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Recipes
Bread Pudding with Vanilla Sauce
By KitchenGnome
Preheat oven to 375 degrees F (190 degrees C)
- Vanilla Sauce:
- 3 eggs, beaten
- 1 1/2 cups white sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 3 cups whole milk
- 10 slices hearty farmhouse-style bread, toasted and cut into cubes
- 1 cup raisins
- 1/2 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 pinch ground cinnamon
- 1 egg
- 2 tablespoons butter, melted
- 1 1/4 cups whole milk
- 1 pinch salt
- 1 tablespoon vanilla
Cinnamon Roll French Toast Casserole
By KitchenGnome
Preheat oven to 350 degrees
- Casserole
- 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
- 2 Tbsp. melted butter
- 4 eggs
- 1/3 c. milk
- 1 Tbsp. cinnamon
- 1 tsp. vanilla
- Icing
- 1/2 c. powdered sugar
- 2 containers reserved icing
- 2 Tbsp. cream cheese, softened
- 1 Tbsp. milk
- (For extra icing, combine 3/4 c. powdered sugar + 3 oz. cream cheese (softened) + 1 1/2 Tbsp. milk)
Hungarian Goulash
By KitchenGnome
"A spicy way to dress up stew beef
- 1/3 cup vegetable oil
- 3 onions, sliced
- 2 tablespoons Hungarian sweet paprika
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 pounds beef stew meat, cut into 1 1/2 inch cubes
- 1 (6 ounce) can tomato paste
- 1 1/2 cups water
- 1 clove garlic, minced
- 1 teaspoon salt
Blueberry Coffee Cake
By KitchenGnome
Just like a giant blueberry muffin!
- Crumb Topping:
- 3/4 cup granulated sugar
- 1/3 cup plus 3 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 cup plus 2 tablespoons butter, room temperature
- Cake:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup butter, room temperature
- 3/4 cup milk
- 1 egg
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups fresh blueberries
- Glaze:
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 2 teaspoons milk
Blonde Brownies
By KitchenGnome
Preheat oven to 350 degrees F (180 degrees C)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped walnuts
- 2/3 cup butter, melted
- 2 cups packed brown sugar
- 2 eggs, beaten
- 2 tablespoons vanilla extract
- 1 cup semisweet chocolate chips
Stollen
By KitchenGnome
My German mother would make this every year for the holidays
- 4 Cups Flour
- 3 tsp. baking powder
- 1 Cup Sugar
- Pinch Salt
- 1 tsp. Vanilla Extract
- 1 tsp. Lemon Extract
- 4 Tbsp. Rum
- Generous pinch of Ground Cardamom
- Generous pinch of Ground Mace
- 2 Eggs
- 1 1/2 Sticks Cold Unsalted Butter
- 1 Cup Raisins
- 1 Cup Golden Raisins
- 8 oz. Ground Almonds
- 4 oz. Candied Lemon or Orange Peel
- 1 12 oz Carton Cottage Cheese, well drained
- 1/4 Cup Melted Butter
- Powdered Sugar to coat
Apple Pie Jam
By KitchenGnome
Tastes just like apple pie with out the crust, Delicious! Good on ice cream too and to use in fruit bar recipes
- 4 to 5 large Green Granny Smith apples, peeled and sliced (about 2 pounds)
- 1 cup water
- 1 box powdered fruit pectin
- 1/2 teaspoon butter
- 5 cups sugar
- 2 teaspoons apple pie spice mix
Bacon-Mustard Salad Dressing
By KitchenGnome
In a nonstick skillet, cook bacon over medium heat until crisp
- 1 bacon, diced
- 6 tablespoons orange juice
- 1/2 cup fat-free sour cream
- 3 tablespoons finely chopped green onions (white portion only)
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 2 teaspoons brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Chicken A La King
By KitchenGnome
Bake biscuits according to package directions
- 4 individually frozen biscuits
- 1-3/4 cups sliced fresh mushrooms
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/3 cup butter, cubed
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/8 to 1/4 teaspoon salt
- 1 cup chicken broth
- 1 cup milk
- 2 cups cubed cooked chicken
- 2 tablespoons diced pimientos
Shrimp Malacca with Rice (Shrimp Creole)
By KitchenGnome
Heat the vegetable oil over medium heat in a large heavy saucepan
- 1/3 cup vegetable or canola oil
- 2 medium yellow onions, finely diced
- 1 large green bell pepper, seeded, stemmed, and finely diced
- 2 celery stalks, peeled and diced (about 1/2 cup)
- 1 16-ounce can whole peeled Italian plum tomatoes
- 1 cup tomato puree
- Generous pinch of cayenne pepper
- Generous pinch of dried basil
- 2 garlic cloves, mashed with 1 teaspoon kosher salt
- 2 bay leaves
- Salt and freshly ground black pepper
- 2 tablespoons curry powder
- Boxed or canned seafood stock (if available, use homemade shrimp stock)
- 3 pounds (36 to 40 count) shrimp, peeled
- Cooked white rice for serving