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Recipes
Prize Winning Apricot Bars
By GratefulSea
source: http://www.tasteofhome
- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1-1/3 cups sweetened shredded coconut
- 1/2 cup chopped walnuts
- 1 jar (10 to 12 ounces) apricot preserves
Triple Berry Slow Cooker Cobbler
By GratefulSea
In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 3 tablespoons vegetable oil
- 2 tablespoons milk
- 2 cups fresh or frozen blueberries
- 2 cups fresh or frozen raspberries
- 2 cups fresh or frozen blackberries
- 1 cup sugar
- 1 cup water
- 3 tablespoons quick-cooking tapioca
- Vanilla ice cream or gelato, whipped cream, half-and-half, light cream, or crème fraiche (optional)
Hazelnut Chocolate Chip Cookies
By GratefulSea
Hazelnut Chocolate Chip Cookies take the classic chocolate chip cookie up a notch with this delicious treat!
- 1/2 cup old-fashioned oats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
- 1 cup hazelnuts, toasted, skinned and chopped
- 1 (12-ounce) bag semisweet chocolate chips
Japanese Cucumber Salad
By GratefulSea
The toasted sesame seeds are a must
- 2 medium cucumbers, or 1 large English cucumber
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds, toasted
Calamari Parmigiano
By GratefulSea
This is my own combination of several different approaches to this quick and easy dinner
- 2 Calamari steaks
- 3/4 cup Panko or Italian Seasoned bread crumbs
- 1/4 cup grated Parmesan
- 1/8 teaspoon Cayenne
- 1 jumbo or 2 smaller eggs (better yet, use EggBeaters), beaten
- 2 Tablespoons Olive Oil
- 3 Garlic cloves, minced
- 2 teaspoons Lemon Juice
- salt and pepper, to taste
- 2 slices Provolone cheese
- 1 Tablespoon fresh minced Parsley (dried parsley is okay in a pinch)
- lemon slices for garnish
Apple Dip
By GratefulSea
This is one of those great base recipes that serve as a platform for your own tastes and creativity
- 8-oz bar of cream cheese, softened
- 1/2 cup (or less) brown sugar
- 1 Tablespoon vanilla extract
- (I cut both the sugar and vanilla in half.)
Easy Mushroom Leek Soup
By GratefulSea
From the Sur la Table website
- 1 ounce dried wild mushrooms
- 2 medium leeks, white parts only
- 8 tablespoons unsalted butter, room temperature, divided
- 2 cups roughly chopped celery
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, peeled and minced
- 4 cups sliced stemmed fresh shitake mushrooms
- 4 cups sliced crimini mushrooms
- 2 cups sliced button mushrooms
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 8 cups chicken broth, low-sodium
- 1/2 cup whipping cream
- 2 Tablespoons truffle oil
- 2 Tablespoons chopped chives
- 1/4 cup straw mushrooms, for garnish
Grilled Eggplant with Yoghurt Sauce
By GratefulSea
Perfect if you're a vegetarian—or just love vegetables—and you want to join in the grill-out fun
- 6 tablespoons extra-virgin olive oil
- 5 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1/2 cup plain whole-milk yogurt
- 3 tablespoons fresh mint, chopped
- 1 teaspoon lemon zest, freshly grated
- 2 teaspoons juice
- 1 teaspoon ground cumin
- Salt and pepper
- 2 pounds eggplant, sliced into 1/4-inch-thick rounds
Cherry Blueberry Pie
By GratefulSea
Even I can handle this one!
- 1 (15-ounce) package rolled refrigerated pie crust (2 crusts)
- 1 (12-ounce) package frozen blueberries, thawed
- 1 (12-ounce) package frozen dark sweet cherries, thawed
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
Crunchy Lemonade Drumsticks
By GratefulSea
One hour, ten minutes
- 2 tablespoons grated lemon zest, in two parts
- 1/2 cup fresh lemon juice
- 3 tablespoons packed light brown sugar
- 1/3 cup buttermilk
- 12 skin-on chicken drumsticks (3 1/2 to 4 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh thyme
- Pinch of cayenne pepper
- 1/4 cup mayonnaise
- Olive-oil cooking spray