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Recipes
Ali's Walnut Glazed Brie
By sophielou, Book Club Recipes
1. Preheat oven to 350°F
- 2 3 cup walnuts, chopped fine
- 1 4 cup coffee liqueur (I used Kahlua)
- 3 tablespoons brown sugar
- 1 2 teaspoon vanilla essence
- 14 ounces round brie cheese
- cracker, to serve
- pear, slices to serve
Ali's Apple and Cheddar Scones
By sophielou, Book Club Recipes
1. Position a rack at the center of oven and preheat oven to 375 °F
- 2 firm tart apples (1 pound or 2 454 grams)
- 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
- 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
- 1/2 tablespoon (7 grams) baking powder
- 1/2 teaspoon salt (3 grams) plus additional for egg wash
- 6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
- 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
- 1/4 cup (2 ounces) heavy cream
- 2 large eggs
Ali's Carrot Cake with Maple Cream Cheese Icing
By sophielou, Book Club Recipes
1. Line 24 cupcake molds with papers, or butter and flour them
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 cups granulated sugar
- 1 1/4 cups canola oil
- 4 large eggs
- 3 cups grated peeled carrots
- 1 cups coarsely chopped walnuts (optional)
- 1/2 cup raisins (optional)
Meg's Beet Pesto with Kale and Goat Cheese
By sophielou, Book Club Recipes
1. Prepare the beet pesto and the pizza dough
- 1 lb gluten-free pizza dough
- 1 cup beet pesto (see recipe)
- 2 cups kale leaves, thinly sliced*
- 1.5 cups mozzarella cheese grated
- 2 ounces goat cheese
Meg's Roasted Beet Pesto
By sophielou, Book Club Recipes
1. Preheat the oven to 375 degrees F
- 1 cup red beets, chopped and roasted (about 1 medium beet)
- 3 cloves garlic, roughly chopped
- ½ cup walnuts, roasted
- ½ cup parmesan cheese, grated
- ½ cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
Sophie's Chocolate Peanut Butter Cups
By sophielou, Book Club Recipes
1. Trim 12 paper muffin cup liners to half of their height
- 1 (11.5 ounce) package milk chocolate chips, divided
- 1 cup peanut butter
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
Meg's Garlic and Parmesan Pull Apart Bread
By sophielou, Book Club Recipes
1. Preheat the oven to 350 degrees
- 1 (12 ounce) can Pillsbury Grands refrigerated buttermilk biscuits (not the flaky layers)
- 1 4 cup butter
- 3 garlic cloves, minced
- 1 2 cup parmesan cheese, grated
- 1 teaspoon italian seasoning
Shari's Roasted Red Pepper and Artichoke Dip
By sophielou, Book Club Recipes
1. Mix all ingredients together
- 2 TBSP mayo or miracle whip
- 2 TBSP sour cream
- 2 TBSP cream cheese (this is optional, I added it to the recipe)
- 1/3 cup parmesan cheese
- 1/2 jar roasted red peppers chopped (or 1 whole roasted red pepper chopped since there are many jar sizes)
- 1/2 jar marinated artichoke hearts chopped (about 1/4 - 1/3 cup)
- 1 clove garlic
- 1 green onion chopped
Shari's Gingersnaps
By sophielou, Book Club Recipes
1. In a mixing bowl, beat butter, sugar, molasses, and egg until light and fluffy
- 3/4 cup butter
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 cup flour
- 2 tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp cloves
- sugar
Meg's Caramelized onion and Beet Soup
By sophielou, Book Club Recipes
1. Place the oil and butter in a heavy bottomed pot over medium heat
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 large onion, thinly sliced
- 2 heaped cuts beet, peeled and cubed
- 4 cups chicken stock
- 2 cups water
- 1/3 cup Parmesan cheese
- Salt and pepper
- Topping
- Sour cream
- Toasted sliced almonds