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Peach Jam

Peach Jam

By

In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly disso...

  • 2 1/2 pounds peaches—peeled, pitted and cut into 1/2-inch wedges
  • 1 1/2 cups sugar
  • 2 tablespoons fresh lemon juice
4.5/5 (11 Votes)

Bread Bowl

Bread Bowl

By

Combine water, yeast, honey and olive oil in a standing mixing bowl (with dough hook)

  • 1 cup warm water ~110 degrees F
  • 1 packet dry active yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2.5 cups all-purpose flour
  • 3/4 teaspoons salt
  • 1 egg
4.6/5 (30 Votes)

Star Anise Snickerdoodles

Star Anise Snickerdoodles

By

Step 1 Weigh or lightly spoon flour into dry measuring cups; level with a knife

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground star anise (about 2 pods)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3/4 teaspoon ground cinnamon
5/5 (1 Votes)

Gin Genie

Gin Genie

By

In a highball glass, lightly muddle the mint leaves

  • 1/2 ounce Simple Syrup
  • 1 ounce sloe gin
  • 1 ounce gin
  • Crushed ice
  • 1 ounce fresh lemon juice
  • 8 mint leaves
4.3/5 (10 Votes)

Coconut Flour Cranberry Nut Bread

Coconut Flour Cranberry Nut Bread

By

Blend together eggs, oil, coconut milk, sugar, vanilla, lemon extract, and salt

  • 8 eggs
  • 1/2 cup coconut oil or butter, melted
  • 1/2 cup coconut milk
  • 1/2 cup sucanat or sugar (or splenda)
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • 1/2 teaspoon salt
  • 2/3 cup sifted coconut flour
  • 1 teaspoon baking powder
  • 1 cup dried cranberries
  • 1/2 cup walnuts, chopped
4.4/5 (8 Votes)

Flour Tortillas

Flour Tortillas

By

Place flour, salt, baking powder in food processor and pulse to mix

  • 2 cups flour
  • 1/2 tsp. salt (You can omit this altogether; I used 1/4 tsp.)
  • 1/4 cup lard/shortening (I used Crisco)
  • 1 tsp. baking powder (I used Featherweight sodium free baking powder)
  • 1/2 cup WARM water
4.7/5 (11 Votes)

Blueberry Bread Pudding

Blueberry Bread Pudding

By

Yields 10-12 servings

  • Pudding:
  • 1 loaf stale French bread, cut into 1-inch cubes
  • 2 cups milk
  • 2 cups heavy cream
  • 2 cups fresh or frozen blueberries
  • 1 3/4 cups sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 lemon, zested and juiced
  • Glaze:
  • 1/2 cup powdered sugar
  • 1-2 tablespoons water
  • 2 teaspoons freshly squeezed lemon juice
4.7/5 (12 Votes)

Lavender Shortbread

Lavender Shortbread

By

Lavender Sugar: Roughly chop the lavender buds

  • Lavender Sugar:
  • 2 tsp. fried lavender buds
  • 500 g sugar ( 2 1/2 cup sugar)
  • Shortbread:
  • 115 g butter, softened (1/2 cup butter, softened)
  • 55 g lavender sugar (1/4 cup lavender sugar)
  • 150 g plain flour, sifted (3/4 cup plain flour, whisked)
4.6/5 (14 Votes)

Peach Bread

Peach Bread

By

Peach Schnapps adds flavor to this moist and easy quick bread

  • 3 cups diced fresh peaches
  • 1/4 cup Peach Schnapps or peach nectar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
4.5/5 (14 Votes)

Zserbo Szelet

Zserbo Szelet

By

1)Grind 1 1/2 cup of of walnuts in a food processor, coffee bean grinder or a nut mill

  • 2 cups all purpose unbleached flour
  • 1/4 cup sugar
  • 1 stick of unsalted butter, softened
  • 1/4 cup of warm milk
  • 1/4 cup sour cream
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp yeast
  • Filling
  • 1 1/2 cups of walnuts
  • 1/2 cup sugar
  • Apricot Jam or any jam of your choosing but apricot is the traditional jam used for this dessert.
  • 1 12 ounce bag of bittersweet chocolate chips.
  • Instructions
3.7/5 (7 Votes)