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Recipes
The Milley's Stuffin' Muffins
By jeknudson
Position the racks in the upper and lower thirds of the oven and preheat to 425 degrees
- 1/2 stick (2 oz.) butter
- 2 red onions, chopped
- 3 ribs celery, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8 ounces fresh mushrooms, chopped
- 1 cup chicken stock
- 1 12 ounce package cubed seasoned bread stuffing
- 1 cup low-fat buttermilk
- 2 eggs, beaten
Slow Cooker Mustard Barbecued Pork
By jeknudson
Stir together first 6 ingredients
- 1/3 cup firmly packed light brown sugar
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika 1 teaspoon onion powder
- 1/2 teaspoon ground red pepper
- 1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)
- 1 cup yellow mustard
- 1/3 cup honey
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons Worcestershire sauce
Fennel and Potato Gratin
By jeknudson
Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat
- 3 tablespoons butter
- 1 shallot, sliced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 1/4 cups half-and-half 1/2 (10-oz.) block sharp white Cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground nutmeg
- 2 large baking potatoes (about 2 lb.), peeled and thinly sliced
- 1 small fennel bulb, thinly sliced
- Garnish: rosemary sprigs
Fresh Fig Galette
By jeknudson
1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife
- 6.75 ounces unbleached all-purpose flour (about 1 cup)
- 4 1/2 tablespoons almond meal
- 2 tablespoons sugar, divided
- 3/8 teaspoon salt
- 7 tablespoons cold unsalted butter, cubed
- 3 tablespoons canola oil
- 3 tablespoons ice water
- 1 pound fresh Black Mission or Brown Turkey figs, stemmed and quartered lengthwise
- 2 teaspoons lemon juice
- 1 tablespoon sliced almonds, toasted
Rajas con Queso
By jeknudson
Heat the oil in a medium saucepan, add the onion and cook until transparent
- 2 tablespoons vegetable oil
- 1 large white onion, cut into thin crescents
- 8-10 chilaca chiles, roasted, peeled, seeded and cut into strips (see NOTE)
- 3 roma tomatoes, seeded and chopped
- 1 cup Mexican crema or half-and-half
- 1/2 cup evaporated milk
- 3/4 lb. Oaxaca cheese, grated
- salt to taste
Buttery Bread Machine Rolls
By jeknudson
1. In bread machine pan, put all ingredients in order suggested by manufacturer
- 1 cup warm milk (70 to 80 degrees F.)
- 1/2 cup butter or margarine, softened
- 1/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons salt
- 4 cups bread flour
- 2 1/4 teaspoons active dry yeast
Orange-Cranberry Wheat Germ Muffins
By jeknudson
Megan Patterson, Cooking Light JANUARY 2008
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 cup raw wheat germ
- 1/2 cup sweetened dried cranberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed brown sugar
- 1/4 cup canola oil
- 1 teaspoon grated orange rind
- 1/2 cup fresh orange juice
- 2 large eggs
- Cooking spray
- 1 tablespoon turbinado sugar
Praline Bread Pudding
By jeknudson
From my friend of New Orleans
- Filling:
- 1 tablespoon butter
- 4 eggs
- 1 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch nutmeg
- 1 teaspoon pure vanilla extract
- 3 cups heavy cream
- 1 cup milk
- 6 cups 1/2-inch day-old bread cubes
- 2 cups crumbled pralines, recipe follows
- 2 cups Anglaise Sauce, recipe follows
- Pralines:
- 1/2 pound light brown sugar (1 cup plus 2 tablespoons)
- Pinch salt
- 1/4 cup plus 2 tbsp evaporated milk
- 1 1/2 teaspoons butter
- 1 cup chopped pecans
- Anglaise Sauce:
- 2 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean split and scraped
- 5 egg yolks
Cranberry Pull-Apart Bread with Orange-Cream Cheese Icing
By jeknudson
Step 1 Prepare the Bread: Stir together warm water, active dry yeast, and 1 teaspoon of the granulated sugar in a s...
- 1/4 cup warm water (100°F to 110°F)
- 1 (1⁄4-oz.) envelope active dry yeast
- 3/4 cup plus 1 tsp. granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 4 1/2 - 5 cups bread flour, divided, plus more for dusting
- 1 1/2 cups frozen cranberries (about 5 1⁄2 oz.), thawed and coarsely chopped
- 1 tablespoon orange zest (from 1 orange)
- 6 tablespoons cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/8 teaspoon salt
- 2 1/4 cups (about 9 oz.) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice, divided (from 1 orange)
Farro Stuffing with Butternut Squash, Red Onion, and Almonds
By jeknudson
1. Bring stock and farro to a boil in a large saucepan; cover, reduce heat, and simmer 25 minutes or until farro is...
- 4 cups unsalted chicken stock (such as Swanson)
- 2 cups uncooked farro
- 2 tablespoons olive oil
- 2 cups diced peeled butternut squash
- 1 cup chopped red onion
- 1 cup thinly sliced carrot
- 3/4 cup thinly sliced celery
- 3/4 cup almonds, toasted and coarsely chopped
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh sage
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper