OralW's profile page
Recipes
Jam Preserves, Made Easy
By OralW
1. Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot
- OPTIONS:
- 3 pounds fruit (see options below) cut into 1" chunks if large, stone fruit pitted
- 1 1/2 pounds sugar (3 1/3 cups)
- Coarse salt
- 2 tablespoons fresh lemon juice
- Mixed Berry: 1 pound each raspberries, blackberries, and strawberries.
- Peach: 3 pounds white or yellow peaches, peeled (optional)
- Peach-Plum: 1 1/2 pounds each peaches, peeled, and plums
- Plum: 3 pounds plums
- Raspberries: 3 pounds raspberries
Ginger Cookies
By OralW
Preheat oven to 350 degrees and line two baking sheets with parchment paper
- 2 1/4 cup flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 TB cinnamon
- 1 TB ginger
- 1 1/2 tsp cloves
- 2 tsp nutmeg
- 1 1/2 sticks of room temp. unsalted butter
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup molasses
- Around 1/4 cup of sugar for rolling.
Walnut Shortbread Cookies with Flake Salt and Citrus
By OralW
1. Preheat oven to 350°. Put nuts on a rimmed baking sheet and toast until light golden, 10 to 15 minutes
- 2/3 cup walnut pieces
- 1 cup unsalted butter, at room temperature
- 2/3 cup sugar
- Zest of 1/2 lemon and 1/4 orange
- 2 large egg yolks
- 2 cups flour, sifted
- 1 teaspoon flake salt, such as Maldon
Coconut Crunch Cake
By OralW
STEP ONE: Cake: Preheat oven to 350 degrees
- TOPPING:
- 1 stick unsalted butter, room temperature, + more for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 1/2 cup cream of coconut (blend til smooth, then measure)
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil (measure in solid state)
- 1 cup sugar
- 3 large eggs
- 2 large egg whites
- 1/8 teaspoon coarse salt
- 1 can (14 ounces) sweetened condensed milk (I used 1/2 can)
- 2 teaspoons pure vanilla extract
- 3 cups sweetened shredded coconut (8 ounces)
- Chocolate Sauce, for serving
Omelets In A Bag
By OralW
Have guests write their name on a quart-size freezer bag with permanent marker Crack two eggs (large or extra l...
- eggs
- onions -- chopped
- cheeses -- shredded
- ham -- diced
- green pepper
- tomatoes
- salt and pepper
Biscotti-Like (Tozzetti) Cookie
By OralW
*TO BLANCH ALMONDS: Place almonds in a bowl
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 3/4 cups all-purpose flour plus more for work surface
- 3/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 large eggs
- 1 1/4 cups blanched almonds*
Peanut Butter Bars
By OralW
Crush the graham crackers into fine crumbs
- Description:
- 1/3 box graham crackers, about 1 1/2 cups -- crushed
- 1/2 teaspoon cinnamon
- 1 cup butter (2 sticks) -- melted
- 2 teaspoons pure vanilla extract
- 1 1/2 cups peanut butter (creamy or chunky)
- 3 1/2 cups powdered sugar
- 1 12 oz bag chocolate chips
- Crush the graham crackers into fine crumbs. One third of a box is usually
- one cellophane wrapped package. Mix in the cinnamon and set aside. Melt
- the butter in a large saucepan. Remove from heat and add the vanilla and
- peanut butter and mix well. Add the powdered sugar and graham crackers.
- Stir until well combined; it will be a stiff dough. Pat the mixture into
- an ungreased 9 x 13 pan. Melt the chocolate chips on very low heat in a
- really heavy saucepan, or spread evenly in a glass pie plate and microwave
- 30 seconds at a time, stirring after each 30 seconds, until melted. Spread
- the melted chocolate over the peanut butter layer. REFRIGERATE FOR 1 HOUR
- BEFORE CUTTING.
- "This is a quick and easy no-bake bar, perfect when you need a treat
- in a hurry."
- Source:
- Penzey's Spice Catalogue "Summer 2008"
Peppercorn Shortbread Cookie
By OralW
1. Preheat oven to 300 degrees, with rack in center
- 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon white peppercorns, coarsely ground
- 3/4 teaspoon black peppercorns, coarsely ground
- 3/4 teaspoon pink peppercorns, coarsely ground
- 3/4 teaspoon green peppercorns, coarsely ground
- 3/4 cup confectioners' sugar
- 2 tablespoons granulated sugar
Pecan Mandelbrot
By OralW
Preheat oven to 350 degrees
- 3/4 cup vegetable oil
- 1 1/4 cups sugar
- 3 large eggs
- 3/4 teaspoon coarse salt
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pecans (about 4 ounces) -- toasted and chopped
- 1 teaspoon ground cinnamon (I add to dry ingredients)
- 1/4 cup sugar