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Recipes
Pecan Cinnamon Cupcakes
By krystallondon
Popular fresh cinnamon buns with pecans are the inspiration for this flavour combination
- Cupcakes
- 2 eggs
- ½ cup (125 mL) butter,
- softened
- 1 cup (250 mL) granulated sugar
- ½ tsp (2 mL) pure vanilla extract
- 2 cups (500 mL) sifted before measured
- cake and pastry flour
- 2 tsp (10 mL) baking powder
- 1 ½ tsp (7 mL) ground cinnamon
- ¼ tsp (1 mL) salt
- ¾ cup (175 mL) milk
- ¼ cup (50 mL) toasted pecans,
- finely chopped
- Icing
- ¼ cup (50 mL) butter
- ½ cup (125 mL) brown sugar
- ¼ cup (50 mL) whipping cream
- ½ tsp (2 mL) vanilla
- 1 ¼ cups (300 mL) icing sugar
- ½ cup (125 mL) toasted pecans,
- coarsely chopped
Welsh Cheesecakes
By krystallondon
Yesterday I had the craving to make Jam Tarts and while flicking through a copy of a Good Housekeeping book called ...
- Shortcrust pastry
- 8 oz plain flour
- 4 oz unsalted butter, cold from the fridge and cubed
- 1 tsp baking powder
- pinch of salt
- cold water (you’ll need no more than 1/4 pint)
- Filling
- Raspberry jam
- 2 oz plain flour
- 2 oz unsalted butter
- 2 oz caster sugar
- 1 egg
- 1/2 tsp baking powder
Pumpkin Butterscotch Cookies
By krystallondon
Preheat the oven to 325° F
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable or canola oil
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 1 cup butterscotch chips
The Killer Bar Copy Cat
By krystallondon
Method 1. Melt butter in 9 x 13 inch pan
- 1 stick local butter
- 2 cups graham cracker crumbs
- 1 cup organic chocolate chips
- 1 cup butterscotch chips
- 1 cup shredded coconut
- 1 cup macadamia nuts, chopped
- 15 oz sweetened condensed milk
Salmon Pasta Salad
By krystallondon
This speedy dish is ready in the time it takes to cook the pasta
- 4 cups (1 L) small shell pasta
- 1 cup (250 mL) frozen peas
- 1 can (7-1/2 oz/213 g) sockeye salmons, drained
- 1/2 cup (125 mL) plain low-fat yogurt
- 1/3 cup (75 mL) finely diced red onion
- 1/4 cup (50 mL) light mayonnaise
- 6 radishes, thinly sliced
- 2 tbsp (25 mL) chopped fresh dill
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 tsp (2 mL) hot pepper sauce
- 12 romaine lettuce leaves
Turkey Meatball Soup
By krystallondon
Turkey Meatballs: In bowl, combine egg, onion, Parmesan cheese, parsley, salt and pepper; mix in turkey
- Turkey Metaballs:
- 3 cups (750 mL) sodium-reduced chicken broth
- 2 sliced green onions
- 1 each carrot and rib celery, sliced
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) dried thyme
- 1 sweet red pepper, chopped
- 1 cup (250 mL) vermicelli, egg noodles
- 1/2 cup (125 mL) frozen peas, thawed
- 1 egg
- 1/4 cup (50 mL) onion, grated
- 1/4 cup (50 mL) grated Parmesan cheese
- 2 tbsp (25 mL) minced fresh parsley
- 1/4 tsp (1 mL) each of salt and pepper
- 1 lb (454 g) lean ground turkey or veal
Reuben Crescents
By krystallondon
Heat oven to 375. Separate crescent dough into eight triangles
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 cup sauerkraut, rinsed, well drained and chopped
- 1 tablespoon Thousand Island salad dressing
- 4 slices Swiss cheese, cut into 1/2-inch strips
- 8 thin slices deli corned beef
Boston Cream Dessert Cups
By krystallondon
. Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups
- Cookie Crust
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 2 tablespoons sugar
- Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon Gold Medal® all-purpose flour
- 1 tablespoon milk
- 1/2 cup sour cream
- 2 eggs
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- Topping
- 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Roasted Chicken and Carrots with Olives and Lemon
By krystallondon
1. Heat oven to 425° F
- 1 * 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
- 2 * 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
- 1/2 * 1/2 cup pitted kalamata olives
- 4 * 4 bay leaves
- 1 * 1 lemon, cut into wedges
- 2 * 2 tablespoons olive oil
- * kosher salt and black pepper
- 1 * 1 teaspoon paprika
Dulce de Leche
By krystallondon
Preheat the oven to 425° F (220° C)
- 1 can of sweetened condensed milk (not evaporated)
- sea salt
- hot water