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Recipes
Carrot Juice Plus
By sandycon
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (240 ml) water
- 1 1/2 cups (190 g) diced carrots
- 2 teaspoons fresh lemon juice or 1 teaspoon concentrate
- 1 cup (240 ml) ice cubes
Pecan Squares
By sandycon
Sift together 2 cups flour and 2/3 cup powdered sugar
- 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
Spiced Pumpkin Waffles
By sandycon
These waffles are my kids new favorite waffles
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 pinch salt
- 2 eggs
- 1/4 cup firmly packed brown sugar
- 1 cup canned pumpkin puree
- 1 2/3 cups milk
- 4 tablespoons butter, melted and cooled
Curried Coconut Carrot Soup
By sandycon
This soup relies on the inherent sweetness of market-fresh carrots, the creamy silk of whole coconut milk and the h...
- 2 tablespoons coconut oil
- 1 onion, peeled and roughly chopped
- 6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
- 3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)
- One 15-ounce can full-fat coconut milk
- 1 1/2 tablespoons freshly chopped ginger root
- 1 tablespoon curry powder
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
No-Knead Cran-Walnut Pumpkin Toasting Bread
By sandycon
Makes one large loaf, two smaller loaves, or a dozen rolls
- 1/2 cup (2 oz) walnuts
- 3/4 cup (3 oz) dried cranberries
- 1 cup (8 oz) water
- 1 scant tablespoon yeast
- 1 15-oz can pumpkin puree
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons salt
- 3 1/2 - 4 1/2 cups all-purpose flour
Lemon Ripple Cheesecake Bars
By sandycon
Delicious Lemon Ripple Cheesecake Bars recipe
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon salt
- 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/2 cup cold water
- 2 large egg yolks
- 1 3/4 cups sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 1/4 pounds cream cheese, softened
- 2 tablespoons all-purpose flour
- 3 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
Grilled Babyback Ribs with Cherry Cola Glaze
By sandycon
Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes
- 4 12-ounce cans cherry cola (flat)
- 2 cups cherry jam or preserves
- 2/3 cup Dijon mustard with horseradish
- 3 tablespoons soy sauce
- 2 tablespoons malt vinegar or apple cider vinegar
- 1 tablespoon hot pepper sauce
- 7 1/4 to 7 1/2 pounds well-trimmed pork baby back ribs
Mint Whoopie Pies
By sandycon
To make the cookies: In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder and salt together (...
- 1 1/4 cups (175 g) all-purpose flour
- 3/4 cup (100 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 9 tablespoons unsalted butter, at room temperature
- 1 cup (200 g) sugar
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon peppermint extract
- Mint Buttercream Filling
- 2 cups confectioners' sugar, sifted
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- green gel food coloring (optional)
Homemade Yolos
By sandycon
1 Make the Caramel: Process the pitted dates in a food processor until a sticky paste forms
- 7 ounces (200 g) (1 cup/250 mL) pitted soft Medjool dates
- 1 1/2 teaspoons (7 mL) peanut butter or other nut or seed butter
- Pinch of fine-grain sea salt
- 1/4 cup plus 3 tablespoons (100 mL) dark chocolate chips
- 1/2 teaspoon (2 mL) coconut oil
- Flaked sea salt or chia seeds (optional)
Paleo Oreo Style Cookies with Paleo 7 Minute Frosting!
By sandycon
Preheat your oven to 300°F
- PALEO CHOCOLATE CUT-OUT COOKIES
- 2 cups (224 g) blanched almond flour (I use either nuts.com or Honeyville)
- 6 tablespoons (30 g) unsweetened cocoa powder (preferably Dutch-processed, but natural will work as well)
- 1/4 cup (30 g) tapioca starch/flour (I only recommend buying this ingredient from nuts.com or Authentic Foods)
- 1 tablespoon (8 g) coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (80 g) coconut sugar, ground fine in a blender or food processor
- 4 tablespoons (48 g) organic vegetable shortening (I use Spectrum brand), melted and cooled
- 1 tablespoon (14 g) virgin coconut oil, melted and cooled
- 1 egg (60 g, out of shell) at room temperature, beaten
- PALEO CHOCOLATE 7-MINUTE FROSTING
- 1/4 teaspoon (about 1 g) unflavored gelatin granules, to be bloomed in 1 1/2 teaspoons lukewarm water
- 3 egg whites (90 g)
- 1 cup (160 g) coconut sugar, ground fine in a blender or food processor
- 1 tablespoon lukewarm water
- 2 tablespoons (10 g) unsweetened cocoa powder (Dutch-processed or natural)