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Recipes
3 Ingredient Copy Cat Asian Buffet Donuts
By CheeseDiva
Directions In a large heavy bottomed pot, heat a few inches of oil to 350 degrees
- 1 1 1 can buttermilk biscuits
- 1/2 1/2 1/2 cup sugar
- Oil for frying
Cranberry Brie Bites
By CheeseDiva
Preheat oven to 375° and grease a mini muffin tin with cooking spray
- 1 tube crescent dough
- Cooking spray, for pan
- Flour, for rolling out dough
- 8 oz. wheel Brie
- 1 c. whole berry cranberry sauce
- 1/2 c. chopped pecans
- 6 sprigs of thyme, cut into 1" pieces.
Chocolate Brioche Bread Pudding
By CheeseDiva
Heat the oven to 325 degrees
- 2 cups heavy cream
- 2 cups milk
- 1 whole vanilla bean, split in half lengthwise, seeds scraped
- 3 cinnamon sticks (optional)
- 1 loaf brioche (about 1 pound, or you may substitute white bread)
- 12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
- 8 large egg yolks
- 3/4 cup sugar
- 1 package (8 ounces) creme fraiche
Skillet Biscuits
By CheeseDiva
Preheat oven to 450 degrees In a medium bowl, combine flour, sugar, baking powder, baking soda and salt
- 2 1/2 cups flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening (Butter Flavor Crisco)
- 1 cup buttermilk
- 1/4 cup melted butter
SOUR CREAM BELGIAN WAFFLES
By CheeseDiva
Beat egg yolks. Add sour cream and milk
- 1 1/2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. soda
- 1/4 tsp. salt
- 1 tbsp. sugar
- 3 eggs (separated)
- 3/4 c. sour cream
- 3/4 c. buttermilk
- 1/4 c. vegetable oil
- 1/4 c. melted butter
Brandy and Blueberry Gastriques
By CheeseDiva
The best thing about learning how to make a gastrique is that it's extremely easy for the clueless chef to do
- Brandy Gastrique
- 1 liter brandy
- 1 liter sherry vinegar
- 1.5 lbs of brown sugar
- Blueberry Gastrique
- 3 cups blueberries
- 2 liters Champagne vinegar
- 1.5 lbs of brown sugar
Art Smith's Buttemilk Fried Chicken
By CheeseDiva
To prepare the brine: In a large soup kettle, dissolve the salt in 2 cups water over medium-high heat
- For the brine:
- 1/2 1/2 1/2 cup kosher salt
- 1 1 1 gallon cold water, divided
- 1 1 1 teaspoon black peppercorns
- 3 3 3 sprigs rosemary
- 5 5 5 sprigs thyme
- 4 4 4 cloves garlic
- 2 2 2 bay leaves
- For the chicken:
- 2 2 10 whole chickens, cut into 10 pieces each
- 1 1 1 quart buttermilk
- 6 6 6 large eggs
- For the egg wash:
- 1 1 1 Tablespoon hot sauce
- 2 2 2 teaspoons salt
- 2 2 2 teaspoons ground black pepper
- For the dredge:
- 2 2 2 cups all-purpose flour or gluten-free flour
- 3 3 3 cups self-rising flour (I use White Lily flour, or gluten-free flour)
- 1 1 1 Tablespoon garlic powder
- 1 1 1 Tablespoon onion powder
- 1 1 1 Tablespoon salt
- 2 2 2 Tablespoons paprika
- 1/2 1/2 1/2 teaspoon cayenne pepper
- 2 2 2 teaspoons dried thyme
- fry:
- Canola oil for frying
***Greek Easter Cookies
By CheeseDiva
Cream butter and sugar together
- 1/3 cup sugar
- 1 cup butter
- 2 egg yolks
- 1 tablespoon brandy
- 1 teaspoon vanilla extract
- 2 cups sifted flour
- 1 tsp. ground cloves or whole cloves to put in the center of each cookie
- Powdered sugar
- Whole cloves
- Extra powdered sugar
Bacon and Pecan Brownies
By CheeseDiva
Preheat the oven to 350 degrees F
- 2 cups sugar
- 4 eggs, beaten
- 8 ounces butter, melted, plus more for greasing
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla bourbon extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 4 1/2 ounces semisweet chocolate, chopped
- 2 1/2 ounces bittersweet chocolate, chopped
- 1/3 cup diced and cooked bacon
- 1/3 cup pecans, coarsely chopped