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Recipes
Bacon Cobb Pitas
By Laurie
Cut pitas in half and open as pockets
- 1 package pita bread (6 pitas)
- 16 ounces bacon, fried and sliced in halves
- 6 hard boiled eggs, sliced
- 1 pound shaved ham, turkey or both
- 1 large cucumber, thinly sliced
- 8 ounces shredded Cheddar cheese
- Ranch dressing to taste
Victoria sponge cake
By Laurie
This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sp...
- 225 g/8oz butter or margarine, softened at room temperature
- 225 g/8oz caster sugar
- 4 medium eggs
- 2 tsp vanilla extract
- 225 g/8oz self raising flour
- milk, to loosen
Chocolate Ganache Frosting
By Laurie
Place chocolate in a large heatproof bowl
- 1 pound good-quality bittersweet chocolate, finely chopped
- 2 1/3 cups heavy cream
- 1/4 cup corn syrup
No Bake Rice Krispy Peanut Butter Bars
By Laurie
1. In a large sauce pan, cook the sugar, corn syrup and peanut butter until mixture begins to boil
- 1 c. sugar
- 1 c. corn syrup
- 1 c. peanut butter
- 1 tsp. vanilla
- 4 c. Rice Krispies.
Vanilla Cupcakes with Vanilla Frosting
By Laurie
Cupcakes: 1 tbsp vanilla extract Preheat oven to 350F
- Cupcakes:
- 12 tbsp butter, room temperature
- 1 2/3 cups sugar
- 2 large eggs
- 2 2/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 tbsp vanilla extract
- Real Vanilla Buttercream:
- 1 lb (2 cups) unsalted butter, soft and cut into one inch pieces
- 3/4 cup plus 1/4 cup sugar
- 1/4 cup water
- 5 large egg whites
- 1/4 tsp cream of tartar
- 1/2 vanilla bean
Char-Grilled Beef Tenderloin - Epicurious
By Laurie
For spice rub: Combine all ingredients in small bowl
- Spice Rub
- 2 * 2 tablespoons dark brown sugar
- 1 * 1 tablespoon sweet smoked paprika*
- 1 * 1 tablespoon coarse kosher salt
- 1 1/2 * 1 1/2 teaspoons chipotle chile powder or ancho chile powder
- 1 * 1 teaspoon ground black pepper
- Chimichurri sauce
- 3/4 * 3/4 cup olive oil
- 3 * 3 tablespoons Sherry wine vinegar or red wine vinegar
- 3 * 3 tablespoons fresh lemon juice
- 3 * 3 garlic cloves, peeled
- 2 * 2 medium shallots, peeled, quartered
- 1 * 1 teaspoon fine sea salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 teaspoon dried crushed red pepper
- 3 * 3 cups (packed) stemmed fresh parsley
- 2 * 2 cups (packed) stemmed fresh cilantro
- 1 * 1 cup (packed) stemmed fresh mint
- Beef tenderloin
- 1 * 1 3 1/2-pound beef tenderloin
- 2 * 2 tablespoons olive oil
Cupcakes - Peanut Butter Chocolate
By Laurie
In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside
- BATTER:
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 tablespoons sugar
- 1 tablespoon 2% milk
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 cup water
- 1 cup 2% milk
- 1/2 cup canola oil
- 2 teaspoons Spice Island® Pure Vanilla Extract
- FROSTING:
- 1/3 cup butter, softened
- 2 cups confectioners' sugar
- 6 tablespoons baking cocoa
- 3 to 4 tablespoons 2% milk
pumpkin truffle
By Laurie
Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute
- 2 ½ cups white chocolate chunks
- 1/3 cup gingersnap cookie crumbs, plus more for garnish
- 1/4 cup canned pumpkin purée
- 1/4 cup graham cracker crumbs, plus more for garnish
- 1 tablespoon confectioners’ sugar
- 1/2 teaspoon orange zest
- 1/8 teaspoon ground cinnamon
- Pinch of fine salt
- 2 ounces cream cheese, softened
Homemade Granola
By Laurie
Mix sugar, oil & honey in pan; heat til dissolved
- 3/4 C. Brown Sugar
- 1/3 C. Oil
- 1/3 C. Honey
- 5 C. Oatmeal
- 1/2 C. Dry Milk
- 3/4 t. Cinnamon
- pinch of Salt
- 1/2 C. Raisins
- (optional: Coconut, nuts, chocolate chips)
Make-Ahead Sloppy Joes
By Laurie
We all remember sloppy joes from our summer camp days
- 1 pound bulk pork sausage
- 1 pound ground beef
- 1 medium onion, chopped
- 14 to 16 sandwich buns, split
- 2 cans (8 ounces each) tomato sauce
- 2 tablespoons prepared mustard
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano