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Recipes
Sunshine Yogurt Muffins (CS)
By hmp13
Preheat the oven to 350. Lightly grease muffin tins or use paper muffin cups
- Glaze:
- 1/2 stick butter, softened
- 1/2 cup sugar
- 1/4 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1/2 cup plain yogurt
- 1 tablespoon lemon or lime juice
- 1 tablespoon orange juice
- 1 teaspoon lemon or lime zest
- 1 teaspoon orange zest
- 1/4 teaspoon lemon extract
- 1/4 teaspoon orange extract
- 3 tablespoons lemon, orange or lime juice (or any combination)
- 1 cup icing sugar
Chocolate Sauce (MRS)
By hmp13
The miniature marshmallows are a great time saving device in this recipe
- 1 cup semisweet chocolate chips
- 2/3 cup miniature marshmallows
- 1 (5 ounce) can evaporated milk
Italian Baked Eggs (Oeufs En Cocotte)
By hmp13
against all grain
- 1/4 pound sausage, casings removed and crumbled
- 1 cup baby spinach, chopped
- 1 roma tomato, thinly sliced
- 1/4 cup coconut milk
- 1 1/2 teaspoons tomato paste (here’s an SCD legal one)
- 1 heaping teaspoon almond meal (I prefer the coarse meal to the flour for this recipe)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 4 eggs
- Ghee or olive oil for greasing
Chocolate Truffle Cheesecake
By hmp13
Preparation 1. Preheat oven to 300°
- 1 1/2 cups crushed dark chocolate-and-almond shortbread cookies (about 18 cookies; we tested with Keebler Dark Chocolate and Almond Shortbread Sandies)
- 2 tablespoons melted butter
- 2 (4-oz.) semisweet chocolate baking bars, chopped
- 1 cup whipping cream
- 4 (8-oz.) packages cream cheese, softened
- 1 (14-oz.) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 large eggs
- Ganache Topping
- Garnish: fresh raspberries or White Chocolate Snowflake
Munich Style Mustard
By hmp13
Place the mustard seeds and dry mustard in your food processor
- 6 tb Mustard seeds
- 1/2 c Dry mustard
- 1/4 c Cider vinegar or white wine vinegar
- 1/2 c Water
- 3/4 c Pale Bavarian beer
- 1/4 c Brown sugar
- 1 ts Salt
- 2 md Cloves garlic, minced
- 1/8 ts Ground allspice
- 1/8 ts Ground cloves
- 1/4 ts Fresh tarragon
- 1 tb Honey
Roasted Fennel and Mushroom Salad with Radishes (ATK)
By hmp13
If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching
- 2 medium bulbs fennel (about 1 1/2 pounds), bulbs quartered, cored, and cut crosswise into 1/2-inch-thick slices, 1/3 cup fronds reserved and chopped (see note)
- 20 ounces cremini mushrooms, trimmed, cleaned, and cut into quarters if large or halved if medium
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon sugar
- 2 tablespoons juice from 1 lemon
- 1 teaspoon Dijon mustard
- 4 - 6 radishes, cut in half and sliced thin (about 3/4 cup)
Classic Banana Cream Pie (MRS)
By hmp13
Whisk the cornstarch into the water in a heavy saucepan, then stir in the milk and egg yolks
- 1/2 recipe plain pie pastry or vinegar pie crust, prebaked
- 3 tablespoons cornstarch
- 1 2/3 cups water
- 1 can sweetened condensed milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 3 medium bananas
- 1/2 cup lemon juice for dipping
- Sweetened whipped cream, for topping
Swedish Apple Pie
By hmp13
Directions: 1. Preheat oven to 350 degrees F (175 degrees C)
- 5 cups peeled, cored and sliced apples
- 1/2 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon white sugar
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3/4 cup butter, melted
- 1/2 cup chopped almonds
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1 pinch salt
Hearty Vegetable Soup (ATK)
By hmp13
The fortified broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months
- Stock
- 1 large carrot, peeled and chopped medium
- 1 rib celery, chopped medium
- 1 medium onion, chopped medium
- 3 medium portobello mushrooms, roughly chopped
- 1 medium head garlic, outer papery skins removed and top third of head cut off and discarded
- 3 tablespoons olive oil
- 1 tablespoon tomato paste (heaping)
- 9 cups low-sodium chicken broth or vegetable broth
- 2 medium leeks (about 1 pound), green parts chopped, white parts sliced thin crosswise
- 10 sprigs fresh parsley leaves
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 ounce dried porcini mushrooms, rinsed
- Soup
- 1 can (14 1/2 ounces) diced tomatoes, drained, tomato pieces chopped coarse
- 2 small russet potatoes (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 2 medium carrots, peeled and cut into 1/2-inch cubes (about 1 cup)
- 1/2 medium celeriac (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 small head escarole (about 12 ounces), washed, stemmed, and leaves cut into 1-inch pieces (about 4 heaping cups)
- 1 cup frozen baby lima beans (6 ounces) defrosted (optional)
- 2 tablespoons minced fresh parsley leaves
Whole Wheat Buttermilk Biscuits (CS)
By hmp13
Preheat the oven to 325. Place the 2 cups flour and other ingredients in the bowl of an electric mixer
- 1 cup all-purpose flour, plus more for dusting
- 1 cup whole wheat flour
- 2 tablespoons baking powder
- 1 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons butter, chilled and cubed
- 3 tablespoons vegetable shortening, chilled and cut into small chunks
- 3/4 cup buttermilk