OralW's profile page
Recipes
Macaroons, Lime-In-The-Coconut
By OralW
Place racks in upper and lower thirds of oven; preheat to 325 degrees
- 2 large egg whites
- 1/4 cup sugar
- 1 tablespoon finely grated lime zest
- 1/4 teaspoon kosher salt
- 7 ounces unsweetened coconut shavings (about 4 cups)
- NOTE: If you can't find the coconut chips, use two 7-ounce bags of sweetened shredded coconut and reduce the sugar to 1 tablespoon
Melting Moment Cookies
By OralW
Mix well, chill dough then roll into 1 inch balls
- 2 cups flour
- 1 cup unsalted butter (2 sticks)
- 1/4 teaspoon salt
- 4 Tablespoons sugar
- 2 teaspoons vanilla extract
- 1 to 1 and 1/2 cups finely chopped macadamia nuts
Olive Oil and Red Grape Cake
By OralW
Heat oven to 350 degrees F/180 degrees C
- 3/4 cup/175 ml extra-virgin olive oil, plus more for brushing
- 5 eggs, separated
- 3/4 cup/155 g sugar, more for sprinkling
- Zest and juice of 1 lemon
- Zest of 1 orange
- 1 cup/125 g cake flour
- 1/2 teaspoon salt
- 9 ounces/250 g seedless red grapes, more to taste, optional
Grits
By OralW
Put grits into a medium bowl, cover with cold water, and stir until chaff floats to the surface
- 1 cup stone ground grits
- salt
- 2 tablespoons butter
Bread, Bacon-Cheddar Quick with Dried Fruit
By OralW
Position rack in center of oven and preheat to 350 degrees
- 5 each bacon slices (or ham or cubes of chorizo
- or diced cooked chicken) -- chopped
- 1 cup extra-sharp cheddar cheese (or Gruyere or
- Comte or Gouda) coarsely grated plus 1/2
- cup of 1/4" cubed cheese
- 1/2 cup dried moist fruit (apples or apricots,or
- sun-dried tomatoes) -- chopped (about 3 1/2 oz)
- 1/2 cup walnuts -- toasted and chopped
- 1 tablespoon fresh rosemary (or sage or parsley or
- chives or basil) -- minced
- 1 3/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper -- freshly ground
- 3 large eggs
- 1/3 cup whole milk
- 1/3 cup extra virgin olive oil
Cheesecake Squares, Black & White
By OralW
Preheat oven to 325 degrees
- vegetable oil cooking spray
- 2 cups all-purpose flour plus 2 tablespoons
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces unsalted butter (2 1/2 sticks) -- softened
- 2 cups granulated sugar
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 8 ounces cream cheese -- softened
- 1/2 cup confectioners' sugar
Bread, Swiss Chard-Olive
By OralW
1. Heat oven to 350ºF. Spray 8 1/2x4 1/2-inch loaf pan with cooking spray
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt (I eliminated the salt - If Kalamata olives are salty)
- 1/4 teaspoon pepper
- 3 eggs
- 1/2 cup whole milk (I used buttermilk which was on-hand)
- 1/4 cup extra-virgin olive oil
- 1 cup thinly sliced red chard leaves
- 2 tablespoons finely chopped red chard stem
- 3/4 cup shredded Gruyère cheese (3 oz.)
- 1/2 cup pitted Kalamata olives, quartered
- 1/3 cup finely chopped onion
- 1/4 cup chopped fresh basil
Black Eyed Pea Salad
By OralW
In a medium container, whisk mustard, vinegar, and oil
- 1 teaspoon Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 1 can black-eyed peas (15 oz) -- drained and rinsed
- 1 package frozen corn kernels (10 oz) -- thawed
- 1 each red bell pepper -- ribs & seeds removed, finely diced
- 2 each scallions -- thinly sliced
- coarse salt and ground pepper
Tomato Jam
By OralW
# Preheat oven to 250 degrees
- Makes 11 to 12 8-ounce jars
- 9 * 9 pounds medium sweet tomatoes, such as Early Girl
- 8 * 8 cups white cane sugar
- 1/4 * 1/4 cup plus 1 1/2 teaspoons strained freshly squeezed lemon juice
- 1 * 1 small blade mace
- 2 * 2 small pinches coarse salt
Apple Cinnamon Muffins
By OralW
Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt, orange peel and NUTMEG
- MUFFINS:
- 3 Cups flour
- 1 Cup sugar
- 31/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. grated orange peel (fresh is best for this recipe)
- 1/4 tsp. GROUND NUTMEG
- 3/4 Cup cold butter or margarine
- 1-11/2 Cups grated apple (about 4 apples)
- 2 eggs, beaten
- 1/2 tsp. PURE VANILLA EXTRACT
- 2 6-oz. containers vanilla yogurt (or use plain yogurt and bump up the VANILLA to 1 tsp.)
- TOPPING:
- 1/2 Cup butter or margarine, melted (1 stick)
- 1/3 Cup CINNAMON SUGAR (or 1/3 Cup sugar plus 1-2 tsp. PENZEYS CINNAMON)