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Recipes
maple oatmeal scones
By granolagina
Preheat the oven to 400 degrees F
- For the Scones
- 3 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1/2 cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
- For the Glaze
- 1 1/4 cups confectioners' sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
lemon semi freddo
By granolagina
1. Soften ice cream on counter for 10 minutes
- 1 pint lemon ice cream
- 1 cup heavy cream
- 1 tablespoon honey
- 1 package (6 ounces) fresh blueberries
- 14 lemon or shortbread cookies, coarsely crushed
Crisp Crab Cakes
By granolagina
Recipe courtesy Ellie Krieger for of Food Network Magazine
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 2 scallions, thinly sliced
- 1/2 cup finely chopped red bell pepper
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 2 tablespoons nonfat milk
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1/2 teaspoon Old Bay Seasoning
- Dash of hot sauce
- 1 pound lump crab or crab claw meat, picked over
- Kosher salt and freshly ground pepper
- Olive-oil cooking spray
three potato salad
By granolagina
1. Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat
- 3 pounds assorted potatoes (all-purpose, red and/or sweet potatoes or yams), unpeeled and cut into 1-inch pieces
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup sliced green onions
- 4 slices bacon, crisp-cooked and crumbled (optional)
creamy herbed dressing
By granolagina
Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion or chives, tarragon (or dill) and onion salt...
- 1/2 cup low-fat mayonnaise
- 1/3 cup nonfat plain yogurt
- 1/4 cup reduced-fat sour cream
- 3 tablespoons rice vinegar or white-wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey, plus more to taste
- 1 1/2 teaspoons dried minced onion or dried chopped chives
- 1 1/4 teaspoons dried tarragon or dill
- 1/2 teaspoon onion salt or celery salt or 1/4 teaspoon of each
- White pepper to taste
blueberry bread pudding
By granolagina
In a large bowl, combine the eggs, cream, sugar and vanilla
- sauce:
- 3 eggs
- 4 cups heavy whipping cream
- 2 cups sugar
- 3 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 1 package (10 to 12 ounces) white baking chips
- 1 loaf (1 pound) French bread, cut into 1-inch cubes
- 1 package white baking chips
- 1 cup heavy cream
Peanut Butter-Banana Semifreddo
By granolagina
Recipe courtesy of Megan Farquharson for Food Network Magazine
- Cooking spray
- 1/4 cup unsalted roasted peanuts
- 5 graham cracker sheets, roughly broken
- 4 tablespoons unsalted butter, melted
- 8 large egg yolks
- 3/4 cup sugar
- 1 ripe banana, pureed
- 2 tablespoons hazelnut liqueur
- Pinch of salt
- 1 cup heavy cream
- 3/4 cup creamy peanut butter
Almond Butter Chocolate Chip Cookies
By granolagina
Preheat oven to 350* In a medium bowl
- 1 cup unsalted almond butter, stirred well
- 3/4 cup Sucanat
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 oz dark chocolate (70% cocoa or greater), broken into small pieces
Tortilla-Crusted Goat Cheese-and-Asparagus Quiche
By granolagina
Preheat the oven to 375°
- Four 7-inch whole wheat tortillas
- 10 asparagus stalks, trimmed and cut into 1-inch pieces 2 tablespoons extra-virgin olive oil
- 1/2 red onion, finely chopped
- 4 ounces sliced mushrooms (about 1 1/2 cups)
- Salt and pepper
- One 4-ounce log goat cheese
- 3 eggs
- 1/2 cup plain yogurt, preferably Greek-style
Sunflower cranberry bread
By granolagina
In bread machine pan, place all the ingredients in order suggested by manufacturer
- 1 cup warm 2% milk (70° to 80°)
- 2 eggs, lightly beaten
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/3 cup dried cranberries
- 1/4 cup sunflower kernels
- 3-1/3 cups bread flour
- 2-1/4 teaspoons active dry yeast