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Recipes
Caramel Apple Coffee Cake
By Reen
1. Preheat oven to 350°
- Streusel Topping:
- 2 tablespoons butter
- 3 cups peeled and sliced Granny Smith apples (about 3 large)
- Caramel Sauce
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour $
- 1 cup chopped pecans
- 1/2 cup butter, melted $
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- (Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.)
Creamiest Chocolate Pudding
By Reen
From Kendall-Jackson
- 1/2 c. sugar
- 3 Tb cornstarch
- 3 Tb unsweetened cocoa
- 1/4 tsp salt
- 2 1/2 c. 1% milk
- 1/2 c. evaporated fat-free milk
- 2 oz bittersweet (60-70%)chocolate, finely chopped
- 1 tsp vanilla
- fresh mint sprigs (optional)
Monkey Bread
By Reen
Thaw bread dough in fridge 12 hours, or use homemade bread in after punching down and shaping into a roll
- Dredge:
- 2 lb frozen bread dough, thawed
- 1 c sugar
- 1/4 c brown sugar
- 1/4 c milk
- 1 Tbsp butter
- 1 1/4 tsp cinnamon
- 3/4 c. chopped pecans
- 1/4 c sugar
- 1/2 tsp cinnamon
Frosted Pumpkin Cake
By Reen
1. Preheat oven to 350°. 2
- Cake:
- 10.1 ounces all-purpose flour (about 2 1/4 cups)
- 2 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- Cooking spray
- Frosting:
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) package 1/3-less-fat cream cheese
- 2 cups sifted powdered sugar
Light Lemon Cookie
By Reen
In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes
- LEMON FROSTING:
- 3/4 cup butter, softened
- 3 tablespoons sugar
- 2 teaspoons lemon juice
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon grated lemon peel
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- GARNISH:
- Additional grated lemon peel, optional
Pumpkin Bread Pudding With Caramel Sauce
By Reen
For Bread Pudding: Preheat oven to 350 degrees
- BREAD PUDDING:
- 2 cups half-and-half
- 1 can pure pumpkin (15 ounce)
- 1 cup dark brown sugar - (packed) plus
- 2 tablespoons dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 10 cups egg bread in 1/2" cubes - (abt 10 oz)
- 1/2 cup golden raisins
- CARAMEL SAUCE:
- 1 1/4 cups dark brown sugar - (packed)
- 1/2 cup unsalted butter - (1 stick)
- 1/2 cup whipping cream
- Powdered sugar for sifting
Cinnamon Buns
By Reen
Preparation Instructions For the filling: Combine first five ingredients, from brown sugar to salt, in a bowl...
- FOR THE CINNAMON SUGAR FILLING:
- 3/4 cups Packed Dark Brown Sugar
- 1/4 cups Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoons Grated Orange Rind(optional)
- 1/8 teaspoons Salt
- 1 Tablespoon Unsalted Butter, melted
- FOR THE BUN DOUGH:
- 5 Tablespoons Unsalted Butter, Melted, Divided Use
- 2-1/2 cups All Purpose Flour, Plus Extra For Dusting Work Area
- 2 Tablespoons Sugar
- 1-1/4 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1-1/4 cup Buttermilk
- FOR THE ICING:
- 3 Tablespoons Cream Cheese
- 3 Tablespoons Buttermilk
- 1/3 cups Confectioner's Sugar
Pear Pie with Streusel Topping and Caramel Sauce
By Reen
Preheat oven to 375. To prepare the pie, weigh or lightly spoon flour into dry measuring cups; level with a knif...
- Pie:
- 3 ounces all-purpose flour, divided (about 2/3 cup)
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 tablespoons fresh lemon juice
- 6 medium firm pears, peeled, cored, and cut lengthwise into 1/2 inch think wedges
- 1/2 (15 ounce) package refrigerator pie dough
- Cooking spray
- 1/3 cup packed brown sugar
- 3 tablespoons chilled butter, cut into small pieces
- Sauce:
- 1/3 cup packed brown sugar
- 3 tablespoons heavy whipping cream
- 2 tablespoons butter, softened
- 2 teaspoons water
Eggplant Parmesan Bites
By Reen
Amanda Gold/Houston Chronicle
- 8 ounces Japanese eggplant, ends trimmed and cut into 12, 3/4-inch rounds
- 3 tablespoons olive oil + more for greasing cookie sheet and drizzling
- Kosher salt and ground black pepper, to taste
- 3 small roma tomatoes, trimmed and cut into 12, 1/2-inch slices
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 18-ounce log pre-cooked polenta, ends trimmed and cut into 12 even slices
fire-seared antipasto platter
By Reen
1. Prepare grill to medium-high heat
- Dressing:
- Serve the platter while vegetables are warm or at room temperature.
- Ingredients
- 6 6 6 tablespoons fresh lemon juice
- 3 3 3 tablespoons balsamic vinegar
- 2 2 2 teaspoons extra-virgin olive oil
- 1/4 1/4 1/4 teaspoon kosher salt
- 2 2 2 garlic cloves, minced
- Vegetables:
- 3 3 3 plum tomatoes, halved
- 2 2 2 red bell peppers, quartered and seeded
- 2 2 2 yellow bell peppers, quartered and seeded
- 2 2 1/2-inch-thick zucchini, cut lengthwise into 1/2-inch-thick slices
- 1 1 1/2-inch-thick red onion, cut into 1/2-inch-thick slices
- 1 1 1/2-pound) 1/2-inch-thick (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
- Garnishes:
- 4 4 4 ounces prosciutto, thinly sliced
- 1 1 1 ounce capocollo, thinly sliced
- 2 2 2 ounces fresh mozzarella cheese, thinly sliced
- 2 2 2 tablespoons chopped fresh basil
- 2 2 2 teaspoons capers
- 6 6 6 green olives, sliced
- 1/8 1/8 1/8 teaspoon kosher salt
- Cooking spray