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Recipes
Peach and Blueberry Cobbler
By cl4515
Preheat oven to 400 degrees F
- 1 prepared pie crust sheet
- 2 (1 pound) bags frozen peaches, slightly thawed and coarsely chopped
- 1 pint fresh blueberries
- 2 tablespoons all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, cold and cut into cubes
- 1 egg mixed with 1 tablespoon water, for egg wash
- Sugar cubes, crushed for dusting
Avocado Salad with Bacon, Lemon juice, and watercress
By cl4515
Lay the bacon in a saute pan and bake for 15 minutes, until crispy
- 4 slices bacon
- 3 avocados, halved and pitted
- 1/2 bunch watercress, stems trimmed
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Quinoa with pine nuts
By cl4515
Put the broth and quinoa in a medium sized saucepan and bring to a boil
- 2 cups low-sodium chicken broth
- 1 cup quinoa, rinsed
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1/3 cup chopped fresh parsley leaves
- Salt and pepper
Morracan Couscous
By cl4515
Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup chopped shallots
- 3 cups Homemade Chicken Stock, recipe follows, or canned broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups couscous
- 1/2 cup pignoli nuts, toasted
- 1/4 cup currants
Lobster Corn Chowder
By cl4515
Remove the meat from the shells of the lobsters
- For the stock:
- 3 (1 1/2-pound) cooked lobsters, cracked and split
- 3 ears corn
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup chopped yellow onion
- 1/4 cup cream sherry
- 1 teaspoon sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- For the soup:
- 1 tablespoon good olive oil
- 1/4 pound bacon, large-diced
- 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 cups diced celery (3 to 4 stalks)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
- 1/4 cup cream sherr
Chocolate Chip Cheesecake
By cl4515
1. Combine crumbs and melted butter
- 2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
- 1 1/2 tablespoons melted butter or margarine
- 3 packages (8 oz. each) nonfat cream cheese
- 1 can (14 oz.) nonfat sweetened condensed milk
- 3 large egg whites
- 2 teaspoons vanilla
- 1/2 cup miniature chocolate chips
Freezer Caramel Drizzle Pie
By cl4515
Place butter in a medium skillet and melt over medium heat
- 2 (9 inch) prepared graham cracker crusts
- 6 tablespoons butter
- 1 (7 ounce) package shredded coconut
- 1 cup chopped pecans
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (12 ounce) jar caramel ice cream topping
Orange Liquer Whipped Cream
By cl4515
Beat all ingredients at medium speed with an electric mixer until soft peaks form
- 1/2 cup whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon orange liqueur
Candy Bar Pie
By cl4515
Preparation 1. Preheat oven to 325°
- Ingredients
- 3 (2.07-oz.) chocolate-coated caramel-peanut nougat bars
- 1 baked Pretzel Crust
- 1 1/2 (8-oz.) packages cream cheese, softened
- 1/2 cup sugar
- 1/3 cup sour cream
- 1/3 cup creamy peanut butter
- 2 large eggs
- 2/3 cup semisweet chocolate morsels
- 2 tablespoons whipping cream
- 1/4 cup coarsely chopped, lightly salted peanuts
Chocolate Cake
By cl4515
Preheat the oven to 350 degrees F
- Ingredients
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Directions
- Chocolate Buttercream, recipe follows
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder