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Recipes
Gluten-Free Pumpkin Cake Doughnuts
By msweeney
These tender, moist doughnuts are baked, not fried — which means they're a piece of cake to make (pun intended)
- Topping:
- 1/4 cup vegetable oil
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons King Arthur Gluten-Free Flour
- 1/2 teaspoon xanthan gum
- 3 tablespoons cinnamon-sugar
Orange Mini Muffins
By msweeney
Directions Preheat the oven to 375 degrees F
- Nonstick spray, for spraying muffin tins
- 2 sticks salted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 oranges, zested and juiced
- 1 cup lightly packed brown sugar
Cheese Fondue
By msweeney
In a small bowl, coat the cheeses with cornstarch and set aside
- 1/2 pound imported Swiss cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
Baked Chicken Cheese Enchiladas
By msweeney
Directions Preheat oven to 325 degrees F
- 4 oz. cream cheese, softened
- 1/4 cup sour cream
- 2 cups prepared salsa
- 2 cups grated Cheddar or Monterey Jack cheese
- 2 cups shredded cooked chicken
- 1 cup frozen corn kernels, thawed
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne
- Salt and pepper
- 4 scallions, thinly sliced
- 12 to 14 soft round 6 to 8-inch flour or corn tortillas
Chicken Tortilla Casserole
By msweeney
Directions Add the chicken to a large stockpot, cover with water and add a large pinch of salt
- 4 boneless, skinless chicken breasts
- Salt
- 1 cup canned green chiles, chopped and drained
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Twenty-four 6-inch corn tortillas
- 3 cups shredded Cheddar
- Chicken Gravy
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- Salt and pepper
Crisp Gluten Free Gingersnap Cookies
By msweeney
Instructions Preheat oven to 375°F and line baking sheets with parchment paper
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup brown rice flour
- 1/3 cup potato starch
- 1/4 cup tapioca starch
- 2 tablespoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/3 cup granulated sugar (for rolling cookies in)
Cod Cakes
By msweeney
Directions In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon...
- Salt
- Bay leaves, for boiling cod
- Black peppercorns, for boiling cod
- Lemon wedges, for boiling cod
- 1 1/4 pounds cod fillets
- 3/4 pound Yukon golden potatoes, peeled and quartered
- 1/2 Spanish onions, diced
- Canola oil, for pan-frying
- 1 cup sour cream
- 1/4 cup diced fresh chives
- 1/4 cup Dijon mustard
- 1/4 cup chopped scallions
- 1/2 cup Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 3/4 teaspoon garlic powder
- 3/4 teaspoon white pepper
- panko breadcrumbs
- Melted butter, for pan-frying
- simple remoulade sauce
- 1 1/4 cups mayonnaise
- 1/4 cup mustard (Creole mustard if possible)
- 1 Tbsp sweet paprika
- 1-2 teaspoons Cajun or Creole seasoning
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice (dill or sweet, your preference)
- 1 teaspoon hot sauce (preferably Tabasco)
- 1 large clove garlic, minced and smashed
Blackberry Raspberry Pie
By msweeney
Directions Special equipment: 9-inch ceramic or glass pie dish Line a baking sheet with foil
- Two 16-ounce bags frozen blackberries, thawed and strained
- Two 16-ounce bags frozen raspberries, thawed and strained
- 1 cup sugar, plus 1 teaspoon for sprinkling
- 2 tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
- 1/4 cup arrowroot powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- Butter, for greasing
- Two 9-inch unroll-and-bake refrigerated pie crusts
Steakhouse Steaks
By msweeney
Preheat the oven to 400 degrees F
- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, recipe follows
- 1 1/2 cups heavy cream
- 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
Raspberry Corn Muffins
By msweeney
Directions Preheat the oven to 350 degrees F
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 tablespoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups whole milk
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
- 3/4 cup good raspberry preserves