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Recipes
PANCAKES - GINGER SPICE
By akselden
In a large bowl, sift together flour, baking powder, salt, cinnamon and nutmeg
- 2 C. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1 1/2 C. milk, plus more as needed
- 2 eggs, lightly beaten
- 4 T. (1/2 stick) unsalted butter, melted
- 3 T. crystallized ginger puree
- Non-stick cooking spray
Pumpkin Pecan Torte
By akselden
Process 1 1/2 cups of pecans and 2 tablespoons of sugar in a food processor until finely chopped
- 1 1/2 cups plus 1/3 cup toasted pecans
- 4 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 egg white
- 1 1/2 cups cooked pureed pumpkin
- 1 cup packed light brown sugar
- 1/2 cup milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each of allspice and nutmeg
- Salt
- 3 eggs, separated
- 1 envelope unflavored gelatin
- 1/4 cup warm water
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1/4 cup Bourbon
MUFFINS - HEALTHY BANANA BLUEBERRY
By akselden
1. Preheat oven to 375 degrees
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 cup all-purpose flour, (spooned and leveled)
- 1/4 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 2 ripe bananas (about 1 pound)
- 1/3 cup reduced-fat (2 percent) milk
- 1 teaspoon pure vanilla extract
- 1 cup frozen blueberries
MOUSSE - FROZEN CHERRY
By akselden
1. Line a loaf pan with a ribbon of parchment paper, large enough that the paper hangs out over the pan edges
- 2 1/2 C. pitted fresh cherries (about 1 lb.)
- 3/4 C. superfine sugar
- 2 tsp. vanilla
- 1/2 tsp. almond extract
- 1 envelope gelatin
- 1/4 C. boiling water
- 1 1/2 C. whipping cream
- 1 C. thick Greek-style plain yogurt (not low-fat)
- Fresh raspberries
- Crushed pistachios
- Liquid honey
Cajun Peppers
By akselden
Spice Mixture: Combine mixture and store in an air tight container
- Spice Mixture:
- 1 Tbsp paprika
- 2 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 3/4 tsp white pepper
- 3/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp oregano
- For 4 Servings:
- 2 green peppers
- 1 red pepper
- 1 yellow pepper
- 1/4 cup butter
- 1 Tbsp seasoning mixture to taste
Creamy Orzo with Sauteed Spinach
By akselden
Cook pasta according to package directions; drain but do not rinse
- 1 cup dry orzo pasta (or other small shape), drained but not rinsed
- 1/4 cup Parmesan cheese, grated
- 1 egg, beaten
- 2 T. heavy cream
- Salt and pepper to taste
- Sauteed Spinach
- GARNISH WITH (OPTIONAL)
- Parmesan cheese, grated
Hot Spiced Tea
By akselden
Fill water container to 6-cup level
- cold water
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 1/4 cup honey
- 2 tablespoons loose tea
- 1 teaspoon whole cloves
- 1 cinnamon stick, broken in half
- 2 strips lemon peel
PANCAKES - PRALINE
By akselden
Using electric mixer, beat eggs on medium speed until frothy
- 2 eggs
- 2 C. all-purpose flour, sifted
- 3 T. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/2 C. buttermilk
- 4 T. (1/2 stick) unsalted butter; melted
- 1/2 tsp. vanilla extract
- 1-2 T. vegetable oil
- 1 C. chopped pralines, plus more for serving
- Whipped cream for serving
- Maple syrup for serving
Roasted Tomato Seafood Risotto
By akselden
Halve Roma tomatoes lengthwise and roast under the broiler on a cookie sheet until slightly black, Allow the tomato...
- cup Vermouth,dry:
- 3 Roma Tomatoes
- 4 Sun dried Tomatoes,finely chopped
- 1 oz: Butter
- 1/2 cup onion diced
- 1/2 lb. Shrimp,peeled and deveined
- 1 clove Garlic,minced
- 1 cup Arborio Rice
- 3 cups Glace de Poulet Gold Stock
- (2.5 oz.'dissolved in 3 cups boiling water)(Fond de Poulet Gold may also be used)
- 1/2 Bay Scallops
- 1/2 tsp Tarragon
- Fresh Ground Black Pepper
- Salt
- 1/4 cup Fresh Parsley,finely chopped
Edible Cookie Paint
By akselden
1. In a small dish mix together egg white and icing sugar with a small whisk or fork
- 1 egg white
- 1/3 cup, plus 2 tbsp (100 mL) icing sugar
- Food coloring paste (or liquid)