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Recipes
Peach Crunch Cake
By KodiakDavis
Preheat oven to 350 degrees F
- 24.5 oz jar of sliced peaches in light syrup
- 1 package yellow cake mix
- 1 stick butter (1/2 cup), cut into 16 pieces
- 1 cup brown sugar
- 1/2 cup chopped walnuts
Caramel Apple Sweet Rolls
By KodiakDavis
DOUGH: To make the dough, combine the milk, vegetable oil, and sugar in a large saucepan or small pot
- Dough:
- 4 cups Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 9 cups All-purpose Flour
- 2 package Active Dry Yeast (about 2 1/4 Teaspoons each)
- 1 heaping teaspoons Baking Powder
- 1 scant teaspoon Baking Soda
- 1 teaspoon Salt
- Filling:
- 4 whole Granny Smith Apples, Finely Diced
- 1 stick Butter (1/2 Cup) plus a little more to grease pan
- 1 cup Packed Brown Sugar
- 1/2 cup Heavy Cream
- 1 teaspoon Ground Cinnamon
- CARAMEL ICING:
- 1 stick Butter (1/2 Cup)
- 1 cup Packed Brown Sugar
- 1/2 cup Heavy Cream
- 2 cups Powdered Sugar (up To 4 Cups Depending On Consistency You Want.)
- 1/4 teaspoon Salt
Blue Cheese Vinaigrette
By KodiakDavis
In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt
- 1 cup cider vinegar
- 1/4 to 1/2 cup sugar
- 1/2 to 1 cup crumbled blue cheese, divided
- 1 small onion, chopped
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1 cup canola oil
- Torn salad greens and vegetables of your choice
old-fashioned apple slab
By KodiakDavis
To make the crust: Whisk together the Perfect Pastry Blend or flour, salt, baking powder, confectioners' sugar, a...
- Filling:
- crust
- 2 1/2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons confectioners' sugar
- 2 tablespoons buttermilk powder
- 1/4 cup vegetable shortening
- 10 tablespoons very cold unsalted butter
- 1 teaspoon vinegar, cider or white
- 6 to 10 tablespoons ice water
- 1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes
- 8 cups peeled, cored, and sliced Granny Smith or other tart, firm apples, about 3 1/4 pounds (8 to 10 medium) whole apples
- 2/3 cup cinnamon sugar
- Topping: (optional)
- milk or cream
- coarse white sparkling sugar
- glaze (optional)
- 1 1/2 cups confectioners' sugar
- 1/3 cup boiled cider*
- small pinch of salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon milk or cream, optional, if necessary to thin the glaze
- Substitute 1/3 cup honey, if desired; or 1/4 cup thawed frozen apple juice concentrate, or maple syrup.
Dr Pepper-Chipotle BBQ Sauce
By KodiakDavis
Sweat onions and garlic in oil in a medium saucepan over medium heat, 5–7 minutes
- 1 cup diced onions
- 2 Tbsp. minced freshed garlic
- 2 Tbsp. olive oil
- 1 can (12 oz.) + 3/4 cup reserved Dr Pepper (21/4 cups total)
- 1 bottle chili sauce, such as Heinz (12 oz.)
- 1 cup cherry preserves
- 1/3 cup cider vinegar
- 1/4 cup packed light brown sugar
- 3 Tbsp. molasses
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. minced chipotle in adobo sauce Salt and black pepper to taste
Vegetable soup
By KodiakDavis
Compliments of TRUDY via Rachel Ray
- 2 Tablespoons Olive Oil
- 1 Medium Onion
- 2 Carrots
- 2 Ribs Celery
- 3 (or so) medium Red Potatoes
- 1 Bay Leaf
- 1-1/2 Tablespoons Old Bay Seasoning
- 1 Can Red Kidney Beans
- 1 Can Garbanzo Beans
- 1 Can diced Tomatoes
- 2 Cans Chicken or Vegetable stock
- 5 - 6 ounces of Kale
Tomato, cucumber and avocado salad
By KodiakDavis
Clean and cut all vegetables then place in a medium-sized bowl
- 1 whole cucumber, peeled and diced
- 1/2 cup onion, finely chopped
- 1 avocado
- 4 cups romaine lettuce
- 2 cups celery, chopped
- 1 Tbsp. parsley finely chopped
- 2 Tbsps. extra virgin olive oil
- Sea salt and black pepper to taste
Apples and Celery Pasta Salad with Light Caesar Dressing
By KodiakDavis
Penne Pasta tossed with Gala apples, celery, walnuts and a lightened-up, homemade Caesar Dressing
- FOR THE SALAD:
- 2 cups penne pasta, uncooked
- 1 to 2 Gala Apples, washed and cut into cubes (leave the skins on)
- 3 celery stalks, thinly sliced
- lemon juice of 1 whole lemon
- 4 cups fresh sweet baby lattuce blend (you can also use about 2 to 3 romaine hearts, chopped)
- 1/2-cup chopped walnuts
- 1 cup shredded white cheddar cheese
- FOR THE LIGHT CEASAR SALAD DRESSING:
- 1/2-cup NonFat Plain Yogurt
- 1-1/2 tablespoons dijon mustard
- 1 garlic clove
- 1 tablespoon water (add 1 more tablespoon for a thinner consistency)
- 2 tablespoons grated parmesan cheese
- salt and fresh ground pepper, to taste
Apple Caramel Pie
By KodiakDavis
Kelli Knapp's Award winning pie
- Crust:
- 5 cups flour
- 2 tsp salt
- 1 egg
- 1 cup water
- 2 cups Crisco (from can not oil)
- Melted butter and cinnamon/sugar for top crust
- Filling:
- 8 to 10 Fuji apples, pared and sliced
- 2 teaspoons cinnamon
- 2 cups brown sugar
- 4 Tbsp butter
- 1 squirt bottle of caramel sauce (ice cream topping)
Ancient Grain Mango Salad
By KodiakDavis
Follow Quinoa Ancient Blend cooking instructions and toss cooled grains with next five ingredients
- Dressing:
- 3 Cups cooked Quinoa Ancient Blend (Cooled)
- 1 (14 oz) can of Black Beans, rinsed well/drained
- 1 Large Mango, peeled and diced small
- 1 Red Bell Pepper, diced small
- 12 Cherry Tomatoes, halved
- 2 tablespoons fresh Cilantro, finely chopped
- 1/4 Cup Fresh Lime Juice
- 6 tablespoons Red Wine Vinegar
- 6 tablespoons Olive Oil
- 3 tablespoons Dijon Mustard
- 1 tablespoon Honey
- 1/4 tsp Kosher Salt
- 1/4 tsp Cracked Black Pepper