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Recipes
Pumpkin_Mousse
By Karen_3925
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan
- 1 (15-ounce) can pumpkin
- 3 cups heavy cream
- 3/4 cup superfine sugar
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- Ginger snaps, for garnish
Ham & Cheese in Puff Pastry
By Karen_3925
Preheat the oven to 450 degrees F
- 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
- 2 tablespoons Dijon mustard
- 1/4 pound black forest ham, sliced
- 1/2 pound Swiss Gruyere cheese, sliced
- 1 egg, beaten with 1 tablespoon water, for egg wash
Cherry_Cream_Cheese_Tart
By Karen_3925
Preheat oven to 350 degrees F
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 12 vanilla wafers
- 1 (21-ounce) can cherry pie filling or other pie filling
Pumpkin_Bars
By Karen_3925
Preheat the oven to 350 degrees F
- Bars:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 -ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- Icing:
- 8 -ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Tony's Chicken Tenders with Honey Mustard Sauce
By Karen_3925
Preheat oil to 350 degrees F
- Honey Mustard:
- Peanut oil, for frying
- 2 pounds boneless, skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
Pumpkin_Corn_Fritters
By Karen_3925
Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan
- 2 teaspoons vegetable oil
- 1 tablespoon unsalted butter
- 1 cup fresh corn kernels cut from the cob
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 (15-ounce) can pumpkin puree
- 3 tablespoons dark brown sugar
- 2 eggs, lightly beaten
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1/8 teaspoon ground nutmeg
- 1 cup all-purpose flour, sifted
- 1/2 cup cake flour, sifted
- 1 1/2 teaspoons baking soda
- 6 cups vegetable oil, for frying
- Cane syrup or maple syrup, for drizzling (recommended: Steen's)
- Powdered sugar, for garnish
Pumpkin_Rum_Parfait
By Karen_3925
Place the rum in a heat-proof bowl and sprinkle the gelatin over it
- 1/4 cup dark rum
- 1 packet (2 teaspoons) unflavored gelatin powder
- 1 (15-ounce can) pumpkin (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 extra-large egg yolks
- 2 teaspoons grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 1/2 cups cold heavy cream
- 1 1/2 teaspoons pure vanilla extract
- Sweetened whipped cream
- 8 to 10 chopped ginger cookies
- Crystallized ginger, for decoration, optional
Herb Crusted Lamb
By Karen_3925
Preheat the oven to 450 degrees F
- 1 (3 to 4-pound) boneless leg of lamb
- Salt and pepper
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons Italian bread crumbs
- 1/3 cup white wine
- 1/3 cup water or chicken broth
- Special Equipment: kitchen string, meat thermometer
Chocolate_Ricotta_Pie
By Karen_3925
Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornmeal
- 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
- 1/4 cup sugar, plus 3/4 cup
- Pinch salt
- 1 stick (4 ounces) unsalted butter, melted and cooled slightly
- 1/2 cup water
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
- 3/4 cup ricotta cheese
- 3 ounces cream cheese, at room temperature
- 1 large egg
- 3 large egg yolks
Herb Stuffed Tomatoes
By Karen_3925
Preheat the oven to 375 degrees F
- 5 beefsteak tomatoes
- 1 cup chopped flat-leaf parsley leaves
- 3/4 cup Italian-style bread crumbs
- 1 cup grated provolone
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon butter, softened
- 2 tablespoons extra-virgin olive oil