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Recipes
Cardamom Butter Squares
By Bostoncook
1. Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl
- For cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- For espresso and chocolate icings
- 1 teaspoon instant-espresso powder
- 1 teaspoon vanilla
- 1 1/2 tablespoons milk (1 1/2 to 2)
- 1 cup powdered sugar
- 3 oz bittersweet chocolate, melted
Yogurt Multi-Grain Pancakes
By Bostoncook
1. Combine yogurt, milk, eggs, oil, and vanilla
- 1 1/2 cups nonfat yogurt
- 1/2 cup lowfat 1% milk
- 2 eggs
- 1 1/2 Tbsp canola oil
- 1 1/2 tsp. vanilla
- 1 cup whole wheat pastry flour
- 1/3 cup oats
- 1/3 cup all-purpose flour
- 2 Tbsp sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
Chipotle-Corn Salad
By Bostoncook
F&W, June 2005
- 5 ears corn
- 1/2 medium Vidalia onion, or Walla Walla onion; thickly sliced crosswise
- 1 tablespoon extra-virgin olive oil
- 1/4 cup sour cream, plus 2 tablespoons
- 2 tablespoons fresh lime juice
- 2 chipotle chile canned in adobo, seeded and finely chopped
- 1 scallion, thinly sliced
- Salt and freshly ground pepper
Meatless Moussaka
By Bostoncook
American Heart Association Cookbook
- Sauce:
- 2 pounds eggplant, peeled
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 can tomatoes, low sodium, 14.5 oz
- 6 ounces tomato paste
- 1 cup water
- 1/2 teaspoon salt
- 2 teaspoons rosemary
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- Filling:
- 1 pound lowfat cottage cheese
- 1/2 cup egg substitute
- 1 teaspoon rosemary
- 1/2 teaspoon oregano
- 1/4 cup parmesan cheese
- 1/2 teaspoon pepper
- Topping:
- 1/4 cup parmesan cheese
Strawberry Cheesecake Ice Cream
By Bostoncook
CL, July/August 1996
- 2 1/2 cups 1% low-fat milk, divided
- 2 egg yolks
- 4 ounces Neufchatel cheese, cubed and softened
- 3 cups strawberries, finely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon vanilla extract
- 1 can fat-free sweetened condensed milk (14-ounce)
Shells with Broccoli
By Bostoncook
1. Cook pasta. 2. Meanwhile, saute broccoli and garlic in olive oil in a cast iron pan, until garlic is golden an...
- 1 pound whole wheat rotini
- 8 cups broccoli, finely chopped
- 6 cloves garlic, sliced
- 1/4 cup olive oil
- salt and pepper
- 1/4 cup parmesan cheese
Apple Crumb Coffeecake
By Bostoncook
1. In 2 quart saucepan, combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg
- 1 1/4 cups sugar, divided
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon light corn syrup
- 2 cups apples, peeled and chopped
- 1/4 cup currants
- 2 1/2 cups flour
- 3/4 cup margarine, softened
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 3/4 cup buttermilk
Brie with Blueberry Chutney
By Bostoncook
1. Combine all but brie, bring to a boil, let boil 1 min
- 12 ounces Brie (8-12 oz)
- 1 cup blueberries
- 2 tablespoons minced onion
- 1 1/2 tablespoons minced ginger
- 1/4 cup brown sugar
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 3" cinnamon stick
Christmas Cardamom Butter Cookies
By Bostoncook
1. Heat oven to 375F degrees, oven rack in center of oven
- 2 cups flour
- 1/8 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 5 1/2 tsp cardamom
- 1/2 cup sliced almonds
- 6 tbsp powdered sugar
- Sliced almonds to garnish
Elegant White Cake
By Bostoncook
1. Preheat oven to 350°F (I have found that if you lower the oven temperature to 325, it will often prevent the "d...
- 8 tbsp butter, softened
- 1/2 cup shortening
- 1 tbsp baking powder
- 1 3/4 cups superfine sugar
- 3/4 tsp salt
- 2 tsp vanilla
- 1 tsp almond extract
- 5 egg whites
- 2 3/4 cups cake flour
- 1 cup milk