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Recipes
Champagne Punch with Raspberry & Orange Liqueur
By sandycon
A great cocktail to bring in the New Year! So refreshing and tasty, your guests will love this Champagne Punch with
- 6 tablespoons sugar, divided
- 1/2 teaspoon McCormick ground ginger
- 2 (750ml) bottles Brut champagne
- 32 ounce white cranberry peach cocktail (or white grape juice)
- 1/2 cup raspberry liqueur
- 1/2 cup orange liqueur (like La Belle Orange or Solerno Blood Orange)
- 1 orange, sliced thin
- 1 cup fresh raspberries
- 5 to 6 fresh ginger slices
Cream of Asparagus Soup
By sandycon
Directions Melt butter in a large saucepan over medium-high heat
- 1/2 stick unsalted butter
- 1/2 onion, chopped, (about 1/2 cup)
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- 2 pounds asparagus, ends trimmed and cut into 1-inch pieces
- 6 cups chicken stock
- 1 pint sour cream, room temperature
- 2 teaspoons Hungarian hot paprika, for garnish
Double Berry Doughnuts
By sandycon
1 Heat oven to 425°F. Spray doughnut pan with cooking spray
- 2 cups Original Bisquick® mix
- 1/4 cup granulated sugar
- 2/3 cup milk
- 2 1/2 teaspoons vanilla
- 1 egg
- 1/2 cup dried blueberries
- 1/2 cup Cascadian Farm® frozen organic raspberries (do not thaw)
- 2 tablespoons water
- 2 cups powdered sugar
- 4 1/2 teaspoons milk
Maple Roasted Brussels Sprouts with Walnuts, Blue Cheese & Cranberries
By sandycon
. Pre heat oven to 400 degrees F with the rack in the middle
- 1 1/2 pounds Brussels Sprouts, rinse & pat dry
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Pure Maple Syrup
- Garlic Salt
- Black Pepper
- 1/3 cup Dried Cranberries
- 1/3 cup crumbled Blue Cheese or Feta Cheese
- 1/2 cup chopped, Toasted Walnuts
- Fresh Cranberries for garnish
Linzer Torte
By sandycon
Preheat the oven to 375° and lightly spray a 9-inch fluted tart pan with a removable bottom with vegetable cooking...
- 4 ounces hazelnuts or 1 1/4 cups plus 2 tablespoons hazelnut flour (see Note)
- 1 cup all-purpose flour, plus more for rolling
- 1/2 cup sugar
- 1 1/2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 stick unsalted butter, softened
- 1 large egg yolk
- 1 cup seedless raspberry jam (10 ounces)
Sparkling Raspberry Lemonade
By sandycon
Preparation Combine frozen raspberries, sugar, and 1/2 cup water in medium saucepan
- 1 12-ounce package frozen unsweetened raspberries (about 3 cups)
- 1 cup sugar
- 1/2 cup water
- 1 1/2 tablespoons grated lemon peel
- 1 cup fresh lemon juice
- 1 1-liter bottle (33.8 ounces) chilled sparkling water or club soda
- Ice cubes
- Fresh raspberries (optional)
- Lemon slices
Very Berry Baked Donuts
By sandycon
1 Heat oven to 325°F. Spray 24 donut cups in mini donut pans with cooking spray
- 2 1/4 cups Gold Medal® all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 eggs, beaten
- 1 cup fat-free (skim) milk
- 1 container (6 oz) Yoplait® Light Fat Free raspberry lemonade yogurt
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
- 1 tablespoon fat-free (skim) milk
- 1/4 teaspoon vanilla
- 1 to 3 drops red food color
- Decorator candy sprinkles, if desired
Shanna
By sandycon
Instructions Combine all very well
- 2.5 c white rice flour (350g)
- 2 c millet flour (280g)
- 1.5 c sweet rice flour (270g)
- 2 c potato starch (384g)
- 1 c tapioca starch (160g)
- 4 tsp xanthan gum (12g) (optional)
Crock Pot Thyme Roasted Beets
By sandycon
From Canadian Living Slow cooker Cookbook Special
- 12 beets (about 2 bunches)
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced fresh rosemary or 1 tablespoon fresh parsley