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Recipes
Pumpkin Cheese Coffee Cake
By Bostoncook
CLBB
- Filling:
- 1 1/2 cups sugar
- 2 eggs
- 1 1/4 cups canned pumpkin
- 1/4 cup oil
- 1 tsp vanilla
- 2 1/4 cups flour
- 2 tsp cinnamon, or pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz. light cream cheese, softened
- 1 egg
- 1 Tbsp sugar
- Topping:
- 3/4 cup coconut
- 1/4 cup chopped pecans, toasted if desired
- 1/4 cup packed brown sugar
- 1/4 t. ground cinnamon
Savory Stuffed Bread
By Bostoncook
Sundays at Moosewood Restaurant
- Dough
- 1 teaspoon dry yeast
- 1 teaspoon honey
- 3/4 cup warm water
- 1 tablespoon ghee, melted, or oil
- 1/2 teaspoon salt
- 1 cup whole wheat flour
- 1 cups white flour (1 to 1 1/2)
- Filling
- 1 1/4 cups diced onions
- 2 Tablespoons oil, or ghee
- 3/4 cup diced carrots
- 1 1/2 cups cauliflower, chopped
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1/8 teaspoon ground cardamom
- 1 pinch ground cloves
- salt to taste
- 1 Tablespoon cilantro, optional
- melted ghee or butter (I used butter)
Chicken Pad Thai
By Bostoncook
1. In large bowl, soak noodles in warm water for 20 minutes; drain and set aside
- 1/2 pkg rice noodles (14 oz/400 g)
- 2/3 cup chicken stock
- 1/2 cup ketchup
- 1/4 cup fish sauce
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tsp grated lime rind
- 2 tbsp lime juice
- 1 tsp hot pepper sauce
- 4 tsp vegetable oil
- 2 eggs, lightly beaten
- 1 lb boneless skinless chicken breasts, sliced
- 4 carrots, thinly sliced
- 1 sweet red pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 2 cups bean sprouts
- 2 green onions, sliced
- 1/4 cup chopped peanuts
Family Favorite Oatmeal Pancakes
By Bostoncook
1. Pour milk over oats and let stand 2-5 minutes
- 2 cups milk
- 1 1/2 cups oats (1 1/2 to 2)
- 2 eggs
- 1/4 cup oil
- 3/4 cup flour
- 2 tbsp sugar
- 2 1/2 tsp baking powder
- 1 tsp salt
Watermelon Angel Food Cake
By Bostoncook
1. Prepare egg white package from one box of cake mix
- 2 boxes angel food cake mix
- 1 bottle red food coloring
- 1 bottle green food coloring
- yellow food coloring
- 1/4 cup chocolate chips
- 2 boxes white frosting mix
Peanut Butter Crisscross Cookies
By Bostoncook
Woman’s Day Cookbook
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 cup butter, at room temperature
- 1 cup peanut butter
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
Bacon, Lettuce, Tomato, and Cheese Salad
By Bostoncook
Everything Low-Carb Cookbook
- 6 slices turkey bacon
- 1/4 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1/4 cup light mayonnaise
- 1 tablespoon chives
- 1 tablespoon water
- Salt and pepper to taste
- 1 small red onion, thinly sliced
- 1/2 pound cherry tomatoes, halved
- 3/4 cup lowfat cheddar cheese, shredded
- 1 head Romaine lettuce, torn into bite-size pieces
Coconut Cream Pie Ice Cream
By Bostoncook
CL, 7/06
- 1 3/4 cups 2% low-fat milk
- 1 1/4 cups light coconut milk
- 1 cup half and half
- 1 1/2 cups sugar
- 3 large egg yolks
- 6 tablespoons coconut, toasted
- 10 vanilla wafers, crushed
Linguini with Mushrooms in Buttermilk Sauce
By Bostoncook
1. Cook pasta. 2. Saute onion and mushrooms in oil until softened
- 1 pound assorted mushrooms, sliced
- 1 3/4 cups chopped onion
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 1/2 tablespoons minced fresh oregano
- 6 tablespoons marsala wine
- 1 tablespoon lemon juice
- 1/2 pound linguine
- 1 cup buttermilk
- 1 tablespoon cornstarch
- salt and pepper
Parmesan Puffs
By Bostoncook
1. Preheat the oven to 220ºC
- 4 sheets puff pastry
- 1 egg, lightly beaten
- 150 grams parmesan cheese
- paprika or cayenne