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Recipes
Sauteed Spinach
By krystallondon
This green vegetable is good for you, and takes only a few minutes to make
- 4 cups fresh spinach, chopped (or 10 oz frozen)
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 3 cloves garlic, chopped
- 1/2 pound mushrooms, chopped
- 2 teaspoons balsamic vinegar
Oatmeal Scotchie Cookie
By krystallondon
Preheat oven to 350 degrees F
- 1 cup soft butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups rolled oats
- 1 cup butterscotch chips
- 3/4 cup chopped pecans
Caramel Apple Muffins
By krystallondon
* In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt
- TOPPING:
- 2 * 2 cups all-purpose flour
- 3/4 * 3/4 cup sugar
- 2 * 2 teaspoons baking powder
- 2-1/2 * 2-1/2 teaspoons ground cinnamon
- 1/2 * 1/2 teaspoon salt
- 1 * 1 egg
- 1 * 1 cup 2% milk
- 1/4 * 1/4 cup butter, melted
- 2 * 2 teaspoons vanilla extract
- 1/2 * 1/2 cup chopped peeled tart apple
- 12 * 12 caramels, chopped
- *
- 1/2 * 1/2 cup packed brown sugar
- 1/4 * 1/4 cup quick-cooking oats
- 3 * 3 tablespoons butter, melted
- 1 * 1 teaspoon ground cinnamon
Graham Cracker Caramel Bars
By krystallondon
1. Pre-heat the oven to 350 degrees F
- For the crust:
- 3 cups graham cracker crumbs (I believe I used about 2 sleeves for this)
- 3/4 cup unsalted butter, room temperature
- 1/4 cup white sugar
- 2 tablespoons all-purpose flours
- For the filling:
- 2 1/2 cups packed brown sugar
- 4 large eggs, room temperature
- 3/4 cup graham cracker crumbs (I believe I used 4-5 graham crackers for this)
- 1 tablespoon vanilla extract
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2/3 cups raw peanuts (optional – or you can use any nut you like)
- 1/4 cup toffee bits (optional)
- 1/3 cup white chocolate, melted
Brioche Bread
By krystallondon
To make the dough, combine the warm water, yeast, and 2 ounces of the bread flour in a medium bowl; stir until well...
- 1/3 cup warm water (105-110˚ F)
- 1 tbsp. instant (rapid rise) yeast
- 9 oz. (1½ cups) bread flour, divided
- 5 oz. (¾ cups) pastry flour
- 10 tbsp. unsalted butter, cold, cut into small pieces (plus more for brushing pans)
- 4 large eggs, cold
- 3 tbsp. sugar
- 2 tbsp. plus 1 tsp. nonfat dry milk
- 1 tsp. salt
- 1 large egg white, beaten
Seed-encrusted Trout
By krystallondon
Preheat oven to 450F (230C)
- 2 trout fillets, at least 1 in. (2.5 cm) thick
- 2 tbsp (30 mL) Dijon mustard
- 2 tsp (10 mL) finely grated fresh ginger
- 2 tbsp (30 mL) ground flax seeds
- 1 tbsp (15 mL) each sesame and cumin seeds
- 1 tsp (5 mL) fennel seeds
Mini Egg Tiffin
By krystallondon
I’ve done quite a bit of Easter baking recently; primarily Simnel Cupcakes and Mini Egg Tiffin for work
- 85 g butter
- 2 tbsp golden syrup
- 2 tbsp cocoa
- 170 g digestives, crushed (I usually blitz them in a food processor)
- 170 g mini eggs, lightly crushed
- 30 g mini eggs, left whole
Lemon-Chili Scallops
By krystallondon
Succulent scallops get a boost of zesty spice
- 2 cloves garlic, minced
- 2 small red chilies, seeded, minced
- 1 lemon, zested and juiced
- 3 tbsp olive oil
- 3 small zucchini, thinly sliced lengthwise
- 1 cup sugar snap peas, trimmed
- 18 large scallops
- 2 tbsp chopped chives
Organic spelt tortillas
By krystallondon
Preheat a skillet on medium high heat
- 2 cups Organic Spelt Flour (can use whole wheat)
- 1/2 teaspoon half salt
- 1/2 tsp. baking soda
- 1 Tbsp Olive Oil
- 3/4 cup hot water
Gluten-Free, Soy-Free Baking Mix
By krystallondon
Use this baking mix in recipes in place of flour, salt, and baking powder or baking soda
- 2 cups superfine rice flour
- 1 1/2 cups white sorghum flour
- 1 cup millet flour
- 1 cup potato-starch flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 2 1/2 tsp xanthan gum
- 3 tsp gluten-free baking powder
- 2 tsp baking soda
- 3 tsp cream of tartar
- 1 1/2 tsp salt