Recipes for white
White Velvet Wedding Cake Recipe
White Velvet Wedding Cake Ingredients
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White Velvet Wedding Cake Recipe
Butter Cake:
- 4½ large egg whites
- 1 cup whole milk (room temperature)
- 2¼ tsp. vanilla
- 3 cups sifted cake flour
- 1½ cups superfine sugar
- 1 Tbsp.+ 1 tsp. baking powder
- ¾ tsp. salt
- 1½ sticks unsalted, softened butter
- Icing:
- 2 cups butter (salted)
- 2 cups Crisco
- 2 Tbsp. vanilla
- 2 lbs. confectioner’s sugar
How to make White Velvet Wedding Cake
- Combine egg whites, ¼ cup milk and vanilla. Set aside.
- In a mixing bowl, combine dry ingredients and blend for 30 seconds until just combined.
- Add butter and remaining milk. Mix on low until just moistened then increase to medium speed and beat 1½ minutes to aerate. Scrape down the sides of the bowl.
- Add egg mixture in 3 equal batches and beat 20 seconds after each. Scrape sides.
- Cut wax paper circles, the size of your cake pans. Spray Bakers’ Joy in each pan and place wax paper on bottom. Pour mix into pans. Spinning pans in circles will distribute the mixture evenly, and get out some of the lumps.
- Bake 20-30 minutes at 325°. Finished cake should not be jiggly, but should never pull away from the sides.
- When done, remove from oven and invert after 5 minutes onto a cooling rack.
- For Icing:
- Blend butter, Crisco and vanilla for 10 minutes until smooth. Add sugar and blend just until thoroughly blended.
- Store in tupperware, in refrigerator or at room temperature.
- For chocolate icing, add cocoa powder and 1 Tbsp. milk. For lemon, replace vanilla with lemon extract. For peanut butter, replace Crisco with peanut butter.
- White Velvet Wedding Cake is ready to serve.
yields: 1 cake
prep time:30 min
total time:1 hr
White Bean Salad Recipe
White Bean Salad Ingredients
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White Bean Salad Recipe
2 (15 ounce) cans cannelloni beans, drained and rinsed
- 1 (15 ounce) can quartered artichoke hearts, drained
- 1/2 cup green olives, sliced
- 1 cup roasted red peppers, drained and chopped
- 1/2 English cucumber, diced
- 6 plum tomatoes – cored, seeded and diced
- 2 celery ribs, diced
- 2 green onions, thinly sliced
- 1/3 cup sherry vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 1/2 cup olive oil
How to make White Bean Salad
- Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
- Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.
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White Bean Salad is ready to serve.
Prep Time:30 Min
Ready In:1 Hr 30 Min
Servings : 8
Pistachio White Chocolate Chip Cookies Recipe
Pistachio White Chocolate Chip Cookies Ingredients
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Pistachio White Chocolate Chip Cookies Recipe
1 cup butter, softened
- 1/2 cup shortening
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups white chocolate chips
- 1 1/2 cups chopped pistachio nuts
How to make Pistachio White Chocolate Chip Cookies
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Pistachio White Chocolate Chip Cookies is ready to serve.
Prep Time:20 Min
Cook Time:12 Min
Ready In:32 Min
Brandied Cranberry White Chocolate Chip Cookies Recipe
Brandied Cranberry White Chocolate Chip Cookies Ingredients
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Brandied Cranberry White Chocolate Chip Cookies Recipe
1 cup of brandy (to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
- 1 cup of dried cranberries
- 1 cup (two sticks) of butter, room temperature
- 3/4 cup of granulated sugar
- 3/4 cup of lightly packed brown sugar
- 2 eggs, room temperature
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 1/4 cups of all-purpose flour
- 1 cup of white chocolate chips
How to make Brandied Cranberry White Chocolate Chip Cookies
Put the cranberries in a wide and shallow bowl, pour in a bit of brandy. Enough so they’re surrounded by it, but not drowning. Cover and place in the fridge for an hour or more. After that, place a colander over a bowl and pour the cranberries and brandy through, putting the cranberries and the brandy they soaked in aside. Preheat oven to 375 F.
Beat the butter until light and fluffy. Add the sugars and beat again until light, fluffy and well incorporated.
Add the eggs, vanilla extract, and add 1 1/4 teaspoons of the brandy that the cranberries soaked in (as for the rest, I suggest popping it in a glass and topping it off a bit for yourself). Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.
