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Recipes
Roasted Corned Beef with a Bourbon Molasses Glaze
By Foodiewife, A Feast for the Eyes
The month of March is when I make my annual St
- VEGETABLES:
- 1 package corned beef brisket (3 to 4 Pounds)
- 3 tablespoons ground black pepper
- 1 head green cabbage (can use 2 If you'd like)
- Olive oil, for searing
- 1/2 bottle Guinness, or any beer
- 1 cup balsamic vinegar
- 2 tablespoons sugar (optional)
- 3 to 4 carrots, peeled and cut into 4 to 5-inch pieces
- 6 to 8 potatoes, peeled and cut into quarters (I use Yukon Gold potatoes)
- 2 onions, peeled and quartered
- BRISKET GLAZE:
- 1/3 cup brown sugar
- 2 tablespoons molasses
- 1/4 cup bourbon (if you'd prefer, you can use apple juice)
Special Green Salad with Pears, Blue Cheese & Candied Pecans
By Foodiewife, A Feast for the Eyes
This salad uses just a few ingredients that delivers the perfect marriage of pears, blue cheese and candied pecans ...
- DRESSING:
- Gourmet Salad Greens (I use a spring mixture of red lettuce, romaine & frisee)
- 1 pear, peeled cored and sliced thin
- 1/2 cup blue cheese, crumbled
- 1 cup candied pecans
- 3 parts Extra Virgin Olive Oil
- 1 part Balsamic Vinegar
- 1 teaspoon Dijon Mustard
- CANDIED PECANS:
- 1 cup sugar
- 1/2 tablespoon ground cinnamon, or to taste
- 2 cups nuts (I use pecans)
- 1 1/2 teaspoons vanilla
- 1/4 cup water
- Optional: cayenne pepper, to taste, instead of cinnamon
Almond Shortbread Thumbprint Cookies
By Foodiewife, A Feast for the Eyes
Preheat oven to 350 degrees
- Cookie Ingredients:
- 1 cup butter, softened
- 2/3 cup sugar
- 2 cups AP flour
- 1 teaspoon almond extract
- Approximately 1/2 cup any flavor jam, I used our favorite peach jam
- Glaze Ingredients:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon almond extract
Ramos Fizz
By Foodiewife, A Feast for the Eyes
Blend until frothy. Garnish with nutmeg
- Gin
- Triple Sec
- Sweet & Sour
- Egg White
- Half & Half
- Orange Flour Water
- Nutmeg (for garnish)
Self-Frosting Pumpkin Nutella Muffins
By Foodiewife, A Feast for the Eyes
Preheat oven to 375 degrees F
- 1 – 15 oz can pure pumpkin puree (not pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla
- 1/4 cup light brown sugar, packed
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons natural (not Dutch) cocoa powder
- 12 heaping teaspoons Nutella for topping
Light Spice Cookies, King Arthur Flour
By Foodiewife, A Feast for the Eyes
Ah, it's cookie decorating time
- 1/2 cup (1 stick, 4 ounces) butter
- 1/2 cup (3 1/4 ounces) vegetable shortening
- 3/4 cup (6 ounces) light brown sugar, packed
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ginger
- 1/2 teaspoon allspice or cloves
- 3/4 teaspoon salt
- 1 large egg
- 2 tablespoons (1 1/2 ounces) molasses
- 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (3/4 ounce) cornstarch
Sweet Red Pepper Jelly
By Foodiewife, A Feast for the Eyes
Pepper Jelly originated in the South
- 3 1/2 cups sweet red bell peppers (about 3 to 4 large)
- 1/2 cup jalapeno peppers (about 3 to 4 small)*
- 1 cup cider vinegar (5% acidity)
- 4-1/2 tablespoons Ball® brand RealFruit™ Classic Pectin
- 1/2 teaspoon butter (optional, reduces foaming)
- 5 cups granulated sugar
- 6 Ball® brand Half Pint (8-ounce) Glass Preserving Jars
- NOTE: I used only 1 jalapeno pepper, and was happy with the hint of heat, without being dragon breathing hot.
Aunt Esther's Sugar Cookies
By Foodiewife, A Feast for the Eyes
Shape into round balls Press down with a fork sprinkle with sugar Bake at 350F for 10 minutes
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup butter
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 4 cups flour
- 1/2 tsp. salt
- 2 eggs
- 1 cup oil
- 1 tsp vanilla
Snickerdoodle Blondies
By Foodiewife, A Feast for the Eyes
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 2 cups packed brown sugar
- 1 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
New York-Style Cheesecake with a Fresh Strawberry Topping
By Foodiewife, A Feast for the Eyes
I've made many cheesecakes in my lifetime, but this one truly delivered what I was looking for
- Graham Cracker Crust:
- 1 cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan
- Cheesecake Filling:
- 2 1/2 pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
- 1/8 teaspoon table salt
- 1 1/2 cups granulated sugar (10 1/2 ounces)
- 1/3 cup sour cream (2 1/2 ounces)
- 2 teaspoons lemon juice from 1 lemon
- For the strawberry topping:
- 2 pounds fresh strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices
- 1/2 cup granulated sugar
- pinch table salt
- 1 cup strawberry jam (about 11 ounces)
- 2 tablespoons lemon juice from 1 lemon