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Recipes
CRUSTLESS COCONUT PIE
By Jrhayashi
Preheat the oven to 350 degrees
- 4 eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1/2 cup (1 stick) butter, melted
- 1/2 cup self rising flour
- 2 cups coconut
White Chocolate Ganache Icing
By Jrhayashi
Bring cream just to a boil in a small saucepan over medium- high heat
- 2/3 cup heavy cream
- 12 ounces white chocolate, finely chopped
- Pinch of salt
- 2 tablespoons freshly squeezed lemon juice
Honey-Orange Rice Pudding
By Jrhayashi
In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange peel and salt to a boil
- 3-1/2 cups 2% milk
- 2/3 cup uncooked arborio rice
- 1/4 cup sugar
- 1/4 cup plus 2 tablespoons honey, divided
- 2 teaspoons grated orange peel
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup pistachios
Crustless Pumpkin Pie
By Jrhayashi
Preheat oven to 350 degrees
- One 15-oz. can pure pumpkin
- One 12-oz. can evaporated fat-free milk
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 3/4 cup Splenda No Calorie Sweetener (granulated)
- 2 tsp. pumpkin pie spice
The Best Bread Pudding
By Jrhayashi
Preheat the oven to 350 degrees F
- For the sauce:
- 2 cups granulated sugar
- 5 large beaten eggs
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 3 cups cubed Italian bread, allow to stale overnight in a bowl
- 1 cup packed light brown sugar
- 1/4 cup (1/2 stick) butter, softened
- 1 cup chopped pecans
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1 egg, beaten
- 2 teaspoons pure vanilla extract
- 1/4 cup brandy
Cute Pig Cookies
By Jrhayashi
1. In a large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 11/2 cups sugar
- 2 eggs
- 1 cup (8 oz) sour cream
- 1 tsp vanilla extract
- 3 cups all- purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Frosting/decorating
- 4 cups confectioners’ sugar
- 1/2 cup butter, melted
- 6 tbsp milk
- 2 tsp vanilla extract
- 3 to 4 drops red food coloring
- Pink sugar wafer cookies
- 36 large marshmallows, halved
- Butterscotch chips and miniature semisweet chocolate chips
Fudge-filled Brownie Bars
By Jrhayashi
1. In a large bowl, combine the first five ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 3/4 cup butter, softened
- 1 egg yolk
- 3/4 tsp vanilla extract
- Filling
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 1 egg
- 1/3 cup water
- 1/3 cup canola oil
- Topping
- 1 package (11-1/2 oz) milk chocolate chips, melted
- 3/4 cup chopped walnuts, toasted
CORNISH HENS WITH ORANGE HONEY SAUCE
By Jrhayashi
Wash hens inside and out. Drain, salt cavities
- 4 game hens
- 2 cans chicken broth
- 2/3 c. orange sections, cut up
- 1/2 c. orange juice
- 1/3 c. honey
- 1/4 c. cornstarch
- 2 tbsp. lemon juice
- 1/2 tsp. grated orange rind
- 2 c. prepared rice (any kind)
Glazed Cornish Hens
By Jrhayashi
Split the hens into halves, then place in shallow baking pan
- 6 Cornish game hens
- 2 tablespoons butter
- 1 teaspoon ground cloves
- 1/2 cup white wine
- 1/2 cup pineapple/apricot jam
- Juice of 1 lemon
- Dash of salt
Gingerbread Cake with Cranberry Filling
By Jrhayashi
CAKE – Preheat oven to 350 degrees
- CAKE:
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup unsulfured molasses
- 3 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 1/4 cups whole buttermilk
- CRANBERRY FILLING:
- 16 ounce can whole berry cranberry sauce
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- ORANGE CREAM CHEESE FROSTING:
- 8 ounces cream cheese -- softened
- 1/2 cup butter -- softened
- 1 tablespoon orange
- 4 1/2 cups confectioner's sugar
- GARNISH: Gingerbread cookies