Sift together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed. Fold in the brandy soaked cranberries and white chocolate chips. Let chill for 15 minutes in the fridge.
Line a baking sheet with parchment paper (a baker’s best friend) and place rounded spoonfuls down on the sheet. Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then transfer to a wire rack to cool completely.
I find that adding the baking soda separately seems to form softer cookies. This is how my mom and grandmother taught me, and if there is actual science behind it, I’m not aware but it seems pretty consistent, and it won’t ruin the cookies if you try it this way.
Brandied Cranberry White Chocolate Chip Cookies is ready to serve.
Simple White Cake Recipe
Simple White Cake Ingredients
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Simple White Cake Recipe
1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
How to make Simple White Cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
- Simple White Cake is ready to serve.
Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min
White Chocolate Raspberry Cheesecake Recipe
White Chocolate Raspberry Cheesecake Ingredients
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White Chocolate Raspberry Cheesecake Recipe
1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/3 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 1 package (10 to 12 ounces) HERSHEY®’S Premier White Chips
- 1/4 cup seedless raspberry jam
How to make White Chocolate Raspberry Cheesecake
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
- In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add
1 in. of hot water to larger pan. - Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
- White Chocolate Raspberry Cheesecake is ready to serve.
Prep: 25 min. Bake: 1 hour 20 min. + chilling
White Chocolate Snack Mix Recipe
White Chocolate Snack Mix Ingredients
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White Chocolate Snack Mix Recipe
1 (10 ounce) package mini twist pretzels
- 5 cups toasted oat cereal
- 5 cups crispy corn cereal squares
- 2 cups salted peanuts
- 1 (14 ounce) package candy-coated milk chocolate pieces
- 2 (11 ounce) packages white chocolate chips
- 3 tablespoons vegetable oil
How to make White Chocolate Snack
- Line 3 baking sheets with waxed paper or parchment. Set aside.
- In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
- In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
- Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.
- White Chocolate Snack Mix is ready to serve.
White Chocolate Snack Mix Recipe
White Chocolate Snack Mix Ingredients
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White Chocolate Snack Mix
1 (10 ounce) package mini twist pretzels
- 5 cups toasted oat cereal
- 5 cups crispy corn cereal squares
- 2 cups salted peanuts
- 1 (14 ounce) package candy-coated milk chocolate pieces
- 2 (11 ounce) packages white chocolate chips
- 3 tablespoons vegetable oil
How to make White Chocolate Snack Mix
- Line 3 baking sheets with waxed paper or parchment. Set aside.
- In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
- In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
- Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.
- White Chocolate Snack Mix Recipe is ready to serve.
Beef Stew with Mushrooms and White Beans Recipe
Beef Stew with Mushrooms and White Beans INGREDIENTS
Beef Stew with Mushrooms and White Beans
- 1 1/4 pounds boneless beef top sirloin steak, cut 3/4-inch cubes
- 1 Tbsp olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons olive oil
- 2 medium carrots, cut into 1/4 inch thick slices
- 2 small onions, each cut lengthwise into 8 wedges
- 8 ounces of cremini or button mushrooms, quartered
- 1/4 cup dry white wine
- 16-ounce can small white beans (such as Great Northern, navy, or cannellini), rinsed, drained
- 14 1/2-ounce can diced tomatoes with garlic and onion, undrained
How to make Beef Stew with Mushrooms and White Beans
- In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink. Remove from skillet and season with salt and pepper.
- In the same skillet, heat 1 1/2 teaspoons olive oil over medium heat until hot. Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5-8 minutes more, until crisp-tender. Stir in mushrooms and wine. Continue stir-frying 5 minutes. Stir in beans and tomatoes. Continue cooking 3 more minutes.
- Return the cooked beef to the skillet. Cook 2 minutes more until just heated through.
- Beef Stew with Mushrooms and White Beans recipe is ready to serve.
White Chipotle Chicken Chili Recipe
white chipotle chicken chili Ingredients:
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white chipotle chicken chili
1 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 4 boneless, skinless chicken breast halves (1 3/4 lb), cut into 1-inch chunks
- 2 tsp ancho chile powder
- 2 tsp ground cumin
- Salt and black pepper
- 3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1/2 cup draining liquid) and rinsed
- 2 cups reduced-sodium chicken broth, divided
- 1 tsp canned chipotle chile in adobo, seeded and minced
- 1/2 cup nonfat half-and-half
- Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves
How to make white chipotle chicken chili
- Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
- Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
- Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
