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Recipes
Horseradish Sauce
By KitchenGnome
Wonderful on prime rib and corned beef!
- 3 Tbsp. prepared horseradish
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 Tbsp. mayonnaise
Slow Cooker Vegetable Soup
By KitchenGnome
Instructions Cook ground beef, if using, and onions until browned
- 2 pounds ground beef, optional
- 1/2 medium onion, diced
- 2 cups fresh or frozen mixed vegetables or 2 (15-ounce) cans mixed vegetables, drained
- 2 cups fresh or frozen Lima beans or 1 (15-ounce) can Lima beans, drained
- 2 cups fresh or frozen corn off the cob or 1 (15-ounce) can niblet corn, drained
- 2 cups carrots, sliced or 1 (15-ounce) can carrots, drained
- 4 pounds of peeled and diced whole tomatoes or 4 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomatoes and okra
- 2 cups water
Heath Bars
By KitchenGnome
Line an 11x7-inch pan with well-greased wax paper
- 1 cup (2 sticks) butter
- 1 cup granulated white sugar
- 1 tablespoon white corn syrup
- 3 tablespoons water
- 6-ounces milk chocolate chips, melted
- 1 cup finely chopped almonds or pecans
Irish Soda Bread Muffins
By KitchenGnome
Irish Soda Bread Muffins. Just like authentic Irish soda bread, but in easy muffin form
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder (I recommend aluminum free)
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon caraway seed
- 1 large Phil’s Fresh Egg, at room temperature
- 1 cup plus 1 tablespoon nonfat milk, at room temperature
- 1/4 cup unsalted butter, melted and cooled to room temperature
- 1/4 cup plain nonfat Greek yogurt, at room temperature
- 3/4 cup dried currants
- Optional: 2 tablespoons sparkling sugar
Banana Cake with Vanilla Bean Frosting
By KitchenGnome
Double recipe for a 9 x 13 inch pan
- Cake:
- 2/3 cup sugar
- 1/2 cup sour cream (or greek yogurt)
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 3/4 cup mashed super ripe banana (about 2)
- 1 teaspoon pure vanilla extract (please use the good stuff - it makes all the difference)
- 1 cup all purpose flour
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking soda
- Frosting:
- 2 tablespoons unsalted butter, softened
- 1 1/4 cups confectioner's sugar, sifted
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla bean paste (see below)
Basic Sweet Yeast Dough
By KitchenGnome
This dough can be used to make cinnamon rolls, raised doughnuts, soft dinner rolls, sticky buns, and much more!
- 2/3 cup milk
- 1 package active dry yeast (0.25 oz package or 2 1/4 tsp)
- 6 TBSP unsalted butter, room temperature and cut into small pieces
- 1/4 cup sugar
- 3/4 tsp kosher salt
- 1 large egg
- 3 cups plus 2 TBSP all-purpose flour
Snickerdoodle
By KitchenGnome
Wonderful cinnamon sugar cookies!
- 1 1/2 cups sugar
- 1 cup shortening
- 2 eggs
- 2 3/4 cups flour
- 2 tsp. cream of tartar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 2 Tbsp. sugar
Take 5 Candy Bars
By KitchenGnome
Instructions Line a 9x13-inch rimmed baking pan with parchment paper and spray with non-stick cooking spray
- 70 snaps pretzels
- 1-1/2 cups creamy peanut butter
- 2 cups dry roasted lightly salted peanuts
- 2 (11 ounce) bags caramel squares
- 2 (10 ounce) bags dark chocolate chips (I use Ghirardelli 60% bittersweet chips)
Spring Asparagus Cheese Tart
By KitchenGnome
When you serve this very simple recipe it will feel elegant
- 1 1 1 sheet frozen puff pastry
- 1 1/2 1 1/2 1/2 lb asparagus
- 1 1/2 1 1/2 1/2 cups of shredded cheese (Gruyere, Cheddar, Manchego or Comte are my favorite)
- 1/2 1/2 1/2 cup additional shredded cheese
- 1 1 1 egg
- 2 2 2 tablespoon olive oil
- 1/4 1/4 1/4 teaspoon kosher salt
- to to taste
Orange Rolls
By KitchenGnome
Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop
- For the Filling:
- 1 cup warm milk (105-115 degrees F)
- 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum)
- 2 large eggs (at room temperature)
- 1/3 cup butter (melted)
- zest of 1 orange
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 4 1/2 cups all-purpose flour
- 1/2 cup orange marmalade jelly
- 2 teaspoons cinnamon
- 1/2 cup heavy cream (warmed)
- For the Orange Glaze:
- 2 cups powdered sugar
- zest and juice of 1 orange
- 1 tablespoon heavy cream