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Recipes
Zucchini Yeast Bread
By MJH
This recipe combines the texture of sweet dough bread and the flavor of zucchini bread
- 1 tablespoon active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/3 cup warm whole milk (110° to 115°)
- 1/3 cup sugar
- 3 tablespoons butter, softened
- 3 tablespoons grated orange zest
- 1/2 teaspoon salt
- 1-1/2 cups shredded unpeeled zucchini
- 1/3 cup raisins
- 1-1/2 cups whole wheat flour
- 2 teaspoons ground cardamom
- 1-2/3 to 2-1/3 cups all-purpose flour
Two-Ingredient Pineapple Angel Food Cake
By MJH
Heat oven to 350°F. In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds;...
- 1 box Betty Crocker™ white angel food cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
Chocolate Creme Brulee from Fultons Crab House - Disney Down Town
By MJH
Milk Chocolate Custard, dusted with Sugar and Caramelized into a Crispy Candy Glaze, topped with Fresh Berries and
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 5 egg yolks, large
- 1/4 tsp. vanilla extract
- 3 oz. milk chocolate
- 2 TB granulated sugar
Mayonnaise - Homemade
By MJH
In a food processor, or in a mixing bowl with electric beaters, add the egg and beat on medium speed until pale yel...
- 1 fresh egg, at room temperature
- 2 tsp. apple cider vinegar
- 2 tsp. lemon juice
- 1 tsp. mustard
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- Large pinch of sugar
- 1 cup vegetable oil
Pumpkin Coffee Cake in a Mug
By MJH
In a mug soften 1 tbsp of butter in microwave, about 5 seconds
- Strudel:
- 1 Tbsp butter
- 2 tbsp sugar
- 2 tbsp pumpkin puree
- vanilla extract, few drops
- 1/4 C All Purpose flour
- 1/8 tsp baking powder
- pinch of salt
- pinch of ground cloves
- 1 tbsp butter
- 2 tbsp flour
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 1 tbsp of butter
- 2 tbsp of flour
- 1 tbsp of brown sugar
- 1/4 tsp cinnamon.
Orange Creamsicle™ Candy Pops
By MJH
Combine butter, powdered sugar, cream, and vanilla extract in the bowl of a food processor or in a mixing bowl
- Vanilla Cream Centers:
- 2 tablespoons butter, softened
- 2 cups powdered sugar, plus more if needed
- 2 tablespoons heavy whipping cream or milk
- 3/4 teaspoon pure vanilla extract
- Orange Candy Shell:
- 8 oz. orange colored confectionery coating/candy melts
- 1/4 teaspoon orange flavored candy oil
- Supplies:
- 8 small wooden craft sticks
Tomato Salad with Shallot Vinaigrette, Capers, and Basil
By MJH
A salad that simple requires the finest ingredients to make it shine
- 3 tablespoons minced shallots
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt plus more
- 1/2 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- 5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
- 2 tablespoons rinsed salt-packed capers
- Freshly ground black pepper
- 10 fresh medium basil leaves, torn into approx. 1/2" pieces
Pumpkin-Brownie Swirl Pie
By MJH
Preheat the oven to 350 degrees F
- For the brownie filling:
- 1 stick unsalted butter, plus more for the pie plate
- 1 12 -ounce bag semisweet chocolate chips
- 2/3 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the pumpkin filling:
- 1 cup pure pumpkin puree
- 1 cup heavy cream
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Vanilla ice cream, for serving (optional)
Steak Flatbread from Sunshine Seasons EPCOT
By MJH
Flatbread Topping Mix all ingredients together
- Flatbread Topping
- 12 ounces of kosher salt
- 1 1/4 ounce granulated garlic
- To taste pepper
- 1 ounce of sugar
- 1 1/2 ounce curry powder
- 1 ounce cumin
- Steak Marinade
- 4 pounds flank steak
- 9-1/2 ounces your favorite shrimp and chicken marinade
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- 1/2 ounce olive oil
- 1/8 teaspoon cayenne pepper
- 19 ounces soy sauce
- 4 cups water
- 2-1/2 ounces sugar
- Wild Green Tabbouleh Salad
- 8 ounces of spring salad mix
- 4 ounces of cous cous (small grain and prepared according to directions)
- Tabbouleh dressing
- Tabbouleh Dressing
- 1 ounce fresh mint
- 3/4 cup lemon juice
- 1/2 cup diced plum tomatoes3/4 ounce Kosher salt
- To taste black pepper
- 3 cups olive oil
Stuffed Chicken Parmesan
By MJH
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 6 boneless skinless chicken breasts (about 5 oz each)
- 1 box (10 oz) frozen cut spinach, thawed, well drained
- 2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon dried basil leaves
- 1 clove garlic, finely chopped
- 1/4 cup fat-free egg product
- 12 stone-ground wheat crackers, crushed (about 1/2 cup)
- 1 teaspoon dried basil leaves
- 1/2 teaspoon pepper
- 1 cup Italian herb pasta sauce
- 1/4 cup shredded mozzarella cheese (1 oz)