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Recipes
Breakfast Breads: Flour Bakery's Famous Banana Bread
By SharonE
My absolute favorite banana bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas, very ripe (black skins), mashed
- 2 tablespoons creme fraiche, sour cream or greek yogurt
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, toasted and chopped (optional)
appetizer: zucchini parmesan crisps
By SharonE
Heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray or thinly with olive oil
- Olive oil or cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 to 2 egg whites
- 1/2 cup grated parmesan cheese
- 1/2 cup plain, dry breadcrumbs, such as panko
- A couple pinches sea salt
- Freshly ground black pepper
Meat: Roasted Rack of Lamb
By SharonE
This recipe uses the smaller rack of lamb
- caramelized onions (you will only need 1/3 or half of recipe):
- 1 New Zealand/Australian rack of lamb, trimmed (about 1 1/2 pounds)
- make sure the lamb has been sitting out for 30-45 minutes to come to room temperature!!!!!
- 3/4-1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons vegetable oil
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 1/4 cup seasoned bread crumbs
- 2 tsp. chopped fresh rosemary
- 1 tablespoon grated Parmesan
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, sliced in half rounds
- 1/4 tsp. fresh thyme leaves, chopped
- 1 tablespoon sherry wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Cocktail: Planter's Punch
By SharonE
In a large pitcher filled with ice, combine all ingredients
- 1/2 cup lemon juice (about 4 lemons)
- 1/2 cup lime juice (about 6 limes)
- 1 cup orange juice
- 1 cup grapefruit juice
- 1 cup gold rum
- 1 oz. grenadine
- 10 dashes Peychaud's bitters
- lime wedges for serving
Vegetable Side: Sweet Potato Casserole
By SharonE
Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1½ hou...
- FOR THE FILLING:
- 4 cups sweet potatoes (about 3 pounds)
- 1/3 cup packed dark brown sugar
- 6 tbsp. unsalted butter, melted
- 1/4 cup heavy cream
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. ground clove
- 1/8 tsp. ground ginger
- 1/2 tsp. kosher salt
- 2 eggs, lightly beaten
- Freshly ground black pepper, to taste
- FOR THE CRUMBLE TOPPING:
- 1/2 cup flour
- 1/2 cup packed dark brown sugar
- 1/4 cup finely chopped pecans
- 1/2 tsp. kosher salt
- 4 tbsp. unsalted butter, cubed and chilled
- 1/2 cup mini marshmallows
Dessert: Hakkaido Cupcakes
By SharonE
I love the delicate Japanese chiffon cakes but the batter is fussy and as such, I've included some tips
- Cake:
- 2/45 g egg yolks, room temperature
- 1/8 tsp vanilla
- 5 tsp/20g superfine sugar (need this fine grain, process granulated until sandlike)
- 7 1/2 tsp/35g vegetable oil
- 4 1/2 tbs/45g whole milk, room temperature
- 1/2 cup/60g cake flour (lower protein % is essential)
- 3/4 tsp baking powder
- 1/8 tsp salt
- 4/135 g egg whites, room temperature
- 1/4 tsp cream of tartar
- 10 tsp/40g superfine sugar (very important to have superfine sugar)
- Filling:
- chilled mixing bowl and whisk
- 1 cup fresh diary cream, 35% fat, chilled
- 2 tbs superfine sugar
- 1/4 tsp vanilla extract
- Raspberries for garnish, or other berry
Appetizer: Butternut Squash and Carmelized Onion Galette
By SharonE
Smitten Kitchen
- For the pastry:
- 2½ cups (315 grams) all-purpose flour (including ½ cup whole-wheat flour if you like) plus more for work surface
- ½ teaspoon table salt
- 16 tablespoons (225 grams or 2 sticks) unsalted butter
- ½ cup (120 grams) sour cream or full-fat Greek yogurt (i.e., a strained yogurt)
- 1 tablespoon white wine vinegar
- ⅓ cup (80 ml) ice water
- For the filling:
- 2 small or 1 large butternut squash (about 2½ pounds or 1⅛ kilo)
- 3 tablespoons olive oil
- 1½ teaspoons table salt
- Freshly ground black pepper
- 1 tablespoon butter
- 2 large sweet onions, such as Spanish or Vidalia, halved, thinly sliced in half-moons
- ¼ teaspoon sugar
- ¼ teaspoon cayenne pepper, or to taste (optional)
- 2 cups grated Italian fontina cheese (6½ ounces or 185 grams)
- 1 teaspoon chopped fresh thyme, or
- 2 teaspoons chopped fresh sage
- 1 egg yolk beaten with 1 teaspoon water, for glaze
Meat: Classic Beef Tenderloin
By SharonE
Mix spices with enough A-1 sauce to make a paste
- 1 tsp. oregano
- 1 tsp. thyme
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 tsp. garlic poweder
- 1/2 tsp. onion powder
- 1/4 tsp. red pepper
- A-1 sauce
- 2-3 pound tenderloin roast
Meat: Prime Rib Prepared with a Low Heat Method
By SharonE
This foolproof Prime Rib low heat method recipe is scrumptiously delicious
- 1 (7-pound) 1 (7-pound) first-cut beef standing rib roast with 1/2-inch fat cap (3 bones), meat removed from bones, bones reserved
- Kosher salt and ground black pepper
- 2 teaspoons 2 teaspoons vegetable oil
- Optional seasoning: summer savory, beau monde, montreal steak seasoning
Breakfast: Campfire Breakfast Burritos
By SharonE
1. Cook sausage according to package
- 8 oz breakfast sausage, crumbled
- 1 onion, thinly sliced and caramelized
- 1 cup frozen hash browns
- 12 eggs
- 1 tablespoon taco seasoning
- 1/2 can (2 oz) green chiles
- 1/2 can (2 oz) can sliced jalapenos
- 2 cups (8 oz) shredded cheddar cheese
- 8 (12inch) flour tortillas