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Recipes
Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting
By pattie_d
Recipe courtesy Andrea Ballus, Cupcake Wars 2010
- 2 1/3 2 1/3 1/3 cups all-purpose flour
- 1 1 1 tablespoon baking powder
- 3/4 3/4 3/4 teaspoon fine salt
- 1 1/2 1 1/2 1/2 cups white sugar
- 1/2 1/2 1/2 cup canola oil
- 2 2 2 eggs
- 1 1/2 1 1/2 1/2 cups whole milk
- 1/2 1/2 1/2 teaspoon raspberry extract
- 2 2 2 tablespoons pureed fresh raspberries
- Champagne Buttercream Frosting, recipe follows
- 1 1 1 pound unsalted butter, room temperature
- 6 6 6 cups powdered sugar
- 4 4 1 tablespoons Champagne, or 1 tablespoon Champagne flavoring
Diane’s Jicama & Orange Salad with Citrus Vinaigrette
By pattie_d
1. Combine first 5 ingredients for dressing in a bowl (orange juice through vinegar)
- SALAD:
- 1 medium jicama bulb; peeled, cut in matchstick sized pieces
- 2 large cucumbers, peeled, seeded and cut in matchstick sized pieces
- 1 medium red onion, thinly sliced
- 1 1/2 C orange segments; coarsely chopped
- 1 jalapeno; ribs & seeds removed, finely chopped
- DRESSING:
- 1/2 C fresh squeezed orange juice
- 1 medium garlic cloves, minced
- 2 T fresh mint leaves, chopped
- 1 T rice wine vinegar
- 2 tablespoons olive oil
- lots of freshly ground black pepper
Simple Baklava
By pattie_d
Special equipment: 2 mini-muffin tins Preheat the oven to 350 degrees F
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/4 cup chopped dried apricots
- 1/4 cup plain bread crumbs
- 2 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1 stick butter, melted, divided
- 3 tablespoons honey
- 12 sheets phyllo dough
Salmon with Coconut Sauce
By pattie_d
For the sauce: Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger
- 4 tablespoons coconut oil, divided
- 1 tablespoon finely chopped ginger
- 1 teaspoon fennel seeds
- 1 teaspoon cardamom seeds
- 1 teaspoon brown mustard seeds
- 1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon
- 1/4 cup to 1/2 cup chopped tomatoes
- 1 cup coconut milk
- Pinch salt and freshly ground pepper
- 2 (6-ounce) salmon fillets
Cupcakes Cream Filled-36
By pattie_d
Directions Preheat oven to 375 degrees F (190 degrees C)
- 3 cups all-purpose flour
- 2 cups white sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup butter
- 1/4 cup shortening
- 2 cups confectioners' sugar
- 1 pinch salt
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Millie's Tzimmes
By pattie_d
Recipe courtesy Lora Brody's Slow Cooker Cooking (William Morrow, 2001)
- 3 large carrots, peeled and chopped
- 3 medium onions, peeled and chopped
- 2 pounds sweet potatoes, peeled and thinly sliced
- 2 pounds yams, peeled and thinly sliced
- 1 cup (4 ounces) dried apple rings, cut in quarters
- 1 1/2 cups (8 ounces) pitted prunes
- 1 cup (4 ounces) dried pears, coarsely chopped
- 1 cup (4 ounces) dried apricots, cut in half if large
- 1 cup (4 ounces) dried sweet cherries
- 3/4 cup (3 ounces) dried sour cherries
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 2 cups orange juice
- 2 cups white wine (sweet or dry)
No Bake Brownies
By pattie_d
Heathy no bake brownies are sweetened and held together with dates that are processed in your food processor
- 1 cup raw walnut pieces
- 1 cup (packed) soft Medjool dates (about 10 to 11), pits removed
- 1/2 cup pure cacao powder or cocoa powder
- Pinch sea salt
- 1 to 2 tablespoons cacao nibs (optional)
Salmon Tacos
By pattie_d
Salmon Tacos If healthy fish tacos are new to you, this crunchy, creamy version is a great way to try them
- 1/2 cooked salmon reserved from Salmon with Roasted Tomatoes and Shallots or 14 to 16 ounces cooked salmon, flaked
- 1 tablespoon lime juice
- 8 6 inches corn tortillas, warmed
- 1 cup packaged shredded cabbage with carrot (coleslaw mix)
- 1/2 cup thinly sliced red sweet pepper
- 1 recipe Sour Cream Drizzle (see recipe, below)
- Snipped fresh cilantro (optional)
- Lime wedges (optional)
Raw Chips and Salsa
By pattie_d
Raw Corn Chips: Add corn, salt, cumin, turmeric and olive oil to a food processor and process until smooth
- Hot Salsa:
- Raw Corn Chips
- 3 bags Organic Corn
- 2 Tbsp sea salt
- 2 tsp cumin
- 2 tsp turmeric
- 2 Tbsp extra virgin olive oil
- 3 cups water
- 2 cups ground flax seeds
- Mild Salsa
- 3/4 cup green onions, chopped
- 1/4 cup fresh cilantro, minced
- 1 cup red bell pepper, chopped
- 1 tsp apple cider vinegar
- 1 tsp fresh lime juice
- 6 ripe Roma tomatoes, quartered
- 1 tsp Celtic Sea Salt
- 3/4 cup green onions, chopped
- 1/4 cup fresh cilantro, minced
- 3 jalapeño peppers with seeds, chopped
- 1 tsp apple cider vinegar
- 1 tsp fresh lime juice
- 6 ripe Roma tomatoes, quartered
- 1 tsp Celtic Sea Salt
ADOBO SHRIMP TACOS WITH CILANTRO CREAM SAUCE
By pattie_d
Shrimp tacos have a delectable filling with peppers, onions, spinach, black beans, corn, and chipotles, then drizzl...
- 1 Cup Chopped Fresh Cilantro
- 4 oz Goat Cheese
- 1/3 cup Plain Greek Yogurt
- 1/4 cup Heavy Cream
- 2 tsp Minced Garlic, divided
- 1 tsp Salt, divided
- 1/8 cup Canola Oil
- 3/4 cup Diced Red Bell Pepper
- 1/2 cup Diced Onions
- 1 lb Shrimp, peeled and deveined
- 1 Tbsp Ground Cumin
- 2 cups Chopped Fresh Spinach
- 1 cup Black Beans, drained and rinsed
- 3/4 cup Fresh or Frozen Corn Kernels
- 2 Whole Canned Chipotle Peppers In Adobo Sauce, chopped, plus 2 t sauce from can
- 8-10 6 â” Corn Tortillas
- 2 cups Bagged Cole Slaw Mix, unprepared