I needed to cut down the recipe for the ice cream because a full recipe is just too much for Jacob and me. I made 1/3 of the recipe. It was nice not having to worry about making a custard. I made a chocolate fudge swirl sauce, and I stirred in chopped Reese’s peanut butter cups. It would be cool to get the mini pb cups, they are so cute!
A nice variation on a burger! Heavy because of the sauce but at least the burger was 1/2 meat 1/2 mushroom!
Lovely fluffy light texture, great taste. The loaf sliced perfectly. Will make, again and again and again! One whole recipe makes a loaf and several rolls.
Very good! I liked the relish on top a lot. It could have used a dipping sauce but a squeeze of lemon did the trick. I used Market Street house smoked salmon, which was good. Pretty smoky though! I mixed shredded salmon into the mashed potatoes, bead crumbs, etc. So it was a mashed potato cake!
I made 1/2 of the crust recipe, and I modified the filling recipe because I only had 1/4 cup of cream. I used my cream, 1.5 ounces of bittersweet chocolate, 6 cookies, 1 oz cream cheese, and 1 egg. I didn’t make the topping because I was out of cream. I split the crust/filling between three mini tart pans. I baked the crust for 9 minutes, and the filling for 17. When I checked the filling, it was already set. I could have baked it a few minutes less because the recipe said the middle should not be completely set.
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, shredded
- 1 tiny green apple, diced
- 1 yukon potato, diced (I didn’t use all of it)
- 2 garlic cloves
- 3 tbsp flour
- 1/4-1/2 cup beer
- Worchestershire sauce
- Red pepper flakes/cayenne
- 1/2 can fire roasted diced tomatoes (I didn’t puree about 1/2 of them. I wanted to use them as a garnish, so I removed some, but they smelled off by the time I was ready to finish the soup)
- 4 cups chicken stock
- 1/4 cup milk
- 1/2 cup cream
- 5 oz cheese (mix of cheddar and fontina)
- Fresh thyme
- Roasted broccoli (Cook’s Illustrated recipe – Roasted broccoli with garlic and anchovies)
The cake has a great soft, fluffy texture and the sour cream makes it taste great. The topping is delicious too BUT there is wayyyy too much. I made 2/3 of the recipe and I still had some leftover! I served this at Easter and it was well liked. I sautéed a leftover piece split in half the long way in butter and served with ice cream, haha. It was good!