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Recipes
Creamy Roasted-Potato Salad
By LRay
Southern Living JULY 1997
- 3 pounds small red potatoes, cut into eighths
- 2 onions, cut into fourths
- 6 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 3 tablespoons chopped fresh chives
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, drained
- 1 teaspoon salt
- 1 teaspoon pepper
Libby's Pumpkin Cranberry muffins
By LRay
Passed along to me from my friend Carol Scott
- 3 cups flour
- 5 Teaspoons pumpkin pie spice
- 2 tsp baking soda
- 1 1/2 tsp salt
- 3 cups sugar
- 1 can Pumpkin (15 oz)
- 4 large eggs
- 1 cup applesauce
- 1/2 Cup Orange Juice
- 1 Cup Cranberries
Burnt-Caramel Custards
By LRay
Bon Appetit, October 2013, page 101
- 1 quartheavy cream
- 1 vanilla bean, split lengthwise
- 3/4 cupplus 4 Tbsp. sugar, divided
- 6 large egg yolks, room temperature
- pinchof kosher salt
- Whipped cream (for serving; optional)
- Flaky sea salt (such as Maldon, for serving; optional)
Coconut Cake with Coconut Buttercream Frosting
By LRay
Ingredients 1 cup sugar 1 teaspoon pure coconut extract
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder, preferably aluminum free
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cardamom
- 3/4 cup cream of coconut, such as Coco Lopez
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 2 cups sugar
- 6 large eggs, room temperature
- Coconut Simple Syrup (See Below)
- Coconut Buttercream (See Below)
- 3 cups sweetened flaked coconut
- Coconut Simple Syrup
- Ingredients
- 1 cup sugar
- 1 teaspoon pure coconut extract
- Coconut Buttercream
- Ingredients
- 1/2 cups all-purpose flour
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons pure coconut extract
- 2 cups (4 sticks) unsalted butter, room temperature
- 2 cups confectioners’ sugar
Boozy Whipped Cream
By LRay
The Local Palate, December 2013
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Sugar
- 1/2 Teaspoon Vanilla
- 1 teaspoon Bourbon
Roasted BLT Salad
By LRay
Makes: 4 servings Prep 15 mins Bake 400° 15 mins
- 4 slices bacon
- 1 cup cherry tomatoes
- 6 teaspoons olive oil
- 1/2 baguette, cut into 1 1/2-inch cubes
- 1 head romaine lettuce, quartered lengthwise
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
FROZEN FLUFFY STRAWBERRY PIE
By LRay
In large saucepan, melt butter; stir in toasted coconut, mix well, press into bottom and up sides of 9-inch pie pla...
- 2 1/2 Cups flaked coconut, toasted
- 1 (3 oz.) pkg. cream cheese, softened
- 2 1/2 c. fresh or frozen strawberries, mashed or pureed to 1 1/2 c.
- 1/3 c. butter
- 1 (14 oz.) can Eagle Brand Milk
- 3 Taqblespoons Lemon Juice
- 1 Cup (1/2 pt.) whipping cream (Whgipped)
Oysters Earle
By LRay
The Local Palate, June/July 2016, page 83
- 1 packed cup garlic cloves, peeled
- 2 cups extra-virgin olive oil
- 1 bunch leeks, cleaned and roughly chopped
- 2 pounds unsalted butter, softened to
- room temperature
- 3 dozen oysters on half shell
- 1 lemon, juiced
- 1 tablespoon salt
- 1 tablespoon pepper
The Southern Debutante
By LRay
by Christopher Lowe Johnson City, Tennessee, in May 2013 issue of The Local Palate
- 2 1/2 cups Southern Biscuit all-purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 sticks cold butter
- 1 egg
- 1 cup buttermilk
- 3/4 cup freshly grated parmesan cheese,
- plus a little extra for toppings
- Breaded pork tenderloin medallions
- Oil for pan-frying
- Stone ground mustard
- 2 tablespoons honey
- 1 teaspoon soy sauce
- Sliced apples
- Butter for sautéing
- Brown sugar
- Fresh baby spinach
Chocolate-Caramel Swiss Roll
By LRay
Martha Stewart Living, February 2016, page 90
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 1/2 cups heavy cream
- Pinch of coarse salt
- 2 tablespoons confectioners' sugar
- Vegetable-oil cooking spray
- 1/4 cup sifted Dutch-process cocoa powder, plus more for pan and dusting
- 1/2 cup sifted cake flour (not self-rising)
- 1/4 teaspoon coarse salt
- 3 large eggs, plus 2 large egg yolks, room temperature
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup granulated sugar
- 1 1/2 teaspoons bourbon, such as Maker's Mark
- 1 1/2 teaspoons Dutch-process cocoa powder