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Recipes
Pumpkin Scones
By krystallondon
Preheat the oven to 400° F
- For the scones:
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- ½ tsp. ground ginger
- ½ tsp. ground cinnamon
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 8 tbsp. cold, unsalted butter, cut into pieces
- 1/3 -½ cup butterscotch chips
- ½ cup buttermilk
- ½ cup pumpkin puree
- 1 tsp. vanilla extract
- For the glaze:
- 1 cup powdered sugar
- ¼ tsp. ground cinnamon
- Dash of ground nutmeg
- Dash of ground ginger
- Dash of ground cloves
- 2 tbsp. milk
Philadelphia-Style Apple Cake
By krystallondon
1. Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan
- 6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
- 1 1/2 cups, plus 5 tablespoons, granulated sugar, divided
- 4 teaspoons cinnamon
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 1/2 cup orange juice
- 2 1/2 teaspoons vanilla extract
Poached Eggs over Sauteed Greens and Toast
By krystallondon
Our open-faced sandwich, with a soft poached egg, salty prosciutto and hearty greens, makes a light weeknight meal
- Olive oil
- 1 large garlic clove, thinly sliced
- 5-oz (142-g) pkg baby spinach, about 8 cups (2 L), or 8 cups (2 L) lightly packed dandelion greens
- Generous pinch of nutmeg
- A squeeze of lemon juice
- 1 tbsp (15 mL) white vinegar
- 2 to 4 eggs
- 2 large slices of bread, such as multi-grain, focaccia or ciabatta
- 2 slices prosciutto or thinly sliced Black Forest ham
Quinoa Stuffing
By krystallondon
The ladies taking my cooking class all raved about this dish
- 4 tablespoons olive oil
- 1 medium-size red onion, minced
- 1 small butternut squash, peeled, seeded and diced
- 1 small red bell pepper, chopped
- 2 cloves garlic, minced
- 1 large apple, peeled, cored, and chopped
- 1 cup mushrooms, sliced
- 1 tablespoon dried sage
- Salt and freshly ground pepper
- 4 cups water
- 3 bay leaves
- 2 cups quinoa
- 1 cup dried cranberries
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped pecans
- Juice of 1 lime
Southwest Spaghetti Squash
By krystallondon
1. Preheat oven to 350F. Spray baking pan and 1
- 1 spaghetti squash (about 3 lbs)
- 1 can (14 oz) Mexican-style diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/4 cup finely chopped cilantro
- 1 tsp ground cumin
- 1/4 tsp garlic salt
- 1/4 tsp black pepper
Balilah
By krystallondon
Chickpeas are a staple of the Palestinian diet
- 3 cups (750 mL) canned chickpeas, drained
- 3 scallions, ends trimmed, thinly sliced
- 1/2 cup (125 mL) chopped fresh parsley
- 1/4 cup (60 mL) lemon juice
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 1/2 tsp (7 mL) salt
- 1 1/2 tsp (7 mL) cumin
- 1/2 tsp (2 mL) freshly ground black pepper
Brownies - Dr. Oz
By krystallondon
Preheat oven to 350°F. Lightly spray a 8x8 baking dish with nonstick cooking spray
- 1 (15 oz.) can black beans, drained and rinsed
- 1/2 cup agave syrup
- 1/2 cup self-rising flour
- 1/2 cup egg whites
- 1/4 cup unsweetened cocoa
- 2 tbsp vanilla
- 1 tsp baking powder
- 6 tbsp mini semisweet chocolate chips
- Frosting
- Ingredients
- 6 oz. fat-free cream cheese
- 1/4 cup agave syrup
- 2 tbsp vanilla extract
- 2 tbsp semisweet mini chocolate chips, melted
Spicy Crabmeat Frittata
By krystallondon
1. Break up large pieces of crabmeat, picking out and discarding any shell or cartilage
- 1 can (6.5 oz) lump white crabmeat, drained
- 1 tbsp olive oil
- 1 medium green bell pepper, finely chopped
- 2 cloves garlic, minced
- 6 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot pepper sauce
- 1 large plum tomato, seeded and finely chopped
Peach Bread
By krystallondon
Cream together sugar, eggs, shortening
- •1-½ cup Sugar
- •2 whole Eggs
- •½ cups Shortening
- •2 cups Peeled And Mashed Peaches (I Drain Them Over A Mesh Sieve)
- •1 teaspoon Vanilla
- •2 cups Flour
- •1-¼ teaspoon Baking Powder
- •1 teaspoon Baking Soda
- •1 teaspoon Cinnamon
- •1 pinch Salt
- •½ cups Chopped Walnuts
Blueberry Muffins
By krystallondon
These muffins are best eaten within a few days of baking them
- 1/4 cup canola oil
- 3 tablespoons agave nectar
- 1/4 cup applesauce
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup sorghum or brown rice flour
- 1/2 cup arrowroot
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- 1/2 cup blueberries