OralW's profile page
Recipes
Cornbread, Spicy-Sweet
By OralW
Preheat oven to 400°. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and CAYENNE PEPPER
- Maple Butter:
- 3/4 Cup medium-ground yellow cornmeal
- 3/4 Cup flour
- 3/4 Cup sugar
- 11/2 TB. baking powder
- 1/8-1/4 tsp. CAYENNE PEPPER
- 4 eggs
- 1 7-oz. can creamed corn
- 2 oz. fire-roasted canned green chiles (regular canned chilies are okay if that is what you have)
- 1/2 Cup butter, softened (1 stick)
- 1/2 Cup shredded cheddar-Jack cheese
- 1 /2 lb. butter, 2 sticks, room temperature
- 1/2 Cup maple syrup
Scones, Gingerbread
By OralW
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven
- Maple Glaze:
- 1 3/4 cups (225 grams) all purpose flour
- 3/4 cup (60 grams) old fashioned rolled oats
- 1/3 cup (72 grams) light brown sugar
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- Zest of 1 lemon (optional)
- 1/3 cup (35 grams) dried cranberries or cherries (optional)
- 1/2 cup (120 ml) buttermilk
- 2 1/2 tablespoons unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1/2 cup (50 grams) sifted confectioners (powdered or icing) sugar
- 1 1/2 tablespoons pure maple syrup
- 1 - 2 teaspoons cream or milk
Pan Bagnat
By OralW
Mix the tomatoes, onions and basil leaves in a bowl
- 2 very ripe tomatoes, sliced
- 1 small red onion, thinly sliced
- Fresh basil leaves
- Red wine vinegar
- Salt and freshly ground pepper
- 1 baguette
- 2 cloves garlic, halved
- Extra-virgin olive oil, for drizzling
- Handful black olives, pitted and sliced
- 2 hard-cooked eggs, peeled and sliced
Cookies, Chunky Chocolate Oatmeal
By OralW
The recipe calls for finishing salt but I used chocolate sea salt in its place and they came out awesome!
- 1/2 pound (2-sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups old-fashioned oats, such as Quaker
- 3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks
- 3/4 cup dried cranberries
- Fleur de sel
Cardamon Ginger Crunch
By OralW
The spicy "kick" is from the cardamon and ginger
- 2 cups unsalted butter, softened,
- plus more for greasing
- 1 cup sugar
- 3 cups flour, sifted
- 11 tsp. ground ginger
- 3 1⁄2 tsp. ground cardamom
- 2 tsp. baking powder
- 2 tsp. kosher salt
- 1 1⁄2 cups confectioners' sugar
- 3 tbsp. golden syrup or dark corn syrup
Creamy Lemon Macadamia Cookies
By OralW
1. Preheat oven to 300 degrees F
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup light brown sugar, packed
- 1/2 cup white sugar
- 1/2 cup salted butter, softened
- 4 oz cream cheese, softened
- 1 large egg
- 2 tsp pure lemon extract (I also added the zest of 1 lemon)
- 1 1/2 cups (7 oz) whole macadamia nuts, unsalted
Cookies, Peanut Butter with Berry Jam
By OralW
1. Put an oven rack in the center of the oven
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Hummus (Ina's)
By OralW
Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is...
- 2 cups canned chickpeas, drained, liquid reserved
- 1 1/2 teaspoons kosher salt
- 4 garlic cloves, minced
- 1/3 cup tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice (2 lemons)
- 2 tablespoons water or liquid from the chickpeas
- 8 dashes Tabasco sauce
Naughty Bars
By OralW
Preheat oven to 350°. Grease a 9x13-inch pan with butter and set aside
- 2 sticks butter (1 Cup)
- 2 Cups firmly packed brown sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. PURE VANILLA EXTRACT
- 2 Cups all-purpose flour
- 2 large eggs
Chocolate Raspberry Tart
By OralW
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving)
- 32 chocolate wafer cookies (about 8 ounces)
- 2 tablespoons sugar
- coarse salt
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 12 ounces semisweet chocolate chips
- 1 1/4 cups heavy cream
- 1 1/2 cups fresh raspberries (6 ounces)