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Recipes
60-Minute Dinner Rolls (Yes,fresh baked rolls in one hour!)
By Foodiewife, A Feast for the Eyes
Yes, it's quite possible to make Yeasted Dinner Rolls in an hour
- 1/4 cup low-fat milk
- 1/8 cup sugar
- 1 teaspoon salt
- 1-1/2 tablespoons butter
- 1-1/2 packages (or 3-1/2tsps.) of dry active yeast
- 3/4 cups warm water (105F – 115F)
- 2-1/2 to 3 cups all-purpose flour
- 2 tablespoons butter, melted (optional for brushing onto baked rolls)
Texas Bar Cookies
By Foodiewife, A Feast for the Eyes
Preheat oven to 350°F. Line a small jelly roll pan with foil and butter
- 1 Cup Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2 cups firmly packed brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 cups pecans or walnuts
- Chocolate chips
Perfect Peach Pie
By Foodiewife, A Feast for the Eyes
Ina Garten's pie crust is now my "go to", so this pie is made with her recipe
- For the crust:
- 12 tablespoons very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6-8 tablespoons ice water (about 1/2 cup)
- For the peach filling:
- 6-8 * medium-sized peaches (frozen is okay, too)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 Tbsp. Instant Clearjel (modified cornstarch)**
- juice of 1/2 lemon
- pinch of kosher salt
- 1 tsp pure vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbsp unsalted butter, cut into small pieces (optional)
- Egg wash (Optional):
- 1 egg
- splash of water
- *I like to use a LOT of peaches for a tall pie. 6 will do fine.
- 3 **3 Tbsp of Instant clearjel = 3 Tbsp of cornstarch, or 1/3 cup unbleached flour or 1/4 cup tapioca flour
Smoked Boneless Pork Loins with Blackberry Sage Sauce
By Foodiewife, A Feast for the Eyes
This recipe is adapted from the cookbook "Weber's New American Barbeque"
- For the sauce:
- 1 Tbsp. unsalted butter
- 2 Tbsp. finely chopped shallots
- 12 oz. (2 1/2 cups) blackberries, divided (frozen is fine)
- 1/4 cup honey
- 2 Tbsp. ketchup
- 2 Tbsp. balsamic vinegar
- 2 tsp. mined fresh sage leaves
- 1 tsp. Worcestershire Sauce
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. kosher salt
- For the rub:
- 2 tsp. packed brown sugar
- 1 tsp. kosher salt
- 1 tsp. mustard powder
- 1 tsp. paprika
- 1/2 tsp granulated onion
- 1/2 tsp. granulated garlic
- 1/2 tsp. freshly ground black pepper
- 2 pork tenderloins, each about 1-1/4 pounds, trimmed of excess fat and silver skin
- NOTE: I used two 2-in thick cut boneless pork loins
- 2 tsp canola (I used olive) oil
- 1 small handful of pecan or apple wood chips
Light and Fluffy Eggnog Pancakes
By Foodiewife, A Feast for the Eyes
Melt the butter and set aside to cool slightly
- 2 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 2 heaping teaspoons baking powder
- 1 teaspoon sugar
- Pinch salt
- 1 1/3 cups Eggnog
- 2 eggs
- Butter, for frying pancakes
- Best-quality maple syrup
German Apricot Rahm Kuchen (Cream Cake)
By Foodiewife, A Feast for the Eyes
This apricot cream cake is incredibly delicious-- from the slightly sweet buttery crust, with a hint of vanilla and...
- PASTRY CRUST:
- 7 ounces flour (about 1 1/2 cups)
- 5 1/2 ounces unsalted butter
- 3 ounces sugar (scant 1/2 cup)
- 2 egg yolks
- 1 package vanilla sugar or
- 3/4 teaspoon pure vanilla
- Zest small lemon, or to taste
- 1/4 cup apricot jam or peach (optional)
- 2 pounds fresh apricots
- TOPPING:
- 1 cup sour cream
- 4 ounces sugar
- 3 whole eggs
- 1/2 cup heavy cream
Cinnamon Roll Muffins
By Foodiewife, A Feast for the Eyes
On a lazy morning, I had a craving for cinnamon rolls! Cinnamon rolls require yeast, but we wanted them STAT! I s...
- FILLING:
- 1 cup milk buttermilk*
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 egg
- 3 to 3 1/2 cups flour
- Softened butter
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- OPTIONAL:
- 1 cup raisins
- OPTIONAL ICING:
- 2/3 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla
- Note: If you don't have buttermilk, you can add either 1 tablespoon of lemon juice or vinegar and set it aside for at least 5 to 10 minutes.
Strawberry Sorbet
By Foodiewife, A Feast for the Eyes
I've made many sorbets, but this recipe was one of the easiest and one of the very best
- 1 pound fresh strawberries, rinsed and hulled
- 3/4 cup sugar
- 1 teaspoon kirsch liqueur or vodka (optional, but worth it)
- 1 teaspoon freshly squeezed lemon juice
- Pinch of Salt
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
Crunchy Fish Tacos
By Foodiewife, A Feast for the Eyes
This recipe is adapted from Tyler's Florence's Ultimate Fish Taco recipe
- Pink Chile Mayonnaise:
- 2 pounds cod (or mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs, lightly beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1/2 head savoy cabbage (I used regular cabbage), finely shredded
- 1 bunch cilantro, leaves picked
- 1 bunch chives, chopped
- 3 limes, cut into wedges for garnish
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- NOTE: I use only 1 chipotle