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Recipes
Pumpkin Roll
By draingal
Aunt Betty's Recipe!
- Filling:
- Mix 3 eggs and 1 cup sugar, add 2/3 cup pumpkin, 1 tsp. baking soda, 1 tsp. cinnamon and 3/4 cup flour - mix well.
- 12 oz. cream cheese, softened
- 6 tbsp. butter
- 1 1/2 cup powdered sugar
- 3/4 tsp. vanilla
- Note: 16 oz. can of pumpkin will make 3 rolls.
Pepper Poppers
By draingal
Preheat oven to 300 degrees
- 1 pkg. (8oz.) cream cheese, softened
- 1 cup (4oz.) shredded sharp cheddar cheese
- 1 cup (4oz.) shredded Monterey Jack cheese
- 6 bacon strips, cooked and crumbled
- 1/4 tsp salt
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1 pound fresh jalapenos, halved lengthwise and seeded
- 1/2 cup dry bread crumbs
- sour cream, onion dip or ranch dressing
Cabbage Casserole
By draingal
Grease baking dish. Melt butter in skillet; add cabbage and onion – cook for 20 minutes
- 1/2 cup butter
- 1 medium cabbage (2 1/2 lbs)
- large onion, chopped
- 1 1/2 cups milk
- 4 eggs, beaten
- 15 salted crackers – crushed
- 1 tsp salt
- 1/4 tsp pepper
German Potato Salad
By draingal
Scrub potatoes; rinse. Boil in jackets; let cool
- 1 pound (3 medium) potatoes
- 6 slices bacon, diced
- 1 medium-size onion, diced
- 1/2 cup vinegar
- 1/2 cup stock or bouillon
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. sugar
- 1 egg yolk, beaten
Mustard-Parsley Sauce
By draingal
Bring 2 tbsp. each butter & flour,1 cup each milk & cooking water from beef, and 1/2 tsp
- 2 tbsp. each butter & flour
- 1 cup each milk & cooking water from beef
- 1/2 tsp. each salt & pepper
- 2 tbsp. Dijon mustard
- 1 tbsp. vinegar
- 1/4 cup chopped parsley
Welsh Cookies
By draingal
"Just plain delicious, not overly sweet
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1/2 cup white sugar
- 1/4 cup butter
- 1/4 cup shortening
- 1/2 cup dried currants
- 1 egg
- 1/4 cup milk
- 1/3 cup granulated sugar for decoration
Lemonade Buttercream
By draingal
This lemony frosting is based on Karen's go-to Almost-Homemade vanilla Buttercream recipe on page 192 and makes a g...
- 3 cups (6 sticks) unsalted butter, softened
- 2 16-oz. jars marshmallow creme*
- 1/4 cup frozen lemonade concentrate, thawed
- 1 cup powdered sugar
- 2 tsp. pure lemon extract
Basic Vinaigrette Dressing
By draingal
1. In a mortar and pestle (or small bowl with a small spoon), mash the garlic and salt together into a paste
- 1 small clove garlic, minced
- Pinch salt
- 2 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 1/4 tsp. fresh marjoram, or 1/8 tsp. dried ground ground black pepper to taste
- 1/4 cup low-sodium chicken broth
- 2 Tbsp. extra-virgin olive oil
Pecan-Honey Buns
By draingal
In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the...
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup milk, warmed
- 4 tablespoons unsalted butter, melted, plus more for buttering
- 3 large egg yolks
- 2 tablespoons honey, preferably orange blossom or clover
- 1 teaspoon pure vanilla extract
- 3 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/2 cup honey, preferably orange blossom or clover
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, plus more for brushing
- 1 1/2 cups pecans (6 ounces), coarsely chopped
- 3/4 cup packed light brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter, softened
Rhubarb Pecan Scones
By draingal
Preheat oven to 325F and line a baking sheet with parchment paper
- 2 large stalks rhubarb, thinly sliced crosswise
- 7 tbsp Swerve Sweetener or other erythritol, divided
- 2 1/2 cups almond flour
- 1/2 cup golden flax seed meal
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp butter, melted
- 1/2 cup chopped, toasted pecans
- 1 tsp Swerve Sweetener or other erythritol
- 1/4 tsp cinnamon