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Recipes
Ron's Carrot Cake with White Chocolate Buttercream
By Leesa W
Preheat the oven to 350 degrees F
- Butter and flour, for greasing the pans
- 3 cups (13 1/2 ounces) all-purpose flour (sift first, then gently spoon into measuring cup)
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 6 ounces chopped walnuts (2 1/4 cups)
- 5 ounces (1 cup) raisins
- 3 cups sugar
- 1 3/4 cups vegetable oil
- 1 tablespoon vanilla extract
- 6 eggs
- 1 1/2 pounds carrots, shredded (6 cups)
- Ron's White Chocolate Buttercream, recipe follows
- 1 1/2 cups sugar
- 9 large egg whites, at room temperature
- 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
- 8 ounces white chocolate, melted and cooled to room temperature
Perciatelli with Bolognese
By Leesa W
Directions Watch how to make this recipe
- Extra-virgin olive oil
- 4 ounces pancetta, minced
- 1/2 cup dried porcini, soaked, drained and chopped fine
- 4 cloves garlic, finely minced
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground pork
- 1 pound ground skirt steak
- Salt and freshly ground black pepper
- 4 tablespoons tomato paste
- 2 cups red wine
- 2 cups chicken stock
- 1 cup milk
- 1 large can San Marzano crushed tomatoes (28 ounces)
- 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
- 2 teaspoons minced fresh basil, plus torn leaves for garnish
- 2 teaspoons fresh thyme leaves, minced
- 2 pounds dry perciatelli pasta
- 1/2 cup ground Pecorino Romano cheese
Peach Ginger Bellini
By Leesa W
Begin by making the ginger simple syrup
- 1/4 cup sliced fresh ginger, with skin
- 2 cups granulated sugar
- 2 cups cold water
- 10 ounces semi-frozen peaches
- 1/2 cup ginger simple syrup
- Ice cubes
- 1 bottle Champagne
Cheesy Jalapeno Cornbread
By Leesa W
Preheat the oven to 425 degrees F
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 whole egg
- 1/2 teaspoon baking soda
- 1 cup grated Cheddar
- 1/4 cup shortening
- 2 tablespoons butter
- 1 red bell pepper, finely diced
- 1 fresh jalapeno, seeded and diced
- 1/2 onion, diced
Grandma's Corn Pudding
By Leesa W
Preheat oven to 400 Degrees F (200 degrees C)
- 5 eggs
- 1/3 cup butter, melted
- 1/4 cup white sugar
- 1/2 cup milk
- 4 tablespoons cornstarch
- 1 (15.25 ounce) can whole kernel corn
- 2 (14.75 ounce) cans cream-style corn
Windowpane Potato Chips
By Leesa W
Kathryn Conrad, Cooking Light SEPTEMBER 2009
- 2 medium baking potatoes
- Cooking spray
- Assorted fresh herb sprigs (such as dill, chives, and sage)
- 1/2 teaspoon salt
kale and rice
By Leesa W
from betty betty boop boop
- kale, cooked rice, onion, celery, mushrooms.
Holiday Punch
By Leesa W
From Pioneer Women magazine
- 2 Pints Raspberry sherbet
- 1/2 gal cranberry juice
- 1 2-liter bottle ginger ale
Overnight Cinnamon Rolls - Alton Brown
By Leesa W
Directions Watch how to make this recipe
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar, approximately 1/4 cup
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar, approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4 -ounce unsalted butter, melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar, approximately 1 1/2 cups