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Recipes
Peach Jam Scones
By KSmitherman
In the bowl of a food processor, combine the flour, 1 cup of sugar, baking powder, and salt for 30 seconds
- makes 8 really big scones
- 6 cups all-purpose flour
- 1 1/4 cups sugar
- 1/4 cup baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, very cold (3 sticks)
- 1 1/2-2 cups buttermilk
- 1/2 cup peach jam
- 3 fresh peaches, peeled, sliced, and pitted
- 1 Tablespoon melted butter
- Preheat oven to 425. Grate the butter on the large holes of a grater, and place in the freezer for at least 10-15 minutes.
Buttermilk Pie Crust
By KSmitherman
Directions Whisk the flour and salt together in a bowl
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 3 tablespoons cold butter
- 1/3 cup buttermilk, or as needed
- 2 teaspoons vegetable oil
Easy Cinnamon Roll Muffins
By KSmitherman
Sift together the flour, sugar, and salt in a large mixing bowl
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons instant yeast
- 2/3 cup warm milk (100-110 degrees F)
- 3 Tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- For the topping/filling
- 2 Tablespoons butter, room temperature
- 2/3 cup brown sugar
- 3/4 teaspoon ground cinnamon
- pinch of ground cardamom
- For the glaze
Cream Cheese Dessert Dip (Philadelphia)
By KSmitherman
Mix ingredients until well blended; cover
- 1 pkg. (8oz) cream cheese, softened
- 1 jar (7oz.) marshmallow cream
- Can add 1/2 cup powdered sugar to take out some of the twang.
Applesauce Carrot Cake
By KSmitherman
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray
- 1 cup old-fashioned or quick-cooking oats
- 1 1/4 cups unsweetened applesauce
- 1 cup packed brown sugar
- 2 cups shredded carrots (about 4 medium)
- 1/2 cup fat-free egg product or 2 eggs
- 1/3 cup canola oil
- 1 1/2 cups Gold Medal® whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup golden raisins
- Frosting
- 4 oz (from 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
Fluffy Biscuits
By KSmitherman
Directions In a small bowl, combine the flour, baking powder, sugar and salt
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 egg
- 2/3 cup milk
Basic Whole Wheat Pancake Recipe
By KSmitherman
Mix all dry ingredients in a bowl
- Servings: 4 • Size: 2 pancakes • Old Points: 4 pts • Points+: 5 pts
- Calories: 178.4 • Fat: 3.4 g • Carbs: 29.1 g • Fiber: 3.7 g • Protein: 9.1 g
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup 1% milk
- 3 large egg whites
- 2 tsp oil
- 1 tbsp sugar or honey
- 1/4 tsp cinnamon
- 1 tsp vanilla
- butter flavor cooking spray
Cauliflower with Dijon Sauce
By KSmitherman
Cook cauliflower. In small bowl stir together mayo,and Dijon mustard
- 1 head cauliflower, separated into florets
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 cup shredded Cheddar cheese
Black-Eyed Pea and Red Pepper Soup
By KSmitherman
Combine the black-eyed peas, bay leaves, and garlic in a heavy saucepan
- 1 (cup) dried black-eyed peas
- 2 (small) bay leaves
- 2 cloves garlic, minced
- 6 (cup) water
- 1 (teaspoon) fine sea salt, plus more to taste
- 2 (teaspoon) olive oil
- 1 (large) onion, chopped
- 2 celery stalks, chopped
- 1 (large) red bell pepper, chopped
- 1 (15.0 ounce can) can whole tomatoes, with juices
- 3 (ounce) collard greens, stemmed and cut into 1/2-inch squares (about 1 cup)
- 1/2 (cup) fresh or frozen corn kernels
- 2 (teaspoon) dried thyme
- 1/2 (teaspoon) freshly ground black pepper, plus more to taste
- 1/8 (teaspoon) cayenne pepper
- 2 (tablespoon) chopped fresh cilantro
Morning Kisses
By KSmitherman
Directions 1 In a medium bowl combine ricotta and eggs; mix until smooth
- Ingredients
- 1 1
- c
- ricotta cheese
- 2 2
- eggs
- 1/2 1/2
- c
- flour
- 1 1/2 1 1/2
- tsp
- baking powder
- 1/8 1/8
- tsp
- salt
- 1/2 1/2
- tsp
- nutmeg
- 2-3 2-3
- Tbsp
- sugar
- 1 1
- Tbsp
- orange zest
- 1 1
- tsp
- orange extract
- 1/2 1/2
- tsp
- vanilla extract
- safflower oil
- 2 2
- Tbsp
- powdered sugar