Bweber's profile page
Recipes
Pineapple and Spinach Smoothie
By bweber
Load items into blender in the order listed above
- 1 T honey
- 2 cups lightly packed baby spinach
- 1/2 large apple, chunked
- handful (about 20) raw almonds
- 1 cup frozen pineapple
- 3-4 ice cubes
- 1 cup unsweetened almond milk (we use Almond Breeze Vanilla Unsweeten
Soft Beer Pretzel Nuggets
By bweber
In a small saucepan, heat beer to 110°-115°; remove from heat
- TOPPING:
- 1 bottle (12 ounces) amber beer or nonalcoholic beer
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 4 to 4-1/2 cups all-purpose flour
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk
- 1 tablespoon water
- Coarse salt, optional
Chocolate Orange Tart
By bweber
Heat the oven to 300°F with a rack in the middle position
- For the crust:
- 130 grams (1 cup) all-purpose flour
- 50 grams (½ cup) almond flour
- 66 grams (⅓ cup) white sugar
- ½ teaspoon kosher salt
- 6 tablespoons salted butter, cut into ½-inch cubes and chilled
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the filling:
- 74 grams (6 tablespoons) white sugar
- 2 teaspoons grated orange zest plus 2 tablespoons orange juice (1 orange)
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 1½ cups (12 ounces) whole-milk ricotta
- 1 large egg plus 1 large egg yolk
- 1 teaspoon vanilla extract
- 1½ ounces semisweet chocolate, chopped
Buttermilk Pie
By bweber
Pam Lolley, Southern Living MAY 2014
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 tablespoon loosely packed lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Garnishes: fresh berries, whipped cream, fresh mint
Shirley Temple Cake
By bweber
Preheat oven to 350° and grease a bundt pan with cooking spray
- Cooking spray, for pan
- 1 box cake mix
- 1 can 7-up
- 2/3 c. maraschino cherries without stems
- 1 tbsp. flour
- 2 c. powdered sugar
- 1/4 c. Maraschino Cherry Juice
- 1/4 c. heavy cream
- 1 tsp. vanilla
- 12 maraschino cherries with stems, for garnish
Tomato Soup
By bweber
In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3 large carrots, peeled and chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons dried basil
- 3 cans (28 ounces each ) whole peeled tomatoes
- 1 container (32 ounces) chicken stock
- 2 tablespoons tomato paste
- 3 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy whipping cream, optional
- Fresh basil leaves, thinly sliced, optional
Apple Cream Cheese Slab Pie
By bweber
In a large sauté pan over medium high heat melt butter
- 1-pound Granny Smith apples, peeled and cored and sliced into 1 / 4 “slices
- 4 tablespoons unsalted butter
- 1 / 4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 sheet frozen puff pastry
- to dust all-purpose flour
- 1 egg, beaten for egg wash
- 1 tablespoon raw sugar for topping
- 1 piece un-waxed parchment paper about 15 x 15” wide
Cinnamon Roll Waffles with Cream Cheese Glaze
By bweber
Heat waffle maker on medium heat spray with cooking spray
- 1 can Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
Banana Crumb Muffins
By bweber
Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Cauliflower Rice Loaded Burrito Bowl
By bweber
Pulse cauliflower in a blender until reduced to rice-sized pieces
- 2 cups roughly chopped cauliflower
- 2 tbsp. chopped cilantro
- 2 tsp. lime juice
- One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
- 1 tsp. taco seasoning mix
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 3 tbsp. canned black beans, drained and rinsed
- 2 tbsp. shredded reduced-fat Mexican blend cheese
- 2 tbsp. fresh salsa with less than 90mg sodium per 2-tbsp. serving
- 1 tbsp. fat-free plain Greek yogurt