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Recipes
Cherry Sheet Cake
By ClaudiaJan
Directions Preheat oven to 325 degrees
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheet
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pound frozen cherries, thawed and drained
- Confectioners' sugar, for dusting (optional)
Lemonade
By ClaudiaJan
Lemonade 2 1/2 cups sugar 6 1/2 cups filtered water 3 cups freshly squeezed lemon juice (15 to 20 lemons), p...
- Lemonade
- 2 1/2 cups sugar
- 6 1/2 cups filtered water
- 3 cups freshly squeezed lemon juice (15 to 20 lemons), plus 1 lemon for garnish
- 4 cups ice
- 1 . In small saucepan, combine sugar and 2 1/2 cups water. Boil over medium high heat stirring until sugar is dissolved. Remove from heat; let cool!
- 2 . In a large bowl combine lemon juice, sugar syrup, remaining 4 cups of water and ice. Stir well to combine.
Home
By ClaudiaJan
Instructions Cut cherry tomatoes in half
- 1 pint cherry tomatoes
- 1 cup ricotta cheese
- 1/4 cup finely chopped spinach leaves
- 2 Tablespoons finely chopped basil leaves
- 1 Tablespoon finely chopped chives
- 1 baguette French bread or similar artisan country bread, cut in 1/2 inch thick slices (8-10 slices)
- 2-3 Tablespoons olive oil
- 1-2 garlic cloves, peeled and left whole
- Salt and pepper to taste
Easy Granola Bars
By ClaudiaJan
Adjust oven rack to lower-middle position and preheat oven to 325 degrees
- Ingredients
- 2 cups rolled oats
- 1/2 cup wheat germ
- 1 cup sliced almonds
- 1/2 cup of semi- or bitter-sweet chips or chunks (about 3 ounces)
- 1/2 cup dried cranberries or cherries
- 1 can (14 ounces) sweetened condensed milk
RAY'S PARBROILED RIBS
By ClaudiaJan
Plan on 3/4 to 1 pound of ribs per serving
- 1 pound spareribs OR: baby back ribs
- 1 onion
- 2 whole cloves
- 1/4 cup soy sauce
- 2 teaspoons leaf marjoram, crumbled
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Barbecue sauce (see sauce recipes)
Haluski
By ClaudiaJan
Cook the bacon until crisp
- 1 head of green cabbage, core removed and leaves separated
- 1 stick (4oz) unsalted butter
- 2 large sweet onions, julienne d
- 1 large carrot, shredded in long ribbons
- 1 tbls garlic salt, divided
- 1 lb sliced bacon, cooked, drained and crumbled
- 5 cups wide egg noodles cooked al dente
- 1 tsp freshly ground black pepper
- 1/2 cup grated Romano cheese
Rich Cream Scones
By ClaudiaJan
Directions Preheat oven to 375 degrees
- 1 cup cake flour (not self-rising)
- 2 cups all-purpose flour, plus more for rolling and cutting
- 1/2 cup sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/4 cups cold heavy cream, plus more for brushing
- 1/4 teaspoon pure vanilla extract
Applesauce
By ClaudiaJan
1.) PREPARE boiling water canner
- 12 lbs apples, peeled, cored, quartered, treated to prevent browning* and drained (about 36 medium)
- Water
- 3 cups granulated sugar, optional
- 4 Tbsp lemon juice
- 8 (16 oz) pint glass preserving jars with lids and bands
One-Pot Beef Stroganoff with Egg Noodles
By ClaudiaJan
1Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium yellow onion, small dice
- 2 medium garlic cloves, finely chopped
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/4 cup dry white wine
- 4 cups (1 quart) low-sodium beef broth or stock
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 8 ounces dried egg noodles
- 3/4 cup sour cream
- 1 tablespoon finely chopped fresh Italian parsley leaves
Candied Orange and Golden Raisin Scones
By ClaudiaJan
Directions Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl
- 1/2 cup diced candied orange peel
- 1/2 cup golden raisins
- 1 teaspoon finely grated orange zest
- 1/4 cup Grand Marnier or other orange-flavored liqueur
- 2 cups cake flour (not self-rising), sifted
- 1 1/2 cups all-purpose flour, plus more for rolling
- 1 stick cold unsalted butter, cut into small pieces
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 tablespoon plus 2 teaspoons baking powder
- Coarse salt
- 1 cup cold heavy cream
- 1 large whole egg plus 1 large egg, separated
- Fine sanding sugar, for sprinkling