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Recipes
Jul 20, 2012 18:38:53 GMT -6
Post by Felicity Michaela Flourish on Jul 20, 2012 18:38:53 GMT -6
Everyone has a favorite dish or dessert. Share here!
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Recipes
Jul 22, 2012 22:06:30 GMT -6
Post by Catherine on Jul 22, 2012 22:06:30 GMT -6
Oh boy, do I have a lot of recipes to share here... I'll add them tomorrow
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Recipes
Jul 23, 2012 17:25:03 GMT -6
Post by MaryGrace on Jul 23, 2012 17:25:03 GMT -6
Here's something I just made recently: www.brandysbaking.com/2011/06/chocolate-chip-cookie-dough-cheesecake.htmlChocolate Chip Cookie Dough Cheesecake Bars. Sound weird? THEY ARE SO YUMMY. I found the recipe on pinterest and was kind of obsessed with it, so I got a friend to make them with me. You have a graham cracker crust, then you have cheesecake, and then you put the cookie dough on top. DELISH.
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Recipes
Jul 23, 2012 17:58:03 GMT -6
Post by Twinkle on Jul 23, 2012 17:58:03 GMT -6
Those sound really good Mollie!
Here is a recipe that my older sister found a couple months ago that we all love!!
Butterfinger Blondies
Ingrediants: 1 cup butter 1cup light brown sugar 1/2 cup granulated sugar 2 tsp. vanilla 2 eggs 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp coarse salt 2 cups coarsely chopped Butterfinger Bars (approx. 16 "Fun Size" bars)
Instructions: Preheat oven to 350 Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt, and baking soda) until just combined. Stir in your chopped Butterfinger. Spread in a 9 by 13 baking dish and bake for 25 mins. until center is JUST set. Remove from oven and cool completely.
Preparation time: 5 minute(s) Cooking time: 25 minute(s)
Butterfinger Buttercream
Ingredients: 1/2 cup room temp butter (1 stick) 1/2 cup vegetable shortening 2 1/2 - 3 cups powdered sugar 1/2 cup chopped Butterfinger Bars (approx. 4 'Fun Size" bars)
Instruction: Cream the butter and shortening together until smooth. Add in your powdered sugar on low speed. Turn speed up to medium and mix until smooth. Stir in your chopped Butterfinger. Spread on your cooled blondies.
Preparation time: 5 minutes
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Recipes
Jul 24, 2012 19:48:54 GMT -6
Post by Felicity Michaela Flourish on Jul 24, 2012 19:48:54 GMT -6
Mmm! Yummy for my tummy!!
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Recipes
Aug 18, 2012 7:21:49 GMT -6
Post by Catherine on Aug 18, 2012 7:21:49 GMT -6
This is one of my favorite cakes; Chantilly CakeIngredients: 2 nine-inch white cake rounds 1 qt. heavy whipping cream 2 cups of raspberries 1 cup of sliced strawberries 1 cup of blackberries, halved Extra berries for garnish 1/2 cup Orange juice 2 tablespoons raspberry or orange liquor (optional) 2 Tablespoons orange juice 2 Tablespoons powdered sugar 1 Tablespoon powdered sugar 4 Tablespoons cup powdered sugar Directions: Mix the 2 Tablespoons of orange juice, liquor, and 1 Tablespoon of powdered sugar together in medium sized mixing bowl. Marinate the sliced strawberries, blackberries, and 1 cup of the raspberries for 1/2 hour. While the berries are marinating, slice the rounds in half horizontally. (you'll end up with 4 layers) Whip 2 cups of the heavy whipping cream and 2 tablespoons of powdered sugar until VERY thick. (until it's almost ready to separate and turn into butter) Blend 1 cup of raspberries, the 1/2 cup of orange juice, and 1 Tablespoon of powdered sugar in a blender until very smooth. Spoon the whipped cream into an icing[piping] bag fitted with a large star or circle tip. Pipe a thick ring of whipped cream on the cake and a few stripes across. Drain berries, reserving liquid, and top layer with 1/3 of of them. Spoon a few tablespoons of the raspberry sauce around. Place another layer of cake on top and layer the whipped cream, berries, and sauce. Repeat with next layer of cake as well. Top with final cake round. Whip the remaining 2 cups of whipping cream and 2 Tablespoons of powdered sugar. Use this to ice the whole cake and decorate the top. Place extra berries on top as garnish and/or fresh mint leaves. Keep refrigerated until ready to serve. (best within 2-3 days depending on how thick the cream is) When serving, top each slice with a bit of either the raspberry sauce or the liquid the berries were marinated in. Enjoy!
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Recipes
Aug 25, 2012 14:20:10 GMT -6
Post by beckie on Aug 25, 2012 14:20:10 GMT -6
^is that the recipe of the picture you posted in your journal back around Easter, (I think)?
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Recipes
Aug 25, 2012 17:38:14 GMT -6
Post by Catherine on Aug 25, 2012 17:38:14 GMT -6
Yep!
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Recipes
Aug 25, 2012 19:46:42 GMT -6
Post by beckie on Aug 25, 2012 19:46:42 GMT -6
Sweet!
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Recipes
Jan 15, 2013 11:34:27 GMT -6
Post by Catherine on Jan 15, 2013 11:34:27 GMT -6
Reviving this thread! It's Mardi-Gras time! That means king cake... I found a good recipe for one and made it yesterday. MAKES 2 CAKES PASTRY 1 cup milk 1/4 cup butter 2 (.25 ounce) packages active dry yeast 2/3 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 2 eggs 1 1/2 teaspoons salt 5 1/2 cups all-purpose flour FILLING: 1 cup packed brown sugar 1 tablespoon ground cinnamon 1/2 cup all-purpose flour 1/2 cup melted butter FROSTING: 1 cup confectioners' sugar 1 tablespoon water Dash of lemon juice if wanted Directions Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper. To Make Filling: Combine the brown sugar, ground cinnamon, and 1/2 cup flour. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water and lemon juice. Decorate with sprinkles. Picture:
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Recipes
Jan 15, 2013 15:44:02 GMT -6
Post by Felicity Michaela Flourish on Jan 15, 2013 15:44:02 GMT -6
Awesome!! I want some!!!!!!
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Recipes
Aug 11, 2017 7:03:56 GMT -6
Post by mari01 on Aug 11, 2017 7:03:56 GMT -6
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish. It is also used in medicine or in information technology (user acceptance). A doctor will usually begin a prescription with recipe, Latin for take, usually abbreviated to Rx or an equivalent symbol.
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