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Recipes
Szechwan Shrimp
By bweber
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger
- 4 tablespoons water
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 4 cloves garlic, minced
- 12 ounces cooked shrimp, tails removed
Blueberry Cobbler
By bweber
Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine
- 1 1⁄4 cups all-purpose flour
- 1 ⁄2 cup sugar
- 1 ⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 3 ⁄4 cup whole milk
- 1 ⁄3 cup butter, melted
- 2 cups fresh blueberries
- 1 ⁄3 cup sugar
- 1 teaspoon vanilla extract
Pumpkin Applesauce Muffins
By bweber
Preheat oven to 180°C/350°F In a bowl, combine flours, baking powder, baking powder, baking soda, spices and a p...
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- Pinch of salt
- 1/2 cup egg whites or 2 eggs
- 1 cup pumpkin puree (if your pumpkin puree is quite liquidy, you may need to add 1-2 tbsp of flour)
- 1 cup unsweetened applesauce
- 1/4 C-1/2C honey (use more/less depending on how sweet you like things – if vegan, use maple syrup and you can also use sugar if you prefer)
- 2 tsp vanilla
Apple Butter
By bweber
1. Place apples in slow cooker
- 6 1/2 pounds apples, peeled, cored and sliced (I used a combination of Granny Smith, Fuji and Honeycrisp)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
Fried Apple Hand Pies
By bweber
Heat oil to 365 degrees In a large sauté pan over medium-high heat, melt butter, then add apples, sugar, cinnamon...
- 1 package refrigerated pie crusts, cut into 4 1/2-inch circles
- 2 tablespoons unsalted butter
- 2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks
- 2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 pinch ground nutmeg
- 2 teaspoons lemon juice
- oil, for frying
- 1 egg
- 1 tablespoon water
Crescent Layer Bars
By bweber
Heat oven to 375°F (350°F for dark pans)
- 1 can 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 cup 1 cup white vanilla baking chips
- 1 cup 1 cup semisweet chocolate chips
- 1 cup 1 cup slivered almonds
- 1 cup 1 cup cashew halves and pieces
- 1 can 1 can (14 oz) sweetened condensed milk (not evaporated)
White Chocolate Cheesecake
By bweber
Heat oven to 325°F. Beat butter, 1/4 cup sugar and 1/2 tsp
- Turtle Topping:
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1-1/2 tsp. vanilla, divided
- 1 cup flour
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted, cooled
- 4 eggs
- 1/2 cup caramel sauce
- 1/2 cup broken pecan pieces
- 1 cup chocolate chips
Blueberry Strata
By bweber
Coat a 9x13 inch baking dish with cooking spray
- Strata:
- cooking spray
- 1 loaf French bread, cubed
- 1 1/2 cups blueberries
- 2 (8 ounce) packages cream cheese, cut into 1/2-inch cubes
- 12 eggs
- 1/3 cup maple syrup
- 2 cups milk
- Blueberry Syrup:
- 1 1/2 cups white sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 1 1/2 cups fresh blueberries
- 1 1/2 tablespoons butter
Chocolate Ricotta Cake
By bweber
1. Pre heat oven to 350 degrees
- 2/3 c all purpose flour
- 2/3 c old fashioned oats ground in spice mill or food processor
- 1/3 c dark baking cocoa
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 stick unsalted butter at room temp
- 1 1/2 c splenda no calorie sugar substitute
- 15 oz ricotta cheese, part-skim at room temp
- 3 large eggs at room temp
- 2 tsp pure vanilla extract
- 3 tsp instant coffee powder mixed with 1/4 cup boiling water
- 1 c mini chocolate chips
Creamy Blueberry Tart
By bweber
In heavy saucepan, whisk heavy cream, sugar, vanilla seeds, and gelatin
- 2/3 2/3 2/3 cup heavy cream
- 1/2 from 1/2 of a vanilla bean
- 1 1 1 tsp. unflavored gelatin
- 8 8 8 ounces cream cheese at room temperature
- 1 5.3 1 5.3 1 5.3 ounce container vanilla yogurt
- 1.5 1.5 1.5 cups blueberries
- 9 9 9 inch graham cracker crust