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Recipes
Coconut Lime Banana Bread
By sandycon
Instructions Banana Bread Preheat oven to 350F
- 4 Ripe Bananas
- 4 Eggs
- 1/2 cup Coconut Butter
- 4 Tbsp Ghee, softened (or coconut oil)
- 1/2 cup Coconut Flour
- 1/4 cup Unsweetened Shredded Coconut
- 1 Tbsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- Pinch of Sea Salt
- Additional Unsweetened Shredded Coconut for sprinkling on top
- 3 Tbsp Raw Honey
- 3 Tbsp Coconut Butter, melted
- 1 1/2 Tbsp Lime Juice (about 1/2 lime)
Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting
By sandycon
Southern Living NOVEMBER 2007
- 1 cup coarsely chopped pecans
- 2 cups sugar
- 1 cup butter, softened
- 4 large eggs
- 1 (16-oz.) can mashed sweet potatoes
- 2/3 cup orange juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Cream Cheese Frosting
- Garnish: coarsely chopped pecans
White Coconut Cupcakes with Coconut Swiss Meringue Buttercream
By sandycon
from Flour by Joanne Chang
- Cupcakes
- 2 1/4 cups (270 g) cake flour
- 1 1/4 cups (250 g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 6 large egg whites
- 1 cup (240 g) coconut milk
- 2 cups (240 g) sweetened shredded coconut
- 1 teaspoon vanilla extract
- Frosting
- 1 1/2 cups (300 g) sugar
- 6 large egg whites
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2/3 cup (160 g) coconut milk
Sausage, Artichoke & Goat Cheese Egg Bake
By sandycon
This Sausage, Artichoke & Goat Cheese Egg Bake recipe is perfect to make ahead
- 1/4 pound spicy Italian sausage, about 1 large sausage
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, finely chopped
- 12 ounces frozen artichoke hearts, thawed and roughly chopped
- 8 large eggs
- 1 cup whole milk
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 3 ounces goat cheese, crumbled
- 1 cup shredded Parmesan cheese
Power Granola
By sandycon
Melissa B. Williams, Cooking Light MAY 2005
- 2 cups regular oats
- 1/3 cup ground flaxseed
- 1/4 cup chopped walnuts
- 1/4 cup chopped slivered almonds
- 2 teaspoons ground cinnamon
- 1/3 cup orange juice
- 1/3 cup honey
- 1/4 cup packed brown sugar
- 2 teaspoons canola oil
- 1 teaspoon vanilla extract
- Cooking spray
- 1/3 cup dried cranberries
Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
By sandycon
Cooking Light DECEMBER 2004
- 2/3 cup fat-free sour cream
- 1/4 cup Dijon mustard
- 2 tablespoons minced fresh tarragon
- 2 tablespoons prepared horseradish
- 1 (1 1/2-pound) beef tenderloin, trimmed
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons fresh lemon juice
- 3 cups trimmed watercress (about 1 bunch)
- 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
- 2 tablespoons capers
- 1/2 cup (2 ounces) shaved fresh Parmesan cheese
Paleo Cornbread Minus The Corn
By sandycon
Instructions Preheat the oven to 325F
- 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 3 eggs
- 2 Tbsp Ghee, melted
- 2 Tbsp Coconut Oil, melted
- 2 Tbsp Honey
- 1/2 cup Unsweetened Almond Milk
Genoa Style Stuffed Pork Loin
By sandycon
In a blender or food processor, combine 1 cup of the parsley with the basil, pine nuts, Parmesan cheese and garlic
- 4 to 5 pounds pork loin roast
- 1/2 pound ground pork
- 1/2 pound Italian sausage (unpacked)
- 1 1/4 cups fresh parsley, finely chopped
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1 cup dry bread crumbs
- 1/4 cup milk
- 6 cloves garlic, minced
- 1 egg
- 1 teaspoon black pepper
Glowing Strawberry-Mango Guacamole
By sandycon
1 In a medium bowl, gently mash the avocado, leaving some chunks for texture
- 2 medium avocados, pitted and roughly chopped
- 1/2 cup (125 mL) finely chopped red onion
- 1 fresh mango, pitted, peeled, and finely chopped (about 1 1/2 cups/375 mL)
- 1 1/2 cups (375 mL) finely chopped hulled strawberries
- 1/2 cup (60 mL) fresh cilantro leaves, roughly chopped (optional)
- 1 to 2 tablespoons (15 to 30 mL) fresh lime juice, to taste
- Fine-grain sea salt
- Corn chips, for serving
Peach Cupcakes
By sandycon
Heat oven to 350F. Line 16 cupcake tins with liners
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 egg
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup peach jam
- 2 medium peaches, peeled and chopped
- 1 tablespooon flour
- 1 cup butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 5 tablespoons peach jam
- peach slices, for garnish