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Recipes
"Whiskey Weiners"
By RoketJSquerl
Add ketchup, brown sugar, and bourbon to slow cooker and stir to combine
- 1 cup ketchup
- 1 cup brown sugar
- 1 cup bourbon
- 3 pounds cocktail wieners (or you can use hot dogs cut into bite-sized pieces)
"VANILLA BEAN CAKE POPS
By RoketJSquerl
Instructions Preheat oven to 350 degrees
- 1 box cake mix (plus ingredients needed per manufacturers instructions)
- 1 can vanilla frosting
- 1 vanilla bean
- 1 1/2 lbs white candy coating
- Valentines day sprinkles (or sprinkles of choice)
- 36-40 lolly pop sticks
Bacon Peanut Butter Cannoli
By RoketJSquerl
Recipe by Buns in my Oven
- 6 slices bacon
- 1/4 cup full fat ricotta cheese
- 1/2 banana, mashed
- 2 tablespoons powdered sugar
- 1 tablespoon creamy peanut butter
- 1 tablespoon mini chocolate chips
Best Buttercream Frosting Recipe
By RoketJSquerl
Makes 8 Cups
- 1 cup butter flavored shortening (room temperature)
- 1 cup unsalted butter (room temperature)
- 2 lbs powdered sugar, or about 8 cups (sifted for best results)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 6 oz heavy whipping cream
"Ol Timey Butter Roll Dessert"
By RoketJSquerl
Cut shortening into flour really well with a fork
- For the Butter Rolls:
- 2 Cups Self Rising Flour
- 1/2 Cup Shortening
- 1/2 Cup Milk
- 1 stick (1/2 Cup) Butter, softened (course you can use margarine, don’t make no special trips to the store!)
- 1/4 Cup Sugar
- 1 teaspoon cinnamon
- For the Milk Sauce:
- 2 Cups milk
- 2/3 Cups Sugar
- 1 teaspoon vanilla
Peach Upside Down Coffee Cake
By RoketJSquerl
Preheat oven to 350º F and lightly grease a 9-inch springform pans with butter or non-stick spray
- Topping:
- 2 ripe peaches, thinly sliced
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Cake:
- 1 (15.25 oz.) box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 1/4 cup all-purpose flour
- 3 eggs
- 1 ripe peach, optional, finely diced
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
Tiki-Style Beef Teriyaki Skewers
By RoketJSquerl
Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely
- 1/2 cup sake
- 1/2 cup mirin
- 1 cup Japanese shoyu
- 1 1/2 cups pineapple juice
- 3/4 cup sugar
- 4 cloves garlic, smashed
- 1 carrot, roughly chopped
- 6 scallions, roughly chopped
- 1 pound beef flank steak, thinly sliced against the grain into 1/8th to 1/4-inch strips (about 16 strips total)
"Pickled Spring Onions"
By RoketJSquerl
These pickled spring onions can play a number of roles
- 1 bunch spring onions (approximately 1/2 pound once trimmed and cleaned)
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- 1/8 teaspoon red chili flakes
Aebleskiver with Lemon Curd
By RoketJSquerl
To make lemon curd: In a food processor, pulse lemon zest and sugar until well combined
- For Lemon Curd:
- (Serves 4; makes about 32-36 aebleskiber)
- Zest of 1 lemon
- 1/2 cup granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- For Aebleskiver:
- 1 egg
- 1/4 teaspoon pure vanilla extract
- Zest of 1/2 lemon
- 3 tablespoons granulated sugar
- 4 tablespoons (1/2 stick) melted butter (divided)
- 1 1/4 cups all-purpose flour
- 2 3/4 teaspoon baking powder
- 1/4 teaspoon ground cardamom or cinnamon
- 1/4 teaspoon salt
- 1 cup whole milk
- Powdered sugar, for serving
New Orleans Style Bordelaise Sauce
By RoketJSquerl
New Orleans Style Bordelaise is very different than the classic french wine sauce; actually it bears absolutely no ...
- 3 Tbsp Extra Virgin Olive Oil
- 4 Cloves Garlic, roughly chopped
- 1 Sprig Thyme
- 1 Bay Leaf
- 1 Spritz of Fresh Lemon Juice
- 1/2 Stick Unsalted Butter
- 1 Tbsp Italian Parsley, minced
- Salt & Pepper to Taste