LyndaLee's profile page
Recipes
Drink - Lemon Rosemary Lemonade
By LyndaLee
use Lemon Rosemary syrup
- 1 oz Vodka
- 1/2 oz Limoncello
- 1 oz lemon juice
- 1 oz Lemon-Rosemary syrup
- 4 oz soda water
- Lemon wheel and sprig of rosemary for garnish
Drink Syrup- Simple Syrup
By LyndaLee
use in the Bramble drinks
- 1 cup sugar
- 1 cup boiling water
Drink - Dockside Whisky Sour
By LyndaLee
use Berries & Orange Pekoe Tea Syrup
- 1 1/2 oz Canadian Whiskey
- 1 oz lime juice
- 1 oz Berries & Orange Pekoe Tea Syrup
- piece of lime and Berry skewer for garnish
Carrot Muffins - mini muffins
By LyndaLee
Yummy carrot mini muffins
- 1 cup Whole Wheat flour
- 1 cup all purpose flour
- 1 tbsp orange zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/2 cup brown sugar
- 1/3 cup canola oil
- 1 tsp vanilla
- 2 cups grated carrots
Milk Chocolate and Honey Biscotti
By LyndaLee
These biscotti are especially good with a big glass of milk
- 1/2 cup honey
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 2 medium eggs
- 1 1/2 cups coarsely chopped milk chocolate
- 2 cups all purpose flour
- 1 tablespoon baking power
Drink - Strawberry Basil Soda
By LyndaLee
Lovely summer drink
- 1 pound Strawberries, trimmed
- Juice of 1 Lemon
- 1/2 cup loosely packed basil leaves
- 1 cup sugar
- Carbonated Water
Szechuan Style Shrimp
By LyndaLee
Very simple and quick to prepare
- Marinating Sauce:
- 10 oz (280 g) Peeled large white shrimp
- 1 egg white
- pinch of freshly ground white peppercorns
- 1 pinch of salt
- Dash of light soy sauce
- 2 teaspoons of rice wine
- 1/2 teaspoon of corn starch
- 1 teaspoon of sesame oil
- Preparing Shrimp
- 2 thick stalks of scallions
- 6 cloves of large peeled fresh garlic
- 1 tablespoon canned water chestnuts, chopped
- 1 small fresh ginger (tsp size)
- 1/2 teaspoon Szechuan peppercorns
- 2 teaspoons OX brand garlic BBQ sauce or equivalent
- 1 teaspoon Sweet Bean paste (hoi sin sauce)
- 2 teaspoons light soy sauce
- 1/2 teaspoon chili sauce or tabasco sauce
- 1/2 cup rice wine
- 1 pinch brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon corn starch dissolved in 1/4 of stock
- 1 small bunch of fresh coriander leaves
Cinnamon Raisin Pinwheels
By LyndaLee
A feather light tea biscuit dough with swirls of cinnamon raisin filling
- Filling:
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup golden or regular crisco shortening
- 1 cup milk
- 1/3 cup golden crisco shortening
- 3/4 cup lightly packed brown sugar
- 1 tablespoon cinnamon
- 1/2 cup raisins (or use chopped nuts)
Drink - The Bramble
By LyndaLee
use Simple Syrup
- 1 1/2 oz London Dry Gin
- 3/4 oz fresh lemon juice
- 1/2 oz Simple syrup
- 3/4 oz Chambord
- Blackberries for garnish
Shortbread (Arlene's)
By LyndaLee
Mix sugar and butter until fluffy
- 1 cup brown sugar
- 1 lb butter
- 4 cups flour
- 1 teaspoon vanilla