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Recipes
Irish Chocolate Tapioca Pudding
By MJH
Works in a large (minimum 5-quart) oval slow cooker • Lightly greased 6-cup baking dish In a bowl, combine tap...
- 1 ⁄4 cup tapioca pearls (see Tip below)
- 2 1⁄2 cups milk, divided
- 6 oz bittersweet or semisweet chocolate, broken into pieces
- 2 eggs
- 1 ⁄2 cup granulated sugar
- 1 ⁄4 cup Irish cream liqueur
- 1 ⁄2 tsp vanilla
- Boiling water
- Whipped cream
Vegan, Gluten-Free, Soy-Free Whipped Cream
By MJH
Chill the coconut milk overnight
- 1/4 cup raw turbinado sugar
- 3/4 tsp. cornstarch
- 2-13.5 oz. cans full-fat coconut milk
- 1 Tbs. vanilla extract
- 4 Tbs. tapioca flour (or starch; it’s the same thing)
Fried Ice Cream
By MJH
Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet
- 3 cups vanilla ice cream
- 1/4 cup heavy whipping cream
- 1-1/4 cups finely crushed graham crackers
- 1 teaspoon ground cinnamon
- Oil for deep-fat frying
Cherry Cream Cheese Hand Pies
By MJH
Because these hand pies involve multiple steps, make it easy on yourself and prepare the dough the day before you a
- Crust:
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon fresh orange zest (optional)
- 1 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons table salt
- 1 1/2 cups unsalted butter, cold and cut into small cubes
- 3/4 to 1 cup buttermilk (or make your own*)
- * Make your own buttermilk by adding 1 tablespoon lemon juice or vinegar to a scant 1 cup of milk. Stir and let sit at room temperature for 10 minutes before using. It should look thick and slightly curdled.
- Cherry Filling:
- 2 cups, stemmed and pitted cherries, roughly chopped (approximately 1 pound of cherries)
- 1/4 cup sugar
- 2 teaspoons lemon zest and three tablespoons juice (from approximately two lemons)
- 2 tablespoons corn starch
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 1/2 teaspoon cinnamon
- Cream Cheese Filling:
- 4 ounces cream cheese, soft (at room temperature )
- 1/3 cup granulated sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 egg yolk
Campanelle with Summer Vegetables
By MJH
Pasta with summer vegetables
- 8 ounces campanelle (bellflower-shaped pasta)
- 4 cups broccoli florets
- 2 cups (1-inch) sliced asparagus (about 1 pound)
- 1 medium zucchini, halved and thinly sliced (about 1 pound)
- 1 cup frozen green peas
- 1 cup (4 ounces) crumbled feta with peppercorns, or plain
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon grated fresh lemon rind
Apricot Bread Pudding
By MJH
Serves 6
- 8 ounces of stale brioche bread, crusts removed and
- cut into cubes (a scant 4 cups)
- 1 Lady Grey Tea bag
- 250 ml cup boiling water (1 cup)
- 3 ounces of dried apricots, cut into small bits (1/2 cup packed)
- 2 large free range eggs
- 1 large free range egg yolk
- 250 ml whole milk (1 cup)
- 375 ml double cream (1 1/2 cups)
- 150 g caster sugar (3/4 cup)
- 1 tsp finely grated orange zest
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract
Cheesy Hash Browns
By MJH
MAKES: 2 servings
- 1/2 cup sour cream
- 1/3 cup condensed cream of chicken soup, undiluted
- 2-1/2 cups frozen shredded hash brown potatoes
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 2 tablespoons chopped onion
- 1 tablespoon butter, melted
- 1/8 teaspoon salt
- Dash pepper
Butternut Squash Bread
By MJH
3 loaves
- 2 packages active dry yeast
- 1⁄2 cup warm water
- 1 1⁄4 cups mashed cooked butternut squash
- 1 cup warm milk (110 to 115 degrees)
- 2 eggs, beaten
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1⁄3 cup sugar
- 1 teaspoon salt
- 7 -7 1⁄2 cups all-purpose flour
Glazed Irish Breakfast Tea Madeleines
By MJH
Cut open tea bags and pour tea into a small bowl
- Madeleines:
- 3/4 cup of sifted cake flour
- 1/2 cup plus 2-3 extra tablespoons of unsalted butter (Use extra butter because some is lost during the straining)
- 2 eggs
- 1/2 cup sugar
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 2 teabags of Irish Breakfast tea
- Glaze:
- 1 1/2 cups confectioner’s sugar
- 1 cup of brewed Irish Breakfast Tea (allow tea to steep about 5-7 minutes)
- 1 teaspoon vanilla
Chocolate Cake Batter Ice Cream with Sprinkles
By MJH
Mix the cream, milk, sugar and cake mix together
- 1 cup Heavy Cream
- 1 cup Milk (whole or lowfat)
- 1/4 cup Sugar
- 2-3 Tb Sprinkles
- 3/4 cup dry Dark Chocolate Cake Mix