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Recipes
Iced Raspberry Danish Braids
By KitchenGnome
The first step is to make the raspberry filling
- Raspberry Filling:
- 1 recipe Homemade Danish Pastry Dough
- 2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
- 3 Tablespoons (40g) granulated sugar
- 1 Tablespoon (15ml) warm water
- 2 teaspoons cornstarch
- Vanilla Glaze:
- 1 cup (120g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 2 Tablespoons (30ml) heavy cream (or milk)
French Onion Soup
By KitchenGnome
"
- 4 tablespoons butter
- 1 teaspoon salt
- 2 large red onions, thinly sliced
- 2 large sweet onions, thinly sliced
- 1 (48 fluid ounce) can chicken broth
- 1 (14 ounce) can beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices French or Italian bread
- 8 slices Gruyere or Swiss cheese slices, room temperature
- 1/2 cup shredded Asiago or mozzarella cheese, room temperature
- 4 pinches paprika
Streusel Fruit Tart
By KitchenGnome
Preheat oven to 375° F. Grease 9-inch tart pan (preferable with removable bottom) and dust with flour
- 1/2 cup + 2 Tbsp soft butter
- 3/8 cup granulated sugar
- 1 tsp vanilla extract
- 1 3/4 cup flour, all-purpose
- 2 Tbsp ground almonds (optional)
- 1 lb fresh apples or 2 cans well-drained fruit (peaches, apricots, cherries, plums, etc.)
Pasties with Beef Gravy
By KitchenGnome
Instructions Preheat oven to 375°F
- 1 large rutabaga and 1 small rutabaga
- 2 large carrots
- 2 medium onions
- 8 medium potatoes, preferably a waxy variety like Yukon golds or reds
- 4 pounds lean ground beef
- salt and pepper to taste
- enough sturdy pie dough for eight double crust pies (or eight boxes prepared refrigerated pie crusts) I use a double or triple batch of this pie crust.
- 4 tablespoons butter or beef fat drippings
- 4 tablespoons flour
- 2 teaspoons browning sauce
- 2 cups beef stock
- a pinch of thyme and granulated onion
- salt and pepper to taste
Tater Tot Casserole
By KitchenGnome
Delicious comfort food! My family loves it
- 1 lb. hamburger
- 1 small onion chopped
- 1 can cream of mushroom soup
- 1/4 cup milk
- 1 cup frozen mixed veggies
- 1 cup shredded cheddar cheese
- 1 lb. mini tater tots
Spicy Asian Broccoli
By KitchenGnome
Instructions Preheat oven to 425°F
- 4 broccoli crowns
- 2 1/2 tablespoons canola oil
- 2 tablespoons Chinese chile-garlic sauce (or Sambal Oelek)
- 2 teaspoons toasted sesame oil
- 2 teaspoons raw sugar (or light brown sugar)
- 2-3 cloves garlic, peeled and minced
- salt, to taste
Tropical Cake
By KitchenGnome
Sift together flour, baking soda, salt and cinnamon; set aside
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups sugar
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 20-ounce can crushed pineapple, with juice
- 1 1/2 cups finely chopped pecans or walnuts, divided
- 1 cup flaked coconut (optional)
- Cream Cheese Frosting
Chicken Salad
By KitchenGnome
Pre-heat oven to 350 F. Rub oil all over the chicken pieces and sprinkle with salt and pepper
- 3 4 3 4 3 to 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you'll need about 3 to 4 cups of cooked chicken)
- 2 2 2 tablespoons quality olive oil
- 1 1 1 cup of seedless grapes, sliced in half (red and green varieties are great)
- 1 1 1 cup almonds, thinly sliced (optional)
- 2 2 2 celery ribs, chopped
- 3 3 3 scallions, thinly sliced, white and green parts
- 2 2 2 tablespoons fresh dill, chopped
- 1 1 1 tablespoon fresh parsley, chopped
- 1 1 1 cup mayonnaise
- 1 of 1 lemon
- 1 1 1 tablespoon Dijon mustard
- 1 1 1/2 to Kosher salt (start with 1/2 teaspoon, then add more, to taste)
- Freshly ground pepper
Creamy Garlic Lemon Dill Pot Pies
By KitchenGnome
Instructions To make one large pie: Preheat oven to 375°F
- Ingredients for crust (from the King Arthur Flour Tourtiere recipe):
- 1-1/2 cups (9-3/4 ounces) vegetable shortening or (6 ounces) lard
- 2/3 cup (4-3/4 ounces) boiling water
- 4-1/2 cups (1 pound, 3 ounces) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- Ingredients for filling:
- 3/4 cup (12 ounces by weight) butter
- 1 cup (4-1/4 ounces) all-purpose flour
- 9 cups whole milk
- 8 cups diced or shredded cooked chicken (I prefer a mix of white and dark meat for best flavor and texture.)
- 1 medium onion, peeled and minced
- 5 garlic cloves, peeled and minced
- 2 cups frozen peas
- 4 leftover large baked potatoes (or the equivalent thereof of cooked potatoes. For these pies I used leftover Hasselback potatoes.) You can opt to use the peels or not, but either way, cut the potatoes into small cubes.
- 5 tablespoons fresh lemon juice (or good quality bottled lemon juice)
- 2 teaspoons kosher salt
- 1-1/2 teaspoons dried dill weed (or 3 Tablespoons fresh, minced dill)
- 1/8 teaspoon celery seed
- freshly ground black pepper to taste
Homemade Danish Pastry Dough (Quick Method)
By KitchenGnome
Whisk the yeast and warm water together in a large bowl
- 1/4 cup (60ml) warm water, 105F-115F degrees
- 2 and 1/4 teaspoons active dry yeast (1 standard package)
- 1/2 cup (120ml) milk, at room temperature*
- 1 large egg, at room temperature
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 and 1/2 cups (315g) unbleached all-purpose flour (measured correctly)
- 14 Tablespoons (210g) unsalted butter, cold
- 1 large egg
- 2 Tablespoons (30ml) milk