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Recipes
Key Lime Pie Doughnuts
By MJH
Preheat the oven to 325°F and grease a doughnut pan
- For Doughnuts:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 egg
- 6 ounces plain Greek yogurt
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon key lime juice
- For Glaze:
- 2 cups powdered sugar
- 1/4 cup key lime juice
- crushed graham crackers
Bunny Butt Cookies
By MJH
Are you looking for a fun kid-friendly Easter treat? Try these yummy and adorable Bunny Butt Cookies
- 1 roll (16 1/2 ounce) Pillsbury™ refrigerated sugar cookies
- 1/3 cup all-purpose flour
- 1 container (12 ounces) fluffy white whipped ready-to-spread frosting
- Pink gel food color, if desired
- 22 miniature marshmallows
- Assorted size candy sprinkles
Banana Bread Scones
By MJH
Mash the bananas and if needed add enough milk to make one cup
- For the glaze:
- 2 large, ripe bananas (about 1 cup mashed)
- 4 tablespoons milk
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 + 1/2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 + 1/2 teaspoons cinnamon
- 4 tablespoons unsalted butter
- 1/2 cup chopped walnuts, optional
- 1 tablespoons salted butter
- 2 tablespoons milk
- 1/4 cup packed brown sugar
- 1/4 teaspoon vanilla extract
- 1/4-1/2 cup confectioner's sugar
- raw sugar for sprinkling over top
Strawberry Cream Stuffed Cinnamon Sugar Pretzels
By MJH
Serves: 8
- For the Pretzel:
- 4 1/2-5 C bread flour
- 1 packet (2 1/4 tsp) Platinum Red Star Yeast or instant dry yeast
- 1 1/2 tbsp sugar
- 2 tsp salt
- 1 1/2 C water, warmed to 120-130 degrees F
- 6 tbsp unsalted butter, melted and cooled
- For the Filling:
- 8 oz cream cheese, softened
- 1 C confectioner’s sugar
- 1 tbsp cornstarch
- 1/4 C strawberries, diced
- 10 C water
- 2/3 C baking soda
- For the Cinnamon Sugar Topping:
- 1/4 C butter, melted
- 1/2 C sugar
- 1 tsp cinnamon
Flourless Chocolate Torte for Passover
By MJH
Flourless chocolate cake is a long-standing tradition on Passover
- Flourless Chocolate-Almond Cake:
- 1 1/4 cups (10 ounces) margarine
- 1 1/4 cups (10 ounces) sugar
- 9 eggs, separated
- 10 ounces semisweet or bittersweet chocolate, shaved (see picture below)
- 2 3/4 cups (10 ounces) blanched almond meal (also called almond flour)
- Chocolate Ganache:
- 1 1/2 pounds semisweet or bittersweet chocolate, finely chopped
- 3 cups Coffee Rich or other heavy cream substitute
- 4 tablespoons margarine
- Blackberries, for garnish
Peach Slab Pie-Whiskey Laced
By MJH
Preheat oven to 375F. In a bowl carefully toss the peaches, sugar, whiskey, cornstarch and sea salt
- 1 1/2 All Butter, Really Flaky Pie Doughs, divided, patted into 2 thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge
- 6 cups frozen peach slices - thawed
- 3/4 cup granulated sugar
- 2 Tbsps whiskey (or Amaretto)
- 1/4 cup plus 2 Tbsp cornstarch
- pinch of sea salt
- 2 Tbsps heavy cream or an egg beaten with a Tbsp of water
- GLAZE
- 1 cup icing sugar
- 1 1/2 Tbsps water
- 1/2 Tbsp whiskey
Salmon with Maple Brown Sugar and Bacon
By MJH
1. Arrange oven racks so that one is in lowest position and another is in the upper half of the oven
- Nonstick aluminum foil
- 4 slices bacon
- 3 tablespoons pure maple syrup, divided
- 2 tablespoons brown sugar, divided
- 1 1/2 lb fresh salmon fillets, skin on
- 1 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Ben & Jerry's Plum Ice Cream
By MJH
Combine the plums and sugar in a bowl and mash until pureed
- SWEET CREAM BASE:
- Ben & Jerry's Plum Ice Cream
- 1 cup ripe plums, peeled & chopped
- 1/4 cup sugar
- 2 large eggs
- 3/4 cup sugar
- 2 cup heavy or whipping cream
- 1 cup milk
Chicken Teriyaki Rice Bowl - Rumbi Island Grill Copycat
By MJH
Marinate chicken in your favorite teriyaki marinade
- Peanut Satay Sauce:
- 1 lb chicken breast (marinated in your favorite teriyaki marinade and grilled)
- 1 cup zucchini
- 1 cup carrot
- 1/2 cup celery
- 1 cup broccoli
- rice
- 1/3 cup peanut butter
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 1 garlic clove, grated
- 2 limes, juice
- 1/2 tablespoon hot sauce
Nougat de Montelimar
By MJH
Chewy bar filled with the heady taste of honey and the crunch of roasted pistachios and almonds
- Equipment:
- Stand mixer
- Candy thermometer
- 9 x13-inch pan
- Wafer paper (to line top and bottom of pan): sometimes called rice paper, it's an edible paper that will stick to both sides of the candy. It's available through stores like this one.
- Non-stick cooking spray
- Ingredients:
- (use a kitchen scale and grams if you can, otherwise we've made conversions)
- 1 kilogram almonds (2 pounds or about 4 cups)
- 100 grams pistachios (3.5 ounces or 1/2 cup)
- 500 grams honey (2 1/4 cups)
- 400 grams sugar (2 cups)
- 4 egg whites
- 100 grams powdered sugar (1/2 cup)
- 1 teaspoon vanilla