OralW's profile page
Recipes
Powder Puffs with Preserves
By OralW
Preheat the oven to 425 degrees F
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 3 eggs, separated
- 3/4 cup caster sugar (superfine)
- 1/2 About 1/2 cup raspberry jam
- 3/4 About 3/4 cup vanilla-flavored whipping cream, for the filling
Bars, Peanut Butter and Jelly
By OralW
1. Heat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/2 cups smooth peanut butter
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 1/2 cups strawberry jam (or any flavor)
- 2/3 cup salted peanuts, roughly chopped
BARS, LEMON CURD
By OralW
Preheat oven to 350 degrees
- FOR CRUST, CREAM:
- 1 1/2 sticks unsalted butter, softened (12 Tbsp), plus more for pan
- 1/2 cup powdered sugar, sifted
- 1 1/2 cups all-purpose flour, sifted
- 1 cup sweetened shredded coconut, toasted
- 1 Tbsp. minced lemon zest
- 1/2 tsp table salt
- FOR THE LEMON CURD, WHISK:
- 4 eggs
- 4 egg yolks
- 1 cup granulated sugar
- 1/4 cup minced lemon zest
- 3/4 cup fresh lemon juice, strained
- Pinch of salt
- 4 Tbsp. unsalted butter, cubed
- Powdered sugar
- Sweetened shredded coconut
Sauteed Mushrooms
By OralW
# Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain
- # 1 1/2 pounds fresh mushrooms
- # 1/2 lemon
- # 3 cloves garlic, minced
- # 3 tablespoons extra-virgin olive oil
- # 1 1/2 teaspoons coarse salt
- # 1/4 teaspoon freshly ground black pepper
- # 2 tablespoons chopped fresh flat-leaf parsley
Grandma's Red Velvet Cake
By OralW
Directions Preheat oven to 350 degrees F
- For the cake batter:
- 2 * 2 sticks butter, room temperature
- 1 1/2 * 1 1/2 cups sugar
- 2 * 2 ounces red food coloring
- 3 * 3 tablespoons cocoa powder
- * Pinch salt
- 2 * 2 eggs
- 1 * 1 cup buttermilk
- 1 * 1 teaspoon vinegar
- 1 * 1 teaspoon vanilla extract
- 2 1/2 * 2 1/2 cups all-purpose flour
- 1 1/2 * 1 1/2 teaspoons baking soda
- * Butter, for pan
- For the Frosting:
- 5 * 5 tablespoons all-purpose flour
- 1 * 1 cup milk
- 1 * 1 cup sugar
- 2 * 2 sticks butter
- 1 * 1 teaspoon vanilla extract
- 1 1/2 * 1 1/2 cups chopped pecans
- * Special Equipment: 12 by 17-inch jelly roll pan, parchment paper
COOKIES, OATMEAL TOFFEE
By OralW
1. Preheat oven to 375°. 2
- 1/2 Cup butter-flavored shortening (or regular shortening or butter)
- 1/2 Cup sugar
- 1/2 Cup packed brown sugar
- 1 egg
- 1 TB. water
- 1 tsp. PURE VANILLA EXTRACT
- 1 Cup flour
- 1 Cup quick-cooking oats (old-fashioned oats work, too)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 Cups semi-sweet chocolate chips
- 1/2 Cup dried cranberries
- 1/2 Cup chopped walnuts
- 1/2 Cup toffee bits (sold by the chocolate chips)
Roasted Red Pepper Hummus
By OralW
1. Place all ingredients in a food processor; process until smooth
- 1/3 * 1/3 cup tahini (sesame seed paste)
- 1/4 * 1/4 cup water
- 1/4 * 1/4 cup chopped bottled roasted red bell peppers, rinsed and drained
- 2 * 2 tablespoons fresh lemon juice
- 1/4 * 1/4 teaspoon salt
- 1 * 1 garlic clove, minced
- 1 * 1 (15 1/2-ounce) can chickpeas, rinsed and drained
Ham and Cheese Pie
By OralW
1. Adjust oven rack to lowest position and heat oven to 350 degrees
- Ingredients
- 1 tablespoon unsalted butter, softened, plus 2 tablespoons melted
- 3 tablespoons finely grated (use rasp grater) Parmesan cheese
- 8 ounces Gruyere cheese, shredded (2 cups)
- 4 ounces thickly sliced deli ham, chopped
- 4 scallions, minced
- 1/2 cup (2 1/2 ounces) all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup half-and-half
- 4 large eggs, lightly beaten
- 2 teaspoons Dijon mustard
- 1/8 teaspoon ground nutmeg
Chicken Country Captain Dish
By OralW
1. In a large, heavy skillet over medium-high heat, brown the sausage, fully breaking it up, and then drain off the...
- 1 pound bulk pork sausage, mild
- 3 pounds boneless, skinless chicken breasts
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons plus 1 tablespoon salt, divided
- 2 teaspoons ground black pepper, divided
- 1 1/2 sticks (12 tablespoons) salted butter, divided
- 3 cups medium-diced white or yellow onions
- 1 cup medium-diced red bell pepper
- 1 cup medium-diced celery
- 2 tablespoons minced garlic
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon curry powder
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon ground cumin
- 2 teaspoons minced fresh ginger
- 3/4 cup flour
- 2 1/2 cups tomatoes, peeled (I use good-quality canned ones)
- 5 1/2 cups chicken stock
- 2 1/2 cups white wine
- 1/2 cup lemon juice
- 1 tablespoon apple cider vinegar
- 2 cups golden raisins
- 4 cups cooked rice
- 3/4 cup snipped chives
- 1 1/2 cups toasted slivered almonds
- 1/2 cup chopped parsley
Chocolate-Hazelnut (Gianduja) Crostata
By OralW
1. Heat oven to 375 degrees with a rack in the lowest position
- 1 1/4 cups (163 grams) hazelnuts
- 1/2 cup (65 grams)all-purpose flour
- 1/4 cup (35 grams) whole-wheat flour
- 1 cup (214 grams) white sugar, divided
- 1/4 teaspoon baking powder
- Kosher salt
- 6 tablespoons (3/4 stick) salted butter, cut into 1/2" cubes and chilled
- 1 large egg yolk, plus 3 large egg whites
- 2 1/2 teaspoons vanilla extract, divided
- 4 ounces bittersweet chocolate, chopped
- 1 teaspoon instant espresso powder