- 1 tablespoon vanilla extract
- 2 teaspoons mild-flavored (light) molasses
- 4 large eggs
- 1 1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- Espresso coffee beans (optional)
Roasted Carrot and Tomato Soup with Basil
By Grandmax4
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray
- Nonstick vegetable oil spray
- 1 large onion, thinly sliced
- 2 pounds plum tomatoes, halved lengthwise
- 1 pound carrots, peeled, cut into 1/2-inch-thick rounds
- 2 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 2 1/2 cups water
- 2 3/4 cups (about) low-fat (1%) milk
- 1/2 cup thinly sliced fresh basil
Spinach Salad with Mango and Candied Pecans
By Grandmax4
Katie occasionally substitutes a couple of Fuyu persimmons for the mango
- Nonstick vegetable oil spray
- 1/4 cup (packed) golden brown sugar
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 cup pecan halves
- 1 6-ounce bag baby spinach leaves
- 1 large mango, peeled, pitted, cut into thin wedges
PARMESAN AND ASIAGO CHEESE GARLIC BREAD
By Grandmax4
1. Adjust oven rack to middle position and heat oven to 500 degrees
- 9 medium cloves garlic (about the size of a plump cashew nut) -- skins left on (9 to 10)
- 1/4 cup grated Asiago cheese
- 2 teaspoons Dijon mustard
- 6 tablespoons unsalted butter -- softened
- 1/4 cups grated Parmesan cheese
- 1/4 teaspoon table salt
- 1 loaf Italian bread (high-quality -- about 1 pound, football-shaped), halved lengthwise
- Ground black pepper
Veal Rolls with Spinach, Gouda and Forestière Sauce
By Grandmax4
Preheat oven to 375 °F (190 °C)
- Rolls:
- 6 large 6 large veal cutlets, about 4 oz (120 g) each, pounded thin
- 8 oz 8 oz (225 g) fresh spinach, washed and stemmed
- 8 oz 8 oz (225 g) Canadian Gouda cheese, thinly sliced
- 1 tbsp 1 tbsp (15 mL) melted butter
- 1 tbsp 1 tbsp (15 mL) olive oil
- Salt and freshly ground pepper, to taste
- Sauce:
- 1 1 1 shallot, chopped
- 1 1 1 garlic clove, chopped
- 3 tbsp 3 tbsp (45 mL) butter
- 2 cups 2 cups (500 mL) sliced mushrooms
- 2 tbsp 2 tbsp (30 mL) all-purpose flour
- 1/2 cup 1/2 cup (125 mL) dry white wine
- 1 1/2 cups 1 1/2 cups (375 mL) veal stock or
- beef broth
- 1/2 cup 1/2 cup (125 mL) 2 % evaporated milk
- Herbes de Provence, to taste
- Salt and freshly ground pepper, to taste
- Rolls:
- 6 large 6 large veal cutlets, about 4 oz (120 g) each, pounded thin
- 8 oz 8 oz (225 g) fresh spinach, washed and stemmed
- 8 oz 8 oz (225 g) Canadian Gouda cheese, thinly sliced
- 1 tbsp 1 tbsp (15 mL) melted butter
- 1 tbsp 1 tbsp (15 mL) olive oil
- Salt and freshly ground pepper, to taste
- Sauce:
- 1 1 1 shallot, chopped
- 1 1 1 garlic clove, chopped
- 3 tbsp 3 tbsp (45 mL) butter
- 2 cups 2 cups (500 mL) sliced mushrooms
- 2 tbsp 2 tbsp (30 mL) all-purpose flour
- 1/2 cup 1/2 cup (125 mL) dry white wine
- 1 1/2 cups 1 1/2 cups (375 mL) veal stock or
- beef broth
- 1/2 cup 1/2 cup (125 mL) 2 % evaporated milk
- Herbes de Provence, to taste
- Salt and freshly ground pepper, to taste
- Rolls:
- 6 large 6 large veal cutlets, about 4 oz (120 g) each, pounded thin
- 8 oz 8 oz (225 g) fresh spinach, washed and stemmed
- 8 oz 8 oz (225 g) Canadian Gouda cheese, thinly sliced
- 1 tbsp 1 tbsp (15 mL) melted butter
- 1 tbsp 1 tbsp (15 mL) olive oil
- Salt and freshly ground pepper, to taste
- Sauce:
- 1 1 1 shallot, chopped
- 1 1 1 garlic clove, chopped
- 3 tbsp 3 tbsp (45 mL) butter
- 2 cups 2 cups (500 mL) sliced mushrooms
- 2 tbsp 2 tbsp (30 mL) all-purpose flour
- 1/2 cup 1/2 cup (125 mL) dry white wine
- 1 1/2 cups 1 1/2 cups (375 mL) veal stock or
- beef broth
- 1/2 cup 1/2 cup (125 mL) 2 % evaporated milk
- Herbes de Provence, to taste
- Salt and freshly ground pepper, to taste