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Recipes
Panettone
By bweber
Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough h...
- 500g/1lb 2oz strong white flour
- 7g salt
- 50g/2oz caster sugar
- 2 x 7g sachets instant yeast
- 140ml/5fl oz warm milk
- 5 free-range eggs, at room temperature, plus extra for egg wash
- 250g/9oz unsalted butter, softened, plus extra for greasing
- 120g/4½oz dried cherries
- 120g/4½oz dried sultanas
- 120g/4½oz dried currants
- 100g/3½oz whole blanched almonds
Pineapple Cranberry Zucchini Bread
By bweber
Directions 1 Preheat oven to 350 degrees
- 3 3 3 eggs
- 2 2 2 c shredded zucchini
- 1 1 to 1/2 1/2 oil (i like to use 1/2 coconut oil, melted, 1/2 veg. oil)
- 1 1-(8 1-(8 oz)crushed pineapple, drained
- 2 2 2 tsp vanilla extract
- 3 3 3 c flour
- 1 3/4 1 3/4 3/4 c sugar
- 2 2 2 tsp baking soda
- 1 1/2 1 1/2 1/2 tsp cinnamon
- 1 1 1 tsp salt
- 1/2 1/2 1/2 tsp baking powder
- 1 1 to c chopped nuts (i like to use macadamia or pecan)
- 1/2 1/2 1/2 c dried cranberries
- 1/2 1/2 1/2 c coconut (oppt)
Hungarian Mushroom Soup
By bweber
Melt the butter in a large pot over medium heat
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 lb fresh button mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
Dakota Peach Kuchen
By bweber
1. FOR THE CRUST: Grease large bowl
- CRUST
- 1/2 cup whole milk
- 2 large eggs
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons instant or rapid-rise yeast
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cut into 8 pieces and softened
- FRUIT AND CUSTARD
- 1 pound fresh peaches, peeled, halved, pitted, and cut into 1/2-inch wedges or 12 ounces frozen sliced peaches, thawed
- 2 tablespoons plus 3/4 cup (5 1/4 ounces) sugar
- 1 large egg plus 1 large yolk
- 1/4 teaspoon salt
- 1 1/4 cups heavy cream
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Pumpkin Swirl Cheesecake
By bweber
Heat oven to 350 degrees F
- 18 PEEK FREANS Ginger Crisps, crushed
- 1/4 cup finely chopped pecans
- 1/4 cup butter, melted
- 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 3/4 cup sugar, divided
- 1 teaspoon vanilla
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 dash ground cloves
Easy Batter Rolls
By bweber
In a large bowl, combine 2 cups flour, sugar, yeast and salt
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons butter
- 1 large egg
- Melted butter
Lemon-Cream Cheese Crescent Ring
By bweber
Heat oven to 350°F. Spray large cookie sheet with cooking spray
- Crescent Ring
- 1 package (3 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- Glaze
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
Doggy Pupcakes
By bweber
Preheat oven to 350°F. Spray or grease a large cupcake tin
- 1 cup all-purpose flour
- 1 egg
- 1/4 cup peanut butter
- 1/4 cup Pumpkin Purée (not pie filling)
- 1 teaspoon baking soda
- 4 tablespoons (1/4 cup) butter, melted
- 1/2 cup water
Lemon Blueberry Pound Cake
By bweber
Preheat oven to 325 degrees F
- For the Cake:
- For the Cake:
- For the Cake:
- 1 1 1 cup butter, room temperature
- 1 1 1 cup butter, room temperature
- 1 1 1 cup butter, room temperature
- 6 6 6 large eggs
- 6 6 6 large eggs
- 6 6 6 large eggs
- 1 1 1 cup sour cream, room temperature
- 1 1 1 cup sour cream, room temperature
- 1 1 1 cup sour cream, room temperature
- 3 3 3 cups all-purpose flour
- 3 3 3 cups all-purpose flour
- 3 3 3 cups all-purpose flour
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon baking soda
- 2 2 2 cups sugar
- 2 2 2 cups sugar
- 2 2 2 cups sugar
- 1 1 1 teaspoon vanilla
- 1 1 1 teaspoon vanilla
- 1 1 1 teaspoon vanilla
- 2 2 2 cups fresh blueberries
- 2 2 2 cups fresh blueberries
- 2 2 2 cups fresh blueberries
- 2 Zest and juice of 2 lemons
- 2 Zest and juice of 2 lemons
- 2 Zest and juice of 2 lemons
- For the Glaze:
- For the Glaze:
- For the Glaze:
- 1 1 1 cup confectioner's sugar
- 1 1 1 cup confectioner's sugar
- 1 1 1 cup confectioner's sugar
- 2 2 2 tablespoons lemon juice
- 2 2 2 tablespoons lemon juice
- 2 2 2 tablespoons lemon juice
Black Bean Chip & Dip Burgers Recipe
By bweber
In a small saucepan, bring water to a boil
- 2/3 cup water
- 1/3 cup quinoa, rinsed
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (16 ounces) salsa, divided
- 1 cup crushed baked tortilla chip scoops
- 2 tablespoons reduced-sodium taco seasoning
- 8 whole wheat hamburger buns, split
- 8 lettuce leaves
- 8 slices tomato
- 8 slices red onion