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Recipes
Banana Nut Muffins
By SAEB
from Diamond Nuts: www.diamondnuts
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cups Diamond of California® chopped pecans
Apple Oatmeal Cookies with Brown Butter Frosting
By SAEB
Preheat oven to 350 degrees
- for the frosting:
- 1/2 cup butter, softened
- 6 tablespoons packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup all purpose flour + 1 tablespoon
- 1 cup quick cooking rolled oats
- 1/2 cup peeled, diced apple {I used a fuji}
- 1/4 cup butter
- 1 cup powdered sugar
- 1/2 tablespoon milk {approximately}
- cinnamon, for garnish if desired
Vegan Creamy Pumpkin Soup
By SAEB
A coconut-milk-creamy and vegan pumpkin soup recipe sprinkled with almonds and fresh rosemary
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 pumpkin, peeled and cubed
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, diced
- 4-5 cups vegetable broth
- 1/2-1 cup coconut milk
Blood Orange Sauce
By SAEB
In a blender, place oranges, sugar, lemon juice, and orange zest and purée until smooth
- 2 cups peeled, chopped, and deseeded blood oranges
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon blood orange zest
Gingerbread Vegans
By SAEB
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, cream ...
- for decorating:
- 1/3 cup non-hydrogenated margarine, at room temperature
- 1 cup packed brown sugar
- 1 cup sweet unsulphured molasses
- ¾ cup water
- 6 cups all-purpose flour
- 2 tsp. baking soda
- ¾ tsp. kosher salt
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- ½ tsp. cloves
- ½ tsp. allspice
- Gingerbread Vegan Icing (see below)
- sprinkles (optional)
Mini German Pancakes
By SAEB
These pancakes are made in muffin/cupcake tins
- 1 cup milk
- 6 eggs
- 1 cup flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 tsp. orange zest (optional)
- 1/4 cup butter, melted
Sausage Stuffed Crescent Cornucopias
By SAEB
from Pillsbury
- 4 precooked breakfast sausage links, chopped
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/4 cup coarsely chopped sweetened dried cranberries
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1 egg, slightly beaten
Cinnamon Vanilla Glazed Walnuts
By SAEB
Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl
- 1/4 cup sugar
- 1 1/2 teaspoons McCormick® Cinnamon, Ground
- 1/8 teaspoon McCormick® Red Pepper, Ground
- 1/4 teaspoon salt
- 1 egg white
- 1 tablespoon McCormick® Pure Vanilla Extract
- 2 cups walnut halves
Mom's Favorite Sugar Cookies
By SAEB
Mix sugar and butter until creamy
- 1 1/2 cups sifted powdered sugar
- 1 cup butter, softened
- 1 egg
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
Chunky Sweet Potato Soup
By SAEB
from: http://www.epicurious
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 large onion, diced
- 1 medium fennel bulb, trimmed and sliced crosswise
- 1/2 garlic clove, minced
- 2 large fresh sage leaves, roughly chopped
- 2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
- 4 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan