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Top Articles from Recipes by Julianne
Recipes by Julianne | Thursday, December 2,2010
Cranberry orange granola
Who doesn’t love granola? This version fits the season, with its
use of orange and cranberries. As with the scone mix, florists’
cellophane bags make ideal gift-giving containers for it.
Recipes by Julianne | Thursday, December 2,2010
Lemon pecan poundcake
This unusual lemon pecan poundcake came from a distant aunt of my
husband’s. It was a top secret recipe that she only reluctantly divulged
after securing sworn promises never to reveal it to a
Recipes by Julianne | Thursday, December 2,2010
Cinnamon raisin scones
Scones are the ideal home-baked breakfast bread: not only do they
mix up in minutes, their baking time is short compared to yeast doughs.
This recipe calls for raisins, but I often use other dried f
Recipes by Julianne | Thursday, December 2,2010
Limoncello crema
(Italian lemon cream liqueur)
Limoncello is a traditional sweet lemon liqueur made in southern
Italy, usually served as an after-dinner drink. There are a few
commercial cream versions, but most contain only alcohol, sugar syrup
Recipes by Julianne | Thursday, November 18,2010
Chipotle mashed sweet potatoes
Canned chipotles in adobo are available in many groceries. They’re
great to have on hand, but I rarely use more than one or two at a time;
I freeze the rest and dig them out as needed.
Recipes by Julianne | Thursday, November 18,2010
Traditional green bean casserole (made from scratch)
This recipe is adapted from New Orleans chef Donald Link’s cookbook,
Real Cajun. Link’s three restaurants, Herbsaint, Cochon and Butcher are
wildly popular – on a recent visit to Coc
Recipes by Julianne | Thursday, November 11,2010
YOGHURT POUND CAKE
This is absolutely, hands-down, bar none the easiest, most foolproof
made-from-scratch yellow cake you’ll ever find. It takes only minutes
and has a wonderful flavor and delicate texture no box
Recipes by Julianne | Thursday, November 11,2010
CHOCOLATE GANACHE
Chocolate ganche is almost as versatile as the yoghurt pound cake.
It can be used as a glaze, as a filling in cakes, tarts and pies, or
whipped to make a fluffy chocolate frosting. Small balls of gan
Recipes by Julianne | Thursday, November 11,2010
MERINGUE BUTTERCREAM
This is NOT the buttercream I used for the wedding cake. Truthfully,
it was a risky and not very wise choice, because it was so delicate and
heat sensitive. Ashley, who these days is a caterer in Chic
Recipes by Julianne | Thursday, November 4,2010
Pumpkin pecan pie
Here’s a solution for those who struggle with the dilemma, “Do I
want pumpkin or pecan pie?” For tips on making pie pastry as well as a
recipe and thoughts on the best shortenings
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