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Recipes
Cake, Olive Oil & Rosemary
By OralW
Preheat oven to 325⁰F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside
- 4 large eggs
- 3/4 cup sugar
- 2/3 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 1 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon Kosher salt
Apple Cobbler
By OralW
DIRECTIONS Preheat the oven to 400 degrees F
- For the Apples:
- 4 cups Rome, Cortland, or other baking apples, pared, cored, and sliced
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1/2 cup chopped walnuts (optional)
- For the Batter:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1/2 cup milk
- 3 tablespoons vegetable oil
Chocolate Sour Cake
By OralW
1. Make the cake: Mix milk and vinegar in bowl; let sit until slightly curdled, about 10 minutes
- FOR THE CAKE:
- 1/2 cup milk
- 1 1/2 tsp. white vinegar
- 3/4 cup shortening, plus more for greasing
- 2 cups flour
- 2 cups sugar
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 cup cocoa powder
- 8 tbsp. unsalted butter
- 3 eggs, lightly beaten
- FOR THE ICING:
- 2 cups confectioners' sugar
- 3 tbsp. cocoa powder
- 1/4 cup milk
- 5 tbsp. unsalted butter
Moroccan Chicken Tajine
By OralW
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil
- 6 * 6 cloves garlic, peeled and finely chopped
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon ground ginger
- 1/2 * 1/2 teaspoon sweet paprika
- 1 * 1 tablespoon kosher or sea salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1 * 1 large Spanish onion, grated (about 1 cup)
- 2 * 2 tablespoons canola, grape-seed or olive oil (not a heavy olive oil)
- 1 to 2 * 1 to 2 preserved lemons, depending on size
- 8 * 8 chicken thighs, with bone and skin
- * Stems from the parsley and cilantro, tied with twine
- 1/4 * 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
- 1 * 1 cup pitted green Moroccan or Greek olives
- 1/2 * 1/2 bunch Italian parsley, about 1/4 cup chopped
- 1/2 * 1/2 bunch cilantro, about 1/4 cup chopped
Green Beans in Hazelnuts and Creme Fraiche
By OralW
Preheat the oven to 350 degrees F
- 1/2 cup hazelnuts
- 16 ounces fresh green beans
- Kosher salt
- 1 tablespoon olive oil
- 1 pink shallot, minced
- Freshly ground black pepper
- Juice of 1 lemon
- 2 tablespoons creme fraiche
- Small handful chopped fresh tarragon leaves
- Small handful chopped fresh parsley leaves
Peaches & Cream Bundt Cake
By OralW
This crowd-pleasing cake features the classic peaches & Cream flavor pair
- 3 sticks unsalted butter, room temperature,2 for cake and the other for icing.
- 3 cups plus 2 tablespoons all purpose flour (spooned & leveled), divided, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 4 peaches, peeled, pitted, and diced small
- 2 1/4 cups sugar, divided
- 6 large eggs, room temperature
- 1 1/4 cups sour cream
- 1 1/4 teaspoons pure vanilla extract
- 1 1/4 teaspoons ground cinnamon
- whipped cream (optional)
Peach Jam, Spiced
By OralW
NOTE: Makes 4 8-oz. jars; If you like spice, increase 1/2 teaspoon to 1 teaspoon cardamom & nutmeg
- 6 cups chopped peeled peaches (about 2.5 lbs)
- 3 cups sugar
- 1 cinnamon stick
- 3-5 tablespoons lemon juice
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
Crowder Peas, Fresh (Black-Eyed Peas)
By OralW
Bring the water to a boil while shelling the peas
- FRESH CROWDER PEAS (BLACK-EYED PEAS)
- Hands-on time: 20 minutes
- Time to table: 60 minutes
- Serves 4
- Salted water
- 1 pound peas, shelled
- DRESSING
- 1 tablespoon good olive oil
- 1 tablespoon good vinegar
- Fresh herbs if desired
Kale & Farro Salad with Feta
By OralW
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves ...
- 1 cup farro
- 2 cups packed torn Tuscan kale leaves (about 2 ounces)
- 1/4 red onion, finely diced (about 1/4 cup)
- 1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
- Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/4 cup crumbled feta, preferably French
Blueberry Cobbler, Texas-Style
By OralW
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees
- 4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled.
- 1 1/2 cups (10 1/2 oz) sugar
- 1 1/2 teaspoons grated lemon zest
- 15 oz (3 cups) blueberries
- 1 1/2 cups (7 1/2 oz) all purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk