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Recipes
How To Temper Chocolate
By kmad
1. Finely chop 1 1/2 to 2 pounds chocolate
- 1 1/2 to 2 pounds chocolate
Summer Veggie Slaw
By kmad
Juliane all vegetables
- Yellow squash
- Zucchini
- Red pepper strips
- Match stick carrots
- Radish, sliced and cut into strips
- Green onions sliced diagonally
- Red onion strips
- Very fresh shucked corn or precooked
- Fresh picked basil and parsley
- Torn spinach leaves
Crumb-Topped Apple Slab Pie
By kmad
Directions 1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the...
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup butter-flavored shortening
- 8 - 10 tablespoons cold water
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 1/2 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)
- Crumb Topping
Pecan Bars
By kmad
•Preheat oven to 375 degrees
- FOR THE CRUST:
- 4 1/2 cups all-purpose flour
- 1 1/2 cup (3 stick) unsalted butter, chilled and cut into small pieces
- 1 1/2 cup sugar
- 1 1/2 teaspoon salt
- 3 large egg, lightly beaten
- FOR THE FILLING:
- 2 1/4 cup packed light-brown sugar
- 3/4 cup light corn syrup
- 3/4 cup heavy cream
- 3/4 teaspoon salt
- 4 cups pecans
- 1 1/2 cup (3 stick) chilled unsalted butter, cut into small pieces
Butternut Squash, Ricotta, and Sage Crostini
By kmad
Preheat oven to 425F. Toss squash, 2 tablespoons oil, and sugar in a large bowl
- 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
- 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 1/2 teaspoons (packed) light brown sugar
- Coarse sea salt and freshly ground black pepper
- 24 fresh sage leaves
- 3/4 cup fresh ricotta
- 1/2 teaspoon finely grated lemon zest
- 12 3/8 "-thick baguette slices, toasted
- Fresh lemon juice
Squash and Chestnut Lasagna
By kmad
Place the pancetta in a large skillet over a medium flame
- 1/4 pound pancetta, chopped
- 1 medium yellow onion, minced
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh sage leaves, chopped, plus additional leaves for garnish
- 1 pound fresh chestnuts, shelled and skinned
- 3 cups butternut squash or pumpkin pieces
- 2 cups chicken stock
- 1/2 teaspoon freshly grated nutmeg
- 1 egg
- 1 cup ricotta
- Pasta Dough, recipe follows
- 1 cup freshly grated pecorino cheese
Pomegranate Gelato
By kmad
The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3/4 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/4 cups bottled pomegranate juice
- 1/3 cup pomegranate liqueur such as PAMA
- 1 teaspoon fresh lemon juice
- Special equipment: an ice cream maker
- Garnish: pomegranate seeds
Provencal Roasted Tomatoes
By kmad
Tomatoes will hold up very well for up to two days when stored in the refrigerator; serve as a sandwich filling or ...
- 12 plum tomatoes (about 3 pounds)
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
Raspberry Whoopie Pies
By kmad
Preheat oven to 325 Beat butter and sugar in mixer until fluffy
- 1/2 cup of butter (1 stick)
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 1/4 cups cake flour, sifted
- 1 1/2 teaspoon of baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1/2 cup seedless raspberry jam
Cupcake Bouquet
By kmad
In advance: Make candy cups
- Ingredients:
- Mini Muffin Pan
- Tip: 21
- Decorator Brush Set
- White Mini Baking Cups
- 8 in. Cookie Treat Sticks
- 8 x 2 in. round craft block
- White Curling Ribbon
- 1/2 in. wide satin ribbon (30 inches)
- 2 in. wide satin ribbon (30 inches)
- Straight pins
- White Candy Melts®
- Garden Candy Color Set
- Primary Candy Colors Set
- Buttercream icing
- Yellow Colored Sugar
- Orange Colored Sugar
- Pink colored sugar
- Blue Colored Sugar
- Green Colored Sugar
- Cake Release