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Recipes
Cream Cheese Frosting
By MeanJean
Use this frosting generously on our Carrot Cake
- 16 ounces cream cheese, room temperature
- 2 teaspoons pure vanilla extract
- 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
- 2 pounds confectioners' sugar, sifted
Spicy Pumpkin Bundt Cake
By MeanJean
Preheat oven to 350 degrees
- Nonstick cooking spray, for pan
- 4 cups cake flour (not self-rising), plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 1/2 cups packed light-brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups canned pumpkin puree
- Confectioners' sugar, for dusting
Gingersnap Cookies with White Chocolate Chunks
By MeanJean
1. Preheat oven to Preheat the oven to 350°F
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup molasses
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1 1/4 teaspoons ground cloves
- 1 teaspoon ground ginger
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cups white chocolate chunks
- 1 cup granulated sugar-for coating cookie dough balls
Cinnamon Rolls
By MeanJean
Mix 1 T (or 1 packet) yeast with 1T sugar and 2T room temp water in a small bowl and set aside
- 1 Tbsp yeast
- 1 Tbsp sugar
- 2 Tbsp room temperature water
- 1 egg room temperature, beaten
- 1/2 cup milk, scalded
- 3 cups self rising flour
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 to 2 Tbsp cinnamon
- 1/2 cup chopped pecans (optional)
- 2 cup powdered sugar
- 2 Tbsp hot water
- 2 Tbsp cream (or liquid coffee creamer)
- 1 Tbsp butter, melted
- 1 tsp vanilla
Coconut Cream Filling
By MeanJean
This filling may be made up to one day ahead and kept, tightly covered, in the refrigerator
- 6 large egg yolks
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 cups milk
- 4 ounces (1 1/2 cups) sweetened angel-flake coconut
- 1 1/2 teaspoons pure vanilla extract
- Unsalted butter, for wrap
Seven-Minute Frosting
By MeanJean
This cake frosting is named for the length of time it must be beaten in the final stage
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon light corn syrup
- 3 large egg whites, room temperature
Popovers
By MeanJean
Preheat oven to 400 degrees F
- 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 1 1/2 teaspoons kosher salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
Homemade Snickers Bars
By MeanJean
1. Grease a 9x13-inch baking pan
- For the Bottom Chocolate Layer:
- 1 1/4 cups milk chocolate chips
- 1/4 cup creamy peanut butter
- For the Nougat Layer:
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow fluff
- 1/4 cup creamy peanut butter
- 1 1/2 cups salted peanuts, roughly chopped
- 1 teaspoon vanilla extract
- For the Caramel Layer:
- 14 ounces caramels, unwrapped
- 1/4 cup heavy cream
- For the Top Chocolate Layer:
- 1 1/4 cups milk chocolate chips
- 1/4 cup creamy peanut butter
Buttermilk Biscuits (Denver Biscuit Co.)
By MeanJean
Preheat the oven to 350 degrees F using the convection setting or 375 degrees F without convection
- 2 1/4 cups all-purpose flour, plus more for the work surface and tools
- 1/2 cup cake flour
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 tablespoon salt
- 2 cups (4 sticks) frozen unsalted butter, plus more for the pan
- 1 1/4 cups buttermilk
- 1 cup plain yogurt
- 3 eggs
Easter Pie
By MeanJean
Easter pie, a double-crust “stuffed pizza,” is traditionally eaten in Italian households the day before Easter
- Crust
- 5 cups (20 ounces) Mellow Pastry Blend OR 4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour*
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 tablespoons (7/8 ounce) sugar
- 5 tablespoons (1 1/2 ounces) King Arthur Easy-Roll Dough Improver (optional, but very helpful)
- 1/4 cup (1 3/4 ounces) olive oil
- 1 1/2 cups (12 ounces) warm water
- You may also use 5 cups (19 ounces) Italian flour in place of the pastry blend or all-purpose flour; reduce the water to 1 cup + 2 tablespoons (9 ounces).
- Filling
- 1 dozen large eggs
- 1 pound good-quality, tasty ham
- 6 about 6 ounces ricotta cheese
- 1/3 cup grated (1 1/2 ounces) Parmesan
- salt, pepper, and chopped fresh parsley, to taste
- Glaze
- 1 large egg yolk
- 2 tablespoons (7/8 ounce) sugar