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Recipes
Banana-Maple Oatmeal Cookies
By Sarah-Lyn
Because they contain no fat, these cookies are softer the day they are made and chewier the next day
- 1 teaspoon ground chia seeds or 2 tsp. egg replacer powder or 2 tsp. ground flaxseed
- 2 tablespoons water
- 1 cup regular or quick oats
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup raisins
- 1/2 teaspoon vanilla
- 1/2 cup maple syrup
- 1 banana, mashed
- 1/2 teaspoon lemon juice
Hawaiian Chicken
By Sarah-Lyn
An adaptation of the traditional Hawaiian dish shoyu (soy sauce) chicken
- •3/4 cups Low Sodium Soy Sauce
- •1/2 cups Vinegar (apple Cider Vinegar Works Well)
- •1/4 cups Pineapple Juice
- •3/4 cups Brown Sugar, Packed
- •1 teaspoon Ground Ginger
- •2 cloves Garlic, Finely Chopped
- •1-1/2 cup Water
- •1 pound Boneless Skinless Chicken Breasts OR 8-12 Bone-in Chicken Thighs
- •1 cup Crimini Mushrooms, Very Thinly Sliced
Chocolate Chip Scones
By Sarah-Lyn
These scones are soft, rich, and full of delicious dark chocolate
- •3-1/4 cups All-purpose Flour
- •1/2 cups Sugar
- •1 Tablespoon Plus 1 Teaspoon Baking Powder
- •1/4 teaspoons Salt
- •2 cups Dark Chocolate Chips
- •2 cups Cold Whipping Cream
- •2 Tablespoons Melted Butter
- •2 Tablespoons Sugar For Sprinkling
True Love Truffles
By Sarah-Lyn
Butter a 15-in. x 10-in. x 1-in
- 1 tablespoon plus 3/4 cup butter, divided
- 1-1/2 cups sugar
- 1 can (5 ounces) evaporated milk
- 2 packages (4.67 ounces each) mint Andes candies
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 22 ounces white baking chocolate, divided
- 1/2 cup semisweet chocolate chips
- Green food coloring, optional
White Chocolate-Strawberry Cheesecake
By Sarah-Lyn
“The Cheesecake that started it all! When Vanessa Sherwood posted her White Chocolate-Strawberry Cheesecake on th...
- For the Crust:
- Makes 19″ Cheesecake
- 1/2 Cup Brazil Nuts
- 1/2 Cup Shredded Coconut
- Pinch of Salt
- 1 heaping TB of Cocoa Powder
- 1-2 TB Agave
- 1-2 TB Cacao Nibs
- Seeds from 1/4 of a Vanilla Bean
Mushroom-Barley Soup with Cannellini Beans and Cabbage
By Sarah-Lyn
I used red cabbage, which gave this soup a wonderful, rich color, but I think any type of cabbage will do
- 1/4 cup pearl barley (consider using buckwheat or brown rice if you are gluten-free)
- 4 cups vegetable broth
- 2 medium onions, diced
- 6 ounces portobello or brown mushrooms, halved if large and sliced
- 3 cloves garlic, minced
- freshly ground black pepper, to taste
- salt to taste
- 2 teaspoons minced fresh thyme (or 1 tsp. dried)
- 2 tablespoons dry sherry
- 12 ounces shredded cabbage
- 1/2 teaspoon smoked paprika (mild)
- 1/2 teaspoon smoked spicy paprika (agridulce or pimenton de la Vera)
- 4 cups water
- 16 ounces cannellini beans (1 can), drained
- 1 tablespoon lemon juice
Chai Scones
By Sarah-Lyn
Chai Scones. My kids love scones, I not really sure why, but they do
- •3 cups Flour
- •1 teaspoon Salt
- •1 cup Sugar
- •5 teaspoons Baking Powder
- •1-1/2 stick Butter, Cold
- •1 cup Milk
- •2 bags Chai Tea Bags
- •2 teaspoons Vanilla Extract
Fruity Summer Sorbets
By Sarah-Lyn
Ingredient subs: You can easily substitute the maple syrup with agave syrup
- Strawberry Banana
- 1 1/2 cups frozen strawberries
- 1 1/2 bananas (fresh)
- 1/4 cup lemon juice
- 1/3 cup maple syrup
- Pineapple Banana
- 2 bananas (fresh)
- 1 1/2 cups frozen pineapple
- 1/2 cup lemon juice
- 1/3 cup maple syrup
- optional sub: try coconut milk instead of lemon juice for an ultra creamy sorbet (not fat free)
- Zippy Wild Blueberry
- 1 1/2 cups frozen wild blueberries
- 1/2 cup lemon juice
- 1/2 cup maple syrup
- 1 banana (fresh)
- optional: 1/2 tsp ginger powder or grated fresh ginger OR dash of cayenne
- Spicy Mango
- 1 1/2 cups frozen mango
- 1 banana (fresh)
- 1/3 cup lemon juice
- 1/2 cup maple syrup
- a few dashes of cayenne powder
Raisin-Filled Baked Apple
By Sarah-Lyn
To cook more than one apple at a time, increase the cooking time by about 1 minute per extra apple
- 1 medium apple
- 1 tablespoon raisins
- 1/16 about 1/16 teaspoon cinnamon
- 2 teaspoons maple syrup (or other sweetener)
Chicken with Lemon- Caper Sauce
By Sarah-Lyn
1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over chicken
- 1/4 tsp salt, divided
- 1/4 tsp pepper, divided
- Four 4-ounce skinned, boned chicken breast halves
- 1 Tbs olive oil
- 1/3 cup extra-dry vermouth
- 3 Tbs fresh lemon juice
- 11/2 Tbs capers
- 1 Tbs chopped fresh parsley