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Recipes
Hearty butternut squash soup
By sandycon
Put vegetable oil and butter in pan, add onion and carrots to oil
- 1 T. vegetable oil
- 1 T. stick butter
- 1 medium (1 c.) onion, diced
- 1 C. chopped carrots
- 1 small clove garlic, minced
- 2 lbs. (1 medium) butternut squash, peeled, seeded and chopped
- 2 (14 1/2 oz.) cans chicken broth
- 1/2 C. apple juice
- 1 T. brown sugar
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 c. heavy whipping cream
- Garlic croutons (optional)
- Fresh thyme leaves (optional)
Shrimp Fried Rice
By sandycon
Heat 1 tablespoon of the vegetable oil in a wok
- 3 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 2 red Thai chiles, seeded and minced
- 2 medium shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon belacan or 2 tablespoons Asian fish sauce
- 1/2 pound medium shrimp—shelled, deveined and coarsely chopped
- 3 1/2 cups cold cooked white rice
- Water, for sprinkling
- 1 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 1/4 to 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon sugar
- 2 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1/3 cup chopped pickled mustard greens
Pumpkin Cake with Caramel-Cream Cheese Frosting
By sandycon
In a medium saucepan, combine the sugar, water, vanilla bean and seeds
- 1 cup sugar
- 1/2 cup water
- 1/2 vanilla bean, split and seeds scraped
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2 tablespoons heavy cream
- 1 pound cream cheese, cut into 2-inch cubes
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups light brown sugar
- 4 large eggs
- 3/4 cup vegetable oil
- One 15-ounce can pumpkin puree
- 1/2 cup whole milk
Coconut Milk Cupcakes
By sandycon
Preheat the oven to 325°F
- 4 oz / 115 g / 1 cup sweetened shredded coconut
- 8 fl oz / 240 ml / 1 cup coconut milk
- 5 egg whites
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 12 oz / 340 g / 2 1/4 cups all-purpose flour
- 12 oz / 340 g / 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 oz / 225 g / 1 cup unsalted butter, softened
Weight Watchers Low-Fat Chocolate Crunch Bars (2pts)
By sandycon
24 servings/96 calories per serving/2
- 6 cups
- chocolate-flavor crisp rice cereal
- 1 1/2 tablespoons
- margarine
- 1 1/2 tablespoons
- reduced-fat peanut butter
- 8 ounces
- large marshmallows
- (use half 16-ounce package)
- 1/3 cup
- reduced-fat
- semisweet chocolate morsel
Raspberry Rosewater Smoothie
By sandycon
Raspberry Rosewater Smoothie Serves one, generously 1 cup yogurt 6 ounces raspberries 1 small banana Combine all i...
- Raspberry Rosewater Smoothie
- Serves one, generously
- 1 cup yogurt
- 6 ounces raspberries
- 1 small banana
- 1 teaspoon ground flax seeds
- 1 teaspoon honey
- 1/8 teaspoon rosewater
- 2 teaspoons pistachios, chopped
Chocolate-Avocado Mousse
By sandycon
Combine the ingredients in a blender or food processor
- 1 ripe banana
- 1 ripe avocado, peeled and pitted
- 2 tablespoons unsweetened cocoa powder
- Chocolate chips for garnish
Pecan Squares
By sandycon
Judy Russell, Birmingham, Alabama, Southern Living NOVEMBER 2004
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
- 3 1/2 cups coarsely chopped pecans
Sugar ‘n’ Spiced Pecans
By sandycon
Because you can make them yourself! And they are dangerously, frighteningly easy
- 1/2 c granulated sugar
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 egg white
- 1 T water
- 1/2 tsp vanilla extract
- 2 c pecan halves
Gluten Free Dutch Sugar Cookies
By sandycon
These cookies are very yummy
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 2 1/2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 cup sugar
- 1 cup Butter Flavor Crisco
- 1 eggs or 1/4 cup liquid egg substitute
- 2 teaspoons vanilla
- 1/4 cup potato starch, for kneading