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Recipes
It's a Good Morning Muffins
By Foodiewife, A Feast for the Eyes
Position rack in center of oven and preheat the oven to 350 degrees F
- 2 teaspoons unsalted butter
- 2 cups all-purpose flour
- 1 cup sugar (use 3/4)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup grated carrots
- 1 cup grated parsnips
- 1/4 cup golden raisins
- 1/4 cup dark raisins
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 1 Granny Smith apple, peeled, cored and chopped
- 2 large eggs
- 1 cup vegetable oil (use 1/2 cup)
- 2 teaspoons vanilla extract
Quick and Easy Apple Tart
By Foodiewife, A Feast for the Eyes
Preheat oven to 415 degrees
- 1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
- 4 whole Apples, Cored, Halved, And Sliced, But Not Peeled
- 1 cup Brown Sugar
- ¼ teaspoons Salt
Sponge Cake Recipe
By Foodiewife, A Feast for the Eyes
Preheat oven to 450 degrees F (and place oven rack in the center of the oven
- Sponge Cake:
- 1/3 cup sifted cake flour
- 3 tablespoons cornstarch (corn flour)
- 4 large eggs
- 1 large egg yolk
- 1/2 cup plus 1 tablespoon (15 grams) white sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Raspberry Whipped Cream:
- 1 cup (240 ml) heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon ) granulated white sugar
- 1/2 cup lightly sweetened raspberry puree (recipe follows) 1/3 cup raspberry jam
- Raspberry Puree (Sauce):
- 1 - 12 ounce bags of frozen raspberries (unsweetened)
- 1/4 cup granulated white sugar, or to taste
- 1/2 teaspoon of freshly squeezed lemon juice (optional)
- Garnish: (Optional)
- Fresh Raspberries
Chicken Pot Pie for Two
By Foodiewife, A Feast for the Eyes
To simplify our Chicken Pot Pie for Two, we opted to make two individual pies inside of ramekins
- 1 Pillsbury Just Unroll! Pie Crust
- 2 tablespoons unsalted butter
- 2 carrots, peeled and sliced 1/4 inch thick
- 1 small onion, chopped fine
- 1 small celery rib, sliced 1/4 inch thick
- Salt and pepper
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 3 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1/3 cup heavy cream
- 1/2 teaspoon soy sauce
- 1 (8-ounce) boneless, skinless chicken breast, trimmed
- 1/4 cup frozen peas
- 2 teaspoons minced fresh parsley
- 1/4 teaspoon lemon juice
San Francisco Garlic-Fries Made Lite
By Foodiewife, A Feast for the Eyes
This recipe was printed from Bon Appétit | August 2011 This is BA's lighter take on the Gilroy Garlic Fries at th...
- Nonstick vegetable oil spray
- 2 1/4 pounds russet potatoes, cut lengthwise into 3 x 1/3 x 1/3-inch batons
- 3 tablespoons vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced
- 2 tablespoons chopped flat-leaf parsley
- preparation
Strawberry Meringue Roulade
By Foodiewife, A Feast for the Eyes
From Thibeault's Table
- Fresh Strawberries, Sliced
- 4 large egg whites
- 1 1/4 cups of fruit/berry sugar (extra fine)
apple cider crumb cake
By Foodiewife, A Feast for the Eyes
for the crumb topping in a medium bowl, combine all ingredients with a spatula until a thick dough forms
- for the crumb topping
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 12 tablespoons butter, melted, warm
- 2 2/3 cups cake flour
- for the apple cider cake
- 2 1/2 cups cake flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 12 tablespoons butter, softened
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 1/3 cup vanilla yogurt (feel free to substitute an equal amount of buttermilk or plain milk here)
- 1/3 cup plus 2 tablespoons apple cider
- for the apple cider glaze
- 1 cup confectioners' sugar
- 2-3 tablespoons apple cider, depending on how thick or thin you'd like your glaze
- 2 teaspoons applejack, apple schnapps or apple brandy (optional)
Spinach Salad with Raspberry Vinaigrette
By Foodiewife, A Feast for the Eyes
Cook's Country
- 2 tablespoons seedless raspberry jam
- 2 1/2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
- 3 tablespoons olive oil
- 8 cups baby spinach
- 1 cup fresh raspberries
- 3/4 cup shredded Gouda cheese
- 1/2 cup thinly sliced radishes
- 1/3 cup pistachios , toasted
Strawberry Sauce
By Foodiewife, A Feast for the Eyes
I had some strawberries that were a day past their prime for strawberry shortcake
- 1 pint fresh strawberries
- 1/2 cup white sugar
- Zest of one small lemon
- Juice of 1/2 lemon
- Pinch of kosher salt
- 1/4 cup water
- 1 tablespoon unsalted butter
Double Berry Crumb Muffins
By Foodiewife, A Feast for the Eyes
This recipe comes from the Tate's Bake Shop Cookbook
- Crumb Topping:
- 1/4 cup firmly packed dark or light brown sugar
- 1/4 cup all-purpose flour (I only use unbleached)
- 1/3 cup chopped pecans
- 2 Tablespoons butter, melted
- 1 1/2 teaspoons grated orange zest
- Muffin Batter
- 1 1/2 cups all-purpose flour (I used unbleached)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup salted butter, melted
- 1 large egg
- 1 cup blackberries, (cut them in half if they are large)
- 1 cup raspberries
- NOTE: I used 2 cups frozen berries with no problems