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Recipes
Pecan Candy Clusters
By Bonnie T
Line a baking sheet with waxed paper; set aside
- 2 C milk chocolate chips, DIVIDED
- 64 pecan halves (about 1-1/2 C)
- 28 caramels
- 2 T heavy whipping cream
Giant Ginger Cookies
By Bonnie T
1 In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside
- 4-1/2 cups all-purpose flour
- 4 teaspoons ground ginger*
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon*
- 1 teaspoon ground cloves*
- 1/4 teaspoon salt
- 1-1/2 cups butter (3 sticks), room temperature
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup coarse sugar or granulated sugar
- * Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.
Shortbread Cookies
By Bonnie T
In a large bowl, combine flour, sugar and salt
- 5 C flour
- 1 C sugar
- 1/2 tsp salt
- 2 C cold butter, cubed
Insalata Di Frutti Di Mare
By Bonnie T
In a shallow nonmetal dish, combine all the marinade ingredients
- MARINADE:
- Juice of 2 to 3 lemons to taste
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves peeled and crushed
- 1/4 cup chopped fresh parsley
- 1/3 cup chopped fennel leaves
- 1/2 cup diced red bell pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon coarse salt or to taste
- Coarsely-ground black pepper to taste
- SEAFOOD:
- 2 pounds small squid
- 1 teaspoon coarse salt
- 1/2 pound medium shrimp peeled and deveined
- 1 pound bay scallops
Salmon with Kale and Cabbage
By Bonnie T
From Kelly Thomas O'Toole
- 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
- 1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
- 6 tablespoons olive oil, divided
- Coarse salt and pepper
- 4 skinless salmon fillets (4 to 6 ounces each)
- 1 teaspoon lemon zest plus 2 tablespoons juice
- 1/4 cup fresh dill, chopped
- 1 teaspoon Dijon mustard
Apple Charlotte
By Bonnie T
Begin by making the filling
- For the filling:
- 1/2 stick unsalted butter
- 4 medium Granny Smith apples
- 1 vanilla bean, split and scraped
- 1 lemon, juiced
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- For the batter:
- 2 large eggs
- 1/4 cup whole milk
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, for greasing ramekins
- 2 tablespoons sugar, for ramekins, plus extra for top
- 20 slices brioche bread, crust removed
- Cinnamon sabayon, recipe follows
- 6 egg yolks
- 1/2 cup lightly packed light brown sugar
- 1/3 cup calvados or apple liqueur
- 1 teaspoon ground cinnamon
- 1 vanilla bean, split and scraped
- Splash water
Glazed Pumpkin Cookies
By Bonnie T
Easy and delicious for Fall
- 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- Glaze (recipe follows)
- 2 C sifted powdered sugar
- 1 T melted butter
- 1 t vanilla
- 3 T milk
Artichoke Tomato Salad
By Bonnie T
Wonderful and easy
- 5 large tomatoes, about 2 lbs...cut into wedges
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 jars (7 1/2 oz each) marinated artichoke hearts, drained and quartered
- 1 can (4 oz) sliced black olives, drained
- 2 T minced fresh parsley
- 2 T white wine vinegar
- 1 T olive oil
- 2 cloves garlic, minced
Eggnog Cheesecake with Gingersnap Crust
By Bonnie T
This seasonal cheesecake is creamy and delicious - a perfect mix of a traditional cheesecake with a hint of eggnog,
- For the crust:
- 12 oz. gingersnaps, crushed to a fine crumb
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 6 Tbsp salted butter, softened or melted
- For the filling:
- 4 (8 oz.) bricks cream cheese, softened to room temp.
- 4 large eggs, at room temp
- 1 1/2 cups eggnog
- 1 1/4 cups granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp rum extract
- 1/2 – 1 tsp cinnamon (to taste)
- For the topping:
- 1 can of Original Reddi-wip®
- cinnamon, as desired
Carrot Cake by Alton Brown
By Bonnie T
Preheat oven to 350 degrees F
- Ingredients
- Unsalted butter, for the pan
- 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
- 12 ounces grated carrots, medium grate, approximately 6 medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces sugar, approximately 1 1/3 cups
- 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- Cream Cheese Frosting, recipe follows