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Recipes
Pumpkin Pudding with Mile-High Meringue
By CorbettCook
Pre-heat oven to 350. In medium saucepan mix one cup of the sugar with the water
- 2 1/2 Cups Sugar
- 3 tbsps water
- 2 Cups heavy cream
- 1 Cup whole milk
- 1 15 oz can unsweetened pumpkin puree
- 8 Large eggs, 6 separated, at room temperature
- 1 1/2 tsps cinnamon
- 1/2 tsp ginger
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- Pinch of freshly ground pepper, salt
- 1 Vanilla bean split, seeds scraped
Chicken Posole
By CorbettCook
Made by my dear friend, Carolyn
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- 1 (8-ounce) package prechopped onion and celery mix
- 4 canned tomatillos, drained and coarsely chopped
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (15-ounce) can white hominy, rinsed and drained
- 2 cups chopped skinless, boneless rotisserie chicken breast
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 ripe peeled avocado, diced
- 4 radishes, thinly sliced
- Cilantro leaves (optional)
Crunchy Onion Chicken - Light style
By CorbettCook
Nutritional Anaysis Per Serving: 297 Calories, 13 g Fat, 6 g Saturated Fat, 0 g Trans Fat, 78 mg Cholesterol, 32 g ...
- 1 1/3 cups (2.8 oz.) FRENCH'S® Original or Cheddar French Fried Onions
- 2 tbsp. flour
- 4 (5 oz.) boneless skinless chicken breasts
- 2 egg whites, beaten
- Variations: Add 1/2 tsp. each thyme leaves and garlic powder to onion mixture.
Honey Cake
By CorbettCook
Prep: 25 minutes Cook: 1 hour, 10 minutes Yield: 2 cakes, about 24 servings
- 4 eggs
- 1 cup sugar
- 1 cup honey
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ginger
- 1/2 teaspoon ground cloves
- 3/4 cup brewed coffee
- 3/4 cup orange juice
- 1 apple, peeled, cored and grated
Citrus Spring-mix Mandarin Salad
By CorbettCook
1. Combine the spring-mix salad, walnuts and grape tomatoes in a bowl
- 3 ounces spring-mix lettuce
- 1 ounce walnuts
- 8 grape tomatoes
- 1 ounce vinaigrette dressing (vinaigrette of choice)
- 1/2 ounce sliced red onions
- 10 mandarin wedges
White Butter Cake with Cream Cheese Frosting
By CorbettCook
This butter cake recipe is made using the 'combination' method of mixing
- Filling:
- 1 3/4 cups (175 grams) sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated white sugar, divided
- 2 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) milk
- 1/8 teaspoon cream of tartar
- 1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam
- Cream Cheese Frosting:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 - 8 ounce (227 grams) cream cheese, room temperature
- 2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted
- zest of 1 lemon or orange
- 1 teaspoon pure vanilla extract
- Fresh Berries
Pumpkin Roll
By CorbettCook
FOR CAKE: PREHEAT oven to 375° F
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY'S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Peanut BUtter Banana Bread
By CorbettCook
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor
- Bread:
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts
- Cooking spray
- Glaze:
- 1/3 cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
Triple-Chocolate Peppermint Trifle
By CorbettCook
Every spoonful of a trifle -- a layered English dessert -- holds a spectrum of flavors and textures
- FOR THE CAKE
- Vegetable oil cooking spray
- 1/2 cup whole milk
- 2 tablespoons usalted butter
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- FOR THE SYRUP
- 1/4 cup granulated sugar
- 1/3 cup chocolate flavored liquor, such as Godiva
- FOR THE MOUSSE
- 2 1/2 cups heavy cream
- 12 ounces white chocolate, 1/2 cup coarsely chopped peppermint candies or candy canes
- FOR THE PUDDING
- 8 ounces milk chocolate, finely chopped
- 2 cups heavy cream
- 3 large egg yolks, room temperature
- FOR SERVING
- 1 1/2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1/4 cup coarsely chopped peppermint candies or candy canes
Herb Butter
By CorbettCook
This butter is great added to mashed potatoes, spread over a hot beef tenderloin and/or spooned on top of steaks
- Herb Butter
- 4 Tbsp (1/2 stick) unsalted butter, softened
- 1 Tbsp chopped fresh parsley leaves
- 3/4 tsp chopped fresh thyme leaves
- 1 medium garlic clove, minced
- 1 Tbsp whole grain mustard
- 1/8 tsp salt
- 1/8 tsp ground black pepper