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Recipes
Gluten-Free Buttermilk-Pecan-Walnut Cake
By jeknudson
1. Preheat oven to 350°. Sprinkle 3 Tbsp
- 6 tablespoons turbinado sugar, divided
- 4 cups pecan halves, toasted
- 3 cups walnut halves, toasted
- 1 1/2 cups slivered almonds, toasted
- 3/4 cup finely ground plain white cornmeal
- 1 cup butter, softened
- 3/4 cup firmly packed light brown sugar
- 6 large eggs
- 3/4 cup buttermilk
- 1/2 cup half-and-half
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
Chicken Braised in Wine and Rosemary
By jeknudson
Deb Wise, Cooking Light APRIL 2013
- 4 bone-in chicken drumsticks (about 1 pound), skinned
- 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1/2 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- 1 cup Chianti or other rich red wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon sugar
- 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
- 1 bay leaf
- 2 tablespoons chopped fresh flat-leaf parsley
- Quick Chive Mashed Potatoes
- Asparagus with Lemon and Pecorino
Chocolate Fudge Layer Cake with Caramel Buttercream
By jeknudson
Step 1 Prepare the Fudge Cake: Coat 2 (9-inch) square cake pans with cooking spray; lightly dust with flour
- Fudge Cake
- 1 1/2 cups bittersweet chocolate chips
- 1 /2 cup butter, softened
- 1 (1-lb.) pkg. light brown sugar
- 3 large eggs
- 2 cups all-purpose flour, plus more for pans
- 1 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 /2 teaspoon ground cinnamon
- 1 (8-oz.) container sour cream
- 1 cup strong brewed coffee, hot
- 1 tablespoon (1⁄2 oz.) bourbon
- Caramel Buttercream
- 1 cup granulated sugar
- 1 /3 cup water
- 1 /3 cup heavy cream
- 1 /4 cup butter, chilled and cut into 1⁄2-inch pieces
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1 /2 teaspoon vanilla extract
- 1 /4 teaspoon salt
- 4 cups unsifted powdered sugar, divided
- Chocolate Ganache
- 8 ounces semisweet baking chocolate (2 [4-oz.] baking chocolate bars), chopped
- 6 ounces bittersweet baking chocolate (from 2 [4-oz.] baking chocolate bars), chopped
- 1 1/2 cups heavy cream
Simple Whole Roasted Chicken
By jeknudson
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 (4 pound) whole chicken
- 5 cloves garlic, crushed
Key Lime Cake
By jeknudson
Preheat oven at 325 degrees
- FOR THE CAKE:
- 3 sticks Margarine
- 8 ounces, weight Cream Cheese
- 3 cups Sugar
- 6 whole Eggs
- 1 Tablespoon Vanilla
- 3 cups All-purpose Flour
- FOR THE SUGAR BATH:
- 1 cup Sugar
- 1/2 cups Fresh Lemon Juice
- 1/2 cups Fresh Lime Juice
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese
- 1 stick Margarine
- 4 cups Powdered Sugar
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Fresh Lime Juice
- 1 teaspoon Vanilla
- 1/3 cup Fresh Lime Zest
Santa Fe Corn Pudding
By jeknudson
This savory, custardy pudding is best when corn is at its ripest--but we'd never turn down a batch made with frozen...
- 4 cups fresh corn kernels (from about 6 ears), divided
- 2 large eggs
- 1 1/2 cups half-and-half
- 1 About 1 tsp. coarse kosher salt
- 1/2 cup chopped roasted green chiles (see Notes)
- 1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided
- 4 tablespoons melted butter, divided
- 1/2 cup grated Monterey jack cheese or pepper jack cheese
Steamed Clams or Mussels
By jeknudson
Easy and Delicious
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, chopped
- 1/2 cup basil, chopped
- 1/4 cup white wine
- 1 cup vegetable broth
- 2 tablespoons unsalted butter
- 4 lbs fresh clams or 4 lbs mussels
- fresh ground black pepper, to taste
- fresh basil, enough to garnish
Grandma Yearwood's Coconut Cupcakes with Coconut Lemon Glaze by Trisha Yearwood
By jeknudson
Cake: 1. Preheat the oven to 325 degrees F
- Cupcakes:
- 1 cup butter, room-temperature (2 sticks)
- 2 cups sugar
- 6 large eggs, room-temprature
- 1 teaspoon vanilla extract
- 1 11 - 12 ounce box vanilla wafers, finely crushed
- 1 6 ounce package frozen grated coconut, thawed, or 2 cups sweetened flaked coconut, chopped
- 1/2 cup chopped pecans
- Glaze
- 1 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- Grated zest of 1 large lemon
- 1 large lemon, zested and juiced
- 3/4 cup water
- 1/2 6 ounce package frozen grated coconut, thawed, or 2 cups sweetened flaked coconut, chopped
Best-Ever Scones
By jeknudson
With 8 variations!! Instead of heavu whipping cream which is full of fatm I used 1 cup of low fat plain yogurt wit
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 cup whipping cream, divided
- Wax paper
Country Seed Bread (Bread Machine)
By jeknudson
Toast seeds on a baking sheet in a 350 degree F oven for 4 minutes; let cool completely
- 3/4 cup water
- 4 teaspoons honey
- 4 teaspoons canola oil
- 1/2 teaspoon salt
- 1 1/3 cups bread flour
- 2/3 cup whole wheat flour
- 3 tablespoons flax seed
- 4 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- 1 1/4 teaspoons active dry yeast