OralW's profile page
Recipes
Celeriac Remoulade
By OralW
Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices
- 1 pound/450 g celeriac (1 medium)
- 1 Granny Smith apple
- 1 egg yolk
- 1 teaspoon white wine vinegar
- 1 tablespoon grainy Dijon mustard
- 1 cup/250 ml grape-seed oil
- Salt and freshly ground black pepper
- Lemon juice, to taste
- 2 teaspoons crushed fennel seed
Doughnut Muffins
By OralW
I love making these doughnut inspired muffins with both the cinnamon sugar and powdered sugar toppings
- MUFFINS:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 1/4 cups milk
- 1/2 cup sour cream
- 1 1/2 sticks unsalted butter, softened (12 tablespoons)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 eggs
- CINNAMON SUGAR TOPPING:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 stick unsalted butter, melted (8-tablespoons)
Crisp Toffee Chocolate Bars
By OralW
Looking for a pick me up? Try this sweet and salty toffee chocolate bar packed with deliciousness!
- 1 cup unsalted butter (2-sticks), softened, plus more for the pan
- 1 cup light brown sugar
- 1 teaspoon coarse salt
- 1 teaspoon pure vanilla extract
- 2 1/4 cups sifted all-purpose flour
- 1/3 cup walnuts, chopped
- 1 cup semisweet chocolate chips
Cake, Devil's Food Bundt Cake
By OralW
STEP 1 Preheat oven to 325 degrees
- Vegetable oil cooking spray
- 1 cup unsweetened cocoa powder
- Pinch of salt
- 1 cup boiling water
- 1 cup sour cream
- 3 cups all-purpose flour (spooned and leveled)
- 1/4 teaspoon fine salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups mini chocolate chips
- 1 cup heavy cream
- 8 ounces of chopped semi-sweet chocolate
Grandma’s Persimmon Cookies
By OralW
Preheat oven to 375 degrees Blend/puree 2-3 Persimmon pulps and set aside in bowl Add 1 tsp baking soda to the ...
- 2-3 Persimmon pulps
- 1 tsp baking soda
- • 1/2 cup margarine/butter (can use 1/4 shortening, 1/4 butter)
- • 1 beaten egg
- • 1 cup sugar
- • 2 cups flour
- • 1 tsp cinnamon
- • 1/2 tsp ground cloves
- • 1/2 tsp nutmeg
- • 1/2 tsp salt
- • 1 cup raisons (optional)
- • 1/2 - 1 cup nuts of choice (optional)
Chocolate, White with Pecans
By OralW
Very large cookies - more to enjoy
- 1 3/4 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon baking soda
- 1 stick plus 6 tablespoons unsalted butter, softened
- 1 1/4 cups packed dark-brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg, plus 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces white chocolate, chopped into 1/2- to 3/4-inch pieces
- 8 ounces pecans, toasted and coarsely chopped
Cookies, Breakfast
By OralW
Preheat oven to 350 degrees
- 2 sticks butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp. pure almond extract
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 1/2 tsp. Penzey's cinnamon
- 3 cups oats, regular or quick
- 1 cup raisins
- 1 cup dried cranberries
- 1 cup flaked baking coconut (I used 1/2 cup unsweetened)
- 1 cup slivered almonds, toasted (toast 10 minutes in 350 degree oven)
Blueberry Coffee Cake, Old-Fashioned
By OralW
Crumb Topping Whisk flour, sugar, and salt in a medium bowl
- SPECIAL EQUIPMENT:
- Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons (packed) dark brown sugar
- 1/2 teaspoon kosher salt
- 1/4 cup pecans, toasted, chopped
- 3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
- Cake
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup plus 3 tablespoons sugar, divided
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon ground cinnamon
- 2 cups fresh (or frozen, thawed) blueberries (about 10 ounces)
- 1 tablespoon panko (Japanese breadcrumbs)
- An 8x8x2-inch metal pan
Cheesecake Tart with Berry-Almonds
By OralW
1. Heat oven to 325°F. Spray 9-inch tart pan with removable bottom with cooking spray
- CRUST
- 1 3/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- FILLING
- 2 (8-oz.) pkg. cream cheese, softened
- 2/3 cup sugar
- 1 tablespoon all-purpose flour
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- TOPPING
- 2 cups strawberries, halved
- 1 1/2 cups blueberries
- 1/4 cup seedless raspberry preserves, melted
Chocolate Rice Krispies Balls
By OralW
Raise the bar on your Rice Krispie treat game with these little chocolate balls of deliciousness!
- 1/2 cup peanut butter
- 3 tablespoons soft butter
- 1 teaspoon vanilla
- 1 cup Rice Krispies
- 1/2 cup pecans, chopped fine
- 1 cup coconut, shredded (I used unsweetened)
- 1 package semi-sweet chocolate chips
- 1 square sweet chocolate