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Buttery Lobster Bake Recipe

June 30th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 24ounces cookedlobster meat, cut in pieces
  2. 1/4cupseasoned bread crumbs
  3. 1/4teaspoononion powder
  4. 1/4teaspoongarlic powder
  5. 1/4teaspoonOld Bay Seasoning
  6. 1/4cupbutter, melted
  7. 1/4cuplemon juice

DIRECTIONS

  1. Pre heat oven to 350 degrees.
  2. Place lobster meat in 8 x 8 pan (or larger if desired).
  3. Add melted butter,onion ,garlic, old bay, & lemon juice.
  4. Stir to blend.
  5. Sprinkle with bread crumbs.
  6. Bake15-20 minutes or until lightly browned, and warmed through.
  7. 6 servings.

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Peanut Buttery Chewy Gooey Brownies Recipe

May 8th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cuppeanut butter
  2. 3/4cupbrown sugar
  3. 1/2cupmaple syrup or1/4 cupwhite sugar
  4. 1teaspoonvanilla
  5. 1banana, mashed
  6. egg substitute, to replace 1 large egg(or real egg)
  7. 1/3cupsunflower oil(or other light oil)
  8. 1 1/3cupsunbleached flour
  9. 1/2cupcocoa powder
  10. 1/4teaspoonbaking powder
  11. 1/2-3/4cupchocolate(chips or crushed chunks)
  12. 1/4teaspoonsalt

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a large bowl, beat first 5 ingredients. Stir in egg replacer and oil until combined.
  3. In a separate bowl, mix dry ingredients.
  4. Add the dry mixture to the liquid, stirring only until combined.
  5. Add chocolate chips/chunks. Spread in a 9×13 dish.
  6. Bake for 20-30 minutes (bake time varies depending on how chewy/cooked you want your brownies.

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Wonderful Buttery Moist Pound Cake! Recipe

April 13th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupbutter, softened(no substitutes!)
  2. 2cupssugar
  3. 3cupsflour
  4. 6eggs, room temperature
  5. 1cuphalf-and-half cream, warmed
  6. 2teaspoonsbaking powder
  7. 1/2teaspoonbaking soda
  8. 2tablespoonsfresh lemon juice
  9. 1/3cupsugar(or to taste)
  10. 1/2cup choppedalmonds(or other nuts)

DIRECTIONS

  1. Set oven to 350 degrees.
  2. Grease a large springform pan (do not use a Bundt or tube pan!).
  3. In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
  4. Add in the flour and beat until combined (mixture will be thick and coarse).
  5. Add in eggs (one at a time) mixing well after each addition.
  6. In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
  7. In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
  8. Add the lemon juice/baking soda mix to the batter; mix until combined.
  9. Pour the batter into prepare greased springform pan.
  10. Combine the 1/3 cup sugar with the chopped nuts.
  11. Sprinkle on top of cake.
  12. Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
  13. Cool the cake completely in the pan before removing.
  14. Delicious!

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Peanut Buttery Pound Cake Recipe

March 16th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4cupsbutter, softened
  2. 2cupssugar
  3. 6eggs
  4. 1/2cupcreamy peanut butter
  5. 2cupsall-purpose flour
  6. 1/4cup choppedroasted peanuts

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Coat two 9″ x 5″ loaf pans with nonstick cooking spray.
  3. In a large bowl, combine the butter and sugar; beat with an electric mixer until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the peanut butter and flour.
  6. Spread equal amounts of the mixture into the two loaf pans; bake for 20 minutes then remove the loaves from the oven and sprinkle with equal amounts of chopped peanuts.
  7. Return the loaves to the oven, and bake for 30 to 35 more minutes, or until a wooden toothpick inserted in the center comes out clean.
  8. Remove the loaves from the pans, and let cool completely before slicing.

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Buttery Pan Rolls Recipe

January 15th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsdry yeast
  2. 3/4cupwarm water
  3. 1teaspoonsugar
  4. 1cupwhole milkor half-and-half cream
  5. 1/2cupbutter, cut into pieces(no subs please!)
  6. 1 1/2teaspoonssalt
  7. 1/3cupwhite sugar
  8. 3 1/2cupsflour(more as needed)
  9. 1/3cup meltedbutter

DIRECTIONS

  1. Grease a 13×9-inch baking pan (preferably metal) with melted butter, coating the bottom with a thick layer of butter, and up the sides also; set aside.
  2. In a heavy-duty stand mixer fitted with a dough hook, add in 3-1/2 cups flour; set aside.
  3. In a small saucepan heat the 1 cup full-fat milk (or cream if using) with 1/2 cup butter, salt and 1/3 cup sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt); set aside to cool to a warm temperature (I usually put in the fridge for about 10 minutes if I am rushed for time).
  4. When themilk mixture is almost warm.
  5. Proof the yeast in 3/4 cup warm water with 1 teaspoon sugar; let sit for 10 minutes, or until foamy.
  6. Add the yeast and the warm milk/butter mixture to the bowl with the flour in it.
  7. Start mixing, adding more flour to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
  8. Keep adding more flour as needed and knead the dough for 8-10 minutes.
  9. Remove the dough from the mixing bowl, and let sit covered on the counter for 10 minutes.
  10. After 10 minutes, knead the dough gently for about 30 seconds.
  11. Place in a well-oiled bowl.
  12. Cover and let rise about 1 hour or until doubled in size.
  13. Punch down dough.
  14. Divide dough into 16 pieces, and shape into round semi-oval balls.
  15. Place the dough balls into the prepared baking dish that has been brushed with melted butter on bottom and sides (fitting 12 balls evenly in the dish, with 3 balls across) if you have extra dough balls, set aside in the fridge or freezer to bake later.
  16. If desired, brush the dough balls with melted butter, it is optioanl, but I like to do it before AND after the rising for a true butter taste.
  17. Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
  18. Set oven to 375 degrees.
  19. With a pastry brush, carefully brush the balls with melted butter once again.
  20. Bake for 22-25 minutes, or until dark golden brown on top.

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