YogiRenee's profile page
Recipes
Mama's 1-2-3-4 Cake
By YogiRenee
When I was a child, sometimes my mother would let me "help" her with this recipe
- 2 * 2 cups sugar
- 1/2 * 1/2 lb butter (1 cup)
- 3 * 3 cups flour
- 1/2 * 1/2 teaspoon salt
- 3 * 3 teaspoons baking powder
- 2 * 2 teaspoons vanilla
- 4 * 4 eggs
Chicken with Cauliflower and Apples
By YogiRenee
Directions Preheat oven to 450 degrees, with racks in upper and lower thirds
- 4 2 skin-on chicken thighs (about 2 pounds total)
- 1/2 1/2 1 1/2-inch (about 1/2 pound), cut into 1 1/2-inch pieces
- 4 sprigs thyme
- 1 head cauliflower (2 pounds), cut into medium florets
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 1/2-inch-thick Lady or Cameo apples, cored and cut into 1/2-inch-thick wedges
Fruit Salad with Honey-Lime Dressing
By YogiRenee
Whisk first 4 ingredients in small bowl to blend; set dressing aside
- plain yogurt
- fresh lime juice
- honey
- grated lime peel
- diced peeled cantaloupe
- diced peeled honeydew melon
- seedless red or green grapes
- diced peeled cored pineapple
- diced peeled papaya
- halved hulled strawberries
Oven-Roasted Home Fries
By YogiRenee
Directions Preheat oven to 350 degrees
- 2 pounds red new potatoes, scrubbed and cut into 3/4-inch chunks 1 large onion, chopped 1 red or green bell pepper, (ribs and seeds removed), chopped 3/4 teaspoon crushed dried rosemary 2 tablespoons olive oil Coarse salt and ground pepper
- 2 pounds red new potatoes, scrubbed and cut into 3/4-inch chunks
- 1 large onion, chopped
- 1 red or green bell pepper, (ribs and seeds removed), chopped
- 3/4 teaspoon crushed dried rosemary
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Spring Vegetable Pizzas
By YogiRenee
Directions Preheat oven to 500 degrees, with racks in upper and lower thirds
- 1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole
- 1 2-inch bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick
- 1 pint cherry or grape tomatoes, halved
- 1 pound pizza dough, thawed if frozen and divided in half
- Coarse salt and ground pepper
- 7 ounces Gruyere cheese, grated (3 cups)
Shields Date Crystals Sandwich Filling
By YogiRenee
Blend the cheese, cream, and mayonnaise
- 3 oz creamed cheese
- 3 Tbs cream
- 2 Tbs mayonnaise
- 1/2 cup Shields Date Crystals
- 1/2 cup ground walnuts ( optional)
Watermelon Cooler
By YogiRenee
Directions Puree watermelon in a food processor
- 2 tablespoons fresh mint
- 1 tablespoon superfine sugar
- Ice cubes
- 1 1/4 cups ginger ale
- 1/4 cup vodka
- 1 tablespoon fresh lemon juice
- 3 or 4 splashes bitters
Cinnamon-Nut Buns
By YogiRenee
Directions Butter two 13-by-9-inch baking pans
- Dinner Rolls (http://www.marthastewart.com/281515/dinner-rolls), prepared through step 2
- Dinner Rolls (http://www.marthastewart.com/281515/dinner-rolls), prepared through step 2
- For the Filling 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans 1 cup packed dark-brown sugar 2/3 cup walnuts or pecans 1/2 cup semisweet chocolate chips 1/2 teaspoon ground cinnamon Salt All-purpose flour, for work surface
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
- 1 cup packed dark-brown sugar
- 2/3 cup walnuts or pecans
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon ground cinnamon
- Salt
- All-purpose flour, for work surface
- For the Glaze 1 cup packed dark-brown sugar 6 tablespoons unsalted butter 2 tablespoons water
- 1 cup packed dark-brown sugar
- 6 tablespoons unsalted butter
- 2 tablespoons water
Vegetable Parmesan
By YogiRenee
Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- Butter, for greasing
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
- 1 red bell pepper, cut into thirds
- 1 yellow bell pepper, cut into thirds
- 1 orange bell pepper, cut into thirds
- 1 (26-ounce) jar marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan
- 1 cup plain bread crumbs
CARROT CAKE / CHEESECAKE
By YogiRenee
Layered Cheesecake and Carrot Cake It all began when a caller to the Food News program told of having patronized ...
- for the cheesecake:
- MAKES ONE 9- OR 9-1/2-INCH CHEESECAKE
- 2 8-ounce packages, cream cheese - room temperature
- 3/4 cup, granulated sugar
- 1 tablespoon, all-purpose flour
- 3 eggs
- 2 teaspoons, vanilla extract
- for the carrot cake:
- 3/4 cup, vegetable oil
- 1 cup, granulated sugar
- 2 eggs
- 1 teaspoon, vanilla extract
- 1 cup, all-purpose flour
- 1 teaspoon, baking soda
- 1 teaspoon, cinnamon - ground
- 1/8 teaspoon, salt
- 1 8-1/2-ounce can crushed pineapple packed in juice - well-drained and juice reserved (juice used in frosting)
- 1 cup, grated carrots
- 1/2 cup, flaked or shredded coconut
- 1/2 cup, chopped walnuts
- for the pineapple cream cheese frosting:
- 2 ounces, cream cheese - softened
- 1 tablespoon, butter - softened
- 1-3/4 to 2 cups, powdered (confectioners�) sugar
- 1/2 teaspoon, vanilla extract
- 1 to 1 -1/2 tablespoons, reserved pineapple juice - reserved from carrot cake ingredients
- 1/8 teaspoon salt