JGiusto's profile page
Recipes
Eggnog Cookies
By JGiusto
From Christine Ciprut (Part of our cookie exchange)
- 2 1/4 cup flour
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/4 cup sugar
- 3/4 cup salted butter, softened
- 1/2 cup eggnog
- 1 tsp. vanilla extract
- 2 large egg yolks
Caramel Apple Bars (From Mom)
By JGiusto
1. Heat oven to 350°F. Grease 15x10x1-inch baking pan
- BASE AND TOPPING
- . 2 cups all-purpose
- flour
- . 2 cups quick-cooking
- rolled oats
- . 1 1/2 cups firmly
- packed brown sugar
- . 1 teaspoon baking
- soda
- . 1 1/4 cups margarine
- or butter, melted
- FILLING
- . 1 1/2 cups caramel
- ice cream topping
- . 1/2 cup all-purpose
- flour
- . 2 cups coarsely
- chopped peeled
- apples
- . 1/2 cup chopped
- walnuts or pecans
Panettone French Toast
By JGiusto
For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar d...
- 1 cup water
- 1 packed cup brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- 1 (1-pound) panettone, paper removed
- 6 large eggs
- 3/4 cup heavy whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter, divided
- 1/2 cup mascarpone cheese
- Serving suggestion: powdered sugar and assorted fresh berries
Pumpkin Scones
By JGiusto
Preheat the oven to 400° F
- For the scones:
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8 tbsp. cold, unsalted butter, cut into pieces
- 1/3-1/2 cup butterscotch chips
- 1/2 cup buttermilk
- 1/2 cup pumpkin puree
- 1 tsp. vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 1/4 tsp. ground cinnamon
- Dash of ground nutmeg
- Dash of ground ginger
- Dash of ground cloves
- 2 tbsp. milk
Aunt Jemima Cookies (Christmas)
By JGiusto
Recipe from 1991. Makes about 90 cookies, cook for 12 minutes or until bottoms lightly browned
- 2/3 cup of maple syrup
- one stick (1/2 cup) of softened margarine
- 3 ounce package of softened cream cheese
- one egg
- 2 cups of all-purpose flour
- one cup of chopped nuts (if a little over a cup OK)
- one teaspoon baking powder
- 1/4 teaspoon salt
- fruit preserves of your choice
Lemon Blueberry Yogurt Loaf
By JGiusto
Preheat the oven to 350 degrees F
- For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- For the Lemon Glaze:
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
- Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#d7Z4dDqqAZlFeJIc.99
Cake Box Cookies
By JGiusto
Mix all ingredients well. (Do not follow cake mix ingredient instructions
- 1 box any flavor cake mix (I used vanilla)
- 2 eggs
- 1/3 cup oil
Oatmeal Raisin Cookies
By JGiusto
Lucille & Karl's Recipe
- 1/2 pound (2 sticks) margarine or butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of salt (optional)
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 cup raisins
Cranberry Scones (from Santosha)
By JGiusto
Recipe is from our stay at Santosha on the Ridge Bed & Breakfast
- 2 cups all purpose flour
- 1/4 cup sugar, plus more for sprinkling on top
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cold butter, cut into small pieces
- 3/4 cup dried cranberries
- 1 large egg
- 1/2 cup buttermilk
Mound Bars
By JGiusto
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup melted butter
- 1 (14 ounce) can sweetened condensed milk
- 2 cups flaked coconut
- 1 (12 ounce) package semisweet chocolate chips, melted