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Recipes
Gluten-Free Banana Doughnuts with Banana Frosting
By bakers_delight85
1. To make the doughnuts: Preheat the oven to 350° and grease two nonstick 6-doughnut pans with cooking spray
- For the banana doughnuts:
- 1 1/4 cups Silvana’s Gluten-Free All-Purpose Flour Blend (page 15 of Cooking for Isaiah) or your favorite gluten-free flour blend, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 1/4 cups mashed ripe banana (about 2 bananas)
- 2 teaspoons pure vanilla extract
- 1/2 cup vegetable oil
- For the banana frosting:
- 1/4 cup shortening, at room temperature
- 2 1/2 cups confectioners’ sugar
- 1/2 cup mashed ripe banana (about 1/2 banana)
- 1/4 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fresh lemon juice
Shrimp Filetto di Pomodoro
By bakers_delight85
Scallops can be used in place of the shrimp if desired
- 1/2 pound bacon strips, diced
- 1 medium onion, sliced
- 1/2 pound sliced fresh mushrooms
- 4 garlic cloves, minced
- 1 Tbsp. butter
- 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
- 1/4 cup minced fresh basil
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 package (16 ounces) linguine
- 2 pounds uncooked large shrimp, peeled and deveined
- Grated Parmesan cheese, optional
Jambalaya
By bakers_delight85
In a Dutch oven, heat oil over medium-high heat
- 2 Tbsp. olive oil
- 1-1/2 lbs. skinless, boneless chicken thighs (about 12)
- 8 ounces andouille, chorizo or other smoked sausage, thinly sliced
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 2 stalks celery, diced
- 2 bell peppers, any color, diced
- 1 tsp. dried thyme leaves
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. ground allspice
- 1/4 tsp. cayenne pepper
- 1-1/2 cups long grain rice
- 1 can (14 ounces) tomatoes, including juice, chopped
- 1-3/4 cups chicken stock
- 8 ounces medium raw shrimp, in the shell
- 1/3 cup chopped fresh parsley
- 3 green onions, finely chopped
Taco Pasta
By bakers_delight85
Cook pasta according to package directions; drain and set aside
- 4 oz. dried penne
- 1 lb. uncooked ground chicken or turkey
- 1/2 chopped onion
- 3/4 cup water
- 1/2 of a 1 1/4 oz. envelope taco seasoning
- 1 11-oz can whole-kernel corn with sweet peppers, drained
- 1 cup sliced pitted ripe olives
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1 4-oz. can diced green chile peppers, drained
- 4 cups shredded lettuce
- 1 medium tomato, cut into thin wedges
- Tortilla chips (optional)
- Dairy sour cream (optional)
Soft-Baked Chocolate Chunk Cookies
By bakers_delight85
Overbaking will make them crisp, so watch carefully, and remove the cookies when they are just brown around the edg...
- 2-1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3/4 cup (1-1/2 sticks) unsalted butter, melted
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 10 ounces bittersweet chocolate, cut into 1/4-inch pieces
- 2/3 cup walnuts, chopped
Fresh Heirloom Tomato Sauce with Burrata
By bakers_delight85
From Aida Mollenkamp's Keys to the Kitchen
- 3 lb. heirloom tomatoes, cut into small dice, juice reserved
- 1/3 cup extra-virgin olive oil, plus more for garnish
- 2 garlic cloves, thinly sliced (optional)
- 2 tsp. kosher salt, plus more for seasoning
- 1 1/2 to 3 tsp. red pepper flakes
- 15 large basil leaves
- 1 lb. rigatoni, campanelle, conchiglie, or orecchiette pasta
- 2 Tbsp. finely chopped Italian parsley
- 12 oz. burrata cheese, cut into 6 or 8 pieces
Baked Mostaccioli Recipe
By bakers_delight85
“I often serve this for dinner parties and always get tons of compliments,” writes Donna Ebert from Richfield, ...
- 8 ounces uncooked mostaccioli
- 1/2 pound lean ground turkey
- 1 small onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/3 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups (16 ounces) fat-free cottage cheese
- 1 teaspoon dried marjoram
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Christmas Turtles
By bakers_delight85
Butter 2 large nonstick cooked sheets
- 2 cups (about) pecan halves
- 1-1/3 cups whipping cream
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/3 cup milk
- 1/4 cup (1/2 stick) butter
- 1 tsp. vanilla extract
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Salsa Verde
By bakers_delight85
Serve this versatile Italian green sauce on beef, chicken, fish, pasta or potatoes
- 1 cup chopped fresh parsley
- 3 Tbsp. capers, rinsed
- 2 cloves garlic, crushed and peeled
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. water
- 2 tsp. anchovy paste
- Freshly ground pepper to taste
Spinach Feta Frittata
By bakers_delight85
In a bowl, whisk the egg whites, eggs, water, pepper and salt; set aside
- 6 egg whites
- 3 eggs
- 2 Tbsp. water
- 1/2 tsp. coarsely ground pepper
- 1/4 tsp. salt
- 1/2 cup chopped onion
- 1/2 tsp. minced garlic
- 2 Tbsp. olive oil
- 2 medium red potatoes, cut into 1/4-inch cubes
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 3/4 cup crumbled feta cheese
- 2 Tbsp. minced fresh basil