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Recipes
Lemon Cupcakes with Lavendar Frosting
By LRay
No time to make the frosting? Simply top the cupcakes with sweetened whipped cream
- GELATIN CUPCAKES:
- 1/2 cup sugar
- 2 envelopes unflavored gelatin
- 1 cup coconut water
- 1 cup lemon-flavored sparkling beverage
- 2/3 cup fresh lemon juice (about 4 lemons)
- Vegetable cooking spray
- 12 paper baking cups
- 12 (2-inch) round shortbread cookies
- FROSTING:
- 1 teaspoon dried lavender buds
- 1 cup sugar
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
MARSHMALLOW CREAM DIVINITY
By LRay
by Norma Hudgins Burchett
- 1 1/2 Cups SUGAR
- 1/3 Cup WATER
- 1/4 Teaspoon CREAM of TARTER
- 1 7-Ounce Jar MARSHMALLOE CREAM
- 1 Teaspoon VANILLA
- 1 Cup NUTS
Fried Chicken
By LRay
Martha Stewart Living, June 2014, page 18
- 3 tablespoons plus 1 teaspoon coarse salt
- 1 whole fryer chicken (3 1/2 to 4 pounds), cut into 10 pieces
- 2 cups buttermilk
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 2 tablespoons coarse yellow cornmeal
- Safflower or canola oil, for frying
- Flaky sea salt, such as Maldon, for serving (optional)
Molten Dulce de Leche Cakes
By LRay
Molten Dulce de Leche Cakes La Huella pastry chef Florencia Courreges gives the gooey molten cake a below-the-equa...
- Unsalted butter
- 2 1/2 tablespoons all-purpose flour plus more for ramekins
- 2 large egg yolks
- 1 large egg
- 1 2/3 cups canned or jarred dulce de leche (preferably Nestlé)
- Vanilla or banana ice cream
Beet, Buttermilk and Scallion Soup
By LRay
Directions Puree beets, scallions, buttermilk, and salt in a blender until smooth
- 1 pound peeled large beets, cut into large chunks (3 cups)
- 1/4 cup chopped trimmed scallions (about 4)
- 3 cups lowfat buttermilk
- 1 1/4 teaspoons coarse salt
Chocolate Peanut Butter Tart
By LRay
Directions Crust: Whisk flour, salt, and cocoa powder
- Crust 1 cup all-purpose flour, plus more for rolling 1/4 teaspoon salt 1/3 cup unsweetened cocoa powder (preferably Valrhona) 1 stick unsalted butter, softened 1/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons heavy cream
- 1 cup all-purpose flour, plus more for rolling
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder (preferably Valrhona)
- 1 stick unsalted butter, softened
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- Brittle 1/2 cup sugar 2 tablespoons unsalted butter 1 tablespoon light corn syrup 2 tablespoons water 1/4 teaspoon baking soda 3/4 teaspoon salt 6 ounces (1 1/2 cups) cocktail peanuts, finely chopped in a food processor
- 1/2 cup sugar
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 6 ounces (1 1/2 cups) cocktail peanuts, finely chopped in a food processor
- Filling 3/4 cup smooth peanut butter 3/4 cup heavy cream 5 ounces semisweet chocolate (61 percent), chopped Pinch of salt
- 3/4 cup smooth peanut butter
- 3/4 cup heavy cream
- 5 ounces semisweet chocolate (61 percent), chopped
- Pinch of salt
Rosemary-Strawberry Shortcake Pizza
By LRay
Makes: 15 servings Prep: 30 mins Bake: 400°F 22 mins From the Test Kitchen•Variation Grill Option:On a char...
- 1 quart strawberries, halved or quartered (4 cups)
- 1/4 cup honey or agave nectar
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons chopped fresh rosemary or thyme (optional)
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 3/4 cups whipping cream
- 1 egg white, lightly beaten
- 2 tablespoons sugar
- Sweetened whipped cream
Sour Cream Rasin Pie
By LRay
From the kitchen of my friend Carol Kurth
- 9 -ince Baked Pie Shell
- 1 Tablespoon plus 1 1/2 teaspoon Cornstarch
- 1 Cup plus 2 Tablespoons Sugar
- 3/4 Teaspoons Ground Nutmeg
- 1/4 Teaspoon Salt
- 1 1/2 Cups Dairy Sour Cream
- 1 1/2 Cup Raisins
- 1 Tablespoon Lemon Juice
- 3 Egg Yolks
- Meringue
Sweet Potato-Goat Cheese Tots
By LRay
Heather Disarro, Little Rock, AR, Southern Living SEPTEMBER 2013
- 2 large sweet potatoes, peeled
- 1 medium-size russet potato, peeled
- 1 (4-oz.) goat cheese log, softened
- 2 tablespoons all-purpose flour
- 1 tablespoon grated sweet onion
- 1 teaspoon table salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil
- Fine sea salt
Melon Carpaccio with Lime
By LRay
Melon Carpaccio with Lime Try this refreshing dessert with other firm, ripe fruit, including pineapple, peaches,...
- 1/2 cup sugar
- 4 sprigs mint plus small leaves for garnish
- 1/2 teaspoon thinly sliced fresh red chile (such as jalapeño or Fresno)
- 1/2 vanilla bean, split lengthwise
- 1/2 cup fresh lime juice
- 1/2 5-lb. melon (such as honeydew), peeled, halved, seeded, cut crosswise into 1/4" slices
- Coconut, mango, or lemon sorbet (optional)
- 1/2 teaspoon lime zest