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Recipes
Sea Salt and Poppy Seed Crackers
By bakers_delight85
Preheat the oven to 300 degrees F
- For topping the crackers:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 Tablespoon butter, cold and cut into 6 small chunks
- 1 Tablespoon poppy seeds
- 6 Tablespoons half and half
- sea salt
- half and half
Mushroom Crescents
By bakers_delight85
In a mixing bowl, beat cream cheese and butter until smooth; stir in flour
- Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 pound fresh mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 Tbsp. butter
- 1 package (3 ounces) cream cheese, cubed
- 1/2 tsp. salt
- 1/4 tsp. dried thyme
- 1/8 tsp. pepper
- 1 egg lightly beaten
- 1 tsp. water
Raspberry Cream Cheese Coffee Cake
By bakers_delight85
In a large mixing bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes
- 3 Tbsp. butter, softened
- 3/4 cup sugar, divided
- 1/4 cup plus 2 Tbsp. egg substitute, divided
- 1 tsp. grated lemon peel
- 1 tsp. vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 2 ounces reduced-fat cream cheese
- 1 tsp. confectioners' sugar
Burgundy Mushrooms
By bakers_delight85
Thoroughly wash the mushrooms and throw them into a large stockpot
- 4 * 4 pounds White Button Mushrooms
- 2 * 2 sticks Butter
- 1 * 1-½ teaspoon Worcestershire Sauce
- 1 * 1 liter Burgundy Wine (other Reds Will Work)
- 1 * 1 teaspoon Freshly Ground Black Pepper
- 2 * 2 cups Boiling Water
- 4 * 4 whole Chicken Bouillon Cubes
- 4 * 4 whole Beef Bouillon Cubes
- 1 * 1 teaspoon Dill Seed
- 5 * 5 cloves Garlic, Peeled
- 2 * 2 teaspoons Salt
Artichoke and Salami Sandwiches
By bakers_delight85
This spread could also be served with crackers or as a dip for vegetables
- Artichoke-Basil Spread:
- 8 thick slices country bread
- Artichoke-Basil Spread, below
- 4 ounces fontina cheese, thinly sliced
- 1/2 bunch spinach, trimmed, washed well, and dried
- 4 ounces hard salami, thinly sliced
- 1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
- 1/4 cup fresh basil leaves, coarsely chopped
- 2 Tbsp. mayonnaise
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. crushed red pepper flakes
- Coarse salt and freshly ground pepper
- In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container. Makes 1 cup
Four-Cheese Baked Penne
By bakers_delight85
Preheat the oven to 400 degrees F
- 1-1/2 cups small-curd low-fat cottage cheese
- 1 cup part-skim ricotta cheese
- 1-1/4 cups shredded part-skim mozzarella cheese
- 3 Tbsp. chopped fresh parsley
- 1 pound whole-wheat penne
- 2 tsp. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1 15-ounce can crushed tomatoes (preferably no-salt-added)
- 1 8-ounce can no-salt-added tomato sauce
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- 1/2 tsp. crushed red pepper flakes
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Cooking spray
- 1/4 cup shredded Parmesan cheese (3/4 ounce)
Colorful Mac 'n' Cheese
By bakers_delight85
Cook macaroni according to package directions
- 1-1/2 cups uncooked elbow macaroni
- 2 cups chopped zucchini
- 1/2 cup chopped onion
- 2 Tbsp. vegetable oil
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 2 cups (8 ounces) shredded cheddar cheese
- 1/2 cup milk
- 1/2 tsp. dried basil
- 1/2 tsp. prepared mustard
Baked Tilapia
By bakers_delight85
Place tilapia in an ungreased 13x9x2-inch baking dish
- 4 tilapia fillets (6 ounces each)
- 3 Tbsp. butter, melted
- 3 Tbsp. lemon juice
- 1-1/2 tsp. garlic powder
- 1/8 tsp. salt
- 2 Tbsp. capers, drained
- 1/2 tsp. dried oregano
- 1/8 tsp. paprika
Broccoli and Smoked Cheddar Macaroni & Cheese
By bakers_delight85
Bring a medium (6- to 8-quart) pot of water to a boil
- 1 tsp. kosher salt, plus more for blanching the broccoli and salting the pasta water
- 1 head broccoli, cut into florets
- 1 pound penne or fusilli pasta
- 2 Tbsp. unsalted butter
- 3 cups heavy cream
- 2 cups shredded smoked Cheddar cheese (about 1/2 pound) (for a more subtle smokiness, use half smoked and half sharp Cheddar)
- 1/2 tsp. freshly ground black pepper
- 1/4 cup grated Parmesan cheese, for garnish
Peanut Butter Glazed Chococlate Donuts
By bakers_delight85
To make the doughnuts: Preheat the oven to 180 / 350º
- for the doughnuts:
- 1 1/2 cups Silvana’s Gluten-Free All-Purpose Flour Blend
- 1 1/2 cups boiling water
- 1 cup sugar
- 3/4 cup cocoa powder
- 1/3 cup vegetable oil
- 2 large eggs, at room temperature
- 1 Tbsp pure vanilla extract
- 1 1/2 tsp gluten free baking powder
- 1 tsp baking soda
- 3/4 tsp Celtic sea salt
- for the glaze:
- 1/2 cup peanut butter
- 1/2 cup confectioners’ sugar
- 1/4 cup vegan buttery spread
- 1/4 cup brown rice syrup
- toppings:
- 1 cup salted roasted peanuts, chopped, for sprinkling