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Recipes
Bourbon Banana Bread
By GwennW
Pre-heat oven to 350 degrees
- 2 c. all-purpose flour
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 tablespoons unsalted butter
- 2 very ripe medium-large bananas
- 2 large eggs
- 3/4 plus 1 Tablespoon light brown sugar
- 1/2 vanilla bean-split in center & seeds scraped out.
- 1 Tablespoon bourbon (I used Maker's Mark)
- 1/2 cup whole buttermilk
- 2/3 cup toasted, chopped pecans
- 3/4-1 cup chopped chocolate (I used Hershey's Special Dark, chopped into chunks)
Beef, Leek and Barley Soup
By GwennW
Place the short ribs in the bottom of a large soup pot
- 3 large beef short ribs
- 3/4 c. barley
- 4 cloves garlic, chopped
- 2 onions, chopped
- 3 leeks, cleaned and chopped (white and green parts)
- kosher salt
- fresh ground pepper
- 8 c. beef stock, water or chicken stock
- suggested optional add-ins: mushrooms, carrots, lima beans, cubed potatoes, string beans, corn, turnips
No-Fail Chocolate Fudge
By GwennW
Grease an 8 inch square baking pan with butter or nonstick spray
- 4 T. butter
- 1 # semisweet or bittersweet chocolate
- 1 (14 oz.) can sweetened condensed milk
- 1/8 tsp. salt (optional)
- 1/2 c. chopped pecans (optional)
Union Square Cafe's Bar Nuts
By GwennW
Preheat the oven to 350 degrees F
- 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dark brown sugar
- 2 tsp. kosher or sea salt
- 1 tablespoon unsalted butter, melted
Nutella Pie
By GwennW
In a large bowl, with an electric mixer, beat cream cheese until smooth and fluffy
- 2 (8 ounce) packages cream cheese, softened
- 1 (13 ounce) jar chocolate hazelnut spread (nutella)
- 1/4 teaspoon vanilla extract
- 1 (9 inch) prepared graham cracker crust
- Optional: Cool Whip or whipped cream
Better Than the Bakery Chocolate Chip Cookies
By GwennW
Preheat oven to 350. Line 2 baking sheets with non-stick silicone baking mats or nonstick spray
- 2 1/4 c. all-purpose flour
- 1/4 c. pastry flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. (2 sticks) butter, softened
- 1/2 c. white sugar
- 3/4 c. packed dark brown sugar
- 1 tsp. vanilla bean paste (or vanilla extract)
- 2 large eggs
- one 10oz. block dark chocolate, half finely chopped and half coarsely chopped
Broiled Herb Tilapia
By GwennW
Preheat the oven's broiler
- 4 large tilapia fillet
- Old Bay seasoning
- 1/4 c. Kerrygold herb and garlic butter ( about 1/2 stick), softened
- 1/2 c. grated Parmesan
- 2-3 T. light mayonnaise
- 2 T. fresh lemon juice
Spaghetti With Clams
By GwennW
Preheat the oven to 400 degrees F
- 40 littleneck clams
- EVOO
- kosher salt
- fresh ground pepper
- 2 T. butter
- 10 garlic cloves, peeled and chopped
- 1/4 # pancetta, cubed
- 1/2 tsp. crushed red pepper flakes, or to taste
- handful of fresh basil
- 1/4 c. white wine
- 2 pints cherry tomatoes, cut in half
- 1 # thin spaghetti
- 1/4 c. chopped fresh flat leaf parsley, for garnish
Jewish Chicken Soup
By GwennW
Bring water to a boil in a large stockpot
- 20 c. water
- 8 chicken leg quarters
- 5 large carrots, peeled and cut into chunks
- 4 stalks celery, sliced
- 2 parsnips, peeled and sliced
- 1 turnip, diced
- 2 large onions, peeled and cut in half
- 1 large leek, sliced and cleaned
- 1 bunch parsley, tied
- 1 bunch dill, tied
- kosher salt and fresh ground pepper, to taste
- optional: egg noodles
Pecan Sandies
By GwennW
Preheat oven to 350. Line two cookie sheets with silicon baking sheets (like a silpat)
- 1/2 c. (1 stick) butter, softened
- 1/2 c. packed brown sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 c. all-purpose flour
- 1 c. pecans, coarsely chopped