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Recipes
Soft and Tender Oatmeal Raisin Cookies
By krystallondon
Line two baking sheets with parchment
- 1/2 c. unsalted butter
- 2 TBSP vegetable oil
- 1 c. light brown sugar
- 1 egg, beaten
- 6 TBSP sour cream (low-fat is ok)
- 2 tsp. vanilla
- 1 c. raisins
- 2 c. rolled oats
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp coarse salt
- 1 & 1/2 c. flour
- 1 c. chopped pecans
Vegetarian Stuffed Portobellos with Tomato-Shallot Vinaigrette
By krystallondon
Use the grill to celebrate the season’s bounty
- Tomato-Shallot Vinaigrette
- 2 tbsp (25 mL) minced shallots
- 1 ⁄4 tsp (1 mL) each coarse salt
- and fresh cracked pepper
- 2 tsp (10 mL) maple syrup
- 1 tsp (5 mL) lemon zest
- 1 tbsp (15 mL) lemon juice
- 2 tbsp (25 mL) white wine vinegar
- 1 ⁄4 cup (50 mL) extra virgin olive oil
- 1 ⁄2 cup (125 mL) finely diced cherry tomatoes
- Filling
- 1 cup (250 mL) vegetable broth
- 1 ⁄2 cup (125 mL) red quinoa
- 2 tbsp (25 mL) olive oil
- 1 ⁄4 cup (50 mL) finely minced shallots
- 1 clove garlic, minced
- 1 ⁄2 tsp (2 mL) each salt and
- fresh cracked pepper
- 1 ⁄4 cup (50 mL) chopped fresh parsley
- 2 tbsp (25 mL) chopped fresh mint
- 1 ⁄2 cup (125 mL) crumbled chevre
- 4 large portobello mushrooms,
- 3 about 3 1⁄2 inches (9 cm) in diameter,
- stems removed
- 4 cups (1 L) arugula or watercress
Ice Cream Sundae Brownies
By krystallondon
1. Preheat oven to 350 degrees F
- 1 box Brownie Mix
- 2 eggs
- 1/2 Cup canola or vegetable oil
- Heaping 1/2 Cup of your favorite Ice Cream (I used Ben and Jerry’s Phish Food)
- 1 1/2 Cups chocolate chips
- 1/4 Cup hot fudge topping (chilled)
Peach Crumb Bars
By krystallondon
Directions: Preheat the oven to 375° F
- Ingredients:
- 1 ½ cups sugar, divided
- 1 tsp. baking powder
- 3 cups all-purpose flour
- ¼ tsp. salt
- Zest of half a lemon
- 16 tbsp. cold, unsalted butter cut into small pieces
- 1 large egg
- 5 cups peeled, chopped peaches (about 5 peaches)
- 5 tsp. cornstarch
- Juice of 1 lemon
- Pinch of freshly grated nutmeg
Eggnog Cheesecake Flan
By krystallondon
Our favourite holiday drink gets the royal treatment in this indulgent flan
- 1/2 cup (125 mL) unsalted butter
- 70 vanilla wafers or 2 cups (500 mL) wafer crumbs
- 3 8-oz (250-g) pkgs cream cheese, at room temperature
- 1/2 cup (125 mL) granulated sugar
- 2 eggs
- 2 tbsp (30 mL) all-purpose flour
- 2 tsp (10 mL) rum extract
- 1/4 cup (50 mL) whipping cream
- 1 tsp (5 mL) each ground nutmeg and vanilla
- 1/2 tsp (2 mL) allspice
Chocolate Chip Sour Cream Cake
By krystallondon
1. Have ready a greased 9-by-13-inch rectangular baking pan
- 1 stick of butter, at room temperature
- 2 cups sugar
- 3 eggs, separated
- 16 ounces sour cream
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 12 ounces chocolate chips
Ice Cream Chocolate Chip Cookies
By krystallondon
1. Preheat oven to 350 degrees F
- 2 sticks softened butter
- 1 Cup granulated sugar
- 3/4 Cup packed brown sugar
- 2 large eggs
- 1 1/2 Tablespoons pure vanilla
- Heaping 1/2 Cup vanilla ice cream (frozen from container)
- 4 Cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 bag chocolate chips
Gooey Butter Cake
By krystallondon
Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan
- Cake:
- 1 (18.25 oz.) box yellow cake mix
- 1 egg
- 1/2 C. (1 stick) butter, melted
- Filling:
- 1 (8 oz.) cream cheese, softened
- 2 eggs
- 1 Tsp. vanilla extract
- 1 (16 oz.) box confectioners sugar
- 1/2 C. (1 stick) butter, melted
Fig and Date Bread
By krystallondon
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup chopped pitted dates
- 1 cup chopped dried figs
- 1/4 cup unsalted butter, softened
- 1 1/2 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup white sugar
- 1/2 cup walnut pieces
- 2 eggs
- 1/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Brown Rice Pilaf
By krystallondon
In a medium saucepan stir together the water and bouillon granules
- Time: 25 minutes
- 1 cup water
- 1 teaspoon instant chicken bouillon granules
- 1 cup sliced fresh mushrooms
- 3/4 cup quick-cooking brown rice
- 1/2 cup shredded carrot
- 3/4 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
- Dash pepper
- 1/4 cup thinly sliced green onions
- 1 tablespoon snipped fresh parsley
- Fresh marjoram (optional)