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Recipes
Dark-Chocolate Soufflé Cake
By sandycon
Cooking Light NOVEMBER 1997
- Cooking spray
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3/4 cup water
- 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
- 2/3 cup Dutch process or unsweetened cocoa
- 1/4 teaspoon salt
- 2 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoons Kahlúa (coffee-flavored liqueur)
- 3 large egg yolks
- 1/3 cup sifted cake flour (such as Swan's Down)
- 6 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1 tablespoon powdered sugar
- 1/4 cup raspberries (optional)
- Chocolate curls (optional)
Ginger-White Chocolate Biscotti Recipe
By sandycon
Preheat oven to 350 degrees
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chopped crystallized ginger
- 1 cup chopped white chocolate
Flaky Blood Orange Tart
By sandycon
In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and salt
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
- 3 tablespoons ice water
- 8 to 10 blood oranges (about 5 ounces each)
- 1 large egg yolk mixed with 2 tablespoons of water
- Salted Caramel Sauce, for serving
Paleo Taco Seasoning
By sandycon
Mix together
- 1 Tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Sea Salt
- 1/2 tsp Fresh Ground Black Pepper
- 1/2 tsp Oregano
- 1/2 tsp Smoked Paprika
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
Slow-Cooker Sour Cream Cheesecake
By sandycon
In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a p...
- 3/4 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- 2/3 cup plus 1 tablespoon sugar
- Salt
- 12 ounces cream cheese, at room temperature
- 1 tablespoon all-purpose flour
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 cup sour cream
Cinnamon-Sugar Biscotti
By sandycon
Preheat oven to 325�F. Line 2 large baking sheets with parchment paper
- 2 cups all purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup plus 3 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
Recipe: Wheat Berry Salad with Blood Oranges, Feta & Red Onion Vinaigrette
By sandycon
Heat two teaspoons of olive oil in a skillet over medium heat
- 1 1 1 cup soft wheat berries
- 6 6 6 tablespoons Red Onion Vinaigrette (below)
- 3 3 3 ounces feta cheese, cut into chunks
- Red Onion Vinaigrette
- 2 2 2 teaspoons olive oil
- 1 1 1 medium red onion, sliced thinly
- 1 1 1 clove garlic, minced
- 1/2 1/2 3 teaspoon fresh thyme leaves (from about 3 sprigs)
- 1/2 1/2 1/2 cup extra-virgin olive oil
- 1/4 1/4 1/4 cup cider vinegar
- 2 2 2 tablespoons balsamic vinegar
- 4 4 4 teaspoons sugar
- 1/2 to 1 1/2 to 1 1 teaspoon salt
- black pepper
Orange-Spice Madeleines
By sandycon
1. In a large bowl, with your fingers or a pastry blender, rub or cut almond paste into sugar until well blended
- 2 ounces almond paste, cut into chunks
- 1/2 cup sugar
- 6 tablespoons butter, at room temperature
- 1 large egg
- 1 teaspoon grated orange peel
- 1/2 teaspoon vanilla
- 1/3 cup milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
Brie Toasts with Basil, Pine Nuts and Golden Raisins
By sandycon
Directions: Preheat the oven to 400 degrees F
- 1 baguette, sliced thin on a bias
- 8 oz. brie, thinly sliced
- 1/2 cup golden raisins
- 2 oz (about 1/2 cup) toasted pine nuts
- 1/2 cup basil, cut into thin ribbons (chiffonade)
- Zest of 1 lemon
- Salt and pepper
Crock Pot Paleo Beef Stew
By sandycon
Instructions Brown the stew meat in a skillet over medium-high heat
- 1 Large Sweet Potato (or equivalent in Parsnips), peeled and cubed
- 1 Medium Yellow Onion, chopped
- 5 Carrots, sliced
- 1 Bell Pepper (any color), diced
- 1-1/2 lbs Grass-Fed Beef Stew Meat, cut into bite-size pieces
- 3 cups Beef Broth
- 2 tsp Oregano
- 1/4 tsp Smoked Paprika
- 1 tsp Dried Parsley
- 1/2 tsp Sea Salt
- 1/8 tsp Fresh Ground Black Pepper
- 1 Tbsp Paleo Worcestershire Sauce