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Recipes
Rum Bundt Cake
By Patlynn
Most rum cakes lack any real rum flavor
- Serve this cake as is or dress it up with lightly sweetened berries, a glaze, or a soaking syrup.
- 3 cups (15 ounces) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk, room temperature
- 1/4 cup dark rum
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 18 tablespoons (2 1/4 sticks) unsalted butter, cut into 18 pieces and softened
- 2 cups (14 ounces) sugar
- 3 large eggs, plus 1 large yolk, room temperature
Lemon Bundt Cake
By Patlynn
pastry
- Cake:
- grated zest plus 3 tablespoons juice from 3 lemons
- 3 cups (15 ounces) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk, preferably low fat
- 3 large eggs plus 1 large yolk, at room temperature
- 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
- 2 cups (14 ounces) sugar
- Glaze:
- 2-3 tablespoons lemon juice
- 1 tablespoon buttermilk
- 2 cups (8 ounces) confectioners' sugar
Honey Mustard Sauce
By Patlynn
Many Honey-Mustard Sauce recipes we tested contained preservatives and chemicals to enhance the flavor
- 1/2 cup yellow mustard
- 1/3 cup honey
- Salt and pepper
Lemon Pie
By Patlynn
Non-Bake Pie
- 1 8 oz package of cream cheese, softened
- 1 14 oz can of sweetened condensed milk
- 1 6 oz can frozen lemonade
- 1/4 cup fresh lemon juice
- 1 prepared graham cracker crust
- 1 cup whipping cream
- 2 Tbls confectioners sugar
Bacon Cheddar Spinach Squares
By Patlynn
Spinach squares are warm, cheesy, finger-food hors d’oeuvres with a simple dump-and-stir method, but many version...
- 6 slices bacon
- 1 cup (5 ounces) plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 cup low-sodium chicken broth
- 3 large eggs
- 1 1/4 pounds frozen chopped spinach, thawed and squeezed dry
- 12 ounces sharp cheddar cheese, shredded (3 cups)
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 ounce Parmesan cheese, grated (1/2 cup)
Bacon Topped Sweet Potato Casserole
By Patlynn
Nothing against the marshmallow-topped version, but we wanted an elegant, simple sweet potato dish for the holiday ...
- Be sure to use a broiler-safe soufflé dish.
- 3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 1/4 cup packed brown sugar
- 5 slices bacon
- 4 tablespoons unsalted butter, cut into 6 pieces
- 1/4 cup heavy cream
- 1/2 teaspoon grated orange zest plus 2 tablespoons juice
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
Roasted Vinegar and Salt
By Patlynn
Cooking small red potatoes in a super-saturated salt solution creates an incredibly creamy, well-seasoned potato in...
- Use small red potatoes, measuring 1 to 2 inches in diameter. If you prefer to use kosher salt, you will need 1 1/2 cups of Morton kosher salt or 2 1/2 cups of Diamond Crystal. Cider vinegar works here, too.
- 6 tablespoons olive oil
- 2 pounds small red potatoes
- 1 1/4 cups salt
- 3 tablespoons malt vinegar
- Pepper
Butternut Squash Soup
By Patlynn
Soup with Marsala and Thyme
- 1 buttenut squash about 3 pounds, halved lenthwise, fiber and seeds removed.
- 6 slices of bacon chopped
- 2 large yellow onions chopped
- 1 1/2 chopped fresh thyme or 1 1/2 dried thyme
- 5 1/4 cups of chicken broth (42oz)
- 1/3 cup of heavy cream or half and half
- 3 tbls dry Marsala wine or sherry
- pinch cayenne pepper
- salt and pepper to taste
- fresh thyme leaves (optional)
Frozen Lemonade Pie
By Patlynn
Preheat oven to 350 degrees F
- Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons butter, melted
- Lemonade filling:
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 (12 ounce) container whip topping, thawed
- 1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
- 1 teaspoon candied lemon peel
Pineapple Soy Glazed Pork Chops
By Patlynn
To prevent our Pineapple-Soy-Glazed Pork Chops from curling, we made a few slashes through the fat and silver skin;...
- Be careful not to overreduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan.
- 4 boneless center-cut or loin chops, 3/4 to 1 inch thick
- Salt and pepper
- 2/3 cup pineapple juice
- 1 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/4 cup rice vinegar
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- 1/2 teaspoon toasted sesame oil