MJH's profile page
Recipes
Fudgy Pepermint Cake (Gluten-Free)
By MJH
Cake: Heat oven to 325°F
- Cake:
- 2 cups Gluten-Free Flour Blend
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups water
- 6 (1-ounce) squares unsweetened baking chocolate
- 2 cups sugar
- 1 cup Butter, softened
- 1 teaspoon peppermint extract
- 3 Eggs
- 1 cup real semi-sweet chocolate chips
- Glaze:
- 1 1/2 cups powdered sugar
- 1 tablespoon Butter, softened
- 1/2 teaspoon peppermint extract
- 2 to 3 tablespoons milk
- Decoration:
- 6 hard peppermint candies, coarsely crushed
Margarita Cheesecake
By MJH
In a large bowl, combine margarita mix, condensed milk, and cream cheese, mixing until creamy and smooth
- 6 oz. frozen margarita mix
- 14 oz. sweetened condensed milk
- 8 oz. cream cheese
- 1 shot tequila
- Lime zest
- 8 oz. whipped cream, thawed
- Pie crust
- Limes
- Sparkling sugar
Pumpkin Fudge
By MJH
These sweet little pumpkin fudge squares feature canned pumpkin, white chocolate, and marshmallow creme
- 3 cups sugar
- 3/4 cup melted butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons corn syrup
- 1 teaspoon pumpkin pie spice
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crème
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
Hot Buttered Rum Muffins
By MJH
Make about 2 dozen small (not mini) muffins or 12 jumbo muffins
- 12 tablespoons butter, room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs
- 1 teaspoon butter flavoring extract
- 1 1/2 teaspoons rum flavoring extract
- 1 cup sour cream
- 1/4 cup whole milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz. bag butterscotch chips
- 2-3 tablespoons coarse sugar for topping
Gummi Candies Homemade
By MJH
Place the cold water in a heat-proof glass measuring cup
- 1/3 to 1/2 cup cold water
- 1 package flavored gelatin
- 4 packets unflavored gelatin
- Candy molds from candy supply houses, silicone ice cube trays, or simply improvise.
The Southside
By MJH
Muddle one mint sprig with lime & simple
- 1.25 Ounce Tanqueray Ten
- 0.5 Ounce lime juice
- 0.5 Ounce simple
- 2 Sprigs of mint
- Soda
Pineapple Upside Down Bread Pudding
By MJH
Preheat oven to 350F. Butter 8×8-inch pan
- Brown Sugar Sauce:
- 1 can (20 oz) crushed pineapple, drained
- 15-20 maraschino cherries
- 2 cups heavy whipping cream (at least 40%)
- 1 cup brown sugar, packed
- 2 eggs
- 2 egg yolks
- pinch of salt
- 1 loaf brioche
- 1 1/2 cups packed brown sugar
- 1/2 cup unsalted butter
- 2/3 cup whipping cream
Lime Pudding Cake - Baked
By MJH
Pre-heat oven to 325 degrees F
- 1 tablespoon unsalted butter
- 2/3 cup superfine sugar
- 2 eggs, separated
- 2/3 cup reduced fat buttermilk
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Buttermilk Substitute: Makes 1 cup
- 1 scant cup milk (whole, 2%, or heavy cream)
- 1 tablespoon lemon juice or white vinegar
Mushrooms - Baked & Breaded
By MJH
Preheat the oven to 475°F
- 8 oz whole, fresh mushrooms , washed
- 1/4 cup liquid egg substitute
- 3 tbsp grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 tsp garlic powder
- Salt & pepper to taste
Chocolate Chip Cookie in a Cup
By MJH
Serves: 1
- 1 Tablespoon Butter
- 1 Tablespoon Granulated White Sugar
- 1 Tablespoon of firmly packed Dark Brown Sugar
- 3 Drops of Vanilla Extract
- Small Pinch of Kosher Salt
- 1 Egg Yolk (discard the egg white or save for different recipe)
- Scant 1/4 of All Purpose Flour (slightly less than 1/4 of a cup)
- 2 heaping tablespoons of Semi Sweet Chocolate Chips