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Recipes
Cinnamon Baked French Toast
By CheeseDiva
1. Melt butter and coat a 9x12 baking dish with the melted butter (There will be extra, that's OK) 2
- 2 cans (12.4 oz each) Pillsbury flaky cinnamon rolls
- 1/4 cup butter, melted
- 2 eggs
- 1/2 cup heavy whipping cream
- 2 tbsp flour
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup finely chopped pecans
- Icing from cinnamon rolls
- Powdered sugar or maple syrup, if desired
Cinnamon-Raisin Bread Custard with Fresh Berries
By CheeseDiva
Make Ahead The bread custard can be prepared through Step 2
- 16 slices of cinnamon-raisin bread
- 6 tablespoons unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 large egg yolks
- 3 /4 cup granulated sugar
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Confectioners' sugar
- Fresh berries, for serving
- How to Make It
- Step 1
- Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
- In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they're evenly moistened.
- Step 3
- Make Ahead
- The bread custard can be prepared through Step 2. Cover with plastic wrap and refrigerate overnight.
Sultana Scones
By CheeseDiva
MAKES 20 1. Preheat oven to 400°
- 6 1/4 cups flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 16 tbsp. (2 sticks) unsalted butter, cut into pieces
- 3/4 cup sultanas (golden raisins)
- 1 3/4 cups milk
- 1 egg
Tarragon Butter
By CheeseDiva
Mix tarragon and butter
- 1 +Tbsp fresh tarragon, minced
- 1 cube salted butter,softened
Custard - My Mom's
By CheeseDiva
Mix together. Put in bowl -- sprinkle with nutmeg
- 6 eggs
- 4 c. milk
- Dash salt
- 1/2 cup sugar
- 2 capfuls vanilla
Lee Bailey's Sour Cream Cornbread | SAVEUR
By CheeseDiva
Heat the oven to 350° and grease a 9-inch round cast-iron skillet
- 2 ⁄3 cup vegetable oil, plus more for greasing
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1 medium yellow onion, grated
- 1 (16-oz.) can creamed corn
- 1 1⁄2 cups yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (about 5 oz.) grated cheddar cheese
***Choco-Nut Dainties
By CheeseDiva
Erin's favorite for Christmas -- but without nuts
- 3/4 cup softened butter
- 3/4 cup sugar
- 1 large egg
- 1-1/2 tsps vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 cup miniature semisweet chocolate chips
- 12 ozs chocolate morsels (semisweet)
- 2 cups chopped walnuts (finely)
Roasted Garlic, Basil, and Burrata Pizza
By CheeseDiva
Put a pizza stone on the lowest rack of the oven, heat the oven to 550°F, and let the stone heat for at least a ha...
- 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
- 1 head roasted garlic, cloves peeled and mashed
- 1/2 cup grated mozzarella
- 1/2 cup grated fontina
- 1/3 cup ricotta
- 1/4 cup finely grated Parmigiano-Reggiano
- 12 medium fresh basil leaves, torn
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 1 Tbs. garlic oil or extra-virgin olive oil
- 4 oz. burrata
- Flaky sea salt
Comeback Sauce-Missssippi
By CheeseDiva
Mix all ingredients well and store in refrigerator overnight
- yield: one pint
- 1 cup Duke’s mayonnaise (one of my Favorites)
- 1/4 cup Heinz ketchup
- 1/4 cup chili sauce ( I prefer Heinz or DelMonte. DO NOT substitute Thai Chili Sauce)
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1/4 teaspoon Tabasco sauce
- 1/4 cup light olive oil
- juice of one lemon
Hoisin Glazed Roast Chicken
By CheeseDiva
Heat the peanut oil in a large skillet over high heat
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Chinese rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons peanut oil
- 1 star anise pod, broken into points
- 1/2 teaspoon Szechuan peppercorns, crushed with a knife
- 2 tablespoons chopped fresh cilantro (stems and leaves)
- 3 scallions, finely chopped
- 3 cloves garlic, coarsely chopped
- 2 quartered chickens (3 to 3 1/2 pounds each)
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.