OralW's profile page
Recipes
Ann Willan's Home Canned Tomatoes
By OralW
Pack whole tomatoes into quart/litre jars with a few thyme sprigs, a couple of bay leaves, and an onion slice or tw...
- Tomatoes
- Few sprigs fresh thyme
- Bay leaves
- 1 or 2 onion slices
- Water, as needed
Chocolate-Toffee Salted Squares
By OralW
1. Preheat oven to 350 degrees
- 15 graham crackers (fill the pan)
- 1 bag (8 ounces) toffee bits
- 2 cups coarsely chopped toasted natural almonds
- 1/2 cup sugar
- 1 cup (2 sticks) unsalted butter
- 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips (I added 10 oz bag)
- 3/4 teaspoon coarse salt
Orange Bars
By OralW
DIRECTIONS Preheat the oven to 375 degrees F
- For the Crust:
- 1 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 8 tablespoons unsalted butter
- For the Filling:
- 2 eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 cup orange juice
- zest of 1 orange, finely grated
- Confectioners' sugar for dusting
Apple Pecan Pie
By OralW
1. Preheat oven to 350 degrees
- 2 apples
- 3/4 cup sugar
- 1/3 cup flour
- 1 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs, beaten with a fork
- 1 tsp pure vanilla extract
- 1 cup pecans
Butternut Squash Soup
By OralW
In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions and leeks
- 3 tablespoons olive oil
- 1 medium onion -- peeled & sliced ( approx 2 cups)
- 3/4 cup leeks -- finely chopped
- 3 pounds butternut squash -- peeled & cut into 2" cubes (approx 3 cups)
- 1 teaspoon ground cumin
- 4 sprigs fresh thyme -- chopped
- 1 1/4 pints chicken broth
- 1/2 cup white wine -- optional
- salt & freshly ground pepper, to taste
Carrot Confiture
By OralW
Slice the carrots and put them in a saucepan covered with water
- 1 pound/500 g carrots, peeled
- Water, as needed
- 2 cups/400 g sugar
- Zest of 1 lemon
- Juice of 2 lemons
- 10 whole almonds, chopped
- 2 tablespoons Cognac
- Serving suggestion: Serve on bread with cold butter
Lime Squares with Pistashio Graham Crust
By OralW
1. Preheat oven to 350 degrees
- FOR THE CRUST:
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
- 2/3 cup shelled pistachios
- 1 cup (4 ounces) graham-cracker crumbs
- 1/4 cup sugar
- 1 tablespoons grated lime zest
- FOR THE FILLING:
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lime juice
Bars, Russian Tea Cake
By OralW
1. Heat oven to 350ºF. Line 8-inch square baking pan with foil, leaving edges slightly overhanging
- 1/2 1/2 1/2 cup sliced almonds, toasted*
- 1/4 1/4 1/4 cup walnuts, toasted**
- 1/4 1/4 1/4 cup hazelnuts, toasted***
- 1/2 1/2 1/2 cup powdered sugar plus additional for sprinkling, divided
- 1/4 1/4 1/4 cup sugar
- 1 1 1 cup unsalted butter, cut up, softened
- 1 1 1 teaspoon vanilla extract
- 1 3/4 1 3/4 3/4 cups all-purpose flour
- 1/8 1/8 1/8 teaspoon salt
- TIPS
- To 350ºF. 6 to 9 on baking sheet; bake at 350ºF. for 6 to 9 minutes or until almonds are light golden brown. Cool.
- To 350ºF. 6 to 8 baking sheet; bake at 350ºF. for 6 to 8 minutes or until walnuts are pale brown and fragrant. Cool.
Corn Muffins, Herbed
By OralW
Tender and moist corn muffins with a lovely aroma of herbs from parsley and thyme
- 1 1/4 cups low-fat buttermilk
- 1/4 cup olive oil
- 1 large egg
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces grated pecorino Romano cheese (about 1/2 cup)
- 1/4 cup green onions, thinly sliced
- 1 tablespoon fresh flat-leaf parsley, minced
- 1 tablespoon fresh thyme, minced
Sweet Bourbon Corn Pudding
By OralW
1. Preheat the oven to 350 degrees
- 2 large eggs
- 3/4 cup evaporated milk
- 2 cups canned cream style corn
- 2 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter, melted
- 3 tablespoons dark brown sugar
- 3 tablespoons cornstarch, mixed with 2 tablespoons bourbon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper