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Recipes
Orange Honey Glazed Ham
By KitchenGnome
Preheat oven to 325˚F. Remove ham from all packaging
- 1 Bone In Smoked Ham
- 1 cup orange marmalade
- 1 cup light brown sugar, packed
- 1/2 cup honey
- 1 tablespoon dijon mustard
- Whole cloves
German Apple Pie
By KitchenGnome
Press the pie crust into the bottom of a deep 9" pie plate
- 6 medium apples, peeled, cored and sliced, I used granny smith apples
- 1 cup sugar
- 1/4 cup all-purpose or brown rice flour
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 cup heavy cream
- (1) prepared pie crust
Philly Cheesesteak Sloppy Joes
By KitchenGnome
Preheat the broiler to high and arrange a rack about 4 inches from the top of the oven
- 1 tablespoon olive oil
- 1 small yellow onion, diced into 1/2" pieces, about 1 cup
- 1 large green bell pepper, diced into 1/2" pieces, about 1 1/2 cups
- 8 ounces white button or crimini mushrooms, sliced (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds ground beef
- 3/4 cup beef broth
- 1 tablespoon cornstarch
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Mexican Spice Mix or taco seasoning
- 8 ounces shredded Provolone or Monterey Jack cheese, about 2 cups
- 6-8 hamburger buns
German Bee Sting Cake
By KitchenGnome
Preheat oven to 375 degrees F
- 1 stick plus 6 tablespoons Land O Lakes butter, softened, divided
- 3/4 cup Mountain Ridge honey, divided
- 2 teaspoons Mccormick vanilla extract, divided
- 1/2 cup sliced Fisher almonds
- 1/4 cup Domino sugar
- 2 Eggland’s Best eggs
- 1 3/4 cups plus 1 tablespoon Gold Medal all-purpose flour
- 1 tablespoon Clabber Girl baking powder
- 1/2 teaspoon Morton salt
- 1/2 cup TruMoo milk
- 2 cups Borden heavy cream
- 1 (3.4-ounce) package Jell-O instant vanilla pudding and pie filling mix
Smooth Sweet Tea
By KitchenGnome
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher
- 1 pinch baking soda
- 2 cups boiling water
- 6 tea bags
- 3/4 cup white sugar
- 6 cups cool water
Quick Mardi Gras King Cake
By KitchenGnome
Mix 2 1/2 cups flour and yeast in mixing bowl of stand mixer, using the paddle attachment, on low for about 30 seco...
- 3 1/2 cups Gold Medal™ all-purpose flour
- 1 package (2 1/4 teaspoons) Rapid Rise yeast
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons unsalted butter, softened, cut into 12 pieces
- Cinnamon Filling
- 2/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, softened
- Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- Decoration
- Dark green, purple, and yellow or gold sugars, if desired
- Miniature plastic baby, if desired
Krapfen - German Jelly Doughnuts
By KitchenGnome
SPONGE PROCEDURE Sprinkle the yeast with a pinch of sugar in a bowl and bloom the yeast (blooming is the term for ...
- FOR THE SPONGE
- INGREDIENTS
- 2 teaspoons instant yeast
- 3/4 cup warm milk
- Pinch of sugar
- 6 ounces bread flour
- FOR THE DOUGH
- INGREDIENTS
- Sponge
- 1 packet of yeast
- 1/4 cup warm milk
- 2 ounces sugar
- 1/2 teaspoon salt
- zest of 1/2 lemon
- 1 teaspoon vanilla
- 3 egg yolks
- 3 ounces butter, very soft
- 1/2 pound bread flour
- vegetable oil (enough to fill a stock pot 4” deep for frying)
- Confectioners sugar for dusting the Krapfen
- Jam of choice for filling.
Kahlua Coffee Chocolate Cake
By KitchenGnome
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides
- Cake:
- Cake:
- Cake:
- 2 2 2 cups (260g) all purpose flour
- 2 2 2 cups (260g) all purpose flour
- 2 2 2 cups (260g) all purpose flour
- 2 2 2 cups (414g) sugar
- 2 2 2 cups (414g) sugar
- 2 2 2 cups (414g) sugar
- 3/4 3/4 3/4 cup (85g) natural unsweetened cocoa powder
- 3/4 3/4 3/4 cup (85g) natural unsweetened cocoa powder
- 3/4 3/4 3/4 cup (85g) natural unsweetened cocoa powder
- 2 2 2 tsp baking soda
- 2 2 2 tsp baking soda
- 2 2 2 tsp baking soda
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 3 3 3 large eggs
- 3 3 3 large eggs
- 3 3 3 large eggs
- 3/4 3/4 3/4 cup (180ml) milk
- 3/4 3/4 3/4 cup (180ml) milk
- 3/4 3/4 3/4 cup (180ml) milk
- 1 1 1 cup (240ml) vegetable oil
- 1 1 1 cup (240ml) vegetable oil
- 1 1 1 cup (240ml) vegetable oil
- 1/2 1/2 1/2 cup (120ml) Kahlua
- 1/2 1/2 1/2 cup (120ml) Kahlua
- 1/2 1/2 1/2 cup (120ml) Kahlua
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- 3/4 3/4 3/4 cup (180ml) coffee
- 3/4 3/4 3/4 cup (180ml) coffee
- 3/4 3/4 3/4 cup (180ml) coffee
- Frosting:
- Frosting:
- Frosting:
- 7 7 7 tbsp. (75ml) Kahlua
- 7 7 7 tbsp. (75ml) Kahlua
- 7 7 7 tbsp. (75ml) Kahlua
- 3 3 3 tbsp. instant espresso powder
- 3 3 3 tbsp. instant espresso powder
- 3 3 3 tbsp. instant espresso powder
- 1 1/2 1 1/2 1/2 cups (336g) salted butter, room temperature
- 1 1/2 1 1/2 1/2 cups (336g) salted butter, room temperature
- 1 1/2 1 1/2 1/2 cups (336g) salted butter, room temperature
- 1 1/4 1 1/4 1/4 cups (236g) shortening
- 1 1/4 1 1/4 1/4 cups (236g) shortening
- 1 1/4 1 1/4 1/4 cups (236g) shortening
- 10 1/4 10 1/4 1/4 cups (1208g) powdered sugar
- 10 1/4 10 1/4 1/4 cups (1208g) powdered sugar
- 10 1/4 10 1/4 1/4 cups (1208g) powdered sugar
- Chocolate Jimmie sprinkles
- Chocolate Jimmie sprinkles
- Chocolate Jimmie sprinkles
Blueberry Zucchini Squares Recipe
By KitchenGnome
Preheat oven to 350°. Grease a 15x10x1-in
- GLAZE:
- 2 cups shredded zucchini (do not pack)
- 1/2 cup buttermilk
- 1 tablespoon grated lemon peel
- 3 tablespoons lemon juice
- 1 cup butter, softened
- 2-1/2 cups sugar
- 2 large eggs
- 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries
- 2 cups confectioners' sugar
- 1/4 cup buttermilk
- 1 tablespoon grated lemon peel
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
Crab Salad Tarts Recipe
By KitchenGnome
In a small bowl, combine the crabmeat, cheese, Mayo, celery, onion, parsley and pepper
- 1 can (6 ounces) lump crabmeat, drained
- 1/3 cup shredded reduced-fat Swiss cheese
- 1/4 cup Mayo
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon pepper
- 1 package (1.9 ounces) frozen miniature phyllo tart shells