MJH's profile page
Recipes
Champagne Jelly
By MJH
Sterilize half-pint jars. Set aside
- 1/4 (750 milliliter) bottle dry champagne
- 1 cup sugar
- 1-1/2 teaspoons vinegar
- 1/4 (2 ounce) package dry pectin
Chicken Tenderloins with Cranberry Mustard Sauce
By MJH
Serves 4
- 1 pound chicken tenderloins
- Flour
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons oil
- 2/3 cup dry white wine
- 2/3 cup chicken broth
- 3 tablespoons country-style Dijon mustard
- 1 1/2 teaspoons cornstarch
- 1 1/2 tablespoons water
- 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
- 1/4 cup sliced green onions, green part only
Pumpkin Crust Pizza
By MJH
Special equipment: a pizza stone and pizza peel For the crust: Add the yeast to the warm water and let bloom for 1...
- Crust:
- 1 packet 1 packet (1 1/4 teaspoons) active dry yeast
- 1 cup 1 cup warm water
- 3 1/2 cups 3 1/2 cups bread flour, plus additional for dusting
- 1 teaspoon 1 teaspoon fine sea salt
- 1/2 cup 1/2 cup pumpkin puree
- 2 tablespoons 2 tablespoons olive oil, plus more for the bowl
- 1 1/2 tablespoons 1 1/2 tablespoons honey
- White Sauce:
- 2 cups 2 cups whole-milk ricotta
- 1 cup 1 cup shredded mozzarella
- 1/4 cup 1/4 cup milk
- 1/2 teaspoon 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- Toppings:
- 1/2 1/2 butternut squash, halved lengthwise and peeled
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 cups 2 cups shredded mozzarella
- Sliced pepperoni, optional
- 4 4 black olives
- Basil, for garnish
*Carrot Pumpkin Pecan Pie
By MJH
Peel carrots. Cut into 4 inch sticks
- Pumpkin pie:
- 1 pound carrots (1 1/2 -1 3/4 cup pureed carrots)
- 1 (13.66 oz) can full fat coconut milk
- 2 tablespoons coconut oil
- 1 tablespoon organic vanilla extract
- 2 organic eggs
- 3 tablespoons xylitol
- 2/8 - 3/8 teaspoon organic KAL powdered stevia
- 1/2 cup buckwheat flour
- 2 tablespoons arrowroot starch/flour
- 2 teaspoons corn-free baking powder
- 1/2 teaspoon sea salt
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pecan topping:
- 1 cup finely chopped pecans
- 1/4 cup coconut palm sugar
- 2 teaspoons coconut nectar or raw honey
- 1 teaspoon organic vanilla extract
- pinch of sea salt
Lemon Steamed Pudding
By MJH
Grease a 6-cup capacity pudding basin
- 150 g (~2/3 cups)butter, softened
- 3/4 cup caster sugar
- 2 large lemons, rind finely grated, juiced
- 2 eggs, at room temperature
- 1 1/2 cups self-raising flour or (1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt)
- pouring cream and lemon zest, to serve
Ben & Jerry's Cantaloupe Ice Cream Copycat
By MJH
Cut the cantaloupe in half and clean out the seeds
- Sweet cream base:
- 1 large cantaloupe, very ripe
- juice of 1 lemon
- 2 large eggs
- 3/4 cup sugar
- 2 cup heavy or whipping cream
- 1 cup milk
Berry Good Coffee Cake
By MJH
Preheat oven to 350 degrees F (175 degrees C)
- Glaze:
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup reduced-fat plain yogurt
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 1 cup fresh or frozen raspberries
- 1 tablespoon slivered almonds
- 1/4 cup confectioners' sugar
- 1 teaspoon fat free milk
- 1/4 teaspoon vanilla extract
Marachino Cherries Homemade
By MJH
Place all ingredients, except the cherries, into a 2 quart saucepan and bring to a boil
- 1 1/2 cup water
- 1/2 cup pomegranate juice
- 1 cup sugar
- 3 1/2 fluid ounces lemon juice
- pinch of salt
- 1 large orange peel, just the peel
- 1 pound cherries, pitted
Katie Quinn Davies Mum's Chocolate Meringues
By MJH
Preheat the oven to 140˚C fan-forced and line two baking trays with baking paper
- 1 tspn cream of tartar
- 1 tspn cornflour
- 1 tbspn espresso coffee powder
- 1 tbspn Dutch-process cocoa powder, plus extra for dusting
- 100 g good-quality dark chocolate, finely chopped (~1/2c)
- 1/2 lemon
- 6 free-range egg whites, at room temperature
- 300 g caster sugar (~1 1/2c)
- 1 tspn white vinegar
- Whipped cream, to serve
Swirled Peppermint Marshmallows
By MJH
The fluffy, airy texture of handmade marshmallows will remind you of glistening snowflakes
- 2 teaspoons butter
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 3/4 teaspoon peppermint extract
- 10 to 12 drops food coloring
- 1/4 cup confectioners' sugar
- 1/4 cup finely ground peppermint candies