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Recipes
Mile-High White Chocolate Hummingbird Cake
By sandycon
Oxmoor House MARCH 2008
- 1 (8-oz.) can crushed pineapple in juice
- 2 (18.25-oz.) packages white cake mix (we tested with Duncan Hines)
- 2 (3.4-oz) packages vanilla instant pudding mix
- 6 large eggs
- 2 1/2 cups milk, divided
- 2 cups canola oil
- 4 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons ground cinnamon
- 1 (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli)
- 1 cup flaked sweetened coconut
- 2 cups chopped pecans, toasted
- 2 cups chopped banana (about 3 medium)
- White Chocolate Cream Cheese Frosting
- Garnish: toasted pecans
Molten Chocolate Cake with Raspberry Filling
By sandycon
Preheat the oven to 425°
- 1 stick unsalted butter, plus melted butter for brushing
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 ounces dark chocolate (70 percent cacao), chopped
- 16 fresh raspberries
- 4 teaspoons seedless raspberry preserves
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- Pinch of salt
- Confectioners' sugar for sprinkling
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
Mexican Pizza
By sandycon
Set a pizza stone on the bottom of the oven and preheat the oven to 450°
- 1 cup canned black beans, rinsed
- 1/2 cup coarsely chopped jarred roasted red peppers
- 1 garlic clove
- 1 tablespoon chili powder
- Kosher salt
- 1 pound whole-wheat pizza dough
- Cornmeal, for dusting
- 1 cup shredded low-fat Monterey Jack cheese (3 ounces)
- 1/2 cup grape tomatoes, halved
- 1/4 cup pitted black olives, sliced
- 1 scallion, thinly sliced
- 1 cup shredded butter lettuce
- 3 tablespoons reduced-fat sour cream
King Arthur Flour's Favorite Fudge Cake
By sandycon
This old-fashioned chocolate sheet cake is incredibly moist, and can be stirred together by hand if need be
- Cake
- 1 cup (2 sticks, 8 ounces) butter or margarine
- 1/2 cup (1 1/2 ounces) unsweetened Dutch-process cocoa
- 1 cup (8 ounces) hot water
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 cups (14 ounces) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (4 ounces) buttermilk or yogurt
- 2 large eggs
- 1 teaspoon vanilla
- Quick Fudge Frosting
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 1/4 cup (3/4 ounce) unsweetened cocoa
- 6 tablespoons (3 ounces) buttermilk or yogurt
- 4 cups (1 pound) confectioners' sugar
Sugar Cookie Icing
By sandycon
This recipe is quick, easy, dries hard and shiny and tastes good too
- 1 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon vanilla extract or 1/4 teaspoon almond extract
- food coloring
Mini Pumpkin Doughnuts with Cider-Rum Glaze
By sandycon
1. Preheat the oven to 425 degrees F and lightly spray the mini doughnut pan
- For Glaze:
- 1 tablespoon dark rum
- 1 cup apple cider
- 3/4 cup confectioners’ sugar
- 2 tablespoons unsalted butter
- For Doughnuts:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 cup pumpkin purée
- 1/2 cup brown sugar
- 1/3 cup buttermilk (see note)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Paleo Blueberry Muffins
By sandycon
Preheat the oven to 325 degrees F
- 2 cups blanched almond flour
- 1/2 cup tapioca starch (aka tapioca flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/8 teaspoon celtic sea salt
- 3 large eggs
- 1/4 – 1/3 cup honey
- 1/4 cup melted virgin coconut oil, ghee or pastured butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting
By sandycon
Preheat oven to 300°F. Grease 3, 8-inch round cake pans
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin
- 1/4 cup vegetable oil
- 1 cup milk
- 12 oz (1 1/2 packages) cream cheese, softened
- 3/4 cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 6 cups powdered sugar
Cucumber Gazpacho
By sandycon
In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth
- 4 cucumbers—peeled, seeded and chopped
- 1 1/2 cups seedless green grapes (9 ounces)
- 1 small garlic clove
- 1/3 cup extra-virgin olive oil
- 2 teaspoons distilled white vinegar
- 1 cup of water
- Salt
- Cooked shrimp and chopped roasted almonds, for garnish