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Recipes
Strawberry-Shortcake Cookies
By OralW
Preheat oven to 375 degrees
- 12 ounces strawberries -- hulled and cut into 1/8" dice (2 cups)
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 11 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces cold unsalted butter -- cut into small pieces
- 2/3 cup heavy cream
- sanding sugar, for sprinkling
Chocolate Chocolate White Chocolate Chip Cookies
By OralW
Got chocolate!? These scrumptiously delicious Chocolate Chocolate White Chocolate Chip Cookies will satisfy the str...
- 2 sticks 2 sticks butter, softened
- 2 cups 2 cups sugar
- 2 2 eggs
- 2 1/2 teaspoons 2 1/2 teaspoons vanilla
- 2 1/2 cups 2 1/2 cups all-purpose flour
- 3/4 cup 3/4 cup cocoa
- 1 teaspoon 1 teaspoon baking soda
- 1/4 teaspoon 1/4 teaspoon salt
- 2 cups 2 cups white chocolate chips, or more to taste
- 1 1/2 cups 1 1/2 cups semisweet chocolate chips
Lemon Squares
By OralW
1. Preheat oven to 350°. 2
- 3 2/5 ounces all-purpose flour (about 3/4 cup)
- 1/4 cup powdered sugar
- 3 tablespoons pine nuts, toasted and coarsely chopped
- 1/8 teaspoon salt
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 2 tablespoons canola oil
- Cooking spray
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon rind
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1 large egg white
- 2 tablespoons powdered sugar
Cookies, Umbrian Snowflake
By OralW
1. Heat oven to 350°. 2
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 1/4 cups granulated sugar
- 10 tbsp. unsalted butter, softened
- 3 eggs
- 6 cups cornflakes cereal (2 cups lightly crushed, 4 cups whole)
- 3/4 cup semisweet chocolate chips
- Confectioners' sugar, for garnish
Apple Cake
By OralW
Preheat oven to 350 degrees
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup butter -- softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups apples (about 3 Fuji apples) -- peeled & finely chopped
- 1 cup walnuts -- chopped
Sweet Potato Hash
By OralW
Pour the oil into a large skillet and place over high heat
- 1/4 cup vegetable oil
- 1 each red onion -- thinly sliced
- 1 each red bell pepper -- diced
- 2 pounds sweet potatoes -- quartered and cut into 1/4" slices
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup green onions -- chopped
Apple Upside-Down Cake
By OralW
1) Preheat the oven to 350°F
- Topping
- 2 medium apples
- 4 tablespoons butter
- 3/4 cup light brown sugar, firmly packed
- 2 tablespoons boiled cider or thawed apple juice concentrate
- 1/4 teaspoon ground cinnamon
- 1/2 cup light corn syrup
- Cake
- 3/4 cup vegetable oil
- 1 cup brown sugar, firmly packed
- 2 tablespoons boiled cider or thawed apple juice concentrate
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 large apple, peeled and finely chopped
- 3/4 cup chopped pecans or walnuts, optional
Apricot Cheesecake Bars
By OralW
Preheat oven to 350 degrees
- 18 graham crackers
- 1 cup plus 2 tablespoons sugar
- coarse salt
- 1/2 cup (1 stick) unsalted butter melted
- 10 ounces apricots (about 4), halved, pitted, and cut into eighths
- 1 tablespoon fresh lemon juice
- 2 packages (8 oz) cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, room temperature, lightly beaten
Tassie Cups with Lemon Curd Filling
By OralW
FOR THE TASSIE CUPS:Place all of the ingredients in a food processor and pulse until the mixture forms a ball
- 1 each cream cheese, 3 oz. -- softened
- 1/2 cup butter -- softened
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- LEMON CURD FILLING
- 3 large lemons -- zested and juiced
- 1 cup sugar
- 4 each eggs
- 1/2 cup butter,(1 stick) -- melted
German Chocolate Sheet Cake
By OralW
FOR THE FROSTING: 1. Whisk yolks in medium saucepan; gradually whisk in evaporated milk
- FROSTING:
- 4 egg yolks
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- 1 ⁄4 cup packed light brown sugar
- 6 tablespoons unsalted butter, cut into 6 pieces (3/4 stick)
- 1 ⁄8 teaspoon table salt
- 2 teaspoons vanilla extract
- 2 1⁄3 cups sweetened flaked coconut (7 ounces)
- 1 1⁄2 cups finely chopped pecans, toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
- FOR THE CAKE:
- 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped fine
- 1 ⁄4 cup Dutch-processed cocoa powder, sifted
- 1 ⁄2 cup boiling water
- 2 cups unbleached all-purpose flour, plus additional for dusting pan
- 3 ⁄4 teaspoon baking soda
- 12 tablespoons unsalted butter, softened (1 1/2 sticks)
- 1 cup granulated sugar
- 2 ⁄3 cup packed light brown sugar
- 3 ⁄4 teaspoon table salt
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ⁄4 cup sour cream, room temperature