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Recipes
Gingerbread Biscotti
By MJH
Preheat oven to 350 degrees F and place the oven rack in the center of the oven
- 3/4 cup (100 grams) hazelnuts, toasted and coarsely chopped (can also use pecans or walnuts)
- 1 cup (100 grams) old fashioned rolled oats
- 1 3/4 cups (225 grams) all purpose flour
- 3/4 cup (160 grams) dark brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1/4 cup (60 ml) unsulphured molasses (such as Grandma's Molasses)
- 2 tablespoons light olive oil (or corn oil)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup (95 grams) dark or golden raisins
- GLAZE (optional)
- 1/2 cup (55 grams) confectioners sugar (icing or powdered sugar), sifted
- 1/4 teaspoon pure vanilla extract
- 2 - 3 tablespoons milk or light cream
Mexican Street Corn
By MJH
Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 ...
- 4 ears sweet corn, husks removed
- 2 tablespoons corn oil
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- Freshly ground black pepper
- 1 lime, quartered
- Special equipment: grill pan
Pumpkin Ravioli from Wolfgang Puck Cafe-Disney
By MJH
Directions - Ravioli Heat a large heavy skillet over low heat and add 4 tablespoons of the butter
- Spinach Pasta:
- 8 tablespoons (4 ounces) unsalted butter
- 1 pound fresh pumpkin, peeled and cut in 1-inch cubes
- 2 cups heavy cream
- 1/2 bay leaf
- 2 tablespoons minced fresh sage, plus 6 small leaves for garnish
- 2 teaspoons fresh thyme leaves
- 2 eggs, beaten
- Salt and freshly ground white pepper
- 6 sheets, approx 6 x 12-inches, of fresh spinach pasta (See Below)
- 1 egg, beaten lightly, for egg wash
- 1/4 cup semolina or all purpose flour, for dusting
- 2 cups chicken stock (see separate recipe)
- 2 shallots, chopped
- 1/4 pound fresh spinach
- 3/4 cup semolina flour, finest grind
- 3/4 cups all-purpose flour
- 1 teaspoon salt
- 3 eggs
- 2 tablespoons extra-virgin olive oil
Bavarian Cheesecake at Biergarten in EPCOT
By MJH
Let the sweet magic happen with this rich Bavarian Cheesecake fashioned after the one at Disney’s EPCOT Center
- Vanilla Sponge Cake:
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Cheesecake Filling:
- 12 ounces heavy cream
- 6 ounces cream cheese
- 6 ounces baker's cheese
- 2 egg yolks
- 1 ounce lemon juice
- 1/2 cup granulated sugar
- 8 ounces sour cream
- 1/2 ounce gelatin
- 2 ounces water
- Powdered sugar for dusting
Coconut-Key Lime Cake
By MJH
Make the Coconut-Key Lime Cake: Position rack in middle of oven; preheat to 350°F
- For the Coconut-Key Lime Curd:
- 1 1/2 cups unsweetened shredded coconut
- Nonstick vegetable oil spray
- 1 3/4 cups cake flour, plus more for pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup virgin coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups canned unsweetened coconut milk, divided
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon finely grated key lime zest
- 1/3 cup fresh key lime juice (from about 6 key limes)
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
- 3 large egg yolks
- 1/2 cup sugar
- 1 teaspoon finely grated key lime zest
- 1/4 cup fresh key lime juice (from about 4 key limes)
- For the Whipped Cream Topping:
- 1 1/2 cups cold heavy cream
- 1 teaspoon finely grated key lime zest
- 1 cup unsweetened coconut flakes
Nutty Holiday Logs
By MJH
Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats
- 1 cup finely chopped walnuts
- 1/3 cup plus 5 teaspoon sugar, divided
- 1 Tbsp orange zest
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 8 sheets phyllo dough (9-by-14-inch), thawed
- canola oil cooking spray
- 1/3 cup semi-sweet chocolate chip
Blue Glowtini from Fifties Prime Time Cafe - Hollywood Studios Disney
By MJH
Build in martini shaker with ice, shake, strain, and pour into glass with sugared rim
- 1 ounce Skyy Citrus Vodka
- 0.5 ounce Bols Blue Curacao
- 0.5 ounce Bols Peach Schnapps
- 1 ounce Sweet & Sour
- 0.5 ounce Pineapple Juice
- 1 each Blue Glow Cube (optional)
Vanilla Extract - Homemade
By MJH
Heat vodka in a medium saucepan until warm
- 1 liter vodka
- 4 vanilla beans
- 8 (4-fluid ounce) food-grade glass bottles with caps (available at craft stores or online)
Penne with Italian Sausage - Baked
By MJH
Preheat oven to 350 degrees F (175 degrees C)
- 1 (12 ounce) package dry penne pasta
- 2 teaspoons olive oil
- 1 pound mild Italian sausage
- 1 cup chopped onion
- 1/2 cup white wine
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes with garlic
- 1 (6 ounce) can tomato paste
- 2 cups shredded mozzarella cheese
Zombies Rising
By MJH
This delectable mud cupcake gives you a taste of the grave from the zombie's perspective
- Mud Cupcakes:
- 10 Oreo cookies
- 1 3/4 oz semisweet chocolate
- 1 cup white all-purpose, cake, or pastry flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 5 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1/2 tsp pure vanilla extract
- 6 tsp sour cream
- 2 tbsp water
- 1/2 cup mini semisweet chocolate chips
- Decorations:
- 12 1/2 oz Half and Half , colored green with 1 drop mint green paste food coloring
- 1 quantity Dark Chocolate Ganache
- 2/3 cup mini semisweet chocolate chips
- A little clear piping gel
- 12 Flies