AllisonClayman's profile page
Recipes
Turkey Brine
By AllisonClayman
The turkey needs to soak for about 24 hours, so plan accordingly
- 7 quarts (28 cups) water
- 1 1/2 cups coarse salt
- 6 bay leaves
- 2 tablespoons whole coriander seeds
- 1 tablespoon dried juniper berries
- 2 tablespoons whole black peppercorns
- 1 tablespoon fennel seeds
- 1 teaspoon black or brown mustard seeds
- 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
- 1 bottle dry Riesling
- 2 medium onions, thinly sliced
- 6 garlic cloves, crushed
- 1 bunch fresh thyme
Perfect Pound Cake
By AllisonClayman
Preparation Instructions Preheat oven to 325 degrees
- Ingredients
- 3 sticks Butter
- 3 cups Sugar
- 5 whole Eggs
- 1 teaspoon Butter Flavoring
- 2 teaspoons Lemon Flavoring
- 3 cups All-purpose Flour
- 1 cup Sprite, 7-UP, Or Sierra Mist
Glazed Pumpkin Buttermilk Donuts
By AllisonClayman
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar
- Glazed Pumpkin Buttermilk Donuts
- (about 2 1/2 dozen, plus donut holes)
- 3 1/2 cups flour
- 4 t baking powder
- 1 t salt
- 2 t pumpkin pie spice
- 1 cup sugar
- 2 T butter, melted
- 2 eggs
- 2 t vanilla
- 1/2 cup buttermilk
- 1 cup pumpkin puree
- canola oil (for frying)
- Buttermilk Glaze*
- 3 cups powdered sugar
- 1/2 cup buttermilk
- 1/2 t vanilla
Ice Cream Sundaes
By AllisonClayman
Directions: Before you start Be sure an adult is nearby to help
- Ingredients:
- For the fudge sauce:
- 1 cup semisweet chocolate chips
- 4 tablespoons (1/2 stick) unsalted butter, cut
- into pieces
- 1/3 cup milk
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberries
- 1 to 2 teaspoons granulated sugar
- 1 cup whole almonds (optional)
- For the whipped cream:
- 1 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 pint of your favorite ice cream
Toasty Almond-Cherry Turnovers
By AllisonClayman
To make the quick puff pastry, in the bowl of a stand mixer, stir together the flour and salt
- 3 1/2 cups all-purpose flour
- 2 tsp. kosher salt
- 4 sticks cold unsalted butter, cut into 1-inch cubes
- 2 tsp. white wine vinegar
- 1 cup ice water
- 2 Tbs. ground almonds
- 2 Tbs. confectioners’ sugar
- 1 cup pitted and stemmed sour or Bing cherries, fresh, thawed frozen or drained canned
- 1/2 cup plus 2 Tbs. granulated sugar
- 1 Tbs. all-purpose flour
- 1 egg white, lightly beaten
- 1/4 cup sliced almonds
Vanilla Buttercream
By AllisonClayman
Preparation Combine whites and salt in a very large bowl
- 4 large egg whites at room temperature for 30 minutes
- Rounded 1/4 teaspoon salt
- 2/3 cup water
- 1 1/3 cups plus 2 tablespoons sugar
- 4 sticks (2 cups) unsalted butter, cut into tablespoon pieces and softened
- 2 teaspoons vanilla
- Special equipment: a candy thermometer
Pastor Ryan’s Bronzed Sea Bass with Lemon Shallot Butter
By AllisonClayman
Preparation Instructions Preheat the oven to 375 degrees
- THIS RECIPE ONLY MAKES ONE SERVING!**
- Ingredients
- 6 ounces, weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On
- 3 Tablespoons Butter
- 1 whole Medium-sized Shallot, Minced
- 1 whole Lemon, Zested And Juiced
- 3 Tablespoons Canola Oil
- Kosher Salt And Fresh Ground Pepper, to taste
The Baked Brownie
By AllisonClayman
Preheat the oven to 350 degrees F
- 1 1/4 Cups all-purpose flour
- 1 Tsp salt
- 2 Tbsp dark unsweetened cocoa powder
- 11 Ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 1 Cup (2 sticks) unsalted butter, cut into 1 inch pieces
- 1 Tsp instant espresso powder
- 1 1/2 Cups granulated sugar
- 1/2 Cup firmly packed light brown sugar
- 5 Large eggs, at room temperature
- 2 Tsp Pure vanilla extract
Basic Mexican Rice
By AllisonClayman
Preparation Instructions Heat oil in a large skillet
- Ingredients
- 2 Tablespoons Canola Oil
- 1/2 whole Large Onion, Chopped
- 3 cloves Garlic, Minced
- 2 cups Long Grain Rice
- 1 can Rotel (10 Ounce)
- 1 can Whole Tomatoes (14.5 Ounce)
- 2 cups Low Sodium Chicken Broth (more If Needed)
- 1 teaspoon Cumin (more To Taste)
- 1 teaspoon Kosher Salt
- Fresh Cilantro, Chopped
Quick-Fried Shrimp with Sweet Toasty Garlic
By AllisonClayman
To make the mojo de ajo, in a small saucepan over medium-low heat, combine the garlic, olive oil and the 1/2 tsp
- 1/2 cup coarsely chopped garlic (about 2 large heads)
- 1 cup extra-virgin olive oil
- 1/2 tsp. salt, plus more, to taste
- Juice of 1 lime
- 2 canned chipotle chilies en adobo, seeded and cut into thin strips
- 2 lb. medium-large shrimp, peeled and deveined
- Salt, to taste
- 3 Tbs. chopped fresh cilantro or flat-leaf parsley
- 2 limes, cut into wedges