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Recipes
Gingerbread Cookie Cups with Orange Cream
By RoketJSquerl
Preheat the oven to 350 degrees F and spray a 12-well muffin tin with cooking spray
- Gingerbread Ingredients:
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1/2 cup unsulphered light molasses
- 1 tablespoon vanilla extract
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- pinch salt
- 1 1/4 cups all-purpose flour
- Orange Cream Ingredients:
- 2 tablespoons water
- 1 1/2 teaspoons unflavored gelatin
- 1 3/4 cups heavy whipping cream
- 2 tablespoons triple sec (optional)
- 1/4 teaspoon orange extract
- 1/2 cup powdered sugar
- orange zest for topping
"Pineapple Pound Cake
By RoketJSquerl
With plenty of crushed pineapple baked inside, this Pineapple Pound Cake is a tropical treat! Finished with a driz...
- 2 cups granulated sugar
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon salt
- 3/4 cup buttermilk well shaken
- 4 extra large eggs room temperature
- 2 cups cake flour sifted after measuring
- 1 8-ounce can crushed pineapple with juice, lightly drained with reserved juice set aside for glaze
- 1 cup powdered sugar (more or less as needed) for glaze
Beefy Noodle Soup
By RoketJSquerl
In a large pot add all ingredients except the noodles
- 3 Cup(s) Roast Beef, Leftover, Cut Into Bite Size Pieces.
- 1 Cup(s) Onion, Chopped.
- 8 Cup(s) Water
- 1/4 Cup(s) Beef Base
- 1/2 Teaspoon Black Pepper (s)
- 1 Clove(s) Garlic, Minced.
- 1 Can(s) (15 Ounce) Tomato Sauce
- 3 Cup(s) Egg Noodles, I Use No Yolks, Dumplings.
- 1 Can(s) (14.5 Ounce) Green Beans, Drained.
- 3 Cup(s) Carrots, Cut Up.
Simple Stir-Fry Sauce
By RoketJSquerl
Add this simple sauce in the final stages of stir-frying
- 3 Tbsp Soy sauce
- 3 Tbsp Water
- 1 Tbsp Oyster sauce
- 2 tsp red wine vinegar
- 2 tsp sugar
- 1/4 tsp garlic salt
"Cornbread Stuffing with Green Olives and Pecans Recipe
By RoketJSquerl
1 Preheat the oven to 350ºF
- 3/4 cup pecans
- 1 batch cornbread ( or store-bought, 8- to 10-inch pan size, or enough to make about 8 cups cubed)
- 4 tablespoons (1/2 stick) unsalted butter, plus extra for buttering the baking dish
- 1 large yellow onion, finely chopped
- 4 stalks celery, finely chopped
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 3/4 cup California green ripe olives, drained and roughly chopped
- 3/4 cup dried cranberries
- 2 large eggs
- 1 cup chicken or vegetable stock
- 1/2 cup half and half
"Pfeffernüsse Spice Cookies Recipe
By RoketJSquerl
Method 1 Preheat your oven to 375ºF and line a baking sheet with parchment paper or silicon baking mat
- For the glaze:
- 1/4 cup (70 g) dark molasses (not blackstrap)
- 1/4 cup (70 g) honey
- 6 tablespoons (75 g) white granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoon whole milk, cold from the refrigerator
- 1 teaspoon baking soda
- 1 large egg, cold from the refrigerator
- 2 1/2 cup (350 g) all-purpose flour
- 1 cup (115 g) powdered sugar, sifted
- 1 tablespoon lemon juice
- 1 tablespoon water
- Special equipment:
- Silpat, or other silicon baking mat
- Pastry brush
♥♥♥♥Best Carrot Cake EVER with Cream Cheese Icing ♥♥♥♥
By RoketJSquerl
Grease and flour 13- x 9-inch (3
- Icing:
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) cinnamon
- 1 tsp (5 mL) baking soda
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) nutmeg
- 3/4 cup (175 mL) granulated sugar
- 3/4 cup (175 mL) packed brown sugar
- 3 eggs
- 3/4 cup (175 mL) vegetable oil
- 1 tsp (5 mL) vanilla
- 2 cups (500 mL) grated carrots
- 1 cup (250 mL) drained crushed canned pineapple
- 1/2 cup (125 mL) chopped pecans
- 1 8 oz (250g) package cream cheese, softened
- 1/4 cup (60 mL) butter, softened
- 1/2 tsp (2 mL) vanilla
- 1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)
Crawfish Boil with Andouille Sausage
By RoketJSquerl
Notes *This crawfish recipe calls for fully cooked crawfish which are available at the fish counter in many states
- 2 whole lemons, plus 2 more lemons cut into wedges for serving
- 12 garlic cloves, unpeeled
- 3 large onions, peeled and quartered
- 1 tsp red pepper flakes
- 2 tsp whole all spice berries
- 1 tsp whole cloves
- 3 bay leaves
- 1 tbsp salt
- 5 sprigs thyme
- 1 big handful of fresh parsley, divided
- 2 and 1/2 lbs whole small red potatoes, larger potatoes cut in half
- 14 ounces andouille sausage, cut into 12 pieces
- 6 cobs of corn, shucked and broken in half
- 2 lbs fully cooked crawfish*, rinsed
- hot sauce (for serving)
'Chinese Chicken Noodle Soup
By RoketJSquerl
Instructions Make a chicken stock
- 4 cups unsalted chicken stock
- 2 serving fresh noodles
- 2 trees of Bok Choy
- seasonings for each serving
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1 tbsp. finely chopped scallion
Chocolate-Peanut Butter Granola Bites
By RoketJSquerl
In 1-quart saucepan, stir together 1/3 cup brown sugar, 1/3 cup honey and 1/3 cup peanut butter
- 1/3 cup packed brown sugar
- 1/3 cup honey
- 1/3 cup peanut butter
- 1 bag Gluten Free Chex™ Granola Mix Mixed Berry Almond
- 1/3 cup chocolate chips