Krystallondon's profile page
Recipes
Caramel Drizzled Pumpkin Poke Cake
By krystallondon
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- Cake
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 2 teaspoons pumpkin pie spice
- Topping
- 1 can (14 oz) sweetened condensed milk
- 2 jars (12 oz each) hot fudge topping
- 1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
- 1/4 cup chopped pecans, toasted
- 2 tablespoons caramel topping
Cinnamon Swirl Tea Bread
By krystallondon
Preheat the oven to 180*C/350*F/ gas mark 4
- 4 ounces butter, softened (1/2 cup)
- 2 large free range eggs
- 250 ml of sour cream or plain yoghurt
- 2 tsp vanilla extract
- 7 ounces caster sugar (1 cup)
- 8 1/2 ounces plain flour (2 cups)
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- pinch salt
- 6 TBS soft light brown sugar, packed
- 2 TBS ground cinnamon
- dash allspice
Pizza Crust
By krystallondon
You can vary the flours in this crust, as long as you use the cornmeal and flaxseed to give that texture and crunch
- 1 1/2 cups superfine rice flour
- 1 1/4 cups brown rice flour
- 1 cup tapioca flour
- 1 cup millet flour
- 3 tbsp flaxseed, ground
- 3 tbsp cornmeal
- 2 tsp xanthan gum
- 1 tsp salt
- 1/8 tsp garlic powder
- 2 tbsp sugar
- 1/2 cup rice milk
- 1 cup water
- 2 tbsp olive oil
- 2 (0.25 oz) packages quick-rise gluten-free yeast
- 1/3 cup warm water
- 3 tbsp cornmeal
Chinese Lemon Chicken
By krystallondon
1. Lightly rinse the chicken and pat dry with paper towels
- For the marinade:
- 10.5 oz skinless boneless chicken breast
- Chopped Fresh Herbs to garnish
- 2/3 cup freshly squeezed lemon juice
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
Zucchini Stir-Fry
By krystallondon
If you have a garden, you know August and September can mean bumper crops of zucchini and tomatoes
- 2 tbsp olive oil
- 2 cups sliced zucchini
- 2 shallots, minced
- 2 cups grape tomatoes, halved
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp dried thyme leaves
Cranberry Shortbread Chews
By krystallondon
The addition of coconut turns buttery shortbread into moist chewy cookies
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) dried cranberries
- 2 tbsp (30 mL) orange-flavoured liqueur (optional)
- 3/4 cup (175 mL) butter, at room temperature
- 1 cup (250 mL) granulated sugar
- 1 tsp (5 mL) finely grated lime peel
- 1 tsp (5 mL) vanilla
- 1 egg
- 1 cup (250 mL) unsweetened desiccated coconut
- 1/2 cup (125 mL) pecan pieces or coarsely chopped pecans (optional)
Gluten-Free Sweet Crepes
By krystallondon
Crepes are very thin, unleavened pancakes
- 1/2 cup superfine rice flour
- 1/4 cup brown-rice flour
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum
- 2 tbsp sugar
- 1/8 tsp salt
- 3/4 cup vegan egg replacer
- 1 tbsp vegetable oil
- 1 tsp gluten-free vanilla
- 4-6 tbsp rice or soy milk
Double Cheese Kolaches
By krystallondon
In small saucepan, heat milk, 3 tbsp (45 mL) of the butter, all but 2 tsp (10 mL) of the sugar and salt until butte...
- Filling:
- 2/3 cup (150 mL) milk
- 1/4 cup (50 mL) unsalted butter
- 3 tbsp (45 mL) granulated sugar
- 3/4 tsp (4 mL) salt
- 1/4 cup (50 mL) warm water
- 1-1/2 tsp (7 mL) active dry yeast
- 2 egg yolks
- 2-1/2 cups (625 mL) all-purpose flour
- 1/4 cup (50 mL) 4% cottage cheese
- 1/2 cup (125 mL) cream cheese, softened
- 2 tbsp (25 mL) granulated sugar
- 1 egg yolk
- 1/2 tsp (2 mL) finely grated lemon rind
- Topping:
- 2 tbsp (25 mL) all-purpose flour
- 1-1/2 tbsp (21 mL) granulated sugar
- 1 tbsp (15 mL) butter, softened
Spicy Indian Vegetable Pilaf
By krystallondon
Brown rice is great, but adding vegetables and spices to it really makes it delightful
- 3 tablespoons olive oil
- 1 large red onion, chopped finely
- 1 large red bell pepper, diced
- 4 cloves garlic, chopped finely
- 2 cups uncooked brown rice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cumin
- 1 teaspoon peeled and grated fresh ginger
- 4 1/2 cups vegetable stock or water
- 1 cup green beans, but into bite-size pieces
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 3/4 cup green peas (optional)
- 3/4 cups peanuts, chopped (optional)
- 1/4 teaspoon freshly ground pepper
- Dash of salt, to taste
Grilled Shrimp Skewers
By krystallondon
Mustard and lemon juice flavour tender shrimp in this easy recipe
- 2 tbsp olive oil
- 2 onions
- 2 tbsp lemon juice
- 2 tbsp gluten-free Dijon mustard
- 1/2 tsp dried thyme leaves
- 1 1/2 lbs large raw shrimp
- 1/2 tsp salt
- 1/8 tsp pepper