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Recipes
Salmon with Lemon Parsley Sauce
By Bonnie T
Salmon Recipe Preheat the oven to 400 degrees
- LEMON-PARSLEY SAUCE:
- 2 salmon fillets, skin intact, weighing about 5 lb. total
- 3 lg. onions, peeled & thinly sliced
- 2 lemons, thinly sliced
- 1/2 c. olive oil
- 2 lg. garlic cloves, minced
- 1/2 c. butter
- 1 tbsp. fresh lemon juice
- 1 sm. garlic clove, mashed
- 1/4 c. chopped fresh parsley
Bread Pudding in a Slow Cooker
By Bonnie T
Slow Cooker Bread Pudding Crock Pot Bread Pudding Directions: 1
- Ingredients:
- Slow Cooker Bread Pudding
- 2 eggs, slightly beaten
- 2 1/4 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups bread cubes
- 1/2 cup brown sugar
- 1/2 cup raisins or chopped dates
Chocolate Cake
By Bonnie T
Cake: Preheat oven to 350°F
- Cake:
- 3 * 3 C all purpose flour
- 1 1/2 * 1 1/2 tsp salt
- 3/4 * 3/4 tsp baking powder
- 1 1/2 * 1 1/2 tsp baking soda
- 2 2/3 * 2 2/3 C sugar
- 1 * 1 C + 2 T cocoa
- 1 * 1 C + 2 T water
- 1 * 1 C + 2 T canola oil
- 5 * 5 large or 4 extra large/jumbo eggs
- 3/4 * 3/4 C water
- 1 1/2 * 1 1/2 tsp vanilla
- Frosting:
- 1 * 1 box powdered sugar (1 pound)
- 3/4 * 3/4 C cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
- * A flavoring liquid (water, vanilla or amaretto)
- 1 1/2 * 1 1/2 C butter - firm, not cold, not too soft
Cinnamon Raisin Bread Pudding
By Bonnie T
See above
- Ingredients:
- Cinnamon Raisin Bread Pudding
- 4 large eggs, lightly beaten
- 1 1/2 cups milk
- 2/3 cup maple syrup
- 1/2 heavy cream
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup raisins
- 1 1/2 loaves day old cinnamon-raisin bread
- custard hard sauce (recipe below)
- Directions:
- 1 . Combine first 7 ingredients in a large bowl; stir in raisins.
- 2 . Cut bread into 1 chunks; add to egg mixture. Stir gently to cover all bread.
- 3 . Pour into greased glass-baking dish. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted comes out clean.
- 4 . Let set for 10 minutes before serving (great hot or cold). Serve with the following sauce.
- Custard Hard Sauce
- Ingredients:
- 1/2 cup heavy cream
- 1 stick butter
- 1/2 cup sugar
- Directions:
- 1 . In heavy small saucepan bring all ingredients to a boil over medium-low heat, stirring frequently not to burn.
- 2 . Boil for 5 minutes and remove from heat.
Snickerdoodles
By Bonnie T
*
- It’s important that all your ingredients be room temperature when making the cookie dough.
- Ingredients
- 4 T Unsalted Butter
- 1/3 C Brown Sugar
- 1/3 C White, Granulated Sugar
- 1 Egg
- 1 C All Purpose Flour
- 1 T Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- Cinnamon Sugar - whisk well to incorporate
- 1/2 C Sugar
- 3 T Ground cinnamon
Blueberry Bread Pudding
By Bonnie T
See above
- Ingredients:
- Blueberry Bread Pudding
- 1 pound loaf French bread, day old
- 8 oz package cream cheese
- 2 cups frozen blueberries
- 2 cups whole milk
- 1 cup half & half
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 7 eggs
- Directions:
- 1 . Preaheat oven to 350F. Spray large baking dish (11 x 15) with non-stick spray.
- 2 . Beat together eggs, milk, and half & half. Mix in sugars, cinnamon and vanilla. Blend well.
- 3 . Tear bread into 1 inch size pieces. Place half in the bottom of the baking dish.
- 4 . Pinch off cream cheese into 1/2 inch size pieces and scatter on top of bread. Sprinkle blueberries on top of bread & cream cheese. Place the remaining bread on top.
- 5 . Gently pour the liquid mixture on top of bread.
- 6 . Bake for 40 minutes. Cover with foil and continue baking for 10 minutes more. Let rest for 5 minutes.
Homemade Hummus
By Bonnie T
Place garbanzo beans, olives, and garlic into the bowl of a blender or food processor
- PREPARATION TIME: 10 minutes
- 1 (15.5 ounce) can garbanzo beans (chickpeas), drained
- 1/3 cup pitted Spanish Manzanilla olives
- 1 teaspoon minced garlic
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 1/2 teaspoons chopped fresh basil
- 1 teaspoon cilantro leaves
- salt and pepper to taste
- Place garbanzo beans, olives, and garlic into the bowl of a blender or food processor.
- Pour in olive oil and lemon juice; season with basil, cilantro, salt, and pepper. Cover
- and puree until smooth. Hummus can be served immediately, or covered, and stored
- in the refrigerator until ready to use.
Cucumber Salad
By Bonnie T
Place the cucumbers in a bowl
- 4 medium cucumbers peeled and sliced 1/4 inch thick
- 1 cup sour cream
- 1 cup plain yogurt
- 1/2 cup fresh dill, finely chopped
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 scallion finely chopped for garnish
Rich Chocolate Pudding
By Bonnie T
Can be made ahead and refrigerated for three days
- 10 ounces bittersweet chocolate, coarsely chopped
- 4 large egg yolks
- 2 large eggs
- 1/4 cup sugar
- 1 stick plus 6 tablespoons (7 ounces) unsalted butter
- Sweetened whipped cream and chocolate shavings, for garnish
Caprese SAlad with Heirloom Tomatoes
By Bonnie T
Combine vinegar, salt and oil; stir well with a whisk
- 4 T white balsamic vinegar
- 2 T olive oil
- 1/2 tsp salt
- 24 slices of tomato..about 6 tomatoes
- 1/2 lb fresh mozzarella cheese, cut into 24 slices (1/4 inch thick)
- 24 large fresh basil leaves