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Recipes
Orange Passover Sponge Cake with Raspberry Sauce
By carvalhohm2
Preheat oven to 350°F. Sift matzo cake meal with potato starch over a large bowl; sift again and set aside
- 3/4 cup(s) matzo cake meal
- 1/4 cup(s) potato starch
- 12 large egg(s), separated
- 1 1/2 cup(s) sugar
- 1/4 cup(s) fresh orange juice
- 2 tsp orange zest, finely chopped
- 1/3 cup(s) preserves, raspberry-variety
- 1 cup(s) unsweetened frozen raspberries, or fresh raspberries
Roasted Potato Salad with Cilantro-Lime Dressing
By carvalhohm2
Preheat oven to 400 degrees F
- 2 pounds red Idaho potatoes, diced
- 6 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 lime
- 1/2 teaspoon coarse sea salt, divided
- 1/4 teaspoon freshly cracked black pepper
- 3 tablespoons honey
- 1 cup fresh cilantro leaves, chopped
- 3 cups fresh spinach leaves
- 1 cup grape tomatoes
COUNTRY APPLE DUMPLINGS
By carvalhohm2
Preheat the oven to 350 degrees F
- 1 large apple {I used a Fuji- any apple will do, tart is better}
- 1 can Pillsbury Crescent dough
- 1/2 cup butter
- 2/3 cups sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 3/4 cup or 6 oz. 7-Up or equivalent {half the can}
Cinnamon Spiced Pumpkin Bread
By carvalhohm2
Prepare your pan with pan grease and preheat your oven to 350 degrees F
- 1 cup (200g) Granulated Sugar
- 3 oz (6 Tablespoons) (84g) Unsalted Butter room temperature
- 2 (100g) Lg Eggs
- 1/2 teaspoon Vanilla Extract
- 8 oz (260g)Solid Pumpkin
- 4 fl oz (1/2 cup) (120ml)Whole Milk
- 2 cup (260g) All Purpose Flour
- 2 teaspoon (6g) Cinnamon
- 1 teaspoon (6g) Salt
- 1 teaspoon (5g) Baking Soda
Guava Cake
By carvalhohm2
1 GUAVA GEL: Prepare the guava gel while the oven is preheating
- CREAM CHEESE TOPPING:
- 1 pkg yellow cake mix (duncan hines preferred)
- 1 1/3 c guava nectar (try Kerns brand)
- 3 eggs
- 1/3 c vegetable oil
- dash(es) red food coloring drops to desired color
- 8 oz cream cheese, room temperature
- 1/3 c sugar
- 1 tsp vanilla
- 2 Tbsp sugar
- 8 oz whipping cream,
- GUAVA GEL TOPPING:
- 2 c guava nectar
- 1/2 c sugar
- 1/4 c cornstarch
- dash(es) red food coloring drops to desired color
- 1 Tbsp salted butter
Pineapple Butter Sponge Bars
By carvalhohm2
Beat the sugar and eggs until nice and thick
- 2 c. sugar
- 4 eggs
- .....................
- 1-1/2 c. cake flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- ...............................
- 1/2 c. butter melted and cooled
- 1 (20 oz.) can crushed pineapple, well drained
- 1 c. chopped nuts
Cream Cheese Cupcakes
By carvalhohm2
In a large bowl, beat cream cheese until smooth
- 1 package (3 ounces) cream cheese, softened
- 1 package yellow cake mix (regular size)
- 1-1/4 cups water
- 1/2 cup butter, melted
- 3 eggs
- Chocolate frosting, optional
Red Velvet Brownies with White Chocolate Buttercream Frosting
By carvalhohm2
Preheat oven to 325*. Combine butter, egg & water in a bowl
- 1 (18 oz.) box Red Velvet cake mix
- 3/4 c. butter, after melted
- 1 egg
- 1/2 c. water
- 1 c. semi-sweet chocolate chips
- 2 c. nuts, chopped, divided (optional)
Gluten-Free Walnut-Oat Pie Crust
By carvalhohm2
Preheat oven to 350 degrees
- 1 1/3 cups old-fashioned or quick oats (not instant)
- 1 cup chopped walnuts
- 6 Tbs melted unsalted butter
- 1/3 cup firmly packed light or dark brown sugar
- 1/4 tsp salt
Mozzarella & Tomato Salad
By carvalhohm2
In a large serving bowl, combine all ingredients; toss to coat
- 8 tomatoes, chopped
- 8 T. olive oil
- pepper to taste
- 16-oz. pkg. shredded mozzarella cheese
- 10 sprigs fresh basil, torn