Kmad's profile page
Recipes
Caramel Apple Cookies
By kmad
Cream together butter and sugars
- 3/4 c. unsalted butter, softened
- 1/2 c. granulated sugar
- 1/2 c. dark brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. caramel flavoring
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/4 c. all-purpose flour
- 1 medium Granny Smith apple, diced {about 1 cup}
- 1 c. almond and pecan pieces
- 1 tbs. dark brown sugar
- 1/2 can Dulce de Leche, or about 7 ounces caramel sauce
- 3 sections each of dark and white almond bark
Lollypop Stand
By kmad
1. Spray paint cone with floral spray paint, and let dry
- Styrofoam cone from Baisch & Skinner
- Floral spray paint (choose a color that will match your ribbon)
- Hot-glue gun
- 30) boutonniere pins (about 30)
- Lollipops (some of our favorite sources include Ju-C Suckers, Hammond's Candies, CandyDirect.com, and Sugar Shack)
- Flag template (download template here)
- Slim wooden dowel (for flag)
- Craft glue
Bratseli
By kmad
These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron,...
- 7 to 9 cups all-purpose flour, sifted
- 1 tablespoon ground cinnamon
- 1/4 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure lemon extract
- Finely grated zest of 1 lemon (optional)
- 2 large eggs, room temperature, lightly beaten
- 1 cup heavy cream, room temperature
- Vegetable oil cooking spray
Pumpkin-and-Ricotta Crostata
By kmad
The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata
- 1 Disk Pasta Frolla
- All-purpose flour, for dusting
- Unsalted butter, softened, for pie plate
- 1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl
- 1/2 cup mascarpone cheese
- 1 can (15 ounces) solid-pack pumpkin
- 5 tablespoons sugar
- 1/4 teaspoon coarse salt
- Heaping 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 2 large egg yolks, lightly beaten
- 2 tablespoons pine nuts
- 1 large egg white, lightly beaten
Mac & Cheese in the Crock Pot
By kmad
An easy, cheesy with a crunchy crust mac & cheese in the crockpot recipe the whole family will love!
- Cooking oil spray
- 2 cups skim milk
- 1 (12-ounce) can evaporated milk
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups pre shredded sharp cheddar cheese
- 2 cups uncooked elbow macaroni
Tres Leches Cake
By kmad
Preheat oven to 350 degrees
- 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 5 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 2 cups heavy cream
- 5 cups fresh fruit (optional), such as oranges or berries, for serving
Caramel Custards
By kmad
Caramel flatters creamy custard in these bake-ahead treats
- 1 cup sugar
- 3 cups half-and-half
- 8 large egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Chopped toffee candy, for garnish
Green Beans with Creamy Mushrooms and Shallots
By kmad
Bring a large pot of water to a boil
- 1 3/4 pounds green beans, trimmed
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 2 large shallots, thinly sliced (1/2 cup)
- 3/4 cup homemade or store-bought low-sodium chicken stock
- 2 teaspoons cornstarch
- 8 ounces cremini mushrooms, trimmed and sliced 1/8 inch thick
- 1/3 cup 2 percent Greek yogurt
- Coarse salt and freshly ground pepper
Chicken Enchiladas
By kmad
Coat large saute pan with oil
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Chocolate Souffles
By kmad
These soufflés may be made several hours in advance and kept in a refrigerator until just before baking
- 1 tablespoon unsalted butter, softened
- 10 1/2 ounces (10 squares) extra-bittersweet chocolate
- 1 1/3 cups whole milk
- 1 tablespoon cornstarch
- 3 large egg yolks, room temperature, lightly beaten
- 6 large egg whites, room temperature
- 1/3 cup sugar; more for soufflé ramekins