Sandycon's profile page
Recipes
Hummingbird Cake
By sandycon
Make the cake: Preheat the oven to 350 degrees F
- For the Frosting:
- Unsalted butter, for greasing
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 cup pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 packages cream cheese (8 ounces each), at room temperature
- 12 tablespoons unsalted butter, cubed, at room temperature
- 2 cups confectioners' sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
Crispy Kale with Lemon-Yogurt Dip
By sandycon
Preheat the oven to 375°
- 1 pound curly kale, stems and large inner ribs removed
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 1 cup fat-free plain Greek yogurt
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
Chocolate Chip Yogurt Gluten Free Quick Bread - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- 1 3/4 cups (245 g) all-purpose gluten free flour (I used Better Batter)
- 6 tablespoons (54 g) cornstarch
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, at room temperature
- 1 cup (227 g) plain yogurt, at room temperature
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch
Herbed Buttermilk Biscuits
By sandycon
Preheat oven to 450 degrees F
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped chives
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 and 1/2 cups cold buttermilk
- 2 tablespoons unsalted butter, melted
The Café Sucré Farine
By sandycon
1. Preheat the oven to 350˚ F
- Ingredients:
- Cupcakes
- 1 cup cake flour
- 1/2 cup whole milk, at room temperature
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, softened, but still cool
- pink food gel coloring, if desired
- Best-Ever Buttercream Icing
- Ingredients:
- 3/4 cup butter, at room temperature
- 2 ounces cream cheese (I use the low fat - not no-fat) at room temperature
- 1 pound bag or box powdered sugar, more as needed. 2-3 tablespoons milk or half & half, more as needed
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- a pinch of salt
Coconut-Mango Frozen Yogurt
By sandycon
In a small saucepan, combine the coconut water and sugar and bring to a boil
- 1 cup plain coconut water
- 1/2 cup sugar
- 1 small mango (about 10 ounces), peeled and diced
- 1 cup fat-free Greek yogurt
- 1 cup light coconut milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons shredded unsweetened coconut
Grits with Bacon and Beans
By sandycon
Cook the bacon in a large pot over medium heat until almost crisp, about 8 minutes
- 3 slices bacon, finely chopped
- 1 tablespoon vegetable oil
- 2 green bell peppers, chopped
- 1 small onion, chopped
- 1 1-pound bag frozen chopped collard greens, thawed and drained
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1 28-ounce can no-salt-added diced tomatoes
- 1 15-ounce can black-eyed peas (do not drain)
- 1 1/2 cups skim milk
- 1 1/2 cups quick grits
Devil’s Food Layer Cake
By sandycon
Instructions Preheat your oven to 325 degrees F
- Ingredients
- 2 cups (280g) Better Batter all-purpose gluten-free flour
- 3/4 cup (60g) unsweetened natural cocoa powder
- 1 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 cups (327g) packed light brown sugar
- 8 tablespoons (112g) unsalted butter, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 extra-large eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1 1/3 cups warm water
- Chocolate Buttercream Frosting, at room temperature
Strawberry Salsa
By sandycon
Southern Living APRIL 2012
- 1/2 cup red pepper jelly
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh cilantro
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1/4 teaspoon dried crushed red pepper
- 2 cups chopped fresh strawberries
- 1/3 cup sweetened dried cranberries
- 1 small avocado, diced
Pancetta-Wrapped Peaches with Basil and Aged Balsamic
By sandycon
Lay the pancetta slices out on a work surface
- 16 thin slices of pancetta
- 2 medium freestone peacheshalved, pitted and cut into 8 wedges each
- Salt and freshly ground pepper
- 16 basil leaves
- 1 tablespoon olive oil
- Aged balsamic vinegar, for drizzling