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Recipes
Croissant Bread Pudding
By Dixie8686
Preheat the oven to 350 degrees F
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale
- 1 cup raisins
Mussels and Basil Bread Crumbs
By Dixie8686
Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a ...
- 6 slices white bread, crusts removed, cubed, and toasted
- 2 tablespoons chopped garlic (6 cloves)
- 1/4 cup plus 3 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 9 sun-dried tomato halves in oil, drained and chopped
- 3/4 cup julienned fresh basil leaves, lightly packed
- Kosher salt and freshly ground black pepper
- 1/4 cup toasted pine nuts
- 3/4 cup dry white wine, such as Pinot Grigio
- 3 pounds mussels, cleaned
Snickerdoodles
By Dixie8686
Preheat the oven to 400 degrees F
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups plus 2 tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
Cream Cheese Pound Cake
By Dixie8686
Preheat oven to 325° F. Coat a 12-cup Bundt pan with cooking spray and dust with flour
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup nonfat buttermilk
- 1/3 cup canola oil
- 2 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- 6 large egg whites
- 2 cups sugar, divided
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces Neufchatel cheese (see Ingredient note)
- Ingredient Note: For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.
Herbed Goat Cheese Sandwiches
By Dixie8686
For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper i...
- 8 ounces cream cheese, at room temperature
- 10 1/2 ounces Montrachet or other mild goat cheese, at room temperature
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1/2 teaspoon minced fresh thyme leaves
- 3 tablespoons minced fresh parsley
- 5 to 6 tablespoons milk, half-and-half, or heavy cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 loaves 7-grain bread, thinly sliced
- 1 hothouse cucumber, not peeled
Slow Cooker Beef Brisket
By Dixie8686
Watch how to make this recipe
- One 4-pound first cut brisket, excess fat trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- One 6-ounce can tomato paste
- 2 cups vegetable broth
- 1 tablespoon Dijon mustard
- 3 red onions, quartered
- 3 carrots, peeled and cut into thirds
- 6 cloves garlic, smashed
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
Peach Cobbler
By Dixie8686
Directions Preheat the oven to 325 degrees F
- 4 cups sliced peeled fresh peaches (4 to 5 peaches)
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup milk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon cornstarch
- 1/2 cup boiling water
- Serving suggestions: vanilla ice cream or whipped cream, optional
Roasted Salmon with Green Herbs
By Dixie8686
Preheat the oven to 425 degrees
- 1 (2- to 2 1/2-pound) skinless salmon fillet
- Kosher salt and freshly ground black pepper
- 1/4 cup good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup minced scallions, white and green parts (4 scallions)
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh parsley
- 1/4 cup dry white wine
- Lemon wedges, for serving
Oyster-Cornbread Stuffing
By Dixie8686
Recipes & Menus | recipes Oyster-Cornbread Stuffing Make or buy a savory cornbread to use in this luxurious stuff...
- 2 cups low-salt chicken broth
- 1 sprig sage plus 1 tablespoon thinly sliced sage leaves
- 1 sprig rosemary
- 1 pound breakfast sausage, casings removed
- 1/4 cup (1/2 stick) unsalted butter
- 2 medium onions, finely chopped
- 1 1/2 cups finely chopped celery
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh thyme
- Kosher salt, freshly ground pepper
- 4 dozen small shucked oysters in their liquor (about 1 cup liquor)
- 4 large eggs, whisked
- 12 cups savory (not sweet) cornbread cut into 3/4” cubes, stale or toasted in a 300° oven until dry
Iced Italian Cream Cake
By Dixie8686
For the cake: Preheat the oven to 350 degrees F
- 1/2 cup (1 stick) unsalted butter, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1/2 cup vegetable shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 cup buttermilk, well shaken
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 cup sweetened shredded coconut
- Cooking spray
- 8 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) butter, at room temperature
- 1 pound confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans