Katiemwilson's profile page
Recipes
Butter Rum Ice Cream Sauce
By katiemwilson
Combine first 4 ingredients in a saucepan and cook over medium low heat until sugar disolves
- 1 c brown sugar
- 1/4 c light corn syrup
- 1/2 stick butter
- pinch of salt
- 1/2 c heavy cream
- 1 1/2 t vanilla extract
- 1/4 t lemon juice
- 1 1/2 T dark rum
- bananas
- pecans (optional)
Linda Fox's Christmas Cinnamon Rolls
By katiemwilson
Preheat oven to 350. Grease muffin tin
- Topping:
- 1/3 c shortening
- 1/2 c sugar
- 1 egg
- 1 1/2 c flour
- 1 1/2 t baking powder
- 1/2 t salt
- 1/4 t nutmeg
- 1/2 c milk
- 1/2 c sugar
- 1 t cinnamon
- 1/2 c butter, melted
Fontina-Taleggio Fonduta with Baked Potato Chips
By katiemwilson
Preheat the oven to 450. Soak the potato slices in cold water for 5 minutes
- 1 pound yukon gold potatoes, peeled and sliced 1/2 inch thick on a mandolin
- 2 T extra-virgin olive oil
- salt and freshly ground pepper
- 5 ounces fontina cheese, shredded (1 cup)
- 5 ounces taleggio cheese, shredded (1 cup)
- white truffle oil, for drizzling (optional)
Barley and Pine Nut Pilaf
By katiemwilson
Rinse barley in cold water and drain well
- 1 c pearl barley (not quick)
- 6 T butter
- 1/4-1/2 c pine nuts or slivered almonds
- 1 medium onion, chopped
- 1/2 c parsley, minced
- 1/4 c chives or green onions, sliced
- 1/4 t salt
- 1/4 t pepper
- 2 14 oz cans beef or chicken broth
Endive Salad with Walnuts and Roquefort
By katiemwilson
In a large bowl, combine the shallots and vinegar
- 2 small shallots, peeled and minced
- 2 T sherry vinegar
- 1/4 c walnut oil
- 1/2 t kosher salt, plus more to taste
- freshly ground pepper to taste
- 6 heads endive, leaves separated, washed and dried
- 1/2 c walnuts, toasted and coarsely chopped
- 1 oz roquefort, crumbled
Heirloom Apple Cobbler
By katiemwilson
In sauté pan over medium heat, melt butter
- 1/2 c sugar
- 1 1/2 T flour
- 2 oz unsalted butter
- 3 lb heirloom apples, peeled, cored and sliced
- 2 T fresh lemon juice
- 1 t vanilla extract
- 2 c flour
- 1/4 c sugar
- 2 t baking powder
- 1/4 t salt
- 2 T unsalted butter, chilled and cut into small cubes
- 1/3 c coarsely chopped crystallized ginger
- zest of 1 orange
- 1 c heavy cream
Blacksmith Salad
By katiemwilson
Separate the leaves of lettuce, discarding any tough or discolored outer ones
- 1 large or 2 small heads of butter (Boston or Bibb) lettuce
- 3 oz parmesan cheese
- 2 T balsamic vinegar
- Pinch salt
- 1/3 cup good quality italian olive oil
Tagliatelle with Leek Sauce
By katiemwilson
Grill sausages, slice them thin and set aside
- 2 sweet Italian sausages
- 2 large leeks
- 2 T olive oil
- 1 t shallot, minced
- 4 T unsalted butter
- 1 c chicken stock
- salt
- pepper
- 1 lb pasta
- 1/2 c grated cheese
French Butter Cookies
By katiemwilson
Combine butter and light brown sugar in the bowl of an electric mixer and beat on high speed with the paddle attach...
- 1/2 lb unsalted butter (2 sticks), at room temperature
- 2/3 c packed light brown sugar
- 1 large egg
- 1 t pure vanilla extract
- 2 1/2 c sifted all-purpose flour
- 1 t salt
- 1/2 c turbinado (unrefined) sugar or granulated sugar
Linda Fox's Pasta with Arugula
By katiemwilson
Saute garlic in oil. Add crushed red pepper flakes
- 2-4 T olive oil
- 4 garlic cloves, chopped
- crushed red pepper flakes
- whole tomatoes
- crushed tomatoes
- parmesan cheese