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Recipes
Peach Crumble Dessert Recipe
By Bailey1_
Old-fashioned, delicious and easy to make describes Nancy Horsburgh's yummy dessert
- TOPPING:
- 6 cups sliced peeled ripe peaches
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1/2 cup butter, melted and cooled
- Vanilla ice cream, optional
Paleo Honey Biscuits
By Bailey1_
1. Combine the flours, salt, and baking soda
- 1-1/2 tablespoons coconut flour, plus 1 tablespoon for dusting
- 1-3/4 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup softened coconut oil
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons almond milk
Easy Lemonade Pie
By Bailey1_
Directions Heat oven to 375ºF
- Graham Cracker Crust
- 1 1/2 C. finely crushed graham crackers (20 squares)
- 1/3 C. margarine or butter, melted
- 3 Tbs. sugar
- Lemonade Filling
- 1 quart (4 C.) vanilla ice cream, softened
- 1 can (6 oz.) frozen lemonade concentrate, thawed Few drops yellow food color, if desired Grated lemon or lime peel, if desired
Coconut Quinoa Porridge
By Bailey1_
Place quinoa in heavy-bottomed pan with coconut milk and dates
- 1 cup quinoa
- 2 cups unsweetened coconut milk
- 4-6 dates, pitted
- 1/2 cup unsweetened coconut flakes
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1 tsp raw virgin coconut oil
- Seasonal fruit (optional)
- Toasted pecans or walnuts (for topping)
Snowball No Bake Cookies
By Bailey1_
1. Place 1 cup shredded coconut, the coconut oil, and the almond butter into the bowl of a food processor
- 1-3/4 cups unsweetened shredded coconut
- 2 teaspoons coconut oil
- 2 teaspoons almond butter
- 3 tablespoons maple syrup
- 2 tablespoons unsweetened coconut milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- organic dark chocolate
Buckwheat Crepes
By Bailey1_
Foodday The Oregonian Published March 6, 2012 Makes about 20 6-inch crepes Together, the mineral quality o...
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 4 tablespoons butter
- 1 cup all-purpose flour
- 1/4 cup buckwheat flour
- 1 tablespoon vegetable oil
- 3 eggs
- 1/2 cup beer, preferably an IPA
- A high-heat vegetable oil for cooking crepes, such as peanut or sunflower oil
Spinach-Shrimp Salad
By Bailey1_
7 grams carbohydrates
- 4 slices bacon, cut into 1-inch pieces
- 1/4 cup white vinegar
- 1 Tablespoons sugar
- 1/4 teaspoon ground mustard
- 4 cups lightly packed bite-size pieces spinach leaves
- 1 cup sliced mushrooms (3oz.)
- 1 cup crumbled feta cheese (4 oz.)
- 1/2 pound cooked peeled deveined medium shrimp, thawed if frozen.
Olive Nut Filling*
By Bailey1_
This is a good spread for crackers, lettuce or bread
- 8 oz. cream cheese
- 1/2 cup Miracle Whip
- 1/2 cup pecans (chopped)
- 1 cup salad olives
- 2 Tablespoons olive juice
- Dash of pepper
Citrus Green Beans
By Bailey1_
Cook the green beans in boiling water for 2 minutes
- 1 pound green beans, trimmed
- 2 teaspoons extra-virgin olive oil
- 3/4 cup sliced shallots (about 2 large)
- 1 teaspoon grated orange zest, plus more garnish
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon coarse sea salt
Coconut-Caramel Hot Chocolate
By Bailey1_
makes 6 servings. For an adult version, add in a bit of coconut rum after remove cocoa from heat
- 3 cups coconut milk
- 1/2 cup semi-sweet chocolate chips, melted
- 1/4 cup creamy peanut butter
- 1/4 cup hot caramel ice cream topping
- whipped cream and toasted coconut, optional