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Recipes
Holiday Jello Mold
By Reen
Alternate between clear and creamed layers When making cream layer use: 1 c
- 2 lime jello
- 2 lemon jello
- 2 strawberry jello
- 1 black cherry jello
- 2 cans evap milk
Summer Peach Pie with Vanilla and Cardamom
By Reen
Position rack in bottom third of oven and preheat to 400°F
- 2/3 cup plus 2 teaspoons sugar
- 1/2 vanilla bean, cut crosswise into 1/2-inch pieces
- 3 tablespoons unbleached all purpose flour
- 1 teaspoon (scant) ground cardamom
- 3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
- 2 Best-Ever Pie Crust dough disks
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
- Whipping cream (for glaze)
- Vanilla ice cream
Crispy Eggplant Fritters with Smoked Mozzarella
By Reen
From BonAppetit
- 2 large eggplants (2 pounds total)
- 1 1/4 teaspoons salt, divided
- Olive oil (for brushing and frying)
- 2 large eggs
- 3/4 cup finely grated Parmesan cheese
- 1 1/4 cups plain dry breadcrumbs, divided
- 1/4 cup finely chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons all purpose flour
- 4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)
Meyer Lemon Pudding Cake
By Reen
1. Preheat the oven to 350 degrees F
- 4 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar (decreased sugar to 3/4 cup)
- 1 tablespoon lemon zest
- 3 large eggs, at room temperature, separated
- 1/3 cup Meyer lemon juice (added a bit more)
- 1/3 cup all-purpose flour
- 1 cup sour cream (was out of sour cream so used yogurt)
- 1/4 teaspoon salt
- Powdered sugar, for dusting (made glaze from juice & powdered sugar to top cake)
Avacado Relish
By Reen
From Cooking Light
- 1/3 c. chopped fresh cilantro
- 1/3 c. chopped green onion
- 1 tsp grated lime zest
- 3 oz queso fresco, crumbled
- 1 diced peeled avocado
Hot Chocolate Mix
By Reen
Blend in blender until fine powder Keep in air tight container ---------- Add 3-4 Tbs per 8oz of boiling water
- 2 c. dry milk
- 1 c. sugar
- 1/2 c. cocoa powder
- 1/2 c. powder creamer
Corn Fritters
By Reen
Mix all ingredients but oil until well mixed
- 1 1/2 c. flour
- 1 can creamed corn
- 2 Tb sugar
- 1/4 c. milk
- 2 tsp baking soda
- 1 Tb butter
- 2 eggs
- vegetable oil
Easy Blender Mousse
By Reen
In blender, combine chocolate and water and process for 15 seconds
- Ingredients
- 2 cups semi sweet chocolate
- 1/2 cup boiling water
- 2 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon rum (optional, but delicious)
- 1/4 tsp instant espresso (optional)
Italian Salsa Verde
By Reen
* Note: Salsa verde is based on parsley, but it's the additional herbs that provide the subtle shifts in character
- 1 garlic clove
- Salt as needed
- 2 fileted anchovies (preferably salt-packed)
- 1 teaspoon minced green onion
- 3/4 cup chopped parsley leaves
- 2 tablespoons chopped herbs see * Note
- 1 tablespoon white wine vinegar
- 2 teaspoons capers drained
- 1 1/2 cup olive oil
Rum Balls by Heidi
By Reen
Crush the Vanilla Wafers and Pecans together in a zip-lock bag or food processor (not too fine but crushed well)
- Remember... Make at least 4 – 5 days before you want to eat these. They need to sit and ferment for best results and taste.
- 1 Box Vanilla wafers
- 1 cup pecans
- 1 1/4 Cup Icing Sugar (or substitute 1 1/4 cup sugar + 1/4 tsp cornstarch – put in blender and blend on high speed for 60 seconds)
- 2 Tbsp brown sugar-
- couple dashes of cinnamon, couple dashes of nutmeg
- 1/2 Cup Spiced Rum (or whatever liquor you want)
- 2 Tbsp white corn syrup (Karo syrup)