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Recipes
Blueberry Angel Food Cake
By MJH
Sift together 1/2 cup of the sugar and 1 cup flour through a flour sifter or fine-mesh sieve into a bowl; set aside
- For the cake:
- 1 and 1/2 cups vegan sugar, divided
- 1 cup cake flour
- 12 Ener-G eggs
- 1 and 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 and 1/2 cups blueberries
- 2 tablespoons cake flour
- 1 tablespoon grated lemon rind
- For the glaze:
- 1 cup vegan powdered sugar
- 3 tablespoons fresh-squeezed lemon juice
Chocolate Peppermint Mug Cake
By MJH
Number of servings (yield): 1
- 1 16oz Microwave-safe coffee mug
- 4 tbsp all purpose flour
- 4 tbsp sugar
- 3 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tbsp coconut oil (other vegetable oils will also work)
- 3 tbsp buttermilk (regular milk will work just fine)
- 1 egg, lightly beaten
- 2 tbsp hot coffee
- 1/4 tsp mint extract
- 1 crushed peppermint candy cane, divided
- Dollop of marshmallow fluff or frosting.
Chocolate Hazelnut Stuffed French Toast
By MJH
In a medium bowl, whisk the eggs, milk and salt
- 4 large eggs, lightly beaten
- 1 cup whole milk
- Pinch of salt
- 3 tablespoons butter
- 8 (1/2-inch) thick slices brioche or challah bread
- 8 tablespoons chocolate hazelnut spread, divided
- Grade B maple syrup or powdered sugar, for serving
Dark Chocolate Bourbon Cherry Soda Floats
By MJH
Fill glasses with ice cream
- 1 pint of dark chocolate ice cream
- 4 ounces of bourbon
- 2 bottles of cherry soda
White BBQ Sauce
By MJH
Yield: Makes 1 1/2 cups Use this vinegary, piquant North Alabama specialty as both a basting and finishing sauce on...
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 3 teaspoons water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon hot sauce
Banana Muffins with White Chocolate
By MJH
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven
- 1 3/4 cups (225 grams) all purpose flour
- 1/2 cup (100 grams) white granulated sugar
- 1/4 cup (55 grams) light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks
- 3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
Marrakesh Express from Restaurant Marrakesh - EPCOT
By MJH
Stir and then top with 1 part Myer's dark rum
- 1 part Cruzan coconut rum
- 2 parts orange juice
- 2 parts pineapple juice
- 1 part Myer's dark rum
Cheesecake Brownie from Boardwalk Bakery in Boardwalk Resort - Disney
By MJH
- Brownies Preheat oven to 350 degrees F
- Brownies
- 2 cups sugar
- 1 1/4 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 5 eggs
- 2 sticks of butter, melted
- 1/2 cup semi-sweet chocolate chips
- Cheesecake
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 4 8-ounce boxes of cream cheese
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 eggs
- 2 tablespoons heavy cream
- 2 tablespoons sour cream
Frutti di Bosco Tart
By MJH
Serves 10-12
- Crust (makes 2 dough balls):
- 3 cups all-purpose flour
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cold
- 3/4 cup powdered sugar
- 1/4 cup ice water
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon lemon zest
- Pastry Cream:
- 4 cups whole milk
- 8 egg yolks
- 1 cup sugar
- 2/3-3/4 cup flour
- 1/2 vanilla bean, seeds scraped
- Fruit Topping:
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1 cup red currants
- powdered sugar, for dusting
Merlot and Apricot Pot Roast
By MJH
In a small bowl, combine merlot, soy sauce, garlic powder, salt, pepper and dried apricots
- 1-1/2 cups merlot
- 2 heaping tablespoons apricot jam
- 1 cup chopped dried apricots
- 2 tablespoons soy sauce
- 2 cups beef broth
- 1 tablespoon garlic powder
- Sea salt and pepper to taste
- 4 small red potatoes
- 2 cups sliced Portabello mushrooms
- 1 shallot
- 1 London broil steak