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Recipes
Maple-Pumpkin Pie Bars
By carvalhohm
HEAT oven to 350°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spr...
- 1 pkg. (2-layer size) yellow cake mix
- 4 eggs; divided
- 1/2 cup butter or margarine; melted
- 1/2 cup packed brown sugar
- 1 pkg. (8 oz.) Cream Cheese; softened
- 1 can (15 oz.) pumpkin
- 1 pkg. (3.4 oz.) Pumpkin Spice Flavor Instant Pudding
- 1 env. Whipped Topping Mix
- 1/3 cup milk
- 3 Tbsp. maple syrup
- 1/8 tsp. ground cinnamon
Sauteed Baja Fish
By carvalhohm
1.Lightly rub fillets with 1 tbs
- 2 6-oz white fish fillets, such as tilapia, halibut or flounder
- 1 1/2 tbs olive oil
- 1/2 tsp chile powder
- 1 lime, cut into wedges
- Snipped fresh cilantro
Holiday Surprise Sugar Cookies
By carvalhohm
1 Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1/3 cup butter or margarine, softened
- 1 egg
- 2 tablespoons all-purpose flour
- Red and green food colors
- 16 thin rectangular crème de menthe candies, cut into thirds
- Assorted colored sprinkles, sugars, decors and decorating gels
Double Chocolate Peanut Butter Cookies
By carvalhohm
Preheat the oven to 300. In a double boiler, melt the semisweet chocolate over hot, not simmering, water
- 6 ounces semisweet chocolate, coarsely chopped
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 sticks (1 cup) unsalted butter
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoon vanilla extract
- 12 ounces milk chocolate chips (2 cups)
- 24-30 whole shelled peanuts
Grilled Bratwurst
By carvalhohm
Mix beer, brown sugar, soy sauce, mustard, chili powder, garlic and hot pepper sauce in a skillet over medium heat
- 1 12-ounce can beer
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon prepared mustard
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- Several drops hot pepper sauce
- 6 bratwurst sausages
Crusting Cream Cheese Icing
By carvalhohm
Cream together shortening, butter, and cream cheese until nice and smooth
- 1/2 cup of shortening
- 1/2 cup (one stick) unsalted butter @ room temp
- 1 8oz bar cream cheese at room temp
- 1 tblsp white vanilla extract
- 2 lbs sifted powder sugar
- 1/2 tsp salt
Yellow Cupcakes with Raspberry Buttercream
By carvalhohm
Preheat oven to 350°. Prepare muffin pan with paper baking cups
- 1-1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- 1/2 cup sour cream
- Raspberry Buttercream Icing
Peanut Brittle
By carvalhohm
Place sugar, peanuts, syrup and water into a large heavy pan and stir to incorporate
- 2 cups white granulated sugar
- 1 1/2 cups peanuts
- 3/4 cup light Karo syrup
- 1/4 cup water
- 4 teaspoons baking soda (measure out then put aside)
Chocolate Lover's Custard
By carvalhohm
In small saucepan, heat cream and sugar until bubbles form around sides of pan
- TOPPING:
- 2-1/2 cups heavy whipping cream
- 1/2 cup sugar
- 5 ounces white baking chocolate, chopped
- 6 egg yolks
- 1 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, melted
- 1 ounce white baking chocolate, melted
Tropical Carrot Cake with Coconut Cream Cheese Frosting
By carvalhohm
Preheat oven to 350°. Butter a3-1/2-qt baking dish and line bottom with parchment paper
- Cake:
- 2-2/3 cup all-purpose flour, sifted then measured
- 1 cup sweetened flaked coconut
- 1 cup dry-roasted macadamia nuts
- 1/2 tsp ground ginger
- 3-1/2 tsp ground cinnamon
- 2-1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups carrots, peeled and finely grated
- 2 (8-oz) cans crushed pineapple in its own juice, well drained
- Frosting:
- 2 (8-oz) packages cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1-3/4 cups powdered sugar
- 1/2 cup canned sweetened cream of coconut
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 14 whole dry-roasted macadamia nuts, crushed
- 1/4 cup toasted coconut flakes