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Recipes
Pumpkin Cake Roll Recipe
By Skippy
Line a 15-in. x 10-in. x 1-in
- FILLING:
- 3 eggs, separated
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- Additional confectioners' sugar, optional
Carrot Cake Cupcakes
By Skippy
Directions 1. Preheat oven to 400 degrees
- Frosting:
- Ingredients
- 2 cups granulated sugar
- 1-1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour plus 1 Tbsp.
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- 1-1/2 tsp. kosher salt
- 1 lb. carrots, grated
- 1 cup raisins
- 1 cup chopped walnuts
- 3/4 lb. cream cheese, at room temperature
- 1/2 lb. unsalted butter, at room temperature
- 1 tsp. pure vanilla extract
- 1 lb. confectioner's sugar, sieved
- Decoration:
- 2 Tbsp. unsalted butter
- 1 cup shaved or grated carrots
- 3 Tbsp. good maple syrup
Cinnamon Buns
By Skippy
Preparation: Mix the first three ingredients
- Ingredients:
- • 2 packages yeast
- • 1 teaspoon sugar
- • 1 cup warm (not hot) water
- • 1 can evaporated milk at room temperature
- • 2/3 cup melted butter
- • 3/4 cup sugar
- • 4 teaspoons salt
- • 6 - 8 cups flour
- • butter
- • raisins
- • cinnamon-sugar mix
- • brown sugar
- • ---
- • Cream Cheese Frosting:
- • 1 box powdered sugar
- • evaporated milk
- • 1/2 cup butter, melted
- • 1- 8 ounce package of cream cheese, softened
Fry Bread
By Skippy
Instructions: Mix the flower, baking powder and salt in a large bowl
- Ingredients:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon oil
- 3/4 cup warm water
- Some oil for frying
Baked Shrimp Curry
By Skippy
Directions 1. Thaw shrimp, if frozen
- Ingredients
- 2 pounds fresh or frozen peeled and deveined cooked shrimp
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 2 cups half-and-half, light cream, or milk
- 2 tablespoons dry sherry (optional)
- 2 teaspoons lemon juice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon Worcestershire sauce
- 4 cups hot cooked rice
- Chutney, finely shredded orange peel, flaked coconut, and/or chopped peanuts (optional)
California Salsa
By Skippy
1. Place first four ingredients and six of the tomato quarters into the Vitamix container in the order listed and s...
- Yield: 5 cups (1.2 kg)
- Speed: Variable
- Time: 25-30 seconds
- 1/2 medium onion, peeled
- 1 jalapeno chile pepper, seeds and membranes removed
- 1/4 cup (5 g) fresh cilantro
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt (optional)
- 6 ripe Roma tomatoes, quartered (24 quarters)
Potato Topped Beef Bowl
By Skippy
1. Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat
- Ingredients
- 1 lb. ground beef
- 1 16-oz. pkg. frozen mixed vegetables
- 1 8-oz. pkg. shredded cheddar cheese (2 cups)
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- Salt and ground black pepper
- 2 cups instant mashed potato flakes
- 2 Tbsp. butter, melted
- Directions
Creamy Red Potatoes Recipe
By Skippy
Place the potatoes in a 3-qt
- 7 cups cubed uncooked red potatoes
- 1 cup (8 ounces) 4% cottage cheese
- 1/2 cup sour cream
- 1/2 cup cubed process cheese (Velveeta)
- 1 tablespoon dried minced onion
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- Paprika and minced chives, optional
Gluten-Free, Dairy-Free White Bean and Pasta Soup
By Skippy
Different versions of this delicious soup are found throughout Italy
- 2 tablespoons olive oil
- 1 tablespoon butter, ghee or dairy-free
- butter replacement
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cups gluten-free chicken or vegetable broth
- 1 can garbanzo or white cannelloni beans, drained and rinsed
- 1 zucchini or yellow squash, chopped
- Salt and pepper, to taste
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh sage, minced
- 2 bay leaves
- 1 cup gluten-free small dried pasta, such as fusilli or elbow
- Parmesan cheese or dairy-free cheese replacement, grated, optional
Rhubarb Dump Cake
By Skippy
Make It: HEAT oven to 350ºF
- What You Need
- 1 lb. (450 g) fresh rhubarb, chopped (about 4 cups) 1/2 cup sugar
- 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
- 1 pkg. (2-layer size) white cake mix
- 1 cup water 1/3 cup butter, melted
- 1 cup thawed Cool Whip Whipped Topping