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Recipes
Meyer Lemon Coffee Cake
By Cookie67
1. Make the streusel: Mix together flour, brown sugar, and salt
- FOR THE STREUSEL:
- 1 3/4 cups all purpose flour
- 3/4 cup packed light brown sugar
- 1 tsp coarse salt
- 6 ounces (3/4 cup) cold unsalted butter
- FOR THE CAKE:
- 5 Meyer lemons, cut into paper-thin slices, ends discarded
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp coarse salt
- 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 3 tbsp finely grated Meyer lemon zest (from 4 to 5 lemons)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup sour cream
- FOR THE GLAZE:
- 1 cup confectioner's sugar
- 3 to 4 tbsp Meyer lemon juice
Moist Pumpkin Bread with Caramel Glaze
By Cookie67
Penzey's Spice Recipe
- Caramel Glaze:
- 3 Cups sugar
- 1 15-oz. can pumpkin puree (not pumpkin pie filling)
- 1 Cup vegetable oil
- 4 eggs
- 2/3 Cup water
- 1/2 tsp. PURE VANILLA EXTRACT
- 3 1/3 Cups flour
- 2 tsp. baking soda
- 1 tsp. salt 1 tsp. (heaping) PENZEYS CINNAMON
- 1/2-1 tsp. GROUND NUTMEG
- 1/2 Cup coarsely chopped walnuts
- 1/4 Cup butter
- 1/4 Cup sugar
- 1/4 Cup brown sugar
- 1/4 Cup half & half
- 3/4 Cup powdered sugar
- 1 tsp. PURE VANILLA EXTRACT
Palmer House Brownies
By Cookie67
Preheat oven to 350 degrees
- 9 ounces bittersweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 1 cup plus 6 tbsp sugar
- 2 large eggs
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups coarsely chopped walnuts
- 1/2 cup apricot preserves
Shrimp Gumbo
By Cookie67
1. Heat a dutch oven over medium heat
- 2 tbsp all purpose flour
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 to 1 1/2 medium ribs of celery, sliced
- 14.5 -ounce can no-salt-added diced tomatoes, undrained
- 10 ounces frozen sliced okra thawed (about 2 cups)
- 10 1/2 ounces canned fat-free, low-sodium chicken broth
- 2 bay leaves
- 1 tbsp Worcestershire sauce (lowest sodium)
- 1 tsp sugar
- 3/4 tsp dried thyme, crumbled
- 4 ounces canned fat-free, low-sodium chicken broth
- 1 pound fresh or frozen peeled raw medium shrimp, thawed, if frozen
- 1 tbsp olive oil
- 3/4 tsp red hot pepper sauce
- 1 cup uncooked instant brown or white rice
Italian Dinner Soup
By Cookie67
Gail Gladding-Pullara of Oregon, Wisconsin, won honorable mention in our 2012 Best of the Midwest Recipe Contest fo...
- 1 pound uncooked Italian sausage links, casings removed (about 4)
- 3 cups chicken stock or broth
- 3 cups beef stock or broth
- 1 14 1/2 - ounce can diced tomatoes with basil, garlic and oregano
- 1 9 - ounce package refrigerated ravioli or tortellini
- 2 cups baby spinach leaves, coarsely chopped
- 1/4 cup fresh basil leaves, coarsely chopped
- 2 ounces Parmesan cheese, grated
Grilled Veggie Pasta
By Cookie67
Penzey's Recipe
- WE USED:
- 1 lb dry pasta - we use penne
- 2 lb fresh garden vegetable - your choice
- 1 small green zucchini
- 1 small yellow zucchini
- 1 large red onion
- 1 red bell pepper
- 1 small eggplant
- 1 6-oz package whole button mushrooms (optional, but they add great flavor)
- 1/4 cup + 2 tbsp olive oil, divided
- 1-2 tbsp pasta sprinkle
- 1/2 tsp granulated garlic, divided
- 1/2-1 tsp ground pepper
- 1/4-1/2 tsp salt(optional)
- 1-2 tbsp balsamic or red wine vinegar
Asian Chicken Slaw
By Cookie67
1. To prepare slaw, combine the first 7 ingredients in a large bowl
- SLAW:
- 2 1/2 cups shredded cooked chicken breast (about 1 pound)
- 3/4 cups finely chopped celery
- 1/2 cup chopped sugar snap peas
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped onion
- 1 (10-ounce) package angel hair slaw
- 1 (8-ounce) can sliced water chestnuts, drained
- DRESSING:
- 1/4 cup cider vinegar
- 1/4 cup rice wine vinegar
- 2 tbsp sugar
- 1 tsp salt
- 2 tsp low-sodium soy sauce
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- REMAINING INGREDIENTS:
- 1/4 cup slivered almonds, toasted
- 1 tsp sesame seeds, toasted
Simple Paella with Tomatoes
By Cookie67
1. Heat oven to 450 degree F
- 3-1/2 cups chicken or vegetable broth or water
- 1 pound cherry or grape tomatoes, halved
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium-size onion, minced
- 1 tablespoon minced fresh garlic
- 1 tablespoon tomato paste
- 1 large pinch saffron, optional
- 2 teaspoons smoked or sweet paprika
- 2 cups Spanish or other short-grain white rice
- 1-1/4 pound large shrimp, cleaned, with tails on
- Minced fresh parsley, for garnish
Seven Layer Salad
By Cookie67
Penzey's Recipe
- DRESSING:
- 1 medium head iceberg lettuce torn into bite-sized pieces (mix of iceberg and romaine taste great too)
- 1 bunch green onions, cleaned and sliced, including green tops
- 1 12 oz pkg sweet grape tomatoes, halved
- 2 6 oz cans water chestnuts, drained
- 1 14 oz bag frozen baby peas, thawed
- 2 cups finely shredded cheddar cheese
- 1 lb bacon, fried, drained, cooled and crumbled
- 1 tbsp creamy peppercorn dressing mix
- 2 tbsp water
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Lemon Pepper Shrimp Scampi
By Cookie67
1. Cook orzo according to package directions, omitting salt and fat
- 1 cup uncooked orzo
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt, divided
- 7 tsp unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 tsp bottled minced garlic
- 2 tbsp fresh lemon juice
- 1/4 tsp black pepper