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Recipes
Almond Blueberry Cookies
By AprilAbrantes
In a medium bowl, combine flour, baking powder, and salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 1 egg york
- 1/4 to 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest, about 1 lemon
- 1/2 cup chopped almonds, toasted
- 1 cup frozen blueberries, thawed and drained
Fluffy Oatmeal Raisin Sandwich Cookies
By AprilAbrantes
Preheat the oven to 350 degrees F
- 1 cup butter, about 2 sticks, at room temperature
- 1 1/4 cups firmly packed brown sugar
- 1 large egg
- 1/4 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups quick-cooking oats
- 1/2 cup raisins
- Hot fudge sauce, as needed
- Marshmallow creme, as needed (recommended: Fluff)
Sunny's Sunshine Cake
By AprilAbrantes
Preheat oven to 325 degrees F
- Orange Butter Cream Frosting:
- 6 eggs, room temperature
- 1/2 cup cold water
- 2 cups sugar
- 1 teaspoon vanilla or almond extract, or both
- 1 1/2 cups cake flour, sifted
- 1/2 teaspoon salt, plus pinch
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- Orange Butter Cream Frosting, recipe follows
- Orange peel or zest, for garnish, optional
- 2 sticks butter
- 2 1/2 cups powdered sugar
- Orange juice
Jumbo Lump Crab Cake Sandwich
By AprilAbrantes
Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well
- 1 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon hot chili sauce (recommended: Sriracha)
- 2 green onions, finely chopped
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley leaves
- 1/2 cup bread crumbs
- 1/2 cup diced red pepper
- 1/2 lemon, zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup jumbo lump crabmeat
- 1/2 cup all-purpose flour, for dusting
- 1/2 cup peanut oil, for sauteing
- 6 thin slices Italian pancetta, cooked until crispy
- 6 focaccia rolls
- Roasted Tomato Remoulade Sauce, recipe follows
Grandma Paul's Sand Tarts
By AprilAbrantes
Preheat oven to 270 degrees F
- 1 cup (2 sticks) butter, softened
- 1/2 cup confectioners' sugar, plus more for coating cookies
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting hands
- 1 cup chopped pecans, (very small pieces)
Peanut Butter Cup Sundaes
By AprilAbrantes
Place peanut butter in a small pan and melt gently over low heat
- 1 cup chunky peanut butter
- 1 cup hot fudge sauce
- 2 pints vanilla ice cream
- 4 wafer cookies or pirouline cookies
Butter and Jam Thumbprints
By AprilAbrantes
Butter and Jam Thumbprints Cookies
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar, plus more for rolling
- 1 large egg
- 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
- 1/3 cup raspberry, cherry or strawberry jam
Sunrise Smoothie
By AprilAbrantes
Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and puree until smooth and creamy
- 1 cup chopped ripe strawberries (5 large strawberries)
- 1 cup chopped seeded watermelon
- 1 cup chopped fresh peach
- 1 cup raspberry sorbet
- 1/4 cup freshly squeezed orange juice
Spinach and Pancetta Strata
By AprilAbrantes
Heat the oil in a heavy large skillet over medium heat
- 2 tablespoons olive oil
- 4 ounces thinly sliced pancetta, coarsely chopped
- 1 small onion, chopped
- 1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 8 cups cubed Italian bread, from a 1-pound loaf
- 1/2 cup finely grated Parmesan
- 3 cups whole milk
- 10 large eggs
Corn Tortelli with Tarragon Butter
By AprilAbrantes
Corn Tortelli with Tarragon Butter Recipe by Giada De Laurentiis
- Tarragon Butter:
- Ingredients
- 1 recipe fresh pasta, recipe follows
- 1/4 cup cornmeal, for storing pasta
- 2 (14.75-ounce) cans creamed corn, drained well (about 1 1/2 cups total)
- 1/2 cup mascarpone cheese (4 ounces)
- 1/4 cup goat cheese (2 ounces)
- 1/2 teaspoon minced fresh tarragon leaves
- 1/4 teaspoon freshly ground black pepper
- 1 egg, for egg wash
- Special equipment: pasta roller, scalloped pasta cutter
- 1/2 cup butter (1 stick), room temperature
- 1/3 cup corn (canned or fresh)
- 1 teaspoon chopped fresh tarragon leaves
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan, for garnish
- Fresh Pasta:
- 3 cups all-purpose flour
- 4 eggs
- 1 tablespoon kosher salt
- 1 tablespoon olive oil