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Recipes
Bluebery Crumb Bars
By brenie_shydee
1. Preheat the oven to 375 degrees F (190 degrees C)
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup shortening
- 1 egg
- 1/4 teaspoon salt (optional)
- 1 pinch ground cinnamon (optional)
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 3 teaspoons cornstarch
Autumn by the Glass
By brenie_shydee
In a saucepan, combine 4 c pear nectar, 2 cinnamon sticks, 6 whole cloves, and an inch of fresh ginger
- 4 c pear nectar (found in juice aisle of grocery store)
- 2 cinnamon sticks
- 6 whole cloves
- An inch of fresh ginger, thinly sliced
- 1 shot of pear brandy
Apple Raisin French Toast Strata
By brenie_shydee
1.Coat a 9x13 inch baking dish with cooking spray
- 1 (1 pound) loaf cinnamon raisin bread, cubed
- 1 (8 ounce) package cream cheese, diced
- 1 cup diced peeled apples
- 8 eggs
- 2 1/2 cups half-and-half cream
- 6 tablespoons butter, melted
- 1/4 cup maple syrup
Tuscan White Bean & Garlic Soup
By brenie_shydee
Place a medium, heavy soup pot over medium heat
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 shallots, chopped
- 2 fresh sage leaves, stems removed
- 2 (15 oz) can cannellini beans, rinsed and drained
- 4 garlic cloves, peeled and halved
- 4 c low sodium chicken broth
- 1/2 c heavy cream
- 12 tsp salt
- 1/2 tsp freshy ground black pepper
Chocolate Chip Cookie Icebox Cake
By brenie_shydee
1.Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form
- 4 cups cold heavy cream
- 8 ounces mascarpone cheese
- 2 tablespoons sugar
- 1 tablespoon whiskey (optional)
- 8 dozen chocolate chip cookies (2 1/4 inches, baked until crisp)
- Chocolate shavings for decoration
Squash, Chestnut and Brioche Stuffing
By brenie_shydee
Preheat oven to 425 degrees
- 1 butternut squash, peeled, halved, seeded, and cut into 3/4-inch pieces (8 cups)
- 1/4 cup extra-virgin olive oil
- 3 large sprigs sage
- Coarse salt and freshly ground pepper
- 5 tablespoons unsalted butter
- 2 onions, finely chopped
- 6 stalks celery, finely chopped
- 3 tablespoons finely chopped thyme
- 2 teaspoons minced rosemary
- 14 ounces roasted peeled chestnuts, coarsely chopped
- 1 loaf brioche with crust, cut into 3/4-inch cubes (12 cups) and dried
- 2 cups Turkey Stock
- 1 cup coarsely chopped fresh flat-leaf parsley
Chipotle Mayo
By brenie_shydee
Small bowl combine all ingredients
- 1/2 cup mayonnaise
- 1 to 2 tablespoons chopped chipotles in adobo sauce
- 2 teaspoons lime juice
Caesar Salad Supreme
By brenie_shydee
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan ch...
- 6 cloves garlic, peeled
- 3/4 cup mayonnaise
- 5 anchovy fillets, minced
- 6 tablespoons grated Parmesan cheese,
- divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- salt to taste
- ground black pepper to taste
- 1/4 cup olive oil
- 4 cups day-old bread, cubed
- 1 head romaine lettuce, torn into bite-size pieces
Passover Potato, Parsnip and Herb-oil Puree
By brenie_shydee
Bring 1/2c extra-virgin olive oil, 3 whole black peppercorns, 1 dried bay leaf, 1 large rosemary spring, and 1 piec...
- 1/2 c extra-virgin olive oil
- 3 whole black peppercorns
- 1 dried bay leaf
- 1 large rosemary sprig
- 1 piece (1 inch) cinnamon stick
- 2 lbs yukon gold potatoes and parsnips, both peeled
- and cut into 1" pieces
- 1/2 tsp coarse salt
- pinch freshly grated nutmeg
Zucchini and Onion Gratin
By brenie_shydee
1. Heat a large skillet over medium heat
- 2 tablespoons olive oil, divided
- 1 large onion, quartered lengthwise and thinly sliced
- 1 tablespoon tomato paste
- 2 teaspoons grated lemon rind
- 1 teaspoon fresh thyme leaves
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds zucchini, diagonally sliced into 1/4-inch-thick pieces
- 1 ounce Parmesan cheese, grated (about 1/4 cup)