Davidgoodman's profile page
Recipes
Bounty Bars
By davidgoodman
1. Cream honey and peanut butter
- 3/4 cup Peanut Butter
- 1/2 - 1/4 cup honey
- 1 tsp milk
- 1 Egg, beaten
- 3/4 cup rolled oats
- 1/2 cup coconut, shredded
Chocolate Nut Balls
By davidgoodman
1. Crush vanilla wafers in a plastic bag
- 1 cup sifted powered sugar
- 66 Vanilla Wafers
- 1 cup Walnuts
- 1 cup sifted powered sugar
- 1/4 cup unsweetened cocoa powder
- 1/3 cup orange juice
- 3 tb honey
- 1/2 cup sifted powered sugar
MME Reverdy’s Onion Soup, Country Style
By davidgoodman
1. Melt 3 tablespoons of the butter with oil in a large ovenproof pot
- 6 tbsp. butter
- 2 tbsp. French peanut oil
- 2 lb. yellow onions, thinly sliced
- salt, pepper, and sugar
- 2 tbsp. flour
- 2 qt. beef consommé, homemade (or canned)
- bouquet garni made by tying together a bay leaf, a few sprigs of parsley and thyme
- 12 thin slices of a slim French bread
- 2/3 c. grated imported Gruyére cheese
- 2 egg yolks
- 1/4 to 1/3 c. cognac, port, or Madeira
Hopscotchers
By davidgoodman
1. Combine butterscotch morsels, corn syrup, water and shortening in a large microwave safe bowl
- 1 package Nestle Butterscotch Morsels (12 oz.)
- 1/2 cup light corn syrup
- 2 tb water
- 1 tb Vegetable shortening
- 2 cans Chow mein noodles (3 oz. each)
- 4 cups miniature marshmallows
Chestnut Cheesecake
By davidgoodman
1. Heat oven to 350 degrees
- FOR THE BASE:
- 4 ounces crushed graham crackers or 1 1/8 cups graham cracker crumbs
- 1 tablespoon soft butter
- 1 tablespoons sweetened chestnut purée spread (available in many supermarkets and specialty food stores)
- FOR THE CHEESECAKE:
- 2 8-ounce packages cream cheese at room temperature cup sugar
- 3 large eggs
- 3 large egg yolks
- cup sour cream
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons rum
- 1 cup sweetened chestnut pur
- FOR THE CHEESECAKE SYRUP:
- cup rum
- 1 tablespoon sweetened chestnut pur
- cup sugar
- 1 tablespoon butter.
Sweet Potato Soup With Maple-Mustard Cream
By davidgoodman
To make the soup, heat the olive oil in a large pot over medium-high heat
- Soup:
- 1/4 c. olive oil
- 4 leeks, trimmed, washed well, and minced
- 10 c. chicken broth
- 2 c. white wine
- 4 large sweet potatoes, peeled and cut into 1-inch chunks
- grated zest of 1 orange
- salt and freshly ground pepper to taste
- Maple-mustard cream:
- 1 1/4 c. heavy cream
- 1/4 c. pure maple syrup
- 1 tbsp. Dijon mustard
- pinch of ground nutmeg
Fudge Drops
By davidgoodman
1. Melt chocolate and butterscotch in the microwave until smooth
- Optional:
- 1 package Nestle Semi-Sweet Real chocolate Morsels (6 Oz.)
- 1 package Nestle Butterscotch Morsels (6 Oz.)
- 1 1/4 cup Natural cereal
- 1 cup Cashews, chopped
- Whole nuts; walnuts, peacan or cashews
Chestnut Cheesecake
By davidgoodman
1. Heat oven to 350 degrees
- FOR THE BASE:
- 4 ounces crushed graham crackers or 1 1/8 cups graham cracker crumbs
- 1 tablespoon soft butter
- 1 tablespoons sweetened chestnut purée spread (available in many supermarkets and specialty food stores)
- FOR THE CHEESECAKE:
- 2 8-ounce packages cream cheese at room temperature cup sugar
- 3 large eggs
- 3 large egg yolks
- cup sour cream
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons rum
- 1 cup sweetened chestnut pur
- FOR THE CHEESECAKE SYRUP:
- cup rum
- 1 tablespoon sweetened chestnut pur
- cup sugar
- 1 tablespoon butter.
Quick Cape Cod Clam Chowder
By davidgoodman
1. In large saucepan, sauté bacon until crisp
- 2 bacon slices, diced
- 1/3 c. chopped onion
- 2 cans (7 1/2-oz. size) minced clams
- 1 can (10 1/2 oz.) condensed cream-of-chicken soup, undiluted
- 1 1/3 c. light cream
- 1 can (8 oz.) small whole potatoes, drained and cubed
- 1/2 tsp. salt
- dash pepper
- oyster crackers
Hello Dolly Cookies
By davidgoodman
1. Melt margarine in 9" x 13" pan
- 1 Package Chocolate chips (6 oz.)
- 1 cup Margarine
- Vanilla wafers or graham crackers
- 1 cup coconut
- 1 cup pecans, chopped
- 1 can Eagle Brand Milk (14 oz.)
- 1 package Chocolate chips (6 oz.)