Bostoncook's profile page
Recipes
Loads of Blueberries Coffee Cake
By Bostoncook
Sara Moulton
- === COFFEE CAKE ===
- 4 tablespoons unsalted butter, plus extra
- butter for greasing baking dish
- 3 cups blueberries
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2/3 cup granulated sugar
- 2 large eggs
- === TOPPING ===
- 2 tablespoons sugar, mixed with
- 1/4 teaspoon ground nutmeg
Puffed German Apple Pancake
By Bostoncook
1. Mix together eggs-salt
- 2/3 cup flour
- 4 eggs
- 1 cup skim milk
- 1/2 teaspoon salt
- 3 apples, cored, peeled & sliced
- 1/4 cup lemon juice
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 2 tablespoons dark brown sugar
- warmed maple syrup
Cajun-Style Garbanzo Nuts
By Bostoncook
CLBB
- 1 can garbanzo beans, rinsed and drained
- 1 tsp pepper, can be white pepper
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground oregano
- 1/2 tsp salt, optional
Bloody Mary 2
By Bostoncook
CL, 10/06
- 4 cups tomato juice
- 1 cup vodka
- 2 tablespoons fresh lemon juice
- 1 tablespoon prepared horseradish (1 to 1 1/2)
- 2 teaspoons hot sauce
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon brown sugar
- 1/4 teaspoon celery seeds, ground
- Fresh lemon slices and celery sticks
Yellow Cupcakes
By Bostoncook
1. Ganache: Bring cream to boil in small saucepan or in microwave
- 1 1/2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup sour cream
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 teaspoons vanilla extract
- Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Tri-Color Vegetable Pate
By Bostoncook
Epicurious
- 7 ounces roasted red pepper
- 3/4 cup feta cheese
- 30 ounces cannelini beans, drained and rinsed
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon oregano
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 1 cup fresh basil
- 1 cup fresh parsley
- 1/4 cup pine nuts (pignolia), toasted
- 3 tablespoons olive oil
- 1/2 cup fat-free ricotta cheese
Low-Fat Strawberry Cinnamon Muffins
By Bostoncook
CL, 3/04
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2/3 cup vanilla yogurt, nonfat
- 1/4 cup butter, melted
- 3 Tbsp 1% low-fat milk
- 1 large egg, lightly beaten
- 1/4 cup strawberry jam
- 1 Tbsp sugar
- 1/2 tsp ground cinnamon
Prevention's Peanut Butter Cookies
By Bostoncook
1. Preheat oven to 350°. Coat 2 large baking sheets with cooking spray
- 6 tbsp butter, at room temp
- 1/2 cup smooth peanut butter, at room temp
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 lg. egg, at room temp
- 1 tsp vanilla
- 1 1/4 cup whole wheat pastry flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3 tbsp salted peanuts, chopped
Pumpkin Crumb Cake with Apples
By Bostoncook
CL
- 3 tablespoons flour
- 3 tablespoons brown sugar
- 1 1/2 tablespoons butter, chilled and cut up
- 3/4 cup sugar
- 1/2 cup pumpkin puree
- 3 tablespoons butter, softened
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 egg
- 1 egg white
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup lowfat buttermilk
- 2 cups apple, thinly sliced, Rome Apples
Sweet Potato Quesadillas
By Bostoncook
Recipezaar
- 1 1/2 cups minced onion
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
- 4 cups sweet potatoes, peeled and grated
- 1/2 tsp oregano
- 1 tsp chili powder
- 2 tsp cumin
- 1 pinches cayenne (1 to 2)
- Salt and pepper
- 1 cup cheddar cheese
- 8 flour tortillas, 8"
- Salsa, sour cream