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Recipes
Chewy Choco-Nut Triangles
By allie5jones
Preheat oven to 350 degrees F
- 3/4 c. (1 1/2 sticks) butter, softened
- 1 1/2 c. firmly packed light brown sugar
- 2 eggs
- 1 1/2 c. flour
- 1 tsp. calumet baking powder
- 1 pkg. (6 squares) Baker’s premium white baking chocolate, divided
- 1 c. Planters salted peanuts, coarsely chopped
- 1 square Baker’s semi-sweet baking chocolate
Tart Cherry Jelly
By allie5jones
Add sugar to 1 1/4 cups cherry juice; stir thoroughly
- 4 3/4 cups sugar
- 3 cups fresh cherry juice
- 1 box powdered fruit pectin
- 1/2 cup water
Rye and Apple Stuffing
By allie5jones
Heat oven to 400° F. Butter a deep 3-quart casserole dish
- 4 tablespoons (1/2 stick) unsalted butter, plus more for the dish
- 1/2 loaf rye bread, cut into 1/2-inch pieces (about 6 cups)
- 1/2 loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups)
- 2 onions, chopped
- 4 stalks celery, cut into 1/2-inch pieces
- Kosher salt and black pepper
- 2 Granny Smith apples, cut into 1/2-inch pieces
- 3 cups low-sodium chicken broth
- 1 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh sage, chopped
- 2 large eggs, beaten
Cherry Tomato Salad With Basil And Fresh Mozzarella
By allie5jones
Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes
- 2 pints ripe cherry tomatoes, quartered (about 4 cups)
- table salt
- 1/2 tsp. sugar
- 1 medium shallot minced (about 3 tbsp.)
- 1 tbsp. balsamic vinegar
- 2 tbsp. extra-virgin olive oil
- ground black pepper
- 8 oz. fresh mozzarella cheese, cut into 1/2-inch cubes and patted dry with paper towels
- 1 1/2 c. lightly packed fresh basil leaves, finely chopped
Sour Cream Mashed Potatoes
By allie5jones
Place the potatoes in a large pot
- 4 pounds pounds red potatoes (about 8), halved
- Kosher salt and black pepper
- 2 cups sour cream
- 1/2 cup milk
- 4 tablespoons (1/2 stick) unsalted butter
- 2 scallions, chopped
Mashed Potatoes And Apples With Bacon Browned Onions
By allie5jones
Put potatoes and apples in a large saucepan; add cold water to cover and 1/2 teaspoon salt
- 1 lb. Russet potatoes, peeled, eyes and blemishes removed; cut into 1-inch cubes
- 1 lb. tart apples such as Granny Smith, peeled, cored, and quartered
- 1/2 tsp. salt plus more to taste
- 4 tbsp. plus 1 teaspoon butter
- 1 small onion, sliced very thin
- 1 tsp. cider vinegar
- pinch sugar
- 2 slices bacon, fried and crumbled
Strawberry Rhubarb Jelly
By allie5jones
Thoroughly crush, one layer at a time, about 1 quart strawberries
- 2 cups prepared juice (about 1 quart fully ripe strawberries and 1/2 pound rhubarb)
- 4 1/2 cups sugar
- 3 T lemon juice
- 1 pouch liquid fruit pectin
Raspberry-Almond Chessecake Bars
By allie5jones
Crust: Adjust oven rack to middle position and heat oven to 350 degrees F
- Crust:
- 1 3/4 c. all-purpose flour
- 1/4 c. granulated sugar
- 1/4 c. packed light brown sugar
- 1/4 c. sliced almonds
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, cut into 12 pieces
- Filling:
- 2 (8-oz.) packages cream cheese, softened
- 3/4 c. granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 3/4 c. seedless raspberry preserves
Peach Blueberry Jam
By allie5jones
Finely chop or grind about 1/2 pint blueberries
- 1 3/4 cups prepared fruit (about 1/2 pint fully ripe blueberries and 1 pound fully ripe peaches)
- 4 cups sugar
- 2 T lemon juice
- 1 pouch liquid fruit pectin
Baked Spinach and Gruyère
By allie5jones
Heat oven to 400° F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside
- 1 tablespoon olive oil, plus more for the dish
- 6 shallots, thinly sliced
- Kosher salt and black pepper
- 1 cup dry white wine
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 teaspoon grated nutmeg
- 4 10-ounce boxes frozen leaf spinach, thawed
- 2 cups grated Gruyère (8 ounces)
- 1/2 cup grated Parmesan (2 ounces)