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Recipes
Peach Cobbler I
By CheeseDiva
Delicious with a scoop of vanilla ice cream or a dollop of whipped cream
- MIX TOGETHER:
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
St. Louis Gooey Butter Cake
By CheeseDiva
m pl In a small bowl, mix milk with 2 tablespoons warm water
- 3 tablespoons/45 milliliters milk at room temperature
- 1 3/4 teaspoons/5 grams active dry yeast
- 6 tablespoons/85 grams unsalted butter at room temperature
- 3 tablespoons/45 grams sugar
- 1 teaspoon/5 grams kosher salt
- 1 large egg
- 1 3/4 cups/215 grams all-purpose flour
- 3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
- 2 1/2 teaspoons/10 milliliters vanilla extract
- 12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
- 1 1/2 cups/300 grams sugar
- 1/2 teaspoon/3 grams kosher salt
- 1 large egg
- 1 cup plus 3 tablespoons/145 grams all-purpose flour
- Confectioners’ sugar, for sprinkling
Sinangag (Philippine Garlic Fried Rice) Recipe | SAVEUR
By CheeseDiva
Stir vinegar, chile flakes, 1 tbsp
- 1 ⁄2 cup white vinegar
- 1 ⁄4 tsp. crushed red chile flakes
- 14 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄3 cup canola oil
- 4 cups cold cooked white rice
- 1 scallion, thinly sliced, for garnish
- Fried eggs, for serving
Cinnamon Tea Cakes
By CheeseDiva
1 Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 2 cups Gold Medal™ all-purpose flour
- 1 cup finely chopped or ground walnuts
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- Coating
- 1/4 cup sugar
- 1 teaspoon cinnamon
Egg and Cheese on a Biscuit
By CheeseDiva
1. Preheat the oven to 425 degrees F
- For the biscuits:
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 cup milk
- 8 to 16 large eggs
- 8 slices cheddar cheese
Chocolate Glazed Brie Cake
By CheeseDiva
To make sugared cranberries: In small saucepan, bring water and 1/2 cup sugar to simmer, stirring until sugar has ...
- 1/2 cup water
- 1/2 cup sugar, plus more for coating
- 1/2 cup fresh cranberries 6 ounces bittersweet chocolate
- 1/2 cup (1 stick) unsalted butter 1 tablespoon brandy (optional)
- 2 15-ounce wheels Wisconsin Brie Cheese
- 1/4 cup cherry preserves
Scrambled Eggs with Asparagus and Crab | SAVEUR
By CheeseDiva
In a medium bowl, combine the crab body meat with 1 1⁄2 tablespoons cream and season with salt and pepper
- 4 medium blue crabs (about 1 lb.), cooked and meat picked form claws and bodies, top shells reserved
- 1 ⁄4 cup heavy cream
- Kosher salt and freshly ground black pepper
- 16 medium asparagus spears (preferably a mixture of green and white), peeled and trimmed
- 6 tbsp. unsalted butter
- 8 large eggs, lightly beaten
- 8 chives, cut into 1-inch pieces
Spinach Ricotta Tart
By CheeseDiva
1. Preheat oven to 375 degrees F
- 2 Tablespoons Olive Oil
- 1/2 Cup Breadcrumbs
- 1/2 Cup Chopped Onion
- 1/3 Cup Diced Pancetta
- 1 Tablespoon Olive Oil
- 10 Ounces Sautéed Spinach (See Above)
- 8 Ounce Ricotta Cheese, Drained (See Above)
- 4 Large Eggs, Lightly Beaten
- 1/2 Cup Grated Pecorino Cheese (Or Parmesan)
- Salt & Pepper
Bacon Chocolate Chip Cookies
By CheeseDiva
Directions: 1. Cream the butter and sugar in a bowl
- 1/2 cup butter (softened, feel free to replace some with bacon grease)
- 1/2 cup brown sugar (packed)
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/8 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 5 strips bacon (I used candied bacon)
Creamy Gorgonzola and Portobello Mushroom Risotto
By CheeseDiva
Bring the chicken stock to a bare simmer in a saucepan
- 3 cups organic chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 4 portobello mushrooms, diced
- 1 yellow onion, minced
- Sea salt
- 2 cups Arborio rice
- 3/4 cup good white wine
- 1/2 cup crumbled gorgonzola
- 1/3 cup grated Parmigiano-Reggiano
- Freshly cracked pepper