Misc. Recipes

The following recipes are ones that have made it to my table recently and I felt were good enough to share.

Oatmeal Cake with Coconut Pecan Frosting
Source: Jim and Lavina Hall

1/2 c. quick cooking oatmeal
3/4 c. boiling water
1/2 c. sugar
1/2 c. brown sugar
2/3 c. flour
1/2 t. salt
1/2 t. baking soda
1 egg
1/4 c. shortening
Mix the oatmeal with the boiling water, stir and cover.
Mix the remaining ingredients then stir in the oatmeal mixture.
Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 T. butter - melted
1/3 c. brown sugar
1/2 c. sweetened shredded coconut
1/2 c. chopped nuts
2 T. milk
1/2 t. vanilla
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Cranberry lemon yogurt bread

Bread:
2 c. flour
2 t. baking powder
3/4 t. salt
1/2 t. baking soda
1/4 c. butter softened
3/4 c. sugar
1 c. plain yogurt
2 eggs
1/4 c. lemon juice
6 oz. package craisins
zest of 1 lemon
Glaze:
1/2 c. powder sugar
2 t. lemon juice
1/2 t. lemon zest
Preheat oven to 350 F. Grease and flour a 9x5 inch loaf pan.
Combine flour, baking powder, salt and baking soda in a large bowl; set aside.
Using a mixer beat butter and sugar until fluffy. Add yogurt, eggs, and lemon juice, mix well. Stir in craisins and zest. Add dry ingredients. Stir until dry ingredients are moistened. Spread butter in pan. Bake for 50 min. or until a toothpick comes out clean. Cool for 10 min then remove from pan. Drizzle glaze on loaf.

Shrimp Scampi
Source: Barefoot Contessa

Preheat the oven to 425 degrees F.
2 pounds (12 to 15 per pound) shrimp in the shell
Peel, devein, and butterfly the shrimp, leaving the tails on.
3 T olive oil
2 T dry white wine
2 t Kosher salt
freshly ground black pepper
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
12 T unsalted butter - at room temperature
4 t. minced garlic - (4 cloves)
1/4 cup minced shallots
3 T parsley leaves - minced fresh
1 t. rosemary leaves - minced fresh
1/4 t. crushed red pepper flakes
1 t. lemon zest, grated
2 T lemon juice, freshly squeezed
1 egg yolk - extra-large
2/3 c. panko - (Japanese dried bread flakes)
1/2 t. Kosher salt
1/4 t. pepper
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Lemon wedges - for serving
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.
Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Upside-Down Pear Gingerbread Cake

Topping:
2 1/2 firm pears
1/4 cup butter
3/4 cup packed light brown sugar
for cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses - (preferably mild)
1 cup boiling water
1/2 cup 1 stick unsalted butter - softened
1/2 cup packed light brown sugar
1 large egg - lightly beaten
MAKE TOPPING: Peel and core pears and cut each into 8 wedges. Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
MAKE CAKE: Preheat oven to 350°F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes. Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.
